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RN Convenience Store

714 13 Street N Lethbridge AB T1H 2T1 · Food - General

17 inspections

  1. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the cafe, the QUATs spray measured >400 ppm and was diluted during the inspection. As per label, mix 2 ml per litre of water for a 200-ppm solution. Bottles labelled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is required.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
  4. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
  5. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
  6. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Approximately 1,380 chicken eggs were present in the facility (5 boxes containing 6 flats of 30 eggs each, plus ~16 additional flats). Of these, 13 flats were displayed at the front, and the remaining eggs (5 boxes and a few additional flats) were already stored in the back. Eggs were of varying colors and sizes, with some showing visible dirt and debris, which does not meet requirements for clean, graded chicken eggs intended for sale or service. The operator moved the 13 flats from the front to the back while PHI consulted management. Operator was to request invoice from supplier.
  7. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of dried foods (roasted barley, cumin, wheat) were observed to be stored in the washroom. Remove all food and food-related items from the washroom immediately and store them in a clean, designated food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant buildup of dirt, food splatter, and debris in the back area, including on the floors, baseboards, walls, and refrigerator handles. A thorough cleaning and sanitizing of all affected surfaces is required to maintain a clean and sanitary environment.
  8. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
  9. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are multiple containers of unlabeled spices; all retail food must be labelled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is draining very slowly; please have this resolved.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was meat that was not labelled with the product and best before data.November 19th: Chicken was removed.Eggs are not from an approved source - confirmed from supplier that they are ungraded. These must be removed as all foods must be from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available. The meat saw was not being properly sanitized, and no clean in place procedure was available.A soiled sponge was at the dishwashing sink. These cannot be used as they harbor bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitize step being used in the two compartment sink. Equipment must be washed with soapy warm water and rinsed in the first sink, and submerged in food grade sanitizer in the second sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips will be needed for the 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 paper towel holder is needed at both the hand sink and bathroom sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner does not have a food safety certification. Inspector will send a list of all approved courses.
  14. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were two flats of white eggs that had speckles of dirt/debris and must be removed.There was chicken from an unapproved source stored in the same freezer and the approve meat and must be removed.There was meat that was not labelled with the product and best before data.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available. The meat saw was not being properly sanitized, and no clean in place procedure was available.A soiled sponge was at the dishwashing sink. These cannot be used as they harbor bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitize step being used in the two compartment sink. Equipment must be washed with soapy warm water and rinsed in the first sink, and submerged in food grade sanitizer in the second sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips will be needed for the 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 paper towel holder is needed at both the hand sink and bathroom sink.
    • 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?
      • Mouse droppings were noted in multiple areas of the facility, including under the dishwashing sink and in the back. A contractor was present during the inspection to fill holes in the furnace room and replace weatherstripping. Ensure that food is not left out overnight and all areas are kept tidy.
    • 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?
      • Facility is operating beyond permit restrictions. Owner is aware to cease meat cutting and selling until all deficiencies are corrected and permit class is upgraded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner does not have a food safety certification. Inspector will send a list of all approved courses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed in some areas including where meat is cut and in the back. The meat saw requires a clean in place procedure.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans were not received prior to contracting/installing meat saw and sinks.
  15. Initial Inspection

    0 infractions

  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions