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North County Co-op Gas Bar - Food Store

9917 102 Avenue Plamondon AB T0A 2T0 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 7C.Other shelves were <4C.Only vegetables, fruit, and baked items were stored on the bottom shelf.Do not store high risk items on the bottom shelf until it has been confirmed that it is capable of maintaining food at 4C or less.Monitor cooler. Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.As this is a new unit, it is recommended the supplier be contacted as the unit may be under warranty.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 9C - 13C in different locations.Other shelves were <4C.Do not store high risk items on the bottom shelf until it has been confirmed that it is capable of maintaining food at 4C or less.Monitor cooler. Temperature recording sheet sent via email.Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 7.2C.The second shelf of the display cooler measured 6.7C.Other shelves were <4C.Monitor cooler. Temperature recording sheet sent via email.Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a bucket for cleaning cloths measured 50 ppm.Ensure quat sanitizer concentrations are maintained at 200 ppm.A new solution was prepared and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the front area and in the back storage area were on the floor.Ensure all food and beverages are stored at least 6 inches off the floor.Single use forks in the display cooler were stored so the business end faced up. This may result in cross contamination during handling.Store forks with the business end facing down if stored vertically.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the store did not have internal thermometers to monitor temperatures.Ensure all cold holding units have internal thermometers present to monitor temperature.
    • 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?
      • Facility uses a licensed pest control operator for pest control.Pest records were not available at time of inspection and were not provided within 24 hours.Ensure a pest inspection is conducted at least once per month and results documented. Records must be available for inspection.
    • 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?
      • Posted permit was expired.Ensure the current permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A sign was observed offering "farm fresh free range large - x large brown eggs" for sale.Uninspected eggs cannot be offered for sale or sold in or out of an approved food establishment.Uninspected eggs cannot be brought in or stored in an approved food establishment.Advertisement was removed during inspection.No uninspected eggs were observed in the establishment during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  6. Monitoring 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?
      • Flooring throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dispensers for soap and paper towels for handwashing have not been re-installed since the renovations.Ensure soap and paper towel are present in dispensers.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on the counter.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use (eg 100-200 ppm chlorine).Cloths were placed into a 200 ppm chlorine sanitizer solution during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dispensers for soap and paper towels for handwashing have not been re-installed since the renovations.Ensure soap and paper towel are present in dispensers.