Max Fuel Distributors - Food
701 12 Avenue NE Slave Lake AB T0G 2A0 · Food - General
8 inspections
- Monitoring Inspection
1 infraction
- 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?
- Old Food Handling Permit was observed to be displayed in the facility. Facility operator was able to post the most up to date permit during the inspection.Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was observed to be using Purell Professional Multi-Surface Sanitizer & Disinfectant (DIN: 02469529). The active ingredient in this product is 29.4% Ethyl Alcohol. The product does not have any test strips to verify adequate concentrations to ensure effective sanitization of food contact surfaces and equipment is achieved. The facility has bleach and corresponding test strips available for use. Inspector advised operator to switch back to utilizing a bleach solution for sanitization of food equipment and surfaces. **Please note: Approved sanitizers accepted in commercial food facilities are Bleach (Chlorine), QUATS, and Iodine. These sanitizers must be dispensed at effective concentrations for effective sanitization (100-200 PPM Chlorine, 200 PPM quats, and between 12-25 PPM iodine).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were missing in the following areas:1. Freezer compartment of Fridges labeled 1 & 3 in a separate food storage building 2. Two white chest freezers in a separate food storage building 3. Freezer labeled 1 in the kitchen under the counterObtain a thermometer designed for use in freezer units to verify adequate temperatures are being maintained.**Note: Adequate temperatures of the freezer units were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C at the time of the inspection and can be set to a lower temperature if needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Bleach is available for dishwashing and ready-to-use QUAT solution is available for sanitization of other food contact surfaces. No QUAT and chlorine test strips are available on site to test the sanitizer concentration.Ensure that test strips for chosen sanitizers are available and that staff check the concentration routinely and each time the solution is prepared for dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
- 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?