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K.A.N.'s General Store - Grocery Store

245 Main Street Red Earth Creek AB T0G 1X0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pop syrup area had a spill. Please ensure this area is thoroughly cleaned and sanitized.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with produce and eggs had an initial temperature ranging between 14-16 degree Celsius. Temperature was observed to be decreasing and final temperature was 5.2 degree Celsius. Operator informed that they would observe the temperature further and if it increases, high risk items will be moved to a different cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked test strips to test sanitizing solutions. Ensure that appropriate test strips are obtained for the chosen sanitizer. Sanitizing solutions must be made fresh daily and tested to ensure the required concentration is achieved for effective sanitization of contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage area had food crumbs nearby the cooler walls. Pop syrup area had a spill. Water dispenser had grime and debris. Area behind the pop syrup had a lot of dust.Please ensure these areas are thoroughly cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An appropriate sanitizer solution was not being used on counter tops at the self-serve coffee station. Ensure that these surfaces are sanitized using an approved surface sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked test strips to test sanitizing solutions. Ensure that appropriate test strips are obtained for the chosen sanitizer. Sanitizing solutions must be made fresh daily and tested to ensure the required concentration is achieved for effective sanitization of contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slushy machines have been decommissioned for winter, but syrup is visible in some of the equipment. Clean and sanitize equipment so it is stored clean.