Shell Rycroft - Food Store
4910 43 Street Rycrfot AB T0H 3A0 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler training certificate is expired.Ensure food handler(s) have an approved valid food safety training and certificate.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of inspection, the front counter 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- At the time of inspection, the chlorine sanitizer used for dishwashing was measured below the required concentration. Staff subsequently added additional bleach to the solution, bringing the sanitizer level to 100–200 ppm, which meets the required concentration range for chlorine sanitization.Ensure that chlorine sanitizer concentrations are tested with test strips each time a new solution is prepared, and that the sanitizer consistently measures between 100–200 ppm.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler training certificate is expired.Ensure food handler(s) have an approved valid food safety training and certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom: single use paper towel in a dispenser was not available. Staff provided some single use paper towels during inspection for the washroom.Ensure single use paper towel displayer is installed in the staff washroom.
- 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?
- Back loading dock door has a gap. Ensure a new weather strip is installed to prevent the entry of pests.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?