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Lacombe Petro Canada - Food Store

6209 50 Avenue Lacombe AB T4L 1K7 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured to be below 60C, asked the operator to increase the temperature. Please ensure hold holding units are kept at or above 60C to prevent potential bacteria growth. Coolers were measured to be below 4C.Freezers were measured to be below -18C.
  5. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired candies found on the shelf, removed during inspection.- Ensure to go through all food products on shelf, remove expired food products, and follow the first in first out rules
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was observed that the facility is not using an appropriate food sanitizer. Staff was instructed to make a chlorine spray sanitizer at solution concentration of 100 ppm. Staff was educated with the use of non-scented chlorine on all food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • It was observed that some food products were being stored on the floor. Staff complied to move the items above the ground at least 6 inches.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for meat pies was not being maintained at above 60 degrees C. It was measured at 45 degrees with probe thermometer. Pies has to be discarded as it's been in the hot holding unit for more than 2 hours. Bacterial growth between the temperature range (danger zone) of 4-60 degrees C. can cause food-borne illness. Never leave food out in in danger zone for more than 2 hours. - Staff complied to discard the meat pies. Please have the hot holding unit gets fixed. Please do not store any food items in the hot holding unit until it gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. Staff complied to procure test strips.
    • 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 infestation noted. No recent pest control records on file. Please ensure to do monthly pest control checklists.