Fas Gas Lakeview
4405 50 Street Sylvan Lake AB T4S 1J9 · Food - General
4 inspections
- Initial Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
- 20. Do food handlers at the facility have adequate food safety training?
- None of the staff/owner have AHS-recognized food safety training.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2. Mr Clean Multisurface cleaner was described to be used on food contact surfaces. Please use food-grade detergent and sanitizer on food contact surfaces.Scoops from bulk candy bin were removed during the inspection and staff were directed to notify customers that the candy station is out of order.Use of bulk candy station can resume once proper manual washing procedures are established.----------------------------------------------------------------1. Observed June 18: Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.***Please do not wash scoops/bulk candy containers at handwash sink but at the two-compartment sink using the proper manual dishwashing procedure (wash with detergent, rinse with clean water, sanitize as per manufacturer instructions and air dry).
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
- 20. Do food handlers at the facility have adequate food safety training?
- None of the staff/owner have AHS-recognized food safety training.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2. Observed June 24:Fantastik disinfectant and all-purpose cleaner with bleach was obtained. This would be fine for general surfaces but not for food contact surfaces. **Please obtain sanitizer to use on food contact surfaces.Inspector emailed operator with options and recommended non-scented household bleach as it is effective and easy to find/use.Scoops from bulk candy bin were removed during the inspection and staff were directed to notify customers that the candy station is out of order.Use of bulk candy station can resume once proper manual washing procedures are established.----------------------------------------------------------------1. Observed June 18: Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.***Please do not wash scoops/bulk candy containers at handwash sink but at the two-compartment sink using the proper manual dishwashing procedure (wash with detergent, rinse with clean water, sanitize as per manufacturer instructions and air dry).
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
- 20. Do food handlers at the facility have adequate food safety training?
- None of the staff/owner have AHS-recognized food safety training.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?