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LJ Grocery Store / Panciteria

5 - 235 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

15 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A section of raw meat (ribs) were observed stored in a display cooler whose temperature was measured at 18C using the inspector's thermometer. The meat temperature was measured at 4.2C. Ensure that high-risk food items that require refrigeration are stored at or less than 4C when not being used.
    • 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?
      • There were no monthly pest inspections conducted or reports available for review. Ensure that a monthly pest inspection is conducted and documented.
    • 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. The main kitchen vent system was serviced.2. The cardboard covering of the storage space in the walk-in cooler has a build up of dirt and food debris. The covering is required to be discarded and a new covering should be included that is smooth, non-absorbent, and easily cleanable.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A section of raw meat (ribs) were observed stored in a display cooler whose temperature was measured at 18C using the inspector's thermometer. The meat temperature was measured at 4.2C. Ensure that high-risk food items that require refrigeration are stored at or less than 4C when not being used.
    • 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?
      • There were no monthly pest inspections conducted or reports available for review. Ensure that a monthly pest inspection is conducted and documented.
    • 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 posted Food Handling Permit expired on April 2025. Owner provided proof that they paid for the renewal of the permit but are waiting for it to be emailed to them. Ensure a current, valid permit is posted in clear view of customers.
    • 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. The main kitchen vent system was required to be serviced by March 2026. Ensure that the ventilation is services every 6 months or as often as recommended by a licensed professional.2. The cardboard covering of the storage space in the walk-in cooler has a build up of dirt and food debris. The covering is required to be discarded and a new covering should be included that is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent grills in the main kitchen had a significant build up of grease and other food debris. Ensure that the grills are cleaned more frequently such that the observed level of build up does not occur.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed brown flakes of meat inside the cover of a commercial electric meat saw. The brown flakes indicate that the machine is not properly cleaned in a timely manner and that residual meat is left to dry over multiple hours/days. Ensure that the machine is thoroughly cleaned every 4 hours of continuous use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A section of raw meat (ribs) were observed stored in a display cooler whose temperature was measured at 20C using the inspector's thermometer. The meat temperature was measured at 6.4C. Owner indicated that the meat was put there less than 1 hour and that it will be moved to a working cooler shortly. Ensure that high-risk food items that require refrigeration are stored at or less than 4C when not being used.
    • 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?
      • There were no monthly pest inspections conducted or reports available for review. Ensure that a monthly pest inspection is conducted and documented.
    • 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 posted Food Handling Permit expired on April 2025. Ensure a current, valid permit is posted in clear view of customers.
    • 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. The main kitchen vent system was required to be serviced by March 2026. Ensure that the ventilation is services every 6 months or as often as recommended by a licensed professional.2. The cardboard covering of the storage space in the walk-in cooler has a build up of dirt and food debris. The covering is required to be discarded and a new covering should be included that is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent grills in the main kitchen had a significant build up of grease and other food debris. Ensure that the grills are cleaned more frequently such that the observed level of build up does not occur.
  4. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple containers of eggs were observed stored in the walk-in cooler. No information or labels were unavailable as to what type of eggs were observed for sale. Ensure that the eggs for sale are from an approved source and are labelled as to provide information as to their origin.
    • 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 posted Food Handling Permit expired on April 2025. Ensure a current, valid permit is posted in clear view of customers.
    • 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. The main kitchen vent system was required to be serviced by July 2025. Ensure that the ventilation is services every 6 months or as often as recommended by a licensed professional.2. The cardboard covering of the storage space in the walk-in cooler has a build up of dirt and food debris. The covering is required to be discarded and a new covering should be included that is smooth, non-absorbent, and easily cleanable.
  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple containers of eggs were observed stored in the walk-in cooler. No information or labels were unavailable as to what type of eggs were observed for sale. Ensure that the eggs for sale are from an approved source and are labelled as to provide information as to their origin.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat bandsaw had a build up of old food debris in the blade casing. The bandsaw is required to be cleaned and sanitized every 4 hours if used continuously. Ensure that clean-in-place equipment is cleaned at regular intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The working display cooler in the meat processing area measured around 7C at the time of inspection. Operator indicated that the temperature was a little high as they were refilling it. Ensure that the temperature of the unit maintained at 4C or below at all times when food is stored inside it.
    • 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 posted Food Handling Permit expired on April 2025. Ensure a current, valid permit is posted in clear view of customers.
