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Jayelle's Convenience Store - Food

Highway 666 Grovedale AB T8V 6X2 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Store bought eggs are being repackaged into smaller cartons without dating information being transferred- Ensure best before dates from original eggs are transferred onto new cartons2. Food temp logs are not being completed on a regular basis for all cold and hot holding units- Ensure temperature logs are being kept for all coolers with perishable foods as well as for the hot holding unit
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are foods being stored on the ground in the main store and walk-in cooler- Ensure all foods are stored 6 inches off the ground. - It is also advised that pet food be stored off the ground to avoid pest attraction
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal cook temperatures of food- Obtain a probe thermometer and ensure foods are reheated to 74 degrees Celsius
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample has been submitted for 2024COLLECT A BACTERIOLOGICAL WATER SAMPLE AS REQUIRED
    • 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 shelves are covered with tin foil to make shelving temporarily wipeable- PHI advised owner that shelves will need to be sealed or painted as unfinished wood is not permitted
  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was dirty with multiple soiled cloths- Operator prepared a new sanitizer with PHI assistanceENSURE SANITIZER SOLUTION IS PREPARED FRESH AS NEEDEDCLEANING CLOTHS MUST NOT CONTAIN EXCESSIVE DIRT AND DEBRIS AND MUST BE CHANGED AND LAUNDERED REGULARLY
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeat Violation - Temperature logs are not being completed on a regular basis for hot and cold holding unitsENSURE TEMPERATURE LOGS OF COLD AND HOT HOLDING UNITS ARE BEING COMPLETED DAILY.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef is stored on unfinished wood shelving inside the walk-in cooler above ready-to-eat food items including, but may not be limited to individual coffee creamer cups. Beef moved to bottom shelf- There is evidence of raw meat juice on the wood shelving from leaksENSURE RAW MEATS AND POULTRY ARE STORED BELOW AND/OR SEPARATE FROM LOW RISK AND READY-TO-EAT FOODS
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a mixture of personal and facility food stored in coolers and freezers without adequate separation- Personal food items are spilling over into store food items in the walk-in cooler.- Coolers labelled for "staff use only" contained store foods such as hot dogs and bunsENSURE PERSONAL AND STORE FOODS ARE STORED CLEARLY SEPARATE AND PROPERLY LABELLED
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are packs of ground bison thawing on top of the deep freezer. Meat measured between 6-9 degrees Celsius- Meat moved into cooler by operatorENSURE MEAT IS PROPERLY THAWED BY PLACING INSIDE A COOLDER, PLACING UNDER COLD RUNNING WATER IN A CLEAN SINK BASIN OR CONTAINER, OR IN THE MICROWAVE IF COOKING IMMEDIATELY.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 48.6 degrees Celsius- Operator stated food was put into unit about 30 minutes prior- Temperature adjusted on the unit and monitored until is reached proper hot holding temperature ENSURE THE HOT HOLDING UNIT IS CAPABLE OF MAINTAINING TEMPERATURE AT OR ABOVE 60 DEGREES CELSIUS- IF UNIT IS UNABLE TO MAINTAIN, REPAIR OR REPLACE UNIT- HOT HOLDING TEMPERATURES MUST BE LOGGED ON TEMPERATURE LOG SHEET THROUGHOUT THE DAY
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water sample has been submitted for 2024COLLECT A BACTERIOLOGICAL WATER SAMPLE AS REQUIRED
    • 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?
      • There are no pest control logs available for reviewENSURE AT MINIMUM, MONTHLY PEST CONTROL CHECKS ARE BEING COMPLETED AND DOCUMENTED.- THESE MAY BE COMPLETED BY A PROFESSIONAL OR SELF CHECKS ON THE PROVIDED PEST CONTROL TEMPLATE
    • 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?
      • There is a cat living inside the food facility- The cat was found on a pillow in the seating area. The pillow appeared well used by the cat- There is a cat toy, brush and food in the kitchen area- The cat was removed from the facility.ANIMALS ARE NOT PERMITTED INSIDE OF FOOD FACILITIES
    • 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 is unfinished wood shelving inside the walk-in cooler- The wood shelving has multiple stains from leaking food and drinksENSURE ALL SURFACES AND SHELVING ARE MADE OF SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLE MATERIALS.- UNFINISHED WOOD IS NOT AN ACCEPTABLE MATERIAL AND MUST BE EITHER REPLACED WITH DIFFERENT SHELVING OR CLEANED AND PAINTED/SEALED.- IF PAINTING/SEALING, THE SHELVES WILL REQUIRE REGULAR MAINTENANCE TO MAINTAIN THE FINISH AND AVOID CHIPPING AND EXPOSED WOOD.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation - There is tape holding together broken acrylic material on the counter at the customer self-service areaREMOVE TAPEENSURE THE COUNTER IS IN GOOD REPAIR AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside glass of the oven door is broken/shattered with missing piecesENSURE COOKING EQUIPMENT IS IN GOOD REPAIR - REPLACE OVEN OR OVEN DOOR OR GLASS MATERIAL TO BE INTACT AND IN GOOD REPAIR
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not availablePREPARE SANITATION PROGRAM WITH CLEANING LOGS APPROPRIATE TO YOUR FACILITY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation - There is dust and debris on counters, shelving, and multiple surfacesENSURE THE FACILITY IS KEPT FREE OF DIRT, DUST, AND DEBRIS
  5. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being completed on a regular basisENSURE TEMPERATURE LOGS OF COLD AND HOT HOLDING UNITS ARE BEING COMPLETED DAILY.
    • 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 is tape holding together acrylic material on the counter at the customer self-service areaREMOVE TAPEENSURE THE COUNTER IS IN GOOD REPAIR AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust and debris on counters and surfacesENSURE THE FACILITY IS KEPT FREE OF DIRT, DUST, AND DEBRIS
  6. Risk Management Inspection

    0 infractions