Gunn Esso - Food
408 - 55022 Lac Ste. Anne Trail Gunn AB T0E 1A0 · Food - General
8 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning and sanitizing chemicals were present; however, the chlorine sanitizer (DSL Pink Chlorinated Sanitizer) appeared compacted, suggesting it is not in regular use.The only reusable food equipment are the coffee carafes; these still are required to be cleaned and sanitized between uses.The outdated product should be removed and a suggestion for alternate appropriate product will be sent by email.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- It was noted that bait fish (raw/unprocessed/not for human consumption) were stored directly above ice cream products intended for human consumption. Bait fish must be stored separately from food intended for human consumption.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples are not being submitted as required by the facilities food handling permit operating conditions. The last sample received for this site was from2024.The permit conditions stipulate that quarterly sampling is required (at minimum).Note that the new Public Health Guidelines for Non-municipal Drinking Water suggest that monthly sampling should be completed (best practice).
- 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?
- Mouse feces were observed in the back storage room (photos taken). This was shown and discussed with the operator. The facility utilizes a monthly pest control service, Western Alberta Structural Pest Services LTD. and records were available on site and reviewed. The pest control provider attended one week prior to the health inspection and documented “no evidence of mice activity,” which is inconsistent with current findings and anecdotal discussion with the operator onsite. Photos of pest control records were taken.Note that it is the responsibility of the facility operator to ensure that routine cleaning of affected areas is completed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The lid to the septic holding tank at the rear of the building was not properly secured. The screws needed to properly secure the lid were missing. As per the Alberta Private Sewage Systems Standard of Practice, all access openings shall be equipped with a secure lid or cover to prevent unauthorized or accidental entry into the septic tanks.Please find/replace the screws to secure the lid.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving in back storage rooms was unfinished wood.Shelving must be properly primed and painted or stained and sealed in a manner that makes is smooth, non-porous, and easily cleanable.Deadline for task completion extended to July 31.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. At the time of inspection, heavy rainfall was occurring. A leaking roof was noted in the first vestibule of the rear pop storage room. Photo documentation was obtained. The operator indicated that he will contact a contractor to investigate and re-tar the affected area.2. Ceiling tiles in the public washrooms were noted to be in disrepair (photo taken). 3. In the back area, the two-compartment sink was leaking, with a container placed to collect water.4. Several damaged or missing floor tiles in the retail area were observed, posing a tripping hazard and hindering effective cleaning. The operator documented these areas for repair.The operator has advised that consultations with financial institutions are underway for planned renovations. Repair work for the above noted areas should be undertaken to prevent further deterioration of the noted areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in multiple hard to reach areas (photos taken), including:- the bottom of the cooler containing creamers- the coffee station area- back storage rooms with pop/beverage storage- wall fan above coolers in the retail area- behind and under retail shelving along the wall - inside storage cabinets in the coffee area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Shelving in back storage rooms was unfinished wood.Shelving must be properly primed and painted or stained and sealed in a manner that makes is smooth, non-porous, and easily cleanable.Deadline for task completion extended to July 31.
- 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
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?
- Evidence of mouse activity was present onsite. 1. Droppings had been removed from the floors, along the walls in the back food storage rooms.2. The skeleton of a deceased mouse was still present behind the wire shelving in retail area, next to the firewood. ACTION REQUIRED: Remove rodent droppings following appropriate safety procedures.Check traps. Seal possible pest entry points and continuously monitor for signs of pest activity.Deadline for task completion extended to June 20.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving in back storage rooms was unfinished wood.Shelving must be properly primed and painted or stained and sealed in a manner that makes is smooth, non-porous, and easily cleanable.Deadline for task completion extended to July 31.
- 23. Is the facility maintained in a clean and sanitary condition?
- Evidence of dirt and debris build up was evident under the shelving units, coolers, and equipment in the retail area. Cleaning of these hard-to-reach areas is required.Note that a cleaning schedule is also required to ensure that these areas are cleaned at appropriate frequencies to prevent the buildup of dirt, dust, and debris.Deadline for task completion extended to June 20.
