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Petro-Canada - Food

4820 50 Avenue Gibbons AB T0A 1N0 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer available at time of inspection. Quat sanitizer dispensing unit was disconnected. PHI ensured operator prepared a spray bottle of sanitizer and filled a sink with sanitizing solution to soak used cleaning cloths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility was washing dishes without a sanitizing step. PHI instructed operator on setting up a correct three sink method and oversaw the completion of this. All dishes washed that day were rewashed and sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat test strips available at time of inspection. Operator was able to borrow some from facility next door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floors underneath and surrounding equipment, with special attention to corners.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 4 containers of sandwich meat, 2 partially cut cucumbers, 2 containers of cut lettuce, 1 piece of imitation crab and 1 full package of imitation crab were destroyed after being found in a cooler at 8C internal temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler in the food handling area was found to be operating at 8C. All items were removed, and some high-risk items were destroyed. Do not store perishable items in this cooler until it is capable of maintaining 4C or colder at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4 containers of flavoured coffee creamer were left out at room temperature, despite labelling that stated refrigerate after opening. 3 of the 4 had temperatures of 20-22C, and were destroyed. 1 of the 4 had a temperature of approximately 10C, and was thus permitted to be moved to the cooler. Small coffee milks and creamers, which are labelled to be refrigerated, were found without any ice or means of cooling. These were at approximately 10C and thus were put on ice.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • Handwashing sink is not in service, and facility does not have the required amount of basins to continue the level of food handling they are doing without it.