Mundare Esso - Food Store
5321 Sawchuk Street Mundare AB T0B 3H0 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm of the quat sanitizer was measured. Ensure that it is maintained at 200ppm
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Preparation cooler was at 7C. Ensure cooler is at 4C or less
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 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?
- Mice dropping were found in the cabinet underneath the fountain pop machine & in the room between the kitchen and the office.Ckean up all dropping and then monitor for any new signs of activity,
- 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 back dry storage room door in sealed to prevent rodent entry. Add weather stripping so that it prevents rodent entry.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- A tong was used to handle both the raw and the cooked chicken product without a sanitization step.Ensure raw and cooked are handled by two different tongs. These tongs must be labelled or colour coded to easily identify which is for raw and which is for cooked.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 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?
- Dropping found in room between concession and office in the cabinet.Ensure all dropping are cleaned up.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The tiles are separating from the walls in parts of the womens washroom.Ensure that this repaired. In discussion with the owner a major renovation is planned for the washrooms in Fall/Winter 2025
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the washrooms particularly in the edges of where the walls and the floor meet. Also there is a grime/junk layer near the sink in the womens washroom.Clean these areas and ensure the washroom is maintained in a clean and sanitary condition.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Dropping found in the back storage room between the washer/dryer and the cabinet. Clean up the dropping.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required underneath the slush machine in the washrooms (particulary where the floors and walls meet).
- 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?
- 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)?
- May 7th update: purchased QUAT test but no chlorine
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Do not have the required QUAT & Chlorine test strips for the sanitizing solution and manual washing procedure.By April 1, 2024 ensure both test strips are present in the kitchen
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were in the staff washroom. Corrected during the inspection.
- 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution was available. While the concession is in operation ensure that there sanitizing solution made up (eg. 2ml of bleach per litre of water).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips present to verify chlorine concentration.Ensure test strips are available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?