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Railside Shell - Food Store

11232 101 Avenue Fairview AB T0H 1L0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 4/14. Outstanding. The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
  3. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, this facility was using Mr. Clean, a quat‑based disinfectant, diluted in water. According to the product label, this dilution method is not permitted for surface disinfection, although dilution is permitted for floor cleaning as stated in the manufacturer’s directions.If Mr. Clean is to be used on surfaces, staff must follow the label instructions exactly and must obtain and use quat test strips to ensure the sanitizer concentration is maintained at 200–400 ppm.ORUse the chlorine sanitizer solution available at the facility.When using chlorine sanitizer:The required concentration must be 100–200 ppm for proper sanitization.Staff must use chlorine test strips to verify the concentration each time a new solution is prepared.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash liquid soap was not present at handwash station nearby slush / coffee bar area.Paper towels were out of stock for handwash station nearby cash counter area.Both the handwash stations were re-stocked for handwash liquid soap and paper towels during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The washroom's hand wash sink (i.e. hot water faucet) is not functional.Ensure the washroom's hand wash sink (i.e. hot water faucet) is repaired / replaced.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule records were not maintained or available during the inspection.Ensure the cleaning schedule records are updated and are available for review during future inspections.