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Forest Convenience Market - Food

131 Forest Drive St. Albert AB T8N 3E2 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was noted to be highly concentrated.Please note that the bleach solution must be maintained at 100 ppm at all times. One teaspoon of bleach per litre of water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door was noted to be open. Please keep this door close at all times. Please install a self-closing mechanism to this door.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a certified food safety training. Please register for an approved food safety course and submit a copy of the certificate to this office. A list of approved courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfJune 26,2024;The operator showed evidence of enrolling for an approved food safety course. Kindly provide the evidence of completion.
  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a certified food safety training. Please register for an approved food safety course and submit a copy of the certificate to this office. A list of approved courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a certified food safety training. Please register for an approved food safety course and submit a copy of the certificate to this office. A list of approved courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  7. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizing solution was not observed at the time of inspection. Please purchase test strips for the sanitizer that facility is intending on using.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Two air friers and a pizza oven along with frozen pizza and chicken strips were noted in the facility. The facility is only approved for service coffee and hard ice cream. The operator indicated that they are not offering these food items. Please remove both air friers, pizza oven and food items and to adhere to permit conditions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a certified food safety training. Please register for an approved food safety course and submit a copy of the certificate to this office. A list of approved courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The bathroom door was noted to be open. As this door opens directly into food storage area, please be advised to keep this door closed at all times. Please install a self-closing mechanism to this door. 2. The finishes (walls, floor and ceiling) in the back storage area are no longer smooth, easy to clean and moisture resistant. Please repair all finishes and ensure it is maintained in a smooth, easy to clean and moisture resistant state all times.
  8. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were being used to dry hands. These cleaning cloths were noted to be in insanitary state and were handing of a cabinet door. Please be advised that cleaning cloths must be stored in sanitizing solution at all times. Cleaning cloths must not be used for drying hands. All cleaning cloths must be kept in a clean and sanitary state at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were noted in the facility. The operator was observed to be using the used gloves to serve hard ice cream cones. Hand washing was not being performed prior to handling food items. Importance of hand washing, and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, prior to handing food, before putting gloves on and after taking them off, and between glove changing. Please be advised that gloves are considered single use and must be discarded after each use. Please do not reuse gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and food related items were not stored properly. Please be advised that all food and food related must be stored in a manner that protects them from contamination. Please ensure to store all food and food related items in food grade containers with tight fitted lids.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper manual two compartment dishwashing procedures are not being followed. Reusable dishes were not being washed/sanitized frequently. Proper manual dishwashing procedures were discussed with the operator during the inspection. All reusable dishes must be washed with soap and water and rinsed with clean water in the first sink. A bleach solution at 100 ppm must be prepared in the second sink and clean dishes must be fully submerged in the bleach solution. Dishes must then be air dried. All reusable dishes must be washed and sanitized using this method on frequent basis.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizing solution was not observed at the time of inspection. Please purchase test strips for the sanitizer that facility is intending on using.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was noted to be empty. The operator indicated that they use reusable cleaning cloth to dry hands. Please be advised that either a disposable paper towel or hot air drier must be used to dry hands. Please do not use cleaning cloths to dry hands. Please ensure that the hand washing sink is fully stocked with appropriate hand washing supplies at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Two air friers and a pizza oven along with frozen pizza and chicken strips were noted in the facility. The facility is only approved for service coffee and hard ice cream. The operator indicated that they are not offering these food items. Please remove both air friers, pizza oven and food items and to adhere to permit conditions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a certified food safety training. Please register for an approved food safety course and submit a copy of the certificate to this office. A list of approved courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The bathroom door was noted to be open. As this door opens directly into food storage area, please be advised to keep this door closed at all times. Please install a self-closing mechanism to this door. 2. The finishes (walls, floor and ceiling) in the back storage area are no longer smooth, easy to clean and moisture resistant. Please repair all finishes and ensure it is maintained in a smooth, easy to clean and moisture resistant state all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A dipper well for hard ice cream was not observed in the facility. An ice cream scoop was not being stored properly. Please either install a dipper well or acquire multiple ice cream scoops. Each scoop must be washed using a two-compartment dishwashing sink methos after each use. 2. An open bag of ice cream cone was noted to be stored on a disposable tin foil pan. The pan was noted to be soiled. Please be advised that these tin foil pans are considered disposable and must not be reused. Please acquire reusable food grade containers with tight fitted lids to store food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.