Leduc Co-op @ Drayton Valley - Convenience Store
3806 62 Street Drayton Valley AB T7A 1S6 · Food - General
9 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)?
- 1. Bags of flour and sugar, as well as takeout containers, were found to be stored on the floor in the dry storage area. Corrective action: Food products and utensils must be stored at least 15 cm (6 in) off of the floor to protect them from contamination.2. A scoop was being stored inside the flour bin in deep-frying area, with the handle immersed in the product. This increases the risk of bulk product contamination during the food handling process.Corrective action: Remind staff that the scoop should be stored in the designated holder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A crock pot was being used to cook/reheat gravy, which measured to be 33 degrees Celsius during the inspection. Using a crock pot is not an appropriate method to cook/reheat food, as the food will not reach an adequate temperature of 74 degrees Celsius in the time necessary to protect it from exponential bacterial growth. Corrective action: Ensure that staff are following store procedures, which involves cooking/reheating food on the stove to a temperature of 74 degrees Celsius before hot holding at 60 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel is not easily accessible from the handwashing sink in the front food preparation area.Corrective action: Please install a wall-mounted paper towel dispenser next to this handwashing sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Chemicals were observed stored on top of the ice machine, in the back store room.Corrective actionDo not store anything above the ice machine that could drip or leak into the ice below.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please ensure that all parts of the meat slicer are cleaned and sanitized after each use of the machine.PHI observed some food residue/debris caught up in the sharpening stone attachment.This was highlighted to staff and they cleaned/sanitized it during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Complaint received about the facility:Ran out of bags for chicken (used to cover container to batter chicken flour) Store manager ordered bags, but wrong ones that are not food safe, they were told to use them anyways. Worried about cross contamination of raw chicken because staff is not changing out their gloves after touching chicken and wheeling cart into cooler. No cleaning being donePersonal items stored in kitchen. Large chicken strainer that sits in sink is broken. No temperature checks done on soup, chili or chicken in hot case. Cooling food improperly. Cookie sheets and cooling racks being stored on the floor. Not thawing meat properly, just leaving it on the counter. Dishes are not being done properly. Unlabeled cleaners
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the kitchen front service area - there is a commercial electric griddle ( or flat top ) that has no exhaust ventilation. Operator reports that bacon is cooked on this unit on a daily basis.2. In the kitchen prep area - there is a domestic stove, that the operator reports that they fry ground beef for making chili - there is no commercial exhaust vent for this cooking device that is producing grease laden vapors.3. the deep fryers for the chicken and potato wedges are under a commercial range hood system.Corrective ActionsItems 1 & 2 - if you wish to continue to use these cooking devices as is - they will be required to have a commercial exhaust vent system with fire suppression. You will have 12 months to plan, budget and install a commercial range hood system with fire suppression. Alternatively you can remove menu items and cooking processes that create grease laden vapors and discuss these with your PHI.Item 3 - no action required at this time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- PREVIOUSLY - In the large back storeroom - PHI observed: - large bags of potatoes stored in direct contact with the floor. - the 10 to 20 kg paper sacks of breading in direct contact with the floor. - cardboard cases of take-out food containers were inn direct contact with the floor.Corrective Actionthese types of food items are to be stored up and off of the floor - the use of milk crates or proper shelving can achieve this goal.Nov 14, 2023- the large bags of potatoes are now stored in the kitchen area on a work table shelf. Satisfactory. - the 10 to 20 kg paper sacks of breading are on a piece of plywood. This is an improvement from being in direct contact with the cement floor, but need to be stored 6 inches or higher off of the floor. NOT Satisfactory. - card board cases of take out food containers are now stored on proper shelving, off of the floor. Satisfactory
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the kitchen front service area - there is a commercial electric griddle ( or flat top ) that has no exhaust ventilation. Operator reports that bacon is cooked on this unit on a daily basis.2. In the kitchen prep area - there is a domestic stove, that the operator reports that they fry ground beef for making chili - there is no commercial exhaust vent for this cooking device that is producing grease laden vapors.3. the deep fryers for the chicken and potato wedges are under a commercial range hood system.Corrective ActionsItems 1 & 2 - if you wish to continue to use these cooking devices as is - they will be required to have a commercial exhaust vent system with fire suppression. You will have 12 months to plan, budget and install a commercial range hood system with fire suppression. Alternatively you can remove menu items and cooking processes that create grease laden vapors and discuss these with your PHI.Item 3 - no action required at this time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- PREVIOUSLY - In the large back storeroom - PHI observed: - large bags of potatoes stored in direct contact with the floor. - the 10 to 20 kg paper sacks of breading in direct contact with the floor. - cardboard cases of take-out food containers were inn direct contact with the floor.Corrective Actionthese types of food items are to be stored up and off of the floor - the use of milk crates or proper shelving can achieve this goal.Nov 14, 2023- the large bags of potatoes are now stored in the kitchen area on a work table shelf. Satisfactory. - the 10 to 20 kg paper sacks of breading are on a piece of plywood. This is an improvement from being in direct contact with the cement floor, but need to be stored 6 inches or higher off of the floor. NOT Satisfactory. - card board cases of take out food containers are now stored on proper shelving, off of the floor. Satisfactory
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- PREVIOUSLY - The following food storage temperatures were observed to be in violation of the Food Regulations, they were: - Display of fresh made sandwiches were 14 C - Display of beef jerky and smoked cheese product labelled as "Keep Refrigerated" were 15 C - Dairy creamers were stored above ice - were 17 C - gravy in crock pot was only 36 CCoolers and freezers not listed above, had satisfactory temperatures.Corrective Actions - PHI had staff discard the fresh sandwiches and identified beef jerky/smoked cheese products.Do not use these display coolers for High Risk foods until it can be demonstrated that these units can maintain 4 C or colder food temperatures.Gravy ( and any other cooked food item that is held hot ) must be properly and thoroughly cooked before being placed into a hot holding unit. The Hot Holding unit must be capable of maintaining the cooked food items at 60 C or hotter.Nov 14, 2023The fresh sandwich display case was at 3 C. - SatisfactoryThe beef jerky/sausage display case was at 4 C - Satisfactory.Dairy creamers were at 17 C ( operator did try a different method to have the ice in contact with the bottom of the container holding the creamer was in contact with the ice, but all of the ice had melted away, at time of inspection ).PHI would recommend placing the Dairy creamers in the fresh sandwich display cooler or the beef jerky display cooler, which are only a few steps away from the creamers current location.Gravy in crock pot was only 21 C - please see directions above regarding the gravy to be thoroughly cooked first before being put into a pre-heated crock pot for hot holding at 60 C or hotter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the kitchen front service area - there is a commercial electric griddle ( or flat top ) that has no exhaust ventilation. Operator reports that bacon is cooked on this unit on a daily basis.2. In the kitchen prep area - there is a domestic stove, that the operator reports that they fry ground beef for making chili - there is no commercial exhaust vent for this cooking device that is producing grease laden vapors.3. the deep fryers for the chicken and potato wedges are under a commercial range hood system.Corrective ActionsItems 1 & 2 - if you wish to continue to use these cooking devices as is - they will be required to have a commercial exhaust vent system with fire suppression. You will have 12 months to plan, budget and install a commercial range hood system with fire suppression. Alternatively you can remove menu items and cooking processes that create grease laden vapors and discuss these with your PHI.Item 3 - no action required at this time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the large back storeroom - PHI observed: - large bags of potatoes stored in direct contact with the floor. - the 10 to 20 kg paper sacks of breading in direct contact with the floor. - cardboard cases of take-out food containers were inn direct contact with the floor.Corrective Actionthese types of food items are to be stored up and off of the floor - the use of milk crates or proper shelving can achieve this goal.
- 09. Are chemicals stored and handled in a safe manner?
- In the back large storeroom - the ice machine had chemicals (liquids) stored on shelving directly above the ice machine.Please remove all liquid chemicals from above the ice machine.The shelving above the ice machine could be used to store paper products, other food items or clothing - solid type objects that cannot leak ( so no powders or liquids ).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following food storage temperatures were observed to be in violation of the Food Regulations, they were: - Display of fresh made sandwiches were 14 C - Display of beef jerky and smoked cheese product labelled as "Keep Refrigerated" were 15 C - Dairy creamers were stored above ice - were 17 C - gravy in crock pot was only 36 CCoolers and freezers not listed above, had satisfactory temperatures.Corrective Actions - PHI had staff discard the fresh sandwiches and identified beef jerky/smoked cheese products.Do not use these display coolers for High Risk foods until it can be demonstrated that these units can maintain 4 C or colder food temperatures.Gravy ( and any other cooked food item that is held hot ) must be properly and thoroughly cooked before being placed into a hot holding unit. The Hot Holding unit must be capable of maintaining the cooked food items at 60 C 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?
- The current Food Permit was not observed by the PHI.Please ensure that you have the current Food Permit printed off and displayed in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the kitchen front service area - there is a commercial electric griddle ( or flat top ) that has no exhaust ventilation. Operator reports that bacon is cooked on this unit on a daily basis.2. In the kitchen prep area - there is a domestic stove, that the operator reports that they fry ground beef for making chili - there is no commercial exhaust vent for this cooking device that is producing grease laden vapors.3. the deep fryers for the chicken and potato wedges are under a commercial range hood system.Corrective ActionsItems 1 & 2 - if you wish to continue to use these cooking devices as is - they will be required to have a commercial exhaust vent system with fire suppression. You will have 12 months to plan, budget and install a commercial range hood system with fire suppression. Alternatively you can remove menu items and cooking processes that create grease laden vapors and discuss these with your PHI.Item 3 - no action required at this time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the kitchen prep area - there is a commercial meat slicer. The blade guard/sharpening stone part of the slicer was dirty with food material stuck in it.Corrective Action - please ensure that the whole meat slicer is taken apart properly, cleaned & sanitized, then put back together.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?