Glenora Food Mart & Pizza - Food
14035 105 Avenue NW Edmonton AB T5N 0Z1 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Open pizza was being handled at the front counter but there is no accessible hand sink (the one at the front is not plumbed in). Owner was washing hands in the main kitchen area which is too far from the pizza. Ensure an accessible hand sink is available when handling open food. The pizza was moved to the back during inspection. Pizza can be on display and labelled as such and cannot be served (must be discarded). Prepackaged pizza that is hot held can be sold at the front.
- 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?
- Corrected - No cockroach activity was observed during the inspection. All deceased cockroaches were removed. Mouse droppings were removed by the stainless steel table. A few droppings were observed behind the stand up cooler and by the syrup cannisters. Please remove.Traps were presentItems were covered in bags. Food was still stored in plastic bins with lids. Another visit from the pest control technician was coming in a couple of days.
- 20. Do food handlers at the facility have adequate food safety training?
- OutstandingOwner indicated that he would take food safety training from the list of courses provided. Please submit a copy for review once completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Outstanding - Lights were burnt out by the dishwasher area. Please provide lighting.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Not checked at this time. Thermometer missing inside the prep cooler.
- 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?
- Not checked at this time.No cockroach activity was observed during the inspection. All deceased cockroaches were removed. Mouse droppings were removed by the stainless steel table. A few droppings were observed behind the stand up cooler and by the syrup cannisters. Please remove.Traps were presentItems were covered in bags. Food was still stored in plastic bins with lids. Another visit from the pest control technician was coming in a couple of days.
- 20. Do food handlers at the facility have adequate food safety training?
- Not checked at this time.Owner indicated that he would take food safety training from the list of courses provided. Please submit a copy for review once completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not checked at this time.Lights were burnt out by the dishwasher area. Please provide lighting.The back kitchen hand sink had proper lighting. The hand sink at the front was uncorrected from last inspection. Please look into rectifying the issue. A bucket was still used to catch grey water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing inside the prep cooler.
- 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?
- No cockroach activity was observed during the inspection. All deceased cockroaches were removed. Mouse droppings were removed by the stainless steel table. A few droppings were observed behind the stand up cooler and by the syrup cannisters. Please remove.Traps were presentItems were covered in bags. Food was still stored in plastic bins with lids. Another visit from the pest control technician was coming in a couple of days.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner indicated that he would take food safety training from the list of courses provided. Please submit a copy for review once completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights were burnt out by the dishwasher area. Please provide lighting.The back kitchen hand sink had proper lighting. The hand sink at the front was uncorrected from last inspection. Please look into rectifying the issue. A bucket was still used to catch grey water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 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?
- Deceased cockroaches were present in several areas of the facility such as by the dishwashing area, hand sink, under the pizza oven, by the table/chairs. No live cockroaches were observed.Operator indicated that the pest control technician will come back for another application in a few days as it takes some time for the treatment to work.Minor mouse droppings were present by the stainless steel prep table and at the back exterior door.Sticky traps were placed throughout the facility.Food was stored in plastic bins with tight fitting lids. Utensils/trays/bowls were stored in plastic bags for the time being.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner indicated that he would take food safety training from the list of courses provided. Please submit a copy for review once completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights were burnt out by the dishwasher and hand sink area.
- 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?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Owner indicated that he would take food safety training from the list of courses provided. Please submit a copy for review once completed.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared/available
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Operator was instructed to keep all food in storage bins with tight fitting lids in the interim and possibly permanently to prevent pest access.Pizza pans were to be cleaned and stored in bin to prevent cross contamination. Should there be extra pans that are not needed, please remove them from the facility for now.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three compartment sink had no dish soap at the time. Operator was instructed to obtain soap and was brought over from the store section. Bleach was present.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink by the pizza hot holding unit did not have paper towels at the time. Operator obtained a roll of paper towels during inspection. Soap was present.Hand sink in the main kitchen had soap and paper towels.
- 15. Is the facility free of a pest infestation?
- Mouse droppings were in various areas such as cabinets, floor, etc, of the facility including the kitchen. Operator was instructed to clean and take the necessary steps to repair/replace any structural issues. Increase of pest traps were also required.
- 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?
- Kitchen was not approved at the time. However, the convenience store was permitted to remain open.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner indicated that food safety training was obtained in the past, however, was unable to provide the certificate at the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no plumbing for the hand sink by the pizza hot holding unit. The grey water was draining into a bin located under the sink. Ensure all grey water is properly disposed of using proper plumbing materials and in a sanitary manner.Operator was instructed to stop serving customers pizza from the hot holding unit in the interim. Options were discussed with operator.Three compartment sink faucet was leaking, please repair or replace parts to ensure there is no leak present.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some trays in storage had some mouse droppings. Operator was asked to review items and discard any that were no longer needed. Any necessary items must be cleaned and sanitized before use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Certain areas had accumulation of items that were no longer needed or belonged to the previous owner. To allow for better cleaning and prevent pest harborage, remove any clutter or re-organize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?