Husky House Restaurant and Food Store - Convenience
7201 99 Street Clairmont AB T8X 5B1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. Raw meat (i.e. bacon) was stored above ready-cooked or ready-to-consume foods / beverages in a rear refrigeration unit.2. Raw shell eggs were noted to being stored above ready-cooked or ready-to-consume foods / beverages in a convenience store display refrigeration unit.BE ADVISED: Raw meat products did not appear to be dripping onto ready-cooked or ready-to-consume foods / beverages stored below.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT STORE raw meat (including raw shell eggs) above ready-cooked or ready-to-consume foods / beverages.******BOTH ISSUES NOTED WERE CORRECTED DURING INSPECTION.
- 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?
- At time of inspection:1. Pest control records were not available in this facility for review.The owner / operator of this facility is requested to conduct the following, namely:1. Submit the most recent two (2) pest control records / inspection reports for this facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. Various boxes, plastic, and other debris were found on the floor near the rear walk-in cooler.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all unnecessary items / debris near the walk-in cooler and dispose. Please ensure all areas of the convenience store remain in an organized, clean, and sanitary condition.*******THIS ISSUE WAS CORRECTED DURING INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- At time of inspection:1. Some take-out sandwiches were found to be expired - expiry date was February 5, 2025.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all expired sandwiches and discard. Ensure the employee on shift is checking all sandwiches to ensure they are within their expiry date.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 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 inspection:1. There did not appear to be any paper towels within either dispenser within the women's washroom.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all paper towel dispensers are properly supplied. *****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical test strips were expired.Please ensure new chemical test strips are obtained (to adequately test the concentration of sanitizing solutions).*As of August 19, 2024, chemical test strips were not available 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?
- Cracks within some floor tiles were noted in several areas throughout the store. The operator mentioned that flooring will be completely retrofitted by the end of July 2024. Ensure flooring is repaired and made free of cracks.*As of August 19, 2024, this violation remains outstanding.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some light fixtures (within all food/dish handling/storage areas) did not contain a protective cover.Ensure all light fixtures (within all food/dish handling/storage areas) contain a protective cover.*As of August 19th, 2024, this violation remains outstanding.
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of inspection: Sanitation issues (namely build-up of dust/debris) were noted in the following areas:1) Harder-to-reach areas (i.e. underneath shelves and in between and behind equipment).2) Garbage bin (container) in the coffee area.3) Various refrigeration unit handles (i.e. west side of the facility).Please ensure:All areas of the facility are adequately cleaned and made free of debris/build-up.*As of August 19th, 2024, sanitation records are now available, and sanitation has improved. However, please ensure the areas listed above are adequately cleaned and sanitized.
- 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
7 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- At the time of inspection:1) Creamers (for coffee) were found to be stored in the temperature danger zone (i.e. 4 Degrees Celsius - 60 Degrees Celsius). The operator was instructed to discard the creamers and replace the ice packs (i.e. meant to keep the creamers refrigerated).2) The hot-holding display case measured an interior temperature of 50.4 Degrees Celsius (which was currently in the temperature danger zone of 4 Degrees Celsius - 60 Degrees Celsius). The operator was instructed to discard all high-risk foods within this unit.Please ensure:1) Ice packs are replaced frequently so creamers are stored below 4 Degree Celsius.2) Hot-holding units are brought up to the correct temperature of 60 Degrees Celsius or greater prior to allowing any high-risk foods to be placed within.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, the hot-holding display case/unit measured a temperature of 50.4 Degrees Celsius.When in use, ensure all hot holding units are capable of maintaining an interior temperature of 60 Degrees Celsius or greater.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical test strips were expired.Please ensure new chemical test strips are obtained (to adequately test the concentration of sanitizing solutions).
- 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?
- The food handling permit posted was expired and not placed in an area that was easily visible to the public.Ensure that a valid food-handling permit is obtained and posted in an area that is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cracks within some floor tiles were noted in several areas throughout the store. The operator mentioned that flooring will be completely retrofitted by the end of July 2024. Ensure flooring is repaired and made free of cracks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some light fixtures (within all food/dish handling/storage areas) did not contain a protective cover.Ensure all light fixtures (within all food/dish handling/storage areas) contain a protective cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of inspection: 1) Various sanitation issues (namely build-up of dust/debris) were noted across this entire facility. These include but are not limited to the following, namely:a) Harder-to-reach areas (i.e. underneath shelves and in between and behind equipment).b) Garbage bin (container) in the coffee area.c) Floor corners and spaces up against walls throughout the facility.d) Various refrigeration unit handles (i.e. west side of the facility).2) A sanitation schedule was not available or being maintained. Please ensure:1) The entire facility is adequately cleaned and made free of debris/build-up.2) A written sanitation schedule is created and maintained for the facility.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?