Plamondon Whitesands Resort Ltd. - Convenience Store
68445 Range Road 160A Plamondon AB T0A 2T0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff member was observed putting on a glove without washing hands, taking a payment, then scooping ice cream.Ensure proper glove procedure is followed:1. Wash hands2. Put on a new pair of gloves3. Scoop ice cream4. Remove and discard gloves.Payment may be taken either before putting on gloves, or after gloves have been removed and discarded.Procedure was reviewed with staff member during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw bacon was stored above eggs, dairy, and bread products.Ensure raw meat products are stored on the bottom shelf to help prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display cooler measured 6.4C.Adjust the cooler temperature so it measures 4C or less.Record the temperature at least once per day.Temperature recording templates sent via email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedures were in place.Ensure proper manual dishwashing procedures are followed:Sink 1: wash dishes in hot soapy water. Rinse dishes with the tap into this sink.Sink 2: 100 ppm chlorine solution OR 200 ppm quaternary ammonium (quat) solution in lukewarm water. Submerge dishes for at least 2 minutes.Allow dishes to air dry.Procedure was reviewed with staff onsite.Note: it is recommended to have the sanitizing solution set up at the beginning of the shift, and changed or concentration verified approximately every 2 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the front area was being used to wash dishes.The handwashing sink in the front area is for handwashing only. Wash dishes in the back two compartment sink.Procedure was reviewed with staff during inspection.
- 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?
- The current permit was not posted. Last year's permit was posted.Ensure the current permit is posted.
- 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 customer washroom opens directly to the food store. The door to the washroom was open.Ensure the washroom door is kept closed at all times.Door was closed during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A hard ice cream scoop was observed stored in standing water.Ice cream scoops must be properly stored to help prevent bacterial growth:- in a running dipper well,- in a cooler/freezer at 4C or less, or- scoops must be washed and sanitized after each use (multiple scoops required).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- 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)?
- Staff was only washing ice cream cups in soap and water, with no sanitizing step.Re-usable equipment must be washed and then sanitized. Equipment may be sanitized in the domestic dishwasher by running a full cycle on the high heat/sani cycle. Equipment may also be sanitized by immersion in a chemical sanitizer for 2 minutes:Chlorine - 100-200 ppmQuat - 200 - 400 ppm.Procedures reviewed during inspection. Two compartment sink dishwashing poster sent via email.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer was in use.Test strips were not available. Test strips capable of reading 200-400 ppm of quat solution must be present.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Bar soap was in use at the hand sink near the ice cream machine.Soap must be in a dispenser. Bar soap is not acceptable.Ensure liquid soap in a dispenser is available at the hand sink.2. A loose roll of paper towel was hidden beside the slushy machine.Ensure paper towel in a dispenser is available at the hand sink and is easily accessible.A countertop paper towel dispenser was located and added near the hand sink.3. A bucket and a whisk were present in the hand sink near the ice cream machine.The hand sink must be used only for washing hands and no other purpose. The hand sink must be easily accessible at all times.Items were removed during inspection.Note: gloves are available but do not replace hand hygiene. Staff must wash hands and then put on gloves. When gloves are soiled, remove and discard them and wash hands prior to putting on a new pair of gloves.Note: hand sanitizer near the ice cream machine expired in 2022 and may not be effective. While hand sanitizer can be used after handwashing, it is not sufficient for handling food. If hand sanitizer will be used, replace with unexpired product.
- 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?
- There is a gap under the back door and light is visible, which may allow pests to enter.Replace the weather stripping so the door is tightly sealed. It is also recommended to add pest traps on either side of the door.Ensure a pest control inspection is completed at least once per month and results are documented. Pest control self checklist previously sent via email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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)?
- Currently both chlorine bleach and a quaternary ammonium (quat) based sanitizer are present in the facility.Both sanitizers are food grade. Test strips are required for each type of sanitizer in use:Chlorine bleach: 100-200 ppmQuat: 200-400 ppm.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.Ensure sanitizer bottles are labeled to indicate specific contents (eg bleach). Do not label as only "sanitizer".
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A hand sink is not available within reasonable distance to the soft ice cream area.A hand sink with hot and cold potable water is required within reasonable proximity to the ice cream area.Options were discussed during inspection.In the interim, keep hand sanitizer close to the ice cream station. Hand sanitizer may be used only if hands are not visibly soiled. If hands are visibly soiled, they must be washed with soap and water at the sink in the kitchen area (not the washroom). Hands must be washed or hand sanitizer used prior to putting on gloves and after removing gloves.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Bacteriological water samples have not yet been submitted. The plan is to submit on Monday, May 13.Bacteriological water samples must be submitted prior to the store opening, and every month while in use.If bacteriological water results are not available at the time of opening, water cannot be used in the store for food preparation (eg for slushies or ice cream).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?