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Get 'n Go - Food Store

204 18 Avenue N Three Hills AB T0M 2A0 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Potentially hazardous food items including turkey sandwiches, ham sandwiches, egg sandwiches, sausages and cheese in the display cooler were measured at around 16 degrees C using a probe thermometer.The operator was asked to discard all the potentially hazardous food items. All the food items were discarded in the presence of PHIs.No high-risk food items will be kept in the display cooler moving forward. The operator has ordered a new display cooler and will notify the PHI once the cooler arrives.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in a spray bottle was measured at 0ppm. The operator prepared a fresh chlorine solution measured at 100ppm on PHI's request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous food items including turkey, chicken, ham, beef, and eggs were observed in the display cooler at a temperature of 16.4°C. The operator stated that the food items had been in the display cooler for less than two hours.The operator was instructed to immediately remove all potentially hazardous food items from the display cooler and place them in the walk-in cooler to maintain proper temperature control.Upon further inspection, only the upper left side of the display cooler maintained a temperature of 3.3°C. The operator was advised to display potentially hazardous food items exclusively on the upper left side of the unit where proper cold holding temperatures can be maintained. The operator was also instructed to begin maintaining temperature logs for the display cooler to ensure ongoing compliance.Additionally, the operator was advised to have the display cooler serviced and repaired to ensure it consistently maintains safe holding temperatures throughout the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A manual dishwashing setup utilizing a three-compartment sink was observed.The chlorine sanitizer dispenser was tested and found not to be dispensing sanitizer at the required concentration. The chlorine concentration measured 0 ppm, which is inadequate for proper sanitization.Additionally, an insufficient supply of chlorine sanitizer was observed on-site for equipment sanitization and dishwashing operations.The operator was instructed to manually add chlorine to the sanitizer compartment of the three-compartment sink to achieve the required concentration (100 ppm for chlorine sanitizer).The operator was advised to use chlorine test strips to verify sanitizer concentration each time dishwashing is conducted.At the request of the Public Health Inspector (PHI), the operator obtained an adequate supply of chlorine sanitizer during the inspection.
    • 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?
      • A valid Food Handling Permit was not posted for public view.Ensure a valid food handling permit is posted for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty, previously used single-use disposable cardboards were observed lining shelving beneath the electric fryers and other equipment.Single-use cardboard is not smooth, durable, or easily cleanable and can absorb grease and moisture, creating harborage conditions for bacteria and pests.Remove and discard all cardboard used as shelf lining. Clean and sanitize affected shelving surfaces. Replace with smooth, non-absorbent, and easily cleanable materials that are approved for use in food facilities.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom shelf of the upright Freezer in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the Hot Holder at the front counter was measured to be at 55 degrees Celsius at the time of Inspection.Ensure that the Hot Holder temperature dial is set to 9 or 10, and that the heat lamps are replaced when burnt out in order to maintain high risk Food at or above 60 degrees Celsius at all times. This was Corrected during the Inspection by turning up the temperature dial to 10 and replacing one of the missing bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up inside the Topping Cooler at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice was dripping from the Cooling Unit onto Food inside the Walk-In Freezer at the time of Inspection. Ensure that either the leak is repaired, Food is not stored below the Cooling Unit, or that the Food is covered in order to prevent potential contamination of said Food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food being stored in the Hot Holder was measured to be at 53 degrees Celsius at the time of Inspection.Ensure that the burnt out Heat Lamps are replaced in order to keep High Risk Foods at or above 60 degrees Celsius at all times.This was Corrected during the Inspection.
    • 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 Counters were being lined with Cardboard and Towels at the time of Inspection.Ensure that the Counters are only being lined with a material that is non-absorbent, smooth, and easy to clean in order to facilitate proper cleaning and sanitizing of the Food contact surface.