Green's Pop Shop - Food Store
613 13 Street N Lethbridge AB T1H 2S7 · Food - General
14 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
- 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 is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner could not confirm that a staff in care and control has a valid food safety certificate.
- 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 is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were washing dishes in one sink using soapy water mixed with bleach, but the chlorine concentration measured 0 ppm. Items were then rinsed in another sink. This is not an appropriate dishwashing method, and items were not adequately sanitized.Inspector explained the correct procedure and the required contact time for sanitizer to effectively kill pathogens:- Wash with soapy water and rinse in the first sink- Sanitize in a bleach-water solution in the second sink (ensure proper concentration and contact time)Do not mix bleach with soap.
- 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?
- Posted food permit expired in March 2025. Please post your current permit.
- 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 is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared upstairs in the kitchen; a bleach and water bucket was mixed and measured 100 ppm chlorine. Do not add soap into the sanitizer. Downstairs the bleach spray was too strong and was diluted during the inspection. 1/2 teaspoon plain bleach : 1 litre water
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw beef was stored above containers of other foods, including shredded cheese. Raw meat should be stored below other foods to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit was not displaying a temperature reading, and the light bulbs were not operating. The pizza measured ~50°C, and chicken fingers 54°C. Staff were directed to discard foods in unit once they have been out for 2 hours.Pepperoni cheese bun wraps were found in a basket for sale at room temperature. Upon investigation, the pepperoni package states, "Keep Refrigerated". The cook pulled them off the shelf to discard.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap empty at the front till sink; corrected during inspection. The hand sinks must always be fully stocked for proper hand hygiene.
- 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?
- Posted food permit expired in March 2025. Please post your current permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the shelves handles in the kitchen is covered in tape and is not smooth and easily cleanable.
- 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 is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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 is evidence of moisture damage including damaged drywall and peeling paint on the wall by the dish pit. Operators monitor the wall frequently to ensure the issue isn't getting worse. Please investigate to ensure there is no source of water and repair this area. All surfaces in the kitchen, including the walls must be smooth, easily cleanable, and moisture impervious.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two cans of tomato sauce had significant denting. Operator immediately set them aside for the manager to discard of.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer spray at the front counter measured >200 ppm chlorine and was diluted during the inspection. For food safe sanitizer: 1/2 teaspoon bleach per 1 litre of water.
- 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 behind the till did not have any hand soap; soap was added during the inspection. Hand sink must be fully stocked at all times for proper hand hygiene.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach spray in the convenience store was too strong and was diluted during the inspection. Mix 1/2 teaspoon bleach with 1 liter of water for sanitizing food surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large cotton candy machine was placed outside of the kitchen, upstairs from the bottle depot. You may not make and store cotton candy here as it is in an open area within the bottle depot facility, and it could therefore become contaminated.Move the cotton candy operation either into the kitchen, or downstairs within the convenience store.
- 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?
- Expired permit is posted. Please post current permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The middle sink in the kitchen upstairs in not constantly holding water and needs to be repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator could not find chlorine test strips. Obtain chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer spray bottles both in the kitchen and front were too strong. These were diluted during the inspection and measured 100-200 ppm. For food contact surfaces: 1/2-1 teaspoon bleach per 1 litre of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple large hot baked goods were placed in the left cooler in the kitchen prior to inspection, which likely causes the whole cooler to warm up. The temperature measured ~12.0°C. Proper cooling was discussed with the staff, and the items were moved to the freezer for rapid chilling. Staff was advised to check the cooler in 1 hour to ensure it had come back to ≤4.0°C and if it hadn't to move the high risk items into a different cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator could not find chlorine test strips. Obtain chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was mold present on the ceiling of the walk-in cooler above the fans. There was debris accumulation on the fan coils. Clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 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 ceiling of the shop was in disrepair in one area where there was hole.Please ensure that it is fixed to prevent pests, and dust buildup.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler by the wall is missing door handles.Please ensure the following equipment is repaired by the next routine inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Freezer floor had food debris and grime. Area under the kitchen sink had grime build up. Area under the slurpee machine had dirt buildup and evidence of a spill. Please ensure these areas are cleaned to prevent contamination of food and pest harborage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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 ceiling of the shop was in disrepair in one area where there was hole.Please ensure that it is fixed to prevent pests, and dust buildup.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler by the wall is missing door handles.Please ensure the following equipment is repaired by the next routine inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent covers upstairs were dirty and build up was noted. Vent covers should be clean at all times to prevent any food cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?