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Rimbey Gas & Snacks - Food Store

5134 50 Avenue Rimbey AB T0C 2J0 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Used cleaning cloths were observed not being stored in sanitizer solution. The operator was advised and the clothes were immediately put in a sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer concentration is too high. A concentration of 500-600ppm using chlorine test strips.The operator was advised on proper concentration levels and a resource on "how to prepare an approved sanitizer solution" was provided to the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The operator does not have a probe thermometer onsite to measure the internal temperature of prepared foods. Please ensure a probe thermometer is acquired to ensure the accuracy of the internal temperature of prepared foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The food items are not being maintained at appropriate holding temperatures. The operator has been advised regarding the importance of proper temperature maintenance. As the items had been held for less than two hours, they were reheated to 74 degrees Celsius, and the hot holding device was adjusted to maintain a temperature of 60 degrees or higher. During this process, the internal temperature of the food was also tested using a probe thermometer to ensure accuracy and safety.
    • 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 shelves for storing the food products in dry storage area were observed to be made of particle wood.Please note that all the shelves used for storing food items must be constructed of materials which are durable, non-absorbent and easily cleanable. Unsealed wood is not an acceptable finish for shelves.Make sure to paint the shelves. Wood sealant can also be used.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cleaning cloths were observed on the counter surface.Discussed with staff to make sure that used cloths are stored in sanitizing solution when not in use.Violation was corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation was made regarding the mixing of bleach and dishwashing soap in the third compartment of dishwashing sink for sanitizing utensils. Discussed with the staff to make sure that sanitizers are diluted at appropriate concentration and tested on routine basis.Resources for mixing sanitizing solution and poster for three compartment dishwashing would be shared.
    • 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?
      • Food handling permit was obscured by the other documents in the hanging file organizer.The permit was placed on the front to make it available for public display.Violation was corrected during the inspection.
    • 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 cardboards boxes were used as floor liners in storage area and near the entry doors.Discussed with the staff to remove cardboard boxes as surface liners as they can absorb the moisture and could potentially harbor pathogens.Violation was corrected during the inspection.
    • 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 shelves for storing the food products in dry storage area were observed to be made of particle wood.Please note that all the shelves used for storing food items must be constructed of materials which are durable, non-absorbent and easily cleanable. Unsealed wood is not an acceptable finish for shelves.Make sure to paint the shelves. Wood sealant can also be used.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in spray bottled measured over 1000ppm - test paper turned black then bleached out, indicating very high concentration of chlorine (test papers read only to 500ppm).Operator were educated on making a 100ppm solution - PHI prepared this solution. Operator also educated on using their test papers to confirm concentration.ACTION: please ensure that chlorine solution measures 100ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The hot holding display case was measured between 48C-58C. The set temperature was lower than 60C (140F). Operator noted that these had been in the danger zone for over 2 hours.PHI probed high risk foods which measured between 42C-53C. These foods were discarded, including chicken burgers, corn dogs, taquitos, and various breaded chicken items. Operator was educated about the danger zone (4C-60C) and that food items should not spend more than 2 hours in the danger zone. Operator was also educated about the set temperature of the hot holding equipment and to keep it above 60C (140F).ACTION: please ensure that hot holding is maintained over 60C (140F) at all times.2) The display cooler at the front counter with muffins, cakes, loaves, and other baked goods was measured at 9C-10C. Also present in this cooler were 'pizza buns' with sauce, cheese, and meat. These were discarded by PHI.PHI educated operator about high risk and low risk foods and noted that this cooler is only suitable to store items that do not require refrigeration, such as low risk baked foods.ACTION: please do not store high risk foods (meat, cheese, uncooked egg such as meringue, cream cheese, whipped cream, etc) in this cooler unless the cooler can maintain less than 4C (39F).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of sanitizer was observed to be unlabeled. Upon request, a staff member labeled the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used for burgers and deep-fried foods on the front counter was measured at 50C. The staff member stated the food was only prepared 45 minutes prior, so the temperature of the warmer was increased to 145F/62C.Please ensure the hot holding unit maintains a temperature of at least 60C.
    • 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?
      • Monthly pest control reports were not available for review upon request. Please ensure all staff know where the pest control records are stored so they can be reviewed by the PHI during the next inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have paper towel in it. Upon request, a staff member replaced the paper towels. Please ensure all washrooms are fully stocked with soap and paper towels at all times.