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Valleyview Super Station - Food

3806 Highway Street Valleyview AB T0H 3N0 · Food - General

9 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One sanitizer spray bottle did not have an active sanitizing solution. CorrectionOperator refilled the spray bottle with sanitizer solution that meets the concentration level (200 ppm QUATS).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member in the kitchen was observed changing gloves without washing in between different tasks.CorrectionEducation was provided on the public health significance of handwashing when performing different tasks, changing gloves and handling ready to eat food.
    • 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?
      • Weather stripping at the rear door is damage. The damage was also noted by Orkin pest control company.CorrectionEnsure that the weather stripping is repaired or replaced.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet sanitizer cleaning cloth was observed on the counter top.Corrected during inspection:- The cleaning cloth was relocated into the sanitizer solution- Education provided - return sanitizer cleaning cloths into the sanitizer solution between uses
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene practices were observed:- Hand hygiene was observed on an occasion to be a brief rinse without proper lathering of soap- Hand hygiene was not performed prior to donning gloves in the food handling areaCorrected during inspection:- Hand hygiene and glove use education was provided on-site.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli area topping cooler cutting board was observed to be dirty with old food mess, and appeared to have deep cuts into the board.Correction:- Clean and sanitize, repair or replace the deli area topping cooler cutting board
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use soup bowl was observed in use as a bulk ingredient scoop.Corrected during inspection:-The rounded scoop was discardedGuidance provided:- Bulk scoop utensils must be composed of an easily cleanable, non-porous, shatter-resistant (non-glass, non-ceramic) material, and must be equipped with a handle that differentiates the food contact surface from the handling surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli area sandwiches and sandwich ingredients in the deli prep area were observed on the countertop at room temperature, the duration of time outside of refrigeration was not known.Ingredients measured by IR thermometer:- Pepperoni 16.8*C- Salami measured -15.0*C - Bacon - 15.6*C- Cheese - 14.0*CPrep Sandwiches:- Super Italian Sub - 19.2*C by IR, 18.6*C by probe- Roast Beef Sub - 18.4*C by IR, 16.8*C by probeCorrected during inspection:- High risk sandwich ingredients and out of temperature sandwiches were discarded on-site.- Compliant temperature food items were returned to the refrigeration unit.Guidance provided on-site:- Identify times when high-risk food items are removed from refrigeration- Work in smaller batches when preparing high-risk food items- Return prep ingredients to the refrigeration unit when not in use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The women's washroom Dyson hand-drier interior laminate/covering was observed to be corroded and not in an easily cleanable condition.- The Manager reported that a replacement unit was ordered prior to the time of inspection.Correction:- Repair or replace the hand-drier laminate in a manner that allows the surface to be easily cleaned.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Wet" cooked bacon product was observed on the counter at room temperature- Bacon was measured with a surface temperature of 22.3*C- Deli meats were measured at temperatures from 15-18.3*CCorrected during inspection:- Bacon and deli meat products were relocated into the refrigeration unit
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The main food handling area hand sink was not supplied with paper towel.- The basin of the hand sink and the coffee area prep sink were dry during food handling.- The Hand-sink access was obstructed by the garbage receptacle- A spider was occupying the hand sink drain.Corrected during inspection:- Hand hygiene education provided- Glove use education provided- The hand-sink was stock was replenished- The garbage receptacle was relocated
    • 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?
      • House flies were observed in the deli area of the facility.- During inspection a prep sandwich was discarded due to fly presence on the food itemCorrection:- Affix lids onto garbage receptacles- Relocate prep items into refrigeration units when food prep is not occurring