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Petro Canada - Retail Food

1872 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Food Retailer - Food Store

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. 10% individual containers of coffee creamers are kept at ambient temperature at the self-serve station. Unlike the flavored whiteners which are shelf-stable products, the creamers must be stored in a manner to maintain 4°C or colder. Please maintain minimal volumes on ice, replacing ice as needed. Alternatively, store under refrigerated conditions. Creams that were out were still cold at the time of inspection. Operator was instructed to correct conditions immediately. Please ensure the temperatures of all cold-storage units with potentially hazardous foods are being monitored. Temperature records are to be retained on site for 3 months.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The cappuccino machines is not being cleaned and sanitized other than a dispenser wipe down with a wetted cloth and drip tray wash at the end of the day. As discussed, please ensure the daily and weekly cleaning and sanitizing requirements as specified on the inside door panel of the machine are being followed. The utilization of the triple compartment washing station, including a final quat sanitizing solution (available via dispenser, measured at 200ppm) was reviewed. 2. Manual cleaning of all food contact surfaces are to utilize a triple stage process as mentioned above. 3. Please ensure a sanitizer is being used for wiping down counters and food related equipment. Ensure cloths are clean prior to use. For food contact surfaces, the use of single use medium (eg. paper towels) is preferred.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.