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LJ Grocery Store

105-8530 Manning Avenue Fort McMurray AB T9H 5G2 · Food - General

18 inspections

  1. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A jug of milk and a cartoon of cream inside the refrigerator unit were past their best before dates. Foods were removed during inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods in the hot holding display unit were measured below 50 degrees Celsius. Foods had just been added to the unit prior to the inspection. Inspector instructed food handler to increase the temperature control at the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items used for Halo Halo were measure at 11 degrees Celsius. There was an ice pack under the cold holding unit. Food handler added more ice to the cold unit during inspection. Inspector instructed food handler to check temperature throughout the day and add more ice when needed.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available on site for dishwashing. Food operator was instructed to provide sanitizer to be prepared for cleaning food contact surfaces.The food contact surfaces of equipment and utensils should then be sanitized effectively after it is cleaned. Sanitizing solution must be available at the food premises at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available on site. Provide thermometer to measure internal temperature of foods during hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation in the food premises provide exchange of clean air and remove vapours and odours from the foods steamed in the kitchen. Food establishments should be provided with adequate natural or mechanical ventilation that effectively keep rooms free of excessive heat, steam, condensation, vapours, odours, smoke and fumes.Information on this requirement was provided to the owner, and a referral will be made to the Municipality for follow-up.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available on site for dishwashing. Food operator was instructed to provide sanitizer to be prepared for cleaning food contact surfaces.The food contact surfaces of equipment and utensils should then be sanitized effectively after it is cleaned. Sanitizing solution must be available at the food premises at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles in hot holding were measured at 49 degrees Celsius. The temperature of the hot holding unit was increased during inspection.Ensure high risk foods are held hot at 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available on site. Provide thermometer to measure internal temperature of foods during hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
    • 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 by the kitchen hand sink was stored on the countertop. Operator indicated paper towel could not fit in the dispenser.Install paper towel dispenser or ensure paper towels provided can fit into the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate ventilation in the food premises provide exchange of clean air and remove vapours and odours from the foods steamed in the kitchen. Food establishments should be provided with adequate natural or mechanical ventilation that effectively keep rooms free of excessive heat, steam, condensation, vapours, odours, smoke and fumes.Information on this requirement was provided to the owner, and a referral will be made to the Municipality for follow-up.
  6. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Inspector observed several crates of salted duck eggs on display in the store coolers. Staff at the checkout desk indicated that duck eggs were sourced for a farmer outside of the city. Staff indicated that eggs were delivered from the uptown location. All foods including eggs sold in a commercial food retail store must be from an approved source. Eggs must be inspected and graded by governmental or regulatory agency.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
    • 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?
      • Facility was operating without a valid Food Handling Permit. Invalid permit displayed at the checkout counter had expired on July 31, 2025.Immediately renew the food handling permit to avoid closure of business.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
    • 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?
      • Facility was operating without a valid Food Handling Permit. Invalid permit displayed at the checkout counter had expired on July 31, 2025.Immediately renew the food handling permit to avoid closure of business.
  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution for sanitizing utensils and food contact surfaces was provided. There was no test strip for measuring chlorine solution available.Provide the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution used for sanitizing utensils and food contact surfaces was inappropriate for food area.Provide an approved sanitizer solution for food contact surfaces, with the appropriate test strips. Ensure staff are trained to use sanitizer on the utensils for the manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the large white chest freezer (#1) in the kitchen area were insanitary with food stains. Clean interior surfaces of the freezer
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lighting in the frozen vegetable display freezer in the grocery area were burnt out. Replace freezer lighting.
  13. Monitoring Inspection

    2 infractions

    • 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?
      • Invalid food handling permit was displayed in the store. Print off and display the valid Food Handling Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lighting in the frozen vegetable display freezer in the grocery area were burnt out. Replace freezer lighting.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • High risk foods including empanadas and turons, prepared from an unapproved home-based kitchen were displayed for sale at the store. Operator was instructed to removed foods from the store and warned to cease sales of unapproved foods in the store.All foods and food ingredients received or sold at a commercial food establishment must be from approved sources or facility inspected under the Food Regulations.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several meats in the chest freezer #3 at the grocery section were unlabeled.Label all food products displayed for sale in accordance with the Canadian Food Inspection Agency labeling requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several crates of egg (balut) in boxes were stored on the floor of the store in room temperature.Internal temperature of eggs was measured at 27C. Operator was instructed to discard eggs immediately.Store perishable foods away from the temperature danger zone (4C to 60C).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the deep fryer appeared overused and contained left over food items. On site staff indicated that deep fryer is rarely used. Clean out deep fryer and replace oil prior to use for food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Base surfaces and ventilation cover of the vegetable freezer was dirty with debris. Surfaces of the last 3-door glass freezer containing pork blood was dirty with stains.Clean surfaces of both freezers.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cooked foods prepared in an unpermitted kitchen were displayed for sale on site.Foods were discarded. Operator was educated on the Food Regulations requirements for preparing foods made for public consumption in an approved kitchen to prevent risk food borne illnesses. Ensure all cooked foods are prepared in a kitchen approved and monitored by AHS inspector.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the staff washroom was inaccessible. Remove the barriers blocking the sink and ensure it is clear for easy access.
    • 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?
      • The weatherstripping on the side of the front door is in disrepair. Repair or replace weatherstripping on the door. Ensure weatherstripping on all external doors are in good condition to prevent pest entry.
  18. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several packaged meats products stored in the display freezer and chest freezer were unlabeled.All products for sale must be obtained from an approved source and labeled in accordance with the Canadian Food Inspection Agency (CFIA) labeling requirements.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cooked high risk foods from an unapproved source were displayed. Operator removed foods from hot holding unit.Ensure all food items are from approved sources.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A can of mixed fruit on display was dented. Remove all dented cans from display.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A frozen pig head was exposed and not covered adequately. Cover the pig head and ensure all food items are protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items were stored on the same shelving with public foods in the cooler near the checkout counter.Ensure staff food items are stored in a separate area from public foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooked food was measured below 60C. Operator removed the food items from the hot holding unit.All high risk food items must be maintained below 4C or above 60C to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were unavailable for coolers and freezers throughout the facility. Place thermometers in all coolers and freezers to ensure accurate temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the staff washroom was inaccessible. Remove the barriers blocking the sink and ensure it is clear for easy access.
    • 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?
      • The weatherstripping on the side of the front door is in disrepair. Repair or replace weatherstripping on the door. Ensure weatherstripping on all external doors are in good condition to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the meat display freezer was dirty with food spills.Clean and sanitize all surfaces of display freezer thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cheese standing cooler fan guards and door railing base were dusty and dirty.Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.