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Pepper's Petro Canada - Food

19338 Highway 28 Waskatenau AB T0A 3P0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat and cheese pastry hot holders were observed at 30c and 40c respectively. All high-risk foods must be maintained at 4c or 60c to prevent bacterial growth. Ensure that the hot holder temperature is adjusted.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed stored above ready to eat foods in the stand-up cooler in the Chesters Chicken side. Food must be stored in a way that protects from contamination. Raw meats should be stored on the bottom shelving to prevent direct contamination. Operator removed the chicken.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed sitting on top of a chest freezer in the back room at 15c. Operator informed they were thawing the chicken. All frozen foods are required to be thawed in the fridge, in the microwave or under cold running water to prevent bacterial growth. The operator put the chicken in the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler on the bakery side was observed to be at 8c. All high risk foods are required to be stored at 4c or 60c to prevent bacterial growth. Ensure that the temperature of the cooler is adjusted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat and cheese pastry hot holders were observed at 30c and 40c respectively. All high-risk foods must be maintained at 4c or 60c to prevent bacterial growth. Ensure that the hot holder temperature is adjusted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing was observed during inspection. The operator was observed to not use a sanitize step during the washing procedure. The operator was educated. Ensure that proper dishwashing steps are followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were observed during inspection. Test strips are required to ensure adequate chemical concentration for adequate sanitization of equipment. Ensure test strips are available during re-inspection.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions