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First Town Foods (Fort Vermilion TGP) - Food

4801 50 Street Fort Vermilion AB T0H 1N0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Educated bakery staff to do dishes properly at bakery's three compartment sinks. Wash sink was not draining properly. Instructed/educated bakery staff/operator doing dishes Wash -> Rinse -> Sanitize (operator put 3 scoops of measuring cups into the sink close to the wall with hot water activated Quats sanitizer to at least 200 PPM. Educated operator to have it soaked for at least 2 minutes instead of just run sanitizer onto dishes without soaking them. Discussion with both daytime supervisor and afternoon supervisor, and owner that they need to make sure staff is trained to do dishes properly. Zep Quats sanitizer line is broken. Operator currently manually adding Quats sanitizer into the sink next to the wall. Ensure Quats sanitizer strength is checked and meets at least 200 PPM before you put washed/rinsed dishes into the sanitizer sink and soak dishes at least 2 minutes prior to air dry dishes. Addressed using Quats pH test strips to check sanitizer strength and reviewed with operators.*** Fix the sink at the far end of three compartment sinks so it can drain properly.Meat cutting area. Bleach water sanitizer bucket for wiping cloth no chloriine residual. Operator opened a new jug of chlorine sanitizer and refilled with bleach water and it was measured at 100 PPM. Operator will order new chlorine test strips as they currently dont have any at the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach water sanitizer bucket for wiping cloth at meat cutting area no chlorine residual. Operator refilled the chlorine sanitizer bucket with a new jug of bleach and it was measured at 100 PPM. Operator also needs to order new chlorine test strips as facility doesn't have any chlorine test strips only Quats pH test strips.Educated operator to clean and sanitize the area properly at the time of inspection. Educated operator to take out meat cutting board and wash with brush and detergent both sides -> rinse under hot water -> sanitize with Quats sanitizer at least 200 PPM for at least 2 minutes - > Air Dry afterwards. Educated operator to check Zep Quats sanitizer at least 200 PPM before filling Quats sanitizer bottle. Operator refilled Quats sanitizer at the time of inspection as it was 50 PPM < 200 PPM Quats sanitizer. Educated operator to check with Quats pH test strip daily when filling Quats sanitizer spray bottle. Some remaining cardboard material also being taken back to the garage door area for disposal at the time of inspection.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department butcher staff taped cardboard materials on meat cutting stainless preparation tables, packing/weighing stainless table to prevent blood dripping. Food contact surface needs to be smooth, non-absorbent so you can clean and sanitize it properly. Instructed operator to discard cardboard material at the time of inspection and use Quats sanitizer spray bottle that was measured at 200 ppm sanitizer to disinfect the meat/food contact surface. This butcher staff needs to take recognized food safety course in Alberta by November 30, 2023. A copy of certification to be email to undersigned PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat cutting/process area weighing and packaging area, stainless steel table taped with carboard material. Meat department butcher mentioned it is to prevent blood dripping. Food contact surface needs to be smooth, nonabsorbent, and nonporous materials for proper cleaning and sanitizing. Instructed meat butcher staff to discard all the cardboard material at the time of inspection and disinfected the stainless counters with 200 PPM Quats sanitizer. This butcher needs to take a recognized FoodSafey course in Alberta by November 30, 2023. Email FoodSafety certification once it is successfully completed to undersigned PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One side of open-ended freezer food taken out from the other side of open-ended freezer compartment was reading -4 C to -7 C. Informed operator to move higher risk food to freezer that is at -18 C or colder at the time of inspection if the freezer fixing technician can not fix this unit this afternoon.
    • 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?
      • There was no pest control monitoring system in place for the facility. The supervisor was informed during the inspection that a pest control monitoring system must be in-placed. This can be done via two options: (1) contact a professional pest control company to conduct an on-site monthly inspection, or (2) conduct and complete the AHS pest control checklist every month yourself. A copy of the AHS pest control checklist was provided during the inspection and will be provided with this report. Once completed for this month, please send a copy to the undersigned public health inspector. No need to send a copy every month, just have the completed checklists on-site to be available during inspections.**IMPLEMENT A PEST CONTROL MONITORING SYSTEM.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Meat department butcher has cardboard material under preparation table to prevent blood dripping onto the floor. Remove cardboard material in food preparation area so you can clean and sanitize the area properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no written sanitation procedures in-place/provided during the inspection. The senior and junior meat cutters verbally outlined to the undersigned inspector the steps taken in cleaning and sanitizing the meat station/room, including the equipment used like the meat cutters, cutting boards, meat grinders, etc. The inspector informed the staff that these procedures must be put in writing. A daily cleaning schedule based from these written sanitation procedures must then be implemented in writing. Sample templates of the cleaning schedule was provided during the inspection and will be provided with this report.**DEVELOP A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURES FOR THE MEAT SECTION OF THE GROCERY STORE.