Petro Canada
3308 48 Ave Vernon BC V1T 3R6 · Food Retailer - Food Store
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
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- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Coffee creamer located at the coffee bar was stored at a temperature of 16°C. Corrective Action: Operator to store coffee creamer on ice or ice pack and ensure a temperature of 4°C or lower at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer used on food contact surfaces was 7% hydrogen peroxide, which is not an approved chemical for food contact surfaces as per manufacturers specifications. Corrective Action: Discontinue use of 7% hydrogen peroxide and use an approved sanitizer for food contact surfaces to ensure chemical residue does not build up on surfaces and potentially cause cross contamination. Recommendation: - Obtain unscented household bleach and mix to appropriate concentration of 5mL of bleach per 1L of water or as per manufacturers specification to ensure adequate sanitization. - Obtain chlorine test strips to ensure chemical solution is mixed at the appropriate concentration of 200ppm. Note: When mixing bleach solutions into previously used spray bottles ensure the bottle is adequately rinsed with water prior to creating a new chemical mixture. When ammonia products and sodium hypochlorite solutions are mixed it can cause harmful chemical by products.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D: Spray bottles containing chemical cleaners and disinfectants were not labelled. Corrective Action: Adequately label all chemicals, cleaners, and other agents to ensure cross contamination doesn't occur.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Visible day light entering along left front door (from the inside). Corrective actions: Seal all gaps with weather stripping or other appropriate material to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E Hand washing sink contained in cupboard, obstructed by cupboard doors. Corrective action: Operator to advise EHO how handwashing sink will remain accessible at all times by prescribed follow up date. Unnecessary touch points must be eliminated after washing hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions