Vauxhall Esso - Food
409 1 Street N Vauxhall AB T0K 2K0 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The top shelf of the hot food warmer was initially found to be providing a maximum hot holding temperature of 53C using the department's infrared thermometer, below the lower limit of 60C. The temperature setting on the unit was set to 3 initially.The temperature setting on the unit was increased to 5 and five minutes later a storage temperature of 63C was detected using the department's infrared thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked ready to eat food items in the hot display unit were initially at an initial display temperature of 50C as verified using an infrared thermometer. The temperature setting on the unit was set to "low" initially. The staff member on duty was advised and the temperature setting was set to max - the storage temperature already began to increase within 2 minutes of temperature setting being increased.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler temperature measured in the walk-in cooler was 5.6C using an infrared thermometer. The temperature setting on the dial was lowered 2 degrees to 28F (-2.22C) during the inspection. Please continue to monitor temperatures and ensure that a registered technician that can service walk-in coolers is contacted if temperatures continue to rise. A small assortment of perishable products were on display, however most products were displayed in the front display cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot foods in the hot holding unit were initially at 50-55C as verified using an infrared thermometer. The unit temperatures for both the top and bottom were increased from the 5 to 7 settings and the temperatures on both had increased past 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions