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Petro Canada Grassland - Food Store

4703A 50 Avenue Grassland AB T0A 1V0 · Food - General

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution concentration is measured to be at 0 ppm.Ensure that bleach sanitizer is maintained at 200 ppm. Operator replaced bleach solution during the inspection and concentration is measured to be at 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips noted with no color indicator paper to determine the concentration of the bleach. Ensure that new bleach sanitizer test strips are obtained with a color indicator.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.A chlorine bleach sanitizer solution in a container is measured to be at 50 ppm.2.A dirty cleaning cloth is noted inside the chlorine bleach sanitizer solution container.1.Ensure that the sanitizer solution is changed frequently and maintained at 200 ppm. Staff are instructed to prepare new bleach sanitizer solution during the inspection.2.Cleaning cloths must be replaced when dirty.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure bleach sanitizer test strips are obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust buildup is noted under the Starbucks cooler on the counter in the store area.Ensure that the counter area under this cooler is cleaned and sanitized.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure bleach sanitizer test strips are obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pool of water is observed under the sink in the store area beside the sandwich cooler. Ensure that the leak is repaired and the pool of water under the sink is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The oven and shelves in the corner of the kitchen are noted with buildup of dust. Ensure this area cleaned and sanitized.
  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The ice cream scoop is noted to be stored in an unclean container of water. Ensure that ice cream scoops are washed with soap and water and sanitized in a 100ppm chlorine bleach sanitizer solution. Scoops must then be stored in a clean dry container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure bleach sanitizer test strips are obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The counters under the coffee machines near the microwave have heavy buildup of dust and debris. Ensure all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The counter under the fridge on the counter in the store area as well as under other equipment is noted with heavy buildup of dust and debris.Ensure that these areas are cleaned and sanitized.
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was highly concentrated and cloudy. Ensure that bleach sanitizer at 200 ppm is prepared and replaced regularly. Operator prepared bleach sanitizer that was measured to be at 200 ppm during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter/wall area behind the sink faucet in the store is coming apart and is no longer smooth and easily cleanable. Ensure the counter is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counters under the coffee machines near the microwave have heavy buildup of dust and debris. 2.A condiment holder on the counter near the microwave is noted to have buildup of dust and debris.1-2. Ensure all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The three compartment sink is noted to be spattered with grime. 2.Dust is noted on shelves, equipment and utensils. 3.The cabinet under the sink in the store area is noted to have spills and buildup of coffee. 1-3.Ensure that all the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter under the fridge on the counter in the store area as well as under other equipment is noted with heavy buildup of dust and debris.2.Dust is noted on shelves and on top of all equipment.1-2.Ensure that these areas are cleaned and sanitized.
  8. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A very dirty cleaning cloth is noted being stored by the sink. Ensure that cleaning cloths are stored in a sanitizer solution and replaced when they become dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of popcorn is stored on the floor. Ensure that foods are always stored off the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A dirty mop and bucket is noted to be stored near food containers and equipment stored on an shelf under the counter. Ensure that mops and buckets are stored away from food, food containers and food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter/wall area behind the sink faucet in the store is coming apart and is no longer smooth and easily cleanable. Ensure the counter is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife is being used that has a handle that i melted and damaged and is no longer smooth and easily cleanable. Staff are wrapping paper towel around the handle of the knife to use. Ensure that the knife is replaced with one that has a handle that is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counters under the coffee machines near the microwave have heavy buildup of dust and debris. 2.A condiment holder on the counter near the microwave is noted to have buildup of dust and debris.3.The staff washroom is not clean and there is no soap available. 1-2. Ensure all the indicated areas are cleaned and sanitized.3.Washroom must be cleaned and stocked with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The three compartment sink is noted to be spattered with grime. 2.The cutting board attached to the hot holding unit is noted to be heavily dirty and stained.3.Heavy dust is noted on shelves, equipment and utensils. 4.Clean knives are stored on a dirty counter surface beside the 3 compartment sink.5.The cabinet under the sink in the store area is noted to have spills and buildup of coffee. 6.Clutter is noted around the facility with boxes on the floor and shelves that are disorganized. 1-5.Ensure that all the indicated areas are cleaned and sanitized.6.Ensure that the facility is decluttered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter under the fridge on the counter in the store area as well as under other equipment is noted with heavy buildup of dust and debris.2.Dust is noted on shelves and on top of all equipment.1-2.Ensure that these areas are cleaned and sanitized.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.A sanitizer solution is not available in the kitchen and coffee service areas. 2.A staff is noted using a dirty wet cloth to clean the counter near the microwave. 1.Ensure that a 200 ppm solution of Chlorine bleach or QUAT sanitizer is made available for the kitchen and coffee areas at all times. A 200 ppm solution of bleach sanitizer is prepared during the inspection. 2.Ensure that the dirty cloths are replaced frequently. The staff replaced the cloth during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some single use disposable gloves are noted to be stored on the counter and appear to be re-used. Ensure that disposable gloves are used once and then discarded. Gloves are discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of bananas is stored on the floor beside the garbage bin, elsewhere another box of foods is stored on the floor. Ensure that foods are always stored off the floor and not stored near the garbage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods such as fries and fish in the left side component of the hot holding unit is measured to be between 49-52 degrees Celsius.Ensure that foods are maintained at 60 degrees Celsius or above in the hot holding unit. The Fries and fish were discarded during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter/wall area behind the sink faucet in the store is coming apart and is no longer smooth and easily cleanable. Ensure the counter is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The counter under the coffee machines near the microwave have heavy buildup of dust and debris. 2.A condiment holder on the counter near the microwave is noted to have buildup of dust and debris.3.The staff washroom is not clean and there is no soap available. 1-2. Ensure all the indicated areas are cleaned and sanitized.3.Washroom must be cleaned and stocked with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The three compartment sink is noted to be spattered with grime. 2.A dirty cutting board is stored behind the faucet of the 3 compartment sink faucet. 3.The cutting board attached to the hot holding unit is noted to be heavily dirty and stained.4.Heavy dust is noted on shelves, equipment and utensils. 5.The door tracks on the hot holding unit have heavy buildup of food debris and grime.6.Clean knives are stored on a dirty counter surface beside the 3 compartment sink.7.The cabinet under the sink in the store area is noted to have spills and buildup of coffee. 8.Clutter is noted around the facility with boxes on the floor and shelves that are disorganized. 1-7.Ensure that all the indicated areas are cleaned and sanitized.8.Ensure that the facility is decluttered.