MG's Convenience Services - Food Store
4908 8 Street S Boyle AB T0A 0M0 · Food - General
10 inspections
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office. Operator has registered for a food safety training course for end o August.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.Ensure that the cabinet above the sink is decluttered and kept clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside door areas of the cabinet above the two compartment sink are noted to have grime buildup. The indicated areas must be cleaned and sanitized.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is measured to be dispensing chlorine bleach at 0 ppm and does not appear to be dispensing dish detergent. Staff advised that a comet disinfecting cleaner with bleach that has no indication for being safe for use on food contact surfaces and dishes is poured into the dishwasher. A dish rack inside the dishwasher is noted to be wet, thus indicating that the dishwasher is being used. Dishwasher must not be used to sanitize or wash dishes until it can be repaired to ensure dish detergent and sanitizer are being dispensed inside the dishwasher. The dish rack needs to be removed from the dishwasher. Owner was instructed and had agreed during a previous inspection not to use the dishwasher as it does not dispense bleach sanitizer and does not appear to be dispensing dish detergent for washing dishes. Facility has a two-compartment sink and a handwashing sink which is sufficient for the level of food handling without the need for the dishwasher.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Floors under equipment in the kitchen are noted to have heavy buildup of dust, grime and debris.2.The cooler door tracks and inside areas of coolers in the store area have heavy dust buildup, dead insects and what appears to be possibly dog hairs.3.Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.1-2.Ensure that the indicated areas are cleaned and sanitized. 3.Ensure that the cabinet above the sink is decluttered and kept clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside of the cooler in the kitchen as well as the shelves have buildup of food debris and grime.2.The outside door areas of the cabinet above the two compartment sink are noted to have grime buildup. 3.The wall above and beside the handwashing sink is noted with food spatter.1-3.The indicated areas must be cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is measured to be dispensing chlorine bleach at 0 ppm and does not appear to be dispensing dish detergent. Staff advised that a comet disinfecting cleaner with bleach that has no indication for being safe for use on food contact surfaces and dishes is poured into the dishwasher. Dishwasher must not be used to sanitize or wash dishes until it can be repaired to ensure dish detergent and sanitizer are being dispensed inside the dishwasher. Owner was instructed and had agreed during a previous inspection not to use the dishwasher as it does not dispense bleach sanitizer and does not appear to be dispensing dish detergent for washing dishes. Facility has a two-compartment sink and a handwashing sink which is sufficient for the level of food handling without the need for the dishwasher.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The area under the dish drying rack has heavy buildup of grime and food debris. 2.Heavy dust is noted on counters, top of equipment, coffee area tray and etc.3.Floors under equipment in the kitchen are noted to have heavy buildup of dust, grime and debris.4.The cooler door tracks and inside areas of coolers in the store area have heavy dust buildup, dead insects and what appears to be possibly dog hairs.5.Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.1-4.Ensure that the indicated areas are cleaned and sanitized. 5.Ensure that the cabinet above the sink is decluttered and kept clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected farm eggs are noted to be stored in the glass door cooler in the kitchen. All foods must be obtained from proper, approved sources. Foods from unapproved sources must not to be held or stored in the food facility and must be removed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is measured to be dispensing chlorine bleach at 0 ppm and does not appear to be dispensing dish detergent. Staff advised that a comet disinfecting cleaner with bleach that has no indication for being safe for use on food contact surfaces and dishes is poured into the dishwasher. Dishwasher must not be used to sanitize or wash dishes until it can be repaired to ensure dish detergent and sanitizer are being dispensed inside the dishwasher. Owner was instructed and had agreed during a previous inspection not to use the dishwasher as it does not dispense bleach sanitizer and does not appear to be dispensing dish detergent for washing dishes. Facility has a two-compartment sink and a handwashing sink which is sufficient for the level of food handling without the need for the dishwasher.
- 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 dispenser above the handwashing is noted to be empty. The dispenser must be supplied with paper towels at all times. A staff member is instructed to stock the paper towel dispenser during the inspection.
- 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?
