Petro Canada High Level - Food Store
10002 Rainbow Boulevard High Level AB T0H 1Z0 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Provided AHS Pest Control Checklists to operator at the time of inspection. Record Pest Control checklists monthly and stored it in a binder for inspection.
- 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?
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Expired foods present on the shelves.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- This is a repeat infraction. Sanitizer test strips are not available. Obtain test strips for any sanitizers used on site.
- 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?
- Provided AHS Pest Control Checklists to operator at the time of inspection. Record Pest Control checklists monthly and stored it in a binder for inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Washroom needs to be clean and free of unnecessary items.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring 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)?
- Ensure back room Two compartment sinks water turned back on so you can use this Two Compartment sinks to do Two Sink Manual dishwashing methods: Wash/Rinse at first sink, sanitize at second sink (soak washed and rinses wares in 100 ppm chlorine sanitizer for at least 2 mins), Air dry afterwards.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- This is a repeat infraction. Sanitizer test strips are not available. Obtain test strips for any sanitizers used on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Washroom liquid soap empty. Operator put a new liquid soap with pump at the time of inspection.Cafe area hand sink liquid soap and paper towels available.
- 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?
- Provided AHS Pest Control Checklists to operator at the time of inspection. Record Pest Control checklists monthly and stored it in a binder for inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?