Gregoire Food Store / Petro Canada - Food Store
226 Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General
20 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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 walk-in freezer lights and light switch were not functioning.Ensure lights in the walk-in freezer are functional for adequate lighting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hot dog warmer was observed with a build-up of grime and food debris. When asked about the cleaning frequency, a facility operator indicated it does not get cleaned. Clean and sanitize the food equipment according to the manufacturing instructions, ensure it is cleaned on a frequent basis.
- 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
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Marinated raw meat in a large pot was stored beside vegetables on a shelf in the walk-in cooler.2. Raw chicken with plastic wrap and styrofoam was observed in stored above a bucket of butter. A facility operator was instructed to move the raw meats away from the vegetables and butter, by storing below or on a separate shelving.3. Chopped lettuce was observed hanging in a colander stored near the hand washing sink, paper towel dispenser, and 3-compartment sink faucet. A facility operator was instructed to move the lettuce to away from the handwashing sink, paper towel dispenser, and 3-compartment sink.Ensure that all ready-to-eat foods are stored in a sanitary manner to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility lacked a probe thermometer to monitor the temperature of poultry for cooking and cooling. Obtain a functional probe thermometer to monitor the temperature of high risk food items during cooking and cooling. Facility operators were educated on the cooling procedures and use of a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large cooked turkey was observed stored on a countertop. An internal temperature was measured at 36C. A facility operator indicated the turkey was left to cool on the countertop for over 2 hours prior to the inspection. A facility operator was instructed to discard the turkey.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine/bleach test strips were observed to be expired. Obtain non-expired sanitizer specific test strips to monitor and verify the minimum required concentration for sanitizing.
- 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 walk-in freezer lights and light switch were not functioning.Ensure lights in the walk-in freezer are functional for adequate lighting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hot dog warmer was observed with a build-up of grime and food debris. When asked about the cleaning frequency, a facility operator indicated it does not get cleaned. Clean and sanitize the food equipment according to the manufacturing instructions, ensure it is cleaned on a frequent basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan covers and ceiling of the walkin-cooler were observed with a build-up of dust debris. Clean the fan covers to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of frozen vegetables were observed stored directly on the walk-in freezer floor. The facility manager moved the boxes onto a shelf. Ensure that all food items are stored above the floor to prevent food contamination.
- 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 beside the donair vertical burners lacked hand soap. Facility manager placed a bottle of hand soap by the sink.Ensure that all hand washing stations are fully stocked with soap and paper towels.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An unused food equipment under the pizza oven was observed with significant accumulation of dust. Clean and sanitize or remove the food equipment from the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The convenience store hotdog tongs and container were observed with dust debris and a dead spider. The container and tongs were taken to the kitchen for cleaning.Ensure all utensils used for food handling are clean and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was spilled slushie syrup like liquid observed pooled under the slushie machine. Clean and sanitize the floor under the slushie machine and investigate the source of the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment such as the potato fries slicer and mixer were observed with accumulation of food debris. Clean and sanitize the above-mentioned food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The sides of the cooking equipments were observed with a build-up of grease and debris. 2. The floor under the cooking equipments were observed shiny with grease and debris. Clean and sanitize the cooking equipments and the floor to mitigate fire hazards. Templates of cleaning schedules were provided along with the report.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan covers and ceiling of the walkin-cooler were observed with a build-up of dust debris. Clean the fan covers to prevent food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed stored on the food contact counters when not in use.Operator was instructed to keep the cleaning cloths submerged in sanitizer solution when not in use. A bucket of bleach sanitizer solution was made and tested at a concentration of 100ppm. Ensure that all used cleaning cloths are stored in a sanitary manner to prevent cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged uncooked chicken in a metal pan was stored on the floor of the walk-in cooler. Facility operator moved the chicken and metal pan above the floor onto a plastic crate.Ensure that all food items in the facility are stored above the floor to protect and prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooling of gravy was discussed. Facility operator stated that once gravy has been cooked it is left in a large pot at room temperature for 30 minutes then placed into a food grade tub to be further cooled in the walk-in cooler.Facility operator was instructed to cool gravy in safe manner by: 1) using an ice bath or ice wand, 2) using shallow pans, or 3) portion the gravy into smaller batches. Cooling of high-risk food items like gravy must be done rapidly to prevent bacteriological growth. Cool foods from 60C to 20C within two hours or less and from 20C to 4C in four hours or less.
