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Lakeshore Convenience - Food

105 - 5227 Lakeshore Drive Sylvan Lake AB T4S 1Y8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 tap at the dishwashing sink has been taped up, preventing it from swinging to both sinks. The faucet must be in proper working order and free of leaks. Currently, both sinks cannot be filled for dishwashing without the use of a bowl or bucket. Have the faucet repaired and fully operational.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was holding between 4.6 - 7.1 C Dairy products were being moved to a different fridge that was holding -5 C until the unit can be serviced. Please ensure the fridge is maintaining 4 C.
    • 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 tap at the dishwashing sink has been taped up, preventing it from swinging to both sinks. The faucet must be in proper working order and free of leaks. Currently, both sinks cannot be filled for dishwashing without the use of a bowl or bucket. Have the faucet repaired and fully operational.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update: 400 g blocks of cheese were probed at 7.1 C, sour cream was probed at 9 C. Two blocks of cheese, 1 package of sliced, processed cheese and two 500 ml sour cream containers were discarded due to temperature abuse. Hazardous foods such as eggs and dairy were being stored at the far end of the walk-in cooler by the door in a temperature between 6-8 C. The remaining areas of the cooler were at 4 C. Please ensure the fridge is maintaining 4 C.
    • 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?
      • A valid AHS food handling permit was not observed in the facility. Please ensure the permit is posted where customers are able to view it.
    • 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 tap at the dishwashing sink has been taped up, preventing it from swinging to both sinks. The faucet must be in proper working order and free of leaks. Currently, both sinks cannot be filled for dishwashing without the use of a bowl or bucket. Have the faucet repaired and fully operational.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Returns and food have been stacked on crates and are blocking the back door area. Shelving is required so food and returns are stored in a manner that allows for proper cleaning of the floors and to prevent stacking items in front of doors as they need to be checked frequently as part of proper pest control management.Ensure sufficient shelving is provided to store all items off the ground at least six inches so floors can be properly cleaned and shelving allows (moveable or not blocking doors) for proper checking of doors to ensure they are closed tightly to prevent pests entering.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The kitchen area has a pallet mover and signage among other items being stored in the space. 2. Food containers are being stored directly on the floor. Remove all items not associated with food preparation from the kitchen space and provide shelving in sufficient amounts to store all food and food related equipment and containers off the ground 6 inches to facilitate proper cleaning of the floors and to ensure proper pest management can be done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hazardous foods such as eggs and dairy were being stored at the far end of the walk-in cooler by the door in a temperature between 6-8 C. The remaining areas of the cooler were at 4 C. Please either adjust the temperature or ensure all hazardous foods are stored in an area that is capable of consistently maintaining 4 C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two samosas prepared over two hours earlier were being hot held below 60 C. These were discarded. Door on this side of hot holding unit had been left open. 2. A 3/4 full, open container of ranch dressing was being stored at room temperature. Dressing was discarded. Please ensure foods are hot held at 60 C or hotter and a probe thermometer is present to verify internal temperatures of foods that are held for extended periods.Please ensure foods that require refrigeration are stored at 4 C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing steps were described, with only washing of utensils in soap and water, then rinsing with no sanitizing step done. Please ensure the following steps are followed when washing utensils: 1. scrape any food debris off2. wash in soap and water3. rinse under warm running water4. soak in a 100 ppm chlorine solution for 2 minutes5. air dryEnsure there is sufficient space to dry clean utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips present to verify the concentration of sanitizer solution. Please acquire chlorine test strips that read in the 100 -200 ppm range at a minimum, and ensure they are used each time sanitizer solution is prepared.
    • 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?
      • A valid permit was not observed in the facility. Please ensure the permit is posted where customers are able to view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area has several containers of returnable foods piled up making cleaning of the kitchen area difficult. Ensure the area is organized and returns are separated from food preparation area.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans were not submitted prior to construction. Plans have been submitted but are not yet approved. Open food is not to be served directly outside of the washroom. Food is not to be prepared in the back if the garage door is going to be in use.If using the back area for food preparation, the staff area must be separated.Please provide an updated plan as the most recent plan provided does not accurately show where some equipment will be placed.Ensure there is a designated space for the mop bucket, chemical storage, brooms, etc that are separate from food handling areas.