Tilley General - Convenience Store
181 Centre Street Tilley AB T0J 3K0 · Food - General
3 inspections
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Food is offered for sale from low-risk home-based food vendors not holding a food handling permit and not subject to inspection. *Verify that all food sold at the food establishment is obtained from an inspected source, including food re-sold for local vendors. Do not resell uninspected food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available. Obtain test strips for sanitizer that will be used (quats or bleach). Use test strips to verify sanitizer concentration is prepared to a non-rinse concentration for sanitizing counters, food equipment and dishes.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food-grade sanitizer is not readily available. Obtain a food-grade sanitizer such as Quaternary ammonia, "quats" or bleach and prepare the sanitizer to a non-rinse sanitizing solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready-to-eat sandwich meat was stored together with raw bacon. Potatoes and oil are stored on the ground in the kitchen. *Food must be stored in a manner to keep food protected. Keep raw meat stored separately from ready-to-eat food. Keep food stored 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are missing in the Samsung fridge and pop fridge used to store dairy products. A probe thermometer is not used and not available to verify internal cooking temperatures.*Ensure all fridges used for hazardous foods contain a thermometer to monitor fridge temperature.*Obtain a probe thermometer to verify cooking temperatures of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure the three-step dishwashing process uses a non-rinse sanitizing step with bleach or quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available. Obtain test strips for sanitizer that will be used (quats or bleach). Use test strips to verify sanitizer concentration is prepared to a non-rinse concentration for sanitizing counters, food equipment and dishes.
- 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 permit is expired. Manager committed to paying the invoice at the bank today.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen is accumulating grime on high-touch surfaces (cupboard handles). Crumbs are accumulating on dish mat under drying dishes and inside kitchen cupboards. Oil is spilled on the floor and oil is accumulating on the wall behind the stove. *Clean and sanitize the kitchen. Maintain a daily and weekly cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions