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Peace Country Co-op - Food Store

9714 96 Avenue Peace River AB T8S 1H8 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat Department is re-using margarine and other single use containers for spice mixtures. These containers are not designed for re-use. Appropriate re-useable containers must be obtained and used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli/Bakery - Staff left newly made sandwiches out at room temperature and went on to other work. High risk food must not be left out at room 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?
      • Floor covering in the bakery/deli area is damaged.Flooring must be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery/Deli DepartmentScoop left in the bulk breading container with handle in contact with food. This is a cross-contamination risk. Scoop must be stored so that it does not pose a contamination risk. The bulk container lid has duct tape on it. Tape must be removed and the lid replaced if it is broken.Meat Department Stop button on the meat grinder is covered with tape. This impedes adequate cleaning and sanitizing of the unit.Tape and tape residue must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery/deli Department - Build-up of dirt and debris under the sink next to the chicken fryer. Meat Department Area is disorganized which will impede cleaning.Build-up of dirt and debris under the storage counter. Cleaning records were not dated.
  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler observed starting to put on gloves without first washing her hands in the deli/bakery. Ensure all food handlers wash hands before putting on gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli cabinet was 6.0 degrees Celsius. This is too warm. Ensure all food in coolers are kept below 4.0 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station in the deli/bakery was blocked and the soap dispenser was empty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no cleaning records started in grocery. The meat department cleaning records were incomplete. Ensure all departments keep cleaning records and that they are kept up to date.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • DeliLow shelf of the self serve hot holding unit was not hot enough to ensure food is kept at or above 60 Celsius.Do not place food into unit until it heats enough to maintain safe food temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • When roast chicken is not sold hot the food handlers were cooling the chicken for about 10 minutes before placing the chickens, now labelled cold, in the open self-serve cooler. Ensure that all food that is cooked reaches a temperature of 4.0 Celsius before being placed in the self-serve cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat DepartmentEquipment in the handwash sink is interfering with handwashing by food handlers. Equipment was removed during the inspection. Handwash sinks must be kept clear at all times to allow for handwashing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat Department cleaning records not updated since July 18, 2023. No produce area cleaning records were available for review. Informed by staff that they have not been keeping written cleaning records. Cleaning and sanitizing records must be kept up to date.