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GTI Petroleum - Food

829 Main Avenue West Sundre AB T0M 1X0 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. sanitizer bucket was visibly dirty and had bleach content of 50ppm. Make sure sanitizer solution is changed regularly, when it gets dirty and is maintained at 100 ppm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers in the bakery area. Do not store scoops in the food bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bakery area dough mixing machine was reported to only be cleaned weekly. Food equipment must be cleaned at least daily after use. Dirty equipment can contribute to insanitary conditions and pest harbourage.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer had soap in it. Do not add soap to bleach sanitizer.2. There were no test strips for the bleach sanitizer. Purchase test strips for the sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no test strips for the dishwash sanitizer. Purchase test strips for the dishwash sanitizer.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Creamers were left out at room temperature on the counter at the time of Inspection.2) Food inside the Hot Holder at the front counter was measured to be at 55 degrees Celsius at the time of Inspection.1 - Ensure that the Creamers are kept at or below 4 degrees Celsius at all times by: leaving them in the Cooler, putting them on Ice, and/or switch them out every 2 hours in order to prevent microbial growth and potential food borne illness.2 - Ensure that the Dial on the Hot Holder is kept turned up to a hotter setting in order to maintain high risk hot held foods at or above 60 degrees Celsius at all times.These were both 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?
      • A countertop in the back area was lined with Cardboard at the time of Inspection.Ensure that countertops are not being lined with cardboard as it is not a non-absorbent, smooth, and easy to clean material. This was Corrected during the Inspection.