Petro Canada Grimshaw - Food
5005 51 Street Grimshaw AB T0H 1W0 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator indicated that they were only using Windex or water for cleaning. There was no sanitizing occurring. Equipment must be cleaned and sanitized according to manufacturer's instructions. Food contact surfaces must first be cleaned with a soap/cleaner solution then sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream for the coffee station is held at room temperature. Either place the cream on ice and monitor temperatures, store in a cooler at 4C or obtain shelf stable creamers for the coffee station.Dec 2 2025 - An ice pack was observed under the coffee creamers, however it and the creamers were at room temperature indicating it had not been changed frequently enough. Ensure the ice pack is checked frequently and exchange when it can no longer hold creamers at 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hygaard sandwich cooler was measured to be 7C. Check the cooler in 1 hour to determine if this is just a result of a defrost cycle. If the temperature has not decreased to 4C then the contents must be moved to a functioning cooler capable of maintaining 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Obtain chlorine test strips to ensure sanitizer concentrations are 100ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program.This program has not been developed yet. Cleaning procedures and a cleaning schedule are required. Ensure this is completed by the response date above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Cream was left at room temperature at the coffee station. Carton was discarded by operator during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream for the coffee station is held at room temperature. Either place the cream on ice and monitor temperatures, store in a cooler at 4C or obtain shelf stable creamers for the coffee station.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program. A sample will be provided with this report.This program has not been developed yet. Ensure this is completed by the response date above.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Initial Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1 liter of cream was left out at room temperature for customer use. Cream was measured to be 15.9C. Discarded by operator. Ensure creamers are held at 4C or less at all times, or discarded after 2 hours at room temperature.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A pest monitoring program has not been implemented. Develop and maintain a pest monitoring program.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program. A sample will be provided with this report.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility opened without a food handling permit. An application must be submitted by Friday Oct 25.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?