    • 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. The main kitchen vent system was required to be serviced by July 2025. Ensure that the ventilation is services every 6 months or as often as recommended by a licensed professional.2. The cardboard covering of the storage space in the walk-in cooler has a build up of dirt and food debris. The covering is required to be discarded and a new covering should be included that is smooth, non-absorbent, and easily cleanable.
  6. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple containers of unprocessed and processed duck eggs were observed for sale. These duck eggs were procured from an Albertan farm which may or may not have been inspected or licensed by a regulatory agency. Effective immediately, the sale of duck eggs must be stopped until proof that the farm in question has been inspected or licensed by a regulatory agency. This is to ensure that all food at a commercial food establishment is from an approved source.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pig carcass was not stored properly in the walk-in freezer. All meat items are required to be properly stored above the ground and covered when not in use. Ensure that the item noted above is properly covered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap in the flooring between the rear storage space and the receiving door. Ensure that the gap is filled or covered such that it is smooth, non-absorbent and easily cleanable.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer is not being cleaned and disinfected at required intervals. The maximum time between cleaning and disinfecting is 4 hours if the machine is continually running. The machine should be cleaned and disinfected as soon as possible after it has been used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were observed stored in the walk-in cooler and freezer without proper covers. Ensure that all processed food items are properly stored when not in 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?
      • There is a gap in the flooring between the rear storage space and the receiving door. Ensure that the gap is filled or covered such that it is smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cardboard used to cover the floor in the walk-in cooler is soiled and has a build up of food debris. Ensure that the cardboard is removed to ensure the walk-in cooler is maintained in a clean and sanitary condition.
  9. 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?
      • 1. There is a small portion of the floor in front of the access to the walk-in cooler which is sinking. The owner is in contact with a contractor to get the issue resolved Ensure that the floor is repaired such that it is in good repair.2. Observed multiple pig carcasses stored in a pile in the corner of the walk-in freezer. There was inadequate space to store the meat in a safe and sanitary manner. Ensure that the food ordered meats the storage capacity of the walk-in freezer. Otherwise, additional storage additions should be explored for the walk-in freezer. The owner indicated that new shelves will be acquired to store the pig carcasses in a sanitary and organized manner.
  10. 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?
      • 1. The soiled cardboard that was used as the material to coat the bottom of the shelf located next to the rear handwash station, has been discarded.2. There is a small portion of the floor in front of the access to the walk-in cooler which is sinking. The owner is in contact with a contractor to get the issue resolved Ensure that the floor is repaired such that it is in good repair.3. Observed multiple pig carcasses stored in a pile in the corner of the walk-in freezer. There was inadequate space to store the meat in a safe and sanitary manner. Ensure that the food ordered meats the storage capacity of the walk-in freezer. Otherwise, additional storage additions should be explored for the walk-in freezer. The owner indicated that new shelves will be acquired to store the pig carcasses in a sanitary and organized manner.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat bandsaw had a buildup of meat debris on the inside of the machine. The meat was dried and coloured brown which would indicate that the machine has not been properly cleaned in some time. Ensure that the machine is thoroughly cleaned and sanitized at least every 4 hours if continually used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop for the ice machine was not stored on top of the machine with the "mouth" portion in contact with the machine. Ensure that the scoop is stored in a container or protective cover so that the "mouth" portion is protected from contamination.2. Multiple boxes were stored on the ground in the walk-in freezer. Ensure that all food items are stored above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was an open bottle of "Golden Dragon" brand oyster sauce stored at room temperature. The label indicated that this product should be refrigerated after opening. Ensure that manufacturer labels are followed and that high-risk food items are refrigerated as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel by the handwash station by the shelf. Operator indicated that this handwash station is not used for handwashing. Ensure that there is some sort of signage indicating that this handwash station is not to be used for handwashing.
    • 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. Soiled cardboard was used as the material to coat the bottom of the shelf located next to the rear handwash station. Cardboard is an unacceptable material as it is absorbent and cannot be cleaned. Ensure that the cardboard is discarded and replaced with a material that is smooth, non-absorbent, and easily cleanable.2. There is a small portion of the floor in front of the access to the walk-in cooler which is sinking. Ensure that the floor is repaired such that it is in good repair.3. Observed multiple pig carcasses stored in a pile in the corner of the walk-in freezer. There was inadequate space to store the meat in a safe and sanitary manner. Ensure that the food ordered meats the storage capacity of the walk-in freezer. Otherwise, additional storage additions should be explored for the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor located underneath the blue storage stands in the walk-in cooler had a build up of food debris. The debris most likely fell through the holes in the stands and accumulated over time. Ensure that the build up is removed so that the flooring can be maintained in a clean and sanitary condition. Recommend adding a liner to the blue storage stands to catch food debris before it falls through the holes.
  12. Demand Inspection

    0 infractions

  13. Initial Inspection

    0 infractions

  14. Initial Inspection

    0 infractions

  15. Initial Inspection

    0 infractions