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Wally's Mini Mart - Food Store

9318 100 Street Grande Prairie AB T8V 2K9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • High risk foods (meat sandwiches) past the best before dates (July 26, 2026) were kept inside the display cooler. Third party vendor removes expired products and provides credit. Ensure any food that needs to be collected by third party vendor is kept in refrigeration unit that is not accessible by the public and is clearly labeled "not for sale".
    • 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 that store perishable food items. Ensure daily temperature logs are kept for all refrigeration units that store perishable food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezers and fridges that store perishable food items are not equipped with a thermometer to monitor temperature.Ensure all refrigeration units that store perishable food items are equipped with a thermometer to monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom: Paper towel dispenser was jammed. It was corrected during inspection.
    • 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 blocked with paper towels. Ensure food handling permit displayed in a manner where it is easily visible by the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile is missing near the slushie machine.Ensure new ceiling tile is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves are not properly finished.Ensure all unfinished wooden shelves are properly finished (painted or varnished)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept. Ensure daily, weekly & monthly cleaning logs are kept.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. The front entrance door (between both doors) contained a pest entry point.The owner / operator of this facility is requested to conduct the following, namely:1. Install a new piece of weatherstripping or equivalent between both doors (at the bottom) to ensure pests are not easily capable of entry.
  6. Risk Management Inspection

    3 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owner / operator (who has care and control of this commercial food establishment) with Alberta-approved food safety training / certification.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the owner / operator (who has full care and control of the foodservice operation) take the required food safety course. Once a certificate is achieved, this certificate (or a copy of it) must be kept on-site at the commercial food establishment so that it can be reviewed during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. It is unclear on how often the ice machine gets cleaned / sanitized. There were no records to indicate how and when this appliance is cleaned / sanitized - internally.2. The ice packages in the freezer did not contain any contact information or a packaged-on date.The owner / operator of this facility is requested to conduct the following, namely:.1. Ensure the internal components of the ice machine are properly cleaned and sanitized on a regular basis and records are made available to indicate how and when this appliance is cleaned and sanitized.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.2. Ensure all ice packages contain contact information and a packaged-on date.
  7. Monitoring 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.
    • 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?
      • At time of inspection:1. An invalid food handling permit was displayed for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a copy of the valid food handling permit for this facility. Ensure this permit is posted in a location easily visible to all patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owner / operator (who has care and control of this commercial food establishment) with Alberta-approved food safety training / certification.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the owner / operator (who has full care and control of the foodservice operation) take the required food safety course. Once a certificate is achieved, this certificate (or a copy of it) must be kept on-site at the commercial food establishment so that it can be reviewed during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The two ice scoops noted were not being stored in a sanitary container.2. It is unclear on how often the ice machine gets cleaned / sanitized. There were no records to indicate how and when this appliance is cleaned / sanitized - internally.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all ice scoops are kept stored in a sanitary container or inside a clean plastic bag.2. Ensure the internal components of the ice machine are properly cleaned and sanitized on a regular basis and records are made available to indicate how and when this appliance is cleaned and sanitized.