- 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
5 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A bacteriological water sample was collected during the inspection. The water sample was satisfactory.
- 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?
- Evidence of mouse activity was present onsite. 1. Droppings were observed on the floors, along the walls in the back food storage rooms. Note that only packaged beverages are stored in this area and no food handling occurs here.2. The skeleton of a deceased mouse was observed behind the wire shelving in retail area, next to the firewood. There was evidence that a professional pest control company has visited the facility. Records to be requested by email to review pest control activities. ACTION REQUIRED: Remove rodent droppings following appropriate safety procedures.Check traps. Seal possible pest entry points and continuously monitor for signs of pest activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving in back storage rooms was unfinished wood.Shelving must be properly primed and painted or stained and sealed in a manner that makes is smooth, non-porous, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hand dryers in both public washrooms were not in proper working order.Staff advised PHI that they were unable to temporarily provide paper towels in the washrooms due to issues with customers flushing the paper towel down the toilet, causing issues. A sign was posted on each hand dryer advising customers to use the napkins at the coffee station just outside of the washroom area.Please ensure that the hand dryers are repaired as soon as possible to facilitate proper and thorough handwashing and to minimize the opportunities for the spread of contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Evidence of dirt and debris build up was evident under the shelving units, coolers, and equipment in the retail area. Cleaning of these hard-to-reach areas is required.Note that a cleaning schedule is also required to ensure that these areas are cleaned at appropriate frequencies to prevent the buildup of dirt, dust, and debris.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had a jug of DSL Pink Chlorinated Sanitizer. This product should be granulated and was noted to be compacted, indicating that it is not commonly used. The product bottle also appeared to be quite dated, although an expiry date was not visible. It is recommended that the facility switch to a simple bleach solution to achieve the required sanitizing step. Instructions for mixing an appropriate solution will be provided by email. There is minimal reprocessing required as the only food preparation onsite involves making coffee for the self-serve station. This means that the only equipment that is reprocessed are the thermal serve coffee dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back reprocessing area requires appropriate hand washing supplies. There was hand sanitizer present but proper, pump-style hand soap and paper towel is required to facilitate appropriate hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had a jug of DSL Pink Chlorinated Sanitizer. This product should be granulated and was noted to be compacted, indicating that it is not commonly used. The product bottle also appeared to be quite dated, although an expiry date was not visible. It is recommended that the facility switch to a simple bleach solution to achieve the required sanitizing step. Instructions for mixing an appropriate solution will be provided by email. There is minimal reprocessing required as the only food preparation onsite involves making coffee for the self-serve station. This means that the only equipment that is reprocessed are the thermal serve coffee dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back reprocessing area requires appropriate hand washing supplies. There was hand sanitizer present but proper, pump-style hand soap and paper towel is required to facilitate appropriate hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had a jug of DSL Pink Chlorinated Sanitizer. This product should be granulated and was noted to be compacted, indicating that it is not commonly used. The product bottle also appeared to be quite dated, although an expiry date was not visible. It is recommended that the facility switch to a simple bleach solution to achieve the required sanitizing step. Instructions for mixing an appropriate solution will be provided by email. There is minimal reprocessing required as the only food preparation onsite involves making coffee for the self-serve station. This means that the only equipment that is reprocessed are the thermal serve coffee dispensers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available to test the concentration of sanitizer solutions.The health inspector will send the operator links to appropriate test strips that are capable of testing chlorine sanitizer solutions to ensure that they are maintained at 100-200 ppm.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples had not been submitted recently for this facility. The facilities food handling permit requires quarterly sampling. A sample bottle was left on site and operator stated that they will submit a water sample on the next following week. Sample drop off locations and times will be provided by email.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fans in both customer bathrooms require cleaning as there is a buildup of dust present.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of the back reprocessing/sink area is required. This includes the counter and floor area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?