Petro Canada - Food Store
100 - 6701 Highway 53 Ponoka AB T4J 1K3 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable coffee cream was observed to be stored on the room temperature.Staff mentioned that coffee creamers are stored on ice packs, however ice packs had already melted.Creamers were moved to the coolers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use forks in the facility were observed to be stored in the dirty condition. Discussed it with facility staff. Forks were discarded during the inspection.Make sure that utensils/equipment be stored in clean and sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Facility needs cleaning in the beverage cooler.-Carpet was used to line the floor of walk-in cooler.Make sure to clean the indicated cooler.Remove the absorbent carpeting from Walk-in cooler to ensure easy cleaning and disinfection.Carpeting or similar material should not be installed as a floor covering in food preparationareas, walk-in coolers/freezers, storage rooms, janitorial/waste rooms, washrooms, changerooms, or other areas subject to moisture or wet cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- - Operator agreed for Public Health Inspector to remove temperature abused food items (in display fridge for sandwiches and other food items) from premises for adulteration.- Internal temperature of these food items were measured above 7 C, up to 12 C (using probe thermometer).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The display fridge for sandwiches was measured at 4 C or below at the back of the shelves. However, it was measured at 8-13 C at the front of the shelves (using Infrared Thermometer).- Please repair/replace this fridge as it must be able to maintain a temperature of 4 C or below throughout.2) The freezer for taquitos at the front was measured at -5 C (using Infrared Thermometer).- Please repair or replace this freezer as it must be able to maintain a temperature of -18 C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no chlorine or QUAT test strips available.- Please ensure there are chlorine and/or QUAT test strips available to be able to measure and monitor chlorine bleach sanitizers (which should be at 100 ppm or mg/L) and QUAT sanitizers (which should be at 200 ppm or mg/L).
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no sanitizer available for cleaning and sanitizing equipment, utensils, and surfaces.- Please ensure you have a chlorine bleach sanitizer at 100 ppm OR a QUAT sanitizer at 200 ppm available for use as a sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The display fridge for sandwiches was measured at 4 C or below at the middle and back of the shelves. However, it was measured at 5-7 C at the front of the shelves.- Directed staff to move food items further back on shelves.- Please repair/replace this fridge as it must be able to maintain a temperature of 4 C or below throughout.2) The freezer for taquitos at the front was measured at 0 - 3 C.- Please repair or replace this freezer as it must be able to maintain a temperature of -18 C if it to be used as a freezer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Utensils (e.g. tongs) and equipment (e.g. container) for heating/serving taquitos are not being properly cleaned/sanitized.- Please ensure all utensils and equipment for food handling are cleaned and sanitized properly using at least a 2-compartment sink.Manual dishwashing using 2-compartment sink:1. Wash with soap/detergent and hot water (1st compartment)2. Rinse with hot water (1st compartment)3. Sanitize with Chlorine Bleach (100 ppm) or QUATs (200 ppm) for at least 2 minutes (2nd compartment)4. Air dryManual dishwashing using 2-compartment sink:1. Wash with soap/detergent and hot water (1st compartment)2. Rinse with hot water (2nd compartment)3. Sanitize with Chlorine Bleach (100 ppm) or QUATs (200 ppm) for at least 2 minutes (3rd compartment)4. Air dryNote: There is a three compartment sink available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no chlorine or QUAT test strips available.- Please ensure there are chlorine and/or QUAT test strips available to be able to measure and monitor chlorine bleach sanitizers (which should be at 100 ppm or mg/L) and QUAT sanitizers (which should be at 200 ppm or mg/L).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?