Northern Lights Truck Stop - Food
SW 24-63-4 W4 MD of Bonnyville AB T0A 0B0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 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
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several ready-to-eat meat products were stored in the refrigerator without any labels (no product name, supplier/manufacturer, date, or lot information). Without proper labeling, product age and safety cannot be verified and the items are not traceable in the event of a recall. Please ensure all products not prepared on site remain in original packaging with complete labels, or are relabeled with at minimum the product name, supplier/manufacturer, and an expiry/best-before or packaged-on date; retain lot codes and required allergen information where provided by the supplier. Do not use or offer unlabeled products for sale or service until compliant labels are in place.This is repeat non-compliance previously noted and now confirmed following a complaint. Effective immediately, all products not prepared on site must be maintained in original packaging with complete labels (product name, source/manufacturer, and expiry/best-before). Any unlabeled food products identified during future inspections will be discarded on site and may be seized and destroyed under the Public Health Act.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured above 4 °C with mould on surfaces, product stored on floor, and condenser/fans requiring cleaning. This may allow growth of pathogens and increase risk of foodborne illness. Please maintain cooler at ≤4 °C, remove mould, elevate products off the floor, and clean condenser/fans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in freezer overstocked, preventing adequate air circulation. This may prevent proper freezing and lead to temperature fluctuations. Please reorganize freezer to allow proper air circulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing is not occurring in the food preparation area in the back; a 3-compartment sink is available but not being used for handwashing. Lack of handwashing increases the risk of cross-contamination. Please begin using the 3-compartment sink for handwashing immediately; equip it with liquid soap and single-use paper towels, keep one basin clear and accessible for handwashing at all times. When the sink is set up for dishwashing, do not wash hands in basins containing wash/rinse/sanitize solutions, instead, use an empty basin reserved for handwashing and then resume dishwashing. Based on the current limited, low-risk menu, an additional dedicated handwashing basin is not required at this time. However, if food handling increases or the menu changes, a dedicated handwashing basin may be required.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged shelving noted in back storage area. Damaged surfaces are not cleanable and may harbor contamination. Please replace shelving in back storage area.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several ready-to-eat meat products were stored in the refrigerator without any labels (no product name, supplier/manufacturer, date, or lot information). Without proper labeling, product age and safety cannot be verified and the items are not traceable in the event of a recall. Please ensure all products not prepared on site remain in original packaging with complete labels, or are relabeled with at minimum the product name, supplier/manufacturer, and an expiry/best-before or packaged-on date; retain lot codes and required allergen information where provided by the supplier. Do not use or offer unlabeled products for sale or service until compliant labels are in place.This is repeat non-compliance previously noted and now confirmed following a complaint. Effective immediately, all products not prepared on site must be maintained in original packaging with complete labels (product name, source/manufacturer, and expiry/best-before). Any unlabeled food products identified during future inspections will be discarded on site and may be seized and destroyed under the Public Health Act.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured above 4 °C with mould on surfaces, product stored on floor, and condenser/fans requiring cleaning. This may allow growth of pathogens and increase risk of foodborne illness. Please maintain cooler at ≤4 °C, remove mould, elevate products off the floor, and clean condenser/fans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in freezer overstocked, preventing adequate air circulation. This may prevent proper freezing and lead to temperature fluctuations. Please reorganize freezer to allow proper air circulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing is not occurring in the food preparation area in the back; a 3-compartment sink is available but not being used for handwashing. Lack of handwashing increases the risk of cross-contamination. Please begin using the 3-compartment sink for handwashing immediately; equip it with liquid soap and single-use paper towels, keep one basin clear and accessible for handwashing at all times. When the sink is set up for dishwashing, do not wash hands in basins containing wash/rinse/sanitize solutions, instead, use an empty basin reserved for handwashing and then resume dishwashing. Based on the current limited, low-risk menu, an additional dedicated handwashing basin is not required at this time. However, if food handling increases or the menu changes, a dedicated handwashing basin may be required.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged shelving noted in back storage area. Damaged surfaces are not cleanable and may harbor contamination. Please replace shelving in back storage area.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial 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)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?