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Jenner Sales & Service - Food

PO BOX 265 Jenner AB T0J 1W0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer initially tested at 0 ppm. The operator promptly prepared a new bleach solution, which tested within the acceptable range of 100–200 ppm. * Please ensure the bleach spray bottle solution is changed every other day and tested regularly to maintain adequate concentration and effectiveness.
    • 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?
      • Certified pest control is in place. Please clean up droppings as they occur. Droppings observed downstairs in the back storage room.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grey burger fridge upstairs measured 6.5 C and is missing a thermometer. Ensure fridges are equipped with thermometers and operate at 4 C or less.
    • 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?
      • Certified pest control is in place. Please clean up droppings as they occur. Droppings observed upstairs beside the fridge, and downstairs in the back storage room.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counter inside the shop where burgers are handled outside the BBQ does not contain bleach sanitizer. Please supply bleach sanitizer in this location to ensure counters and bins used for burgers can be sanitized regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out containers are stored on the floor. Keep food and food equipment stored off the floor. Hose in bucket used for filling mops is immersed in a bucket of water which can pose a backflow hazard. Standing water may contaminate the hose. Backflow can be prevented with backflow preventers and leaving an airgap between the hose and bucket. An ashtray with one cigarette butt was left outside beside the BBQ. Smoking is an incompatible activity with food that must not occur in proximity to food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature measured 47 to 50 degrees Celsius. Hot holding unit temperature was turned up. Keep hot holding temperature of burgers and smokies at 60 C or above. Grey burger fridge upstairs measured 6.5 C and is missing a thermometer. Ensure fridges are equipped with thermometers and operate at 4 C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap is missing in the upstairs kitchen, and paper towel was not supplied in the downstairs kitchenette. Paper towel was replaced during inspection. Keep hand sinks supplied with soap and paper towel.
    • 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?
      • Mice droppings are accumulating in some areas of the food establishment and droppings contain poison. Droppings observed upstairs beside the fridge, and downstairs in the back storage room. Cobwebs are accumulating in some areas. Clean up and sanitize areas with droppings on a continuous basis due to sanitation and to remove poison. Clean areas of cobwebs.