- A dog is noted to be roaming in the store areas of the facility accompanied by a staff member. Discussions have been had with facility previously to keep dog in control in a separate and corner area away from the food, and food equipment and unable to wander out of the designated area. The dog needs to be removed from the store area.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The area under the dish drying rack has heavy buildup of grime and food debris. 2.Heavy dust is noted on counters, top of equipment, coffee area tray and etc.3.Floors under equipment in the kitchen are noted to have heavy buildup of dust, grime and debris.4.The cooler door tracks and inside areas of coolers in the store area have heavy dust buildup, dead insects and what appears to be possibly dog hairs.5.Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.1-4.Ensure that the indicated areas are cleaned and sanitized. 5.Ensure that the cabinet above the sink is decluttered and kept clean.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
5 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Dirty aprons are noted to be hanging on a hook with clean aprons and it appears that staff are not changing aprons frequently.Aprons must be changed daily or after becoming dirty.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of the floor near the ice cream machine is not fully covered and has holes and gaps. Ensure that the floor is covered to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside area of the standing cooler is noted to heavy buildup of grime and debris. Ensure that the cooler shelves are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The area under the dish drying rack has heavy buildup of grime and food debris. 2.Heavy dust is noted on counters, top of equipment, coffee area tray and etc.3.Floors under equipment in the kitchen are noted to have heavy buildup of dust, grime and debris.4.The cooler door tracks and inside areas of coolers have heavy dust buildup, dead insects and what appears to be possibly dog hairs.5.Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.1-4.Ensure that the indicated areas are cleaned and sanitized. 5.Ensure that the cabinet above the sink is decluttered and kept clean.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
5 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Dirty aprons are noted to be hanging on a hook with clean aprons and it appears that staff are not changing aprons frequently.Aprons must be changed daily or after becoming dirty.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of the floor near the ice cream machine is not fully covered and has holes and gaps. Ensure that the floor is covered to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside area of the standing cooler is noted to heavy buildup of grime and debris. Ensure that the cooler shelves are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The area under the dish drying rack has heavy buildup of grime and food debris. 2.Customer drink cups are stored on top of the milkshake's freezer with heavy buildup of dust. 3.Heavy dust is noted on counters, top of equipment, coffee area tray and etc.4.Floors under equipment in the kitchen are noted to have heavy buildup of dust, grime and debris.5.The cooler door tracks and inside areas of coolers have heavy dust buildup, dead insects and what appears to be possibly dog hairs.6.Cabinet above the two-compartment sink is noted to be cluttered. Food items and food contact items are stored with non-food contact items.1-5.Ensure that the indicated areas are cleaned and sanitized. 6.Ensure that the cabinet above the sink is decluttered and kept clean.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
6 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop is observed to be sitting in a dipper well with no running water. Ensure that the ice cream scoop is stored inside the dipper well with running water. Operator turned the dipper well on during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.A dirty straw basket that is not easily cleanable is used to store utensils and knives. 2.A knife with a painted surface that is chipping and wearing away is stored with other utensils.1.Ensure that utensils are stored inside containers that are smooth and easily cleanable. 2.Ensure that all knives and utensils used are not wearing away and easily cleanable. Utensils and dishes not used for the facility should be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of dust is observed on the shelving unit above the dish drying area. Ensure that this area is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside and outside areas of the standing cooler is noted to heavy buildup of grime and debris. 2.Dust and debris is noted on shelves around the kitchen.3.The wall around the handwashing sink and just below has spatter of food. 4.A large amount of clutter of dishes and containers are noted on the kitchen shelves.1-3.All the indicated areas must be cleaned and maintained clean.4.Ensure that the kitchen is decluttered to allow for easy cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside areas of the cabinets are noted to have buildup of grime.Ensure that this area is cleaned and sanitized and maintained clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
