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HoneyBee Convenience & Gas - Food

5002 48 Avenue Sedgewick AB T0B 4C0 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink was not equipped with a paper towel dispenser. Ensure a dispenser is installed.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink was not equipped with a soap dispenser and a paper towel dispenser. Ensure dispensers are installed.
    • 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 ventilation hood for the fryer was overdue for a professional cleaning. Please arrange one.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink was not equipped with a soap dispenser and a paper towel dispenser. Ensure dispensers are installed.
    • 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 ventilation hood for the fryer was overdue for a professional cleaning. Please arrange one.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A piece of pizza was held at 40C. The operator will monitor the time and discard if exceed 2 hours.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please purchase a timer to monitor pizza in hot holding. If being held 4-60C, pizza must be discarded after 2 hours.
    • 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 ventilation hood was overdue for professional cleaning/service. Please arrange a service.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have approved sanitizer in the kitchen. The owner made bleach available during the inspection. Please put in 2mL bleach into 1L water to make 100ppm chlorine solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A section of the kitchen was being used as office where cloth, shoes, office desk, and printer were noted. Please ensure the office area is separated with the food handing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in hot holding unit was at 45C. The owner adjusted the temperature setting to 66C. Please note high risk food (such as pizza) can only be held at 4-60C for up to 2 hours.
    • 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 pest control record was available. Please complete the attached monthly pest control checklist.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Observed that upright cooler in kitchen had spoiled/mouldy food in the cooler.- Directed that operators have the cooler cleaned out and all foods discarded from cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - At time of review premise did not have a dedicated handwash sink in the kitchen.- Directed operators to properly install a handwash sink in the kitchen.