- 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 beside the two-compartment sink was not supplying hot water. Facility operator stated the hot water valve was turned off due to a leak in the two-compartment sink. The front hand sink was fully operational for hand washing.Facility operator indicated that a maintenance person will service the sinks within the next 24-hours to fix the leak. Fix the leak and ensure that hot water is available for hand washing and dishwashing. All hand sinks are required to be fully supplied with running hot and cold water, liquid soap, and paper towel.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not have a valid food safety training certificate. It was discussed that at least two staff members will take a recognized food safety training course online. Ensure that an approved and recognized food safety training course is completed, and the certification of completion is provided to the PHI.Note: The list of recognized courses and information about an in-person course provided by Alberta Health Services in February 2025 was provided along with the report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen tongs for donair meat was observed with significant food debris, facility operator stated they are cleaned twice a day.Increase the frequency cleaning and sanitizing of the kitchen tongs or replace with clean kitchen tongs every two hours, including the kitchen tongs used in the convenience cashier area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Donair meat slicer was observed with significant food debris. Facility operator indicated that the slicer is cleaned twice a day.Facility operator was instructed to increase the cleaning and sanitizing frequency of the meat slicer at least every two hours to prevent bacterial contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the pizza prep cooler were in disrepair. Replace the door seals on the mentioned equipment above to ensure the appropriate temperature is maintained, 4C and below. Note: ensure an internal thermometer is placed in the cooler and actively monitored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items in the walk-in cooler and walk-in freezer were stored on the floor. Facility manager moved all food items on a shelf or plastic crate.Ensure all food items are protected from contamination by storing above the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Debris filled plastic cling wrap was used to created shelving barrier underneath a prep counter. Facility manager removed and discarded the cling wrap. Ensure that all counter and shelving surfaces are smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener had buildup of food debris.Clean and sanitize the can opener and holder.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the pizza prep cooler were in disrepair. Replace the door seals on the mentioned equipment above to ensure the appropriate temperature is maintained, 4C and below. Note: ensure an internal thermometer is placed in the cooler and actively monitored. July 29, 2024 update: Facility manager stated the door seals have arrived and will be installed the next day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the pizza prep cooler were in disrepair. Replace the door seals on the mentioned equipment above to ensure the appropriate temperature is maintained, 4C and below. Note: ensure an internal thermometer is placed in the cooler and actively monitored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management 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 women's washroom lacked a fan cover. Obtain and install a cover on the fan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the men's washroom: 1. Evidence of water infiltration was observed as the countertop backsplash trim was sticking out.2. The caulking on the sink was lifting. Remove water damaged material, repair or replace the trimming and caulking. Ensure the counter surface is smooth, durable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the pizza prep cooler were in disrepair. Replace the door seals on the mentioned equipment above to ensure the appropriate temperature is maintained, 4C and below. Note: ensure an internal thermometer is placed in the cooler and actively monitored.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple packages of bottled and canned drinks were stored on the floor of the large walk-in cooler. Raise and store all drinks above the floor to prevent contamination.March 8, 2024 update: some drinks have been raised on plastic crates. It was discussed 3 weeks would be needed to obtain more plastic crates and correct the violation.
- 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 women's washroom lacked a fan cover. Obtain and install a cover on the fan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the men's washroom: 1. Evidence of water infiltration was observed as the countertop backsplash trim was sticking out.2. The caulking on the sink was lifting. Remove water damaged material, repair or replace the trimming and caulking. Ensure the counter surface is smooth, durable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A blue damp cleaning cloth was left on a counter in the convenience store area. The cleaning cloth was discarded. Ensure all used cleaning cloths are stored in a clean and sanitary condition. Cloths submerged in sanitizer solution or discarded immediately after use, to prevent bacterial growth and contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the Quat sanitizer solution in the convenience area was measured over 400ppm. Facility operator diluted the solution and was measured at 200ppm.Ensure adequate sanitizer concentrations are used. Use quat test strips to confirm a 200ppm concentration of quat sanitizer solutions.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers of food items including precooked noodles in the small walk-in cooler were stored on the floor. Facility operator placed the containers onto plastic crates. Ensure all food items are stored above the floor to prevent contamination and effective cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple packages of bottled and canned drinks were stored on the floor of the large walk-in cooler. Raise and store all drinks above the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of a jug of milk stored in an ice bath on the coffee counter was measured at 17C. Facility operator stated it has been in the ice bath for three days. Facility operator discarded the milk. Ensure all cold high-risk foods such as milk are kept and stored at a temperature of 4C or below.
- 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 women's washroom lacked a fan cover. Obtain and install a cover on the fan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the men's washroom: 1. Evidence of water infiltration was observed as the countertop backsplash trim was sticking out.2. The caulking on the sink was lifting. Remove water damaged material, repair or replace the trimming and caulking. Ensure the counter surface is smooth, durable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The catch basin for the ice machine had accumulation of dirt debris. Facility operator removed the basin to clean. Ensure all food equipment including the catch basin is maintained in a clean and sanitary condition. Highly recommend increasing the frequency of cleaning and sanitizing of the ice machine and catch basin.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was dust accumulation on the fan guards and ceiling surfaces of the drinks walk-in cooler. Clean fan guards and ceiling surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
4 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?
- Gaps to the outside were visible through the bottom of the closed receiving door in the food delivery area.All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 a broken floor tile beside the ice cream chest freezers in the convenience store area. Replace the broken floor tile to facilitate effective cleaning of the floors.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was dust accumulated on the fan guards and ceiling in the drinks walk-in cooler. Remove and thoroughly clean fan guards and ceiling surfaces.
- 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
5 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?
- Gaps to the outside were visible through the bottom of the closed receiving door in the food delivery area.All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 a broken floor tile beside the ice cream chest freezers in the convenience store area. Replace the broken floor tile to facilitate effective cleaning of the floors.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were labels on the air curtains of the walk-in drinks' cooler. Remove labels to facilitate effective cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The drinks walk-in cooler floor area was dirty with debris and food spills.Dirt accumulated on the floor area under and surrounding the drink racks in the cooler. - Clean floors thoroughly.
- 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?
- Monitoring Inspection
4 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?
- Weather strip located in the back (near the kitchen) is worn down. Ensure weather strip is in good repair and there are no gaps to allow pests to enter the facility.Manager indicated the part has been ordered. *On going violation*
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were labels on the air curtains of the walk-in drinks' cooler. Remove labels to facilitate effective cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seals of the walk-in freezer and the pizza line prep cooler were broken or missing.Replace the door seals on the mentioned equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors of the food walk-in freezer and the drinks walk-in cooler were dirty with debris and food spills.- Clean floors thoroughly.
- 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?