Leduc Co-op @ Alsike Gas Bar/C-store - Food Store
48528 Range Road 41A Alsike AB T0C 0C0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the back prep area - there was an open box of potatoes stored under the staff hand wash sink.The potatoes could get contaminated from splashing as staff wash their hands.The box was moved 2 feet to the right, making it closer to the wall mounted slicer, than the hand sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food cold holding temperatures were satisfactory.Hot holding display of chicken pieces was at 47 C - the unit was turned to a hotter setting.Please monitor the hot holding display case so that cooked food items are held hot at 60 C/140 F or hotter.
- 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?
- There is an expired Food Permit posted.Please find your current Food Permit and post it in public view.If you cannot find your current Food Permit, please call 1-833-476-4743 to obtain a new one.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 operator constructed a new storage room that contains mail boxes on the south wall and is also used for low risk food storage, but the walls are unfinished, as well as the bare wood shelving.Corrective ActionThe 2 X 4 framed walls need to be covered over with plywood or gyproc and then painted.The bare wood shelving will also need to be painted.This will seal the wood ( or gyproc ) to make it easier to keep clean.Sept 9, 2025 - this work has NOT been completed.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- There were no plans submitted prior to the construction of the food storage room ( that has mail boxes on its south wall ).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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 operator constructed a new storage room that contains mail boxes on the south wall and is also used for low risk food storage, but the walls are unfinished, as well as the bare wood shelving.Corrective ActionThe 2 X 4 framed walls need to be covered over with plywood or gyproc and then painted.The bare wood shelving will also need to be painted.This will seal the wood ( or gyproc ) to make it easier to keep clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spoke with Noel and was informed that the domestic electric griddles are placed on a mobile food contact surface and under the commercial rangehood when in use. However, metal splash guard has not been installed yet. Please make sure it is installed as damaged plastic wall due to the electric griddle is not easily cleanable.Feb 14, 2025 - no action has occurred on this identified need for a wall repair, in the prep kitchen.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- There were no plans submitted prior to the construction of the food storage room ( that has mail boxes on its south wall ).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Spoke with Noel and was informed that the domestic electric griddles are placed on a mobile food contact surface and under the commercial rangehood when in use. However, metal splash guard has not been installed yet. Please make sure it is installed as damaged plastic wall due to the electric griddle is not easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in cooler - there was a box of raw chicken sitting in direct contact with the cooler floor.Corrective actionThe box of chicken should not be in direct contact with the cooler floor, it need to be sored up and off of the floor.Also, there should be a tray under the box to catch any potential liquid that might leak from this box.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In several areas of the facility it was observed that the cases of take-out food containers were being stored in direct contact with the floor.These containers are to be treated like the food they will be containing.Corrective actionAll cases of take-out food containers are to be stored up and off of the floor.The use of empty milk crates may assist you in completing this task.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot and cold food holding temperatures were satisfactory, EXCEPT for the dairy creamers were at 17 C.There is a provision for using ice in an insert below the creamer container, but all of the ice had melted.It would be easier to just store the dairy creamers in the nearby cooler, for customers to access.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The 2 hand wash sinks that are inside and outside of the new prep kitchen are satisfactory.The hand wash sink in the old kitchen area - next to the potato slicer and meat slicer is not stocked with liquid soap or paper towel.Corrective ActionProvide liquid soap and paper towel, in dispensers, for this hand wash sink in the old kitchen area, since food handling is occurring in this area.
- 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 domestic electric griddles are being used on the countertop and have melted portions of the plastic wall material.In the Sept 29, 2023 approval inspection report, it was expressly imposed that these electric griddle were only to be used under the commercial range hood - where grease laden vapors can be ventilated and there is a fire suppression system.DO NOT USE THESE ELETRIC GRIDDLES ON THE COUNTERTOP ANY MORE. ONLY USE THEM UNDER THE COMMERCIAL RANGE HOOD.Electric griddles have melted spots on the plastic wall material. Operator reports that they will be installing a metal splash guard at the countertop level.Oct 10, 2024 - metal splash guard has not been installed yet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the back store room/old kitchen area - the potato slicer and meat slicer, both need cleaning.Corrective actionEnsure to clean equipment after each use.Oct 10, 2024 - the potato slicer and the meat slicer continue to be items that are not cleaned and sanitized on a frequent enough basis.THESE ARE TO BE CLEANED AFTER EACH USE.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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 domestic electric griddles are being used on the countertop and have melted portions of the plastic wall material.In the Sept 29, 2023 approval inspection report, it was expressly imposed that these electric griddle were only to be used under the commercial range hood - where grease laden vapors can be ventilated and there is a fire suppression system.DO NOT USE THESE ELETRIC GRIDDLES ON THE COUNTERTOP ANY MORE. ONLY USE THEM UNDER THE COMMERCIAL RANGE HOOD.Electric griddles have melted spots on the plastic wall material. Operator reports that they will be installing a metal splash guard at the countertop level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the back store room/old kitchen area - the potato slicer and meat slicer, both need cleaning.Corrective actionEnsure to clean equipment after each use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- PHI could not find any records of water sampling ( for bacteria analysis ) for this facility in the past 12 months.You are to be sampling the water supply on a monthly basis.Contact the Prov Lab to obtain an ACCESS number for your facility, to be used on the requisition form with the water samples.Sept 29, 2023 - PHI is still unable to find any water sample results for this facility in our database.PHI has made application to the Prov Lab to generate an Access number for your facility. This is an unique identifier for your samples with the Prov Lab, for your facility.PHI will email this Access number to you, once it is available.As you are a food processing facility now, it is imperative that you submit a water sample for bacteria analysis on a monthly basis, to ensure that you are using potable water for your food processing.Bottle testing kits can be picked up and dropped off at your local Community Health Centre in Leduc, Winfield or Drayton Valley - whichever is closer or more convenient for you.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Initial Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- PHI could not find any records of water sampling ( for bacteria analysis ) for this facility in the past 12 months.You are to be sampling the water supply on a monthly basis.Contact the Prov Lab to obtain an ACCESS number for your facility, to be used on the requisition form with the water samples.Sept 29, 2023 - PHI is still unable to find any water sample results for this facility in our database.PHI has made application to the Prov Lab to generate an Access number for your facility. This is an unique identifier for your samples with the Prov Lab, for your facility.PHI will email this Access number to you, once it is available.As you are a food processing facility now, it is imperative that you submit a water sample for bacteria analysis on a monthly basis, to ensure that you are using potable water for your food processing.Bottle testing kits can be picked up and dropped off at your local Community Health Centre in Leduc, Winfield or Drayton Valley - whichever is closer or more convenient for you.
- 20. Do food handlers at the facility have adequate food safety training?
- Please send me a copy of any Food Safety training certificates for your staff, now that you are processing food in your facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floors are tiled.Walls are made with plastic interlocking panels.Ceiling - is a suspended drop down ceiling.Lighting - fixtures are fully covered.Shelving unit - has bare wood shelf inserts - the bare wood portions of this shelf unit will need to be covered or sealed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?