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Tags Food & Gas - Convenience Store Kitchen

4925 43 Street Rycroft AB T0H 3A0 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, the temperature of the pizza cooler was measured at approximately 8–10°C.Staff monitored the unit temperature continuously for two (2) hours. In the interim, deli meats were portioned, with two to three slices kept in the pizza cooler for immediate use, while the remaining product was transferred to the walk-in cooler and replenished as required.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was found to have food debris on and beneath the blades. Equipment like meat slicers, used continuously at room temperature to handle potentially hazardous foods, must be cleaned and sanitized at least every four hours. Ensure that a log is maintained for the meat slicer, documenting each cleaning and sanitizing session, including the date, time, and staff member responsible.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit temperature was 54 Deg C. Food handler adjusted the temperature and then later turned it off before it could be checked again. This will be followed up on. Ensure hot holding unit is at 60 Deg C or hotter.Update: Hot holding unit was not in use at the time of inspection.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit temperature was 54 Deg C. Food handler adjusted the temperature and then later turned it off before it could be checked again. This will be followed up on. Ensure hot holding unit is at 60 Deg C or hotter.Update: Hot holding unit was not in use at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily cleaning logs.
  6. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler use cloth towels to dry hands. Ensure only single use paper towels are used to dry hands. Do not use cloth towels to dry hands.
    • 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?
      • Temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs used to dispense hot foods are not stored in a sanitary manner. Ensure tongs are stored in a clean container after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit was not equipped with a thermometer to monitor temperature. Oven thermometer was provided during inspection.Ensure all hot holding units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit temperature was 54 Deg C. Food handler adjusted the temperature and then later turned it off before it could be checked again. This will be followed up on. Ensure hot holding unit is at 60 Deg C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of jerky cooler was 6.7 Deg C. All the meat products were relocated to the walk in cooler. Temperature of jerky cooler was also adjusted. Ensure jerky cooler is not use to store high risk food unless temperature is 4 Deg C or colder. Repair or replace the cooler if needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers for coffee that require refrigeration are stored at room temperature. Ensure creamers are stored inside a cooler at 4 Deg C or colder.
    • 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 not displayed in a location where it is easily visible to the public. This was corrected during inspection. Ensure food handling permit is continuously displayed in a location where it is easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of jerky cooler was 6.7 Deg C. All the meat product was relocated to the walk in cooler. Temperature of jerky cooler was adjusted. Ensure jerky cooler is not use to store high risk food unless temperature is 4 Deg C or less. Repair or replace the cooler if needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily cleaning logs.