6 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop is observed to be sitting in a dipper well with no running water. Ensure that the ice cream scoop is stored inside the dipper well with running water. Operator turned the dipper well on during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.A dirty straw basket that is not easily cleanable is used to store utensils and knives. 2.A knife with a painted surface that is chipping and wearing away is stored with other utensils.1.Ensure that utensils are stored inside containers that are smooth and easily cleanable. 2.Ensure that all knives and utensils used are not wearing away and easily cleanable. Utensils and dishes not used for the facility should be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of dust is observed on the shelving unit above the dish drying area. Ensure that this area is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside and outside areas of the standing cooler is noted to heavy buildup of grime and debris. 2.Dust and debris is noted on shelves around the kitchen.3.The wall around the handwashing sink and just below has spatter of food. 4.A large amount of clutter of dishes and containers are noted on the kitchen shelves.1-3.All the indicated areas must be cleaned and maintained clean.4.Ensure that the kitchen is decluttered to allow for easy cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside areas of the cabinets are noted to have buildup of grime.Ensure that this area is cleaned and sanitized and maintained clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test strips used for testing the sanitizer used on the meat slicer are noted to have an expiry date of 2014 and also do not contain a 200 ppm measurement. Ensure that new QUAT sanitizer test strips are acquired.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop is observed to be sitting in a dipper well with no running water. Ensure that the ice cream scoop is stored inside the dipper well with running water. Operator turned the dipper well on during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.A dirty straw basket that is not easily cleanable is used to store utensils and knives. 2.A knife with a painted surface that is chipping and wearing away is stored with other utensils.1.Ensure that utensils are stored inside containers that are smooth and easily cleanable. 2.Ensure that all knives and utensils used are not wearing away and easily cleanable. Utensils and dishes not used for the facility should be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of dust is observed on the shelving unit above the dish drying area. Ensure that this area is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside and outside areas of the standing cooler is noted to heavy buildup of grime and debris. 2.The dish drying tray is noted to have heavy buildup of grime. 3.Dust and debris is noted on shelves around the kitchen.4.The handwashing sink is unclean and has grime buildup. 5.The wall around the handwashing sink and just below has spatter of food. 6.A large amount of clutter of dishes and containers are noted on the kitchen shelves.7.The garbage bin in the public bathroom is overflowing. 1-5.All the indicated areas must be cleaned and maintained clean.6.Ensure that the kitchen is decluttered to allow for easy cleaning. 7.Ensure that the garbage is emptied regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside areas of the cabinets are noted to have buildup of grime.Ensure that this area is cleaned and sanitized and maintained clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution is not readily available. Ensure that a 200 ppm QUAT or chlorine bleach sanitizer solution is readily available. Operator prepared a 200 ppm QUAT sanitizer solution during inspection.Operator is instructed to prepare a 200 ppm solution of chlorine bleach during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine in the dishwasher is measured to be at 0 ppm. Ensure that the dishwasher is able to dispense chlorine sanitizer at 100-200 ppm. The dishwasher must not be used until repaired or replaced and the concentration of the bleach sanitizer is checked by the health inspector. A two-compartment sink is available 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)?
- 1.Bleach sanitizer test strips are not available. 2.QUAT sanitizer test strips used for testing the sanitizer used on the meat slicer are noted to have an expiry date of 2014 and also do not contain a 200 ppm measurement. 1.Ensure that bleach sanitizer test strips are obtained. 2.Ensure that new QUAT sanitizer test strips are acquired.
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety training certificate for owner/operator is not available. Ensure that food safety training and new certificate is obtained and provided to this office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop is observed to be sitting in a dipper well with no running water. Ensure that the ice cream scoop is stored inside the dipper well with running water.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of dust is observed on the shelving unit above the dish drying area. Ensure that this area is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The inside and outside areas of the standing cooler is noted to heavy buildup of grime and debris. 2.The dish drying tray is noted to have heavy buildup of grime. 3.Dust and debris is noted on shelves around the kitchen.4.The handwashing sink is unclean and has grime buildup. 5.The wall around the handwashing sink and just below has spatter of food. 6.A large amount of clutter of dishes and containers are noted on the kitchen shelves.7.The garbage bin in the public bathroom is overflowing. 1-5.All the indicated areas must be cleaned and maintained clean.6.Ensure that the kitchen is decluttered to allow for easy cleaning. 7.Ensure that the garbage is emptied regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?