Petro Canada Petro Pass Convenience - Food Store
365 MacAlpine Crescent Fort McMurray AB T9H 5M1 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator explained the process of reheating soups: thawing the frozen premade soups in the cooler the night before, then placing the thawed soups in the soup warmer, stirring occasionally. Operator indicated that the process could take up to one and a half hours to reheat until it has reached desired temperature 160F (70C) using a probe thermometer.The operator was instructed to reheat the thawed soups in the microwave to reach a temperature of 74C (160F) or higher to pass through the temperature danger zone as quickly as possible. This is to prevent the growth of pathogenic bacteria in potentially hazardous foods such as soups.PHI provided information on proper reheating methods to operator with the inspection report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The quaternary ammonium sanitizer solution concentration was measured at a 50ppm and was warm to the touch.2. Facility operators did not follow manufacturing instructions for the sanitizer solution. Instructions indicate a 10 minute contact time. Facility operators indicated they will follow the 10 minute contact time, until a new solution with a shorter contact time be obtained. and instructed to follow the manufacturing instructions for mixing the sanitizer solution. It is highly recommended to use room temperature water when mixing the solution.Ensure a quats sanitizer solution has a minimum concentration of 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was broken.Obtain and use a functional thermometer to monitor the temperature of the hot food items.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips were expired and discoloured. Obtain new test strips and use for every new sanitizer solution made to verify the concentration for effective sanitization.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions