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Stanley Jones General Store - Food

701 8 Avenue NE Calgary AB T2E 0R8 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 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?
      • More than five black ants observed in the facility. Ants are climbing onto the counters. Traps are in place. The food facility must be free from pests to protect food from contamination. Ensure all food are covered when not in use, use pest-proof containers, store food at least 6 inches above the floor, and seal any gaps in the foundation that may allow pests to enter.
    • 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?
      • No pest control records available at the time of the inspection. Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.An AHS pest control document was provided to the operator.
    • 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 is not posted. A valid food handling permit must be posted in a conspicuous place. Please post.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several items are scattered throughout the floor behind the cashier and behind the ice cream freezers. The facility must be maintained in a clean, sanitary and organized mannerRemove any items that are not needed and ensure the facility is maintained in an organized manner for proper cleaning and pest monitoring.
  5. Risk Management Inspection

    1 infraction

    • 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 food handling permit is not valid.
  6. Demand Inspection

    1 infraction

    • 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 food handling permit is not valid.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator, Fariza, has not completed the food safety training course.Information was provided.
  9. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler for the new coffee corner was not turned on.
    • 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 were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator, Fariza, has not completed the food safety training course.Information was provided.
    • 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 coffee corner was not finished yet. Some unneeded items were stored around the back space and the shelves.
  10. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler for the new coffee corner was not turned on.
    • 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 were not available.
    • 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 coffee corner was not finished yet. Some unneeded items were stored around the back space and the shelves.