Wapiti Road Shell - Food Store
10805 79 Avenue Grande Prairie AB T8W 2L9 · Food - General
5 inspections
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A couple of used cleaning cloths are noted to be stored on surfaces and between coffee dispensing urns.1. Ensure cleaning cloths are stored in a sanitizer bucket or laundered after-use. 2. Food debris is noted the back slicing guard of the meat slicer.2. Ensure the meat slicer is maintained in a clean and sanitary condition.Steps to clean a meat slicer:• Turn off and unplug before cleaning.• Disassemble all removable parts.• Wash parts in hot, soapy water.• Rinse thoroughly with clean hot water.• Sanitize all food‑contact surfaces.• Air dry completely — do not towel dry.• Reassemble once dry.• Inspect the meat slicer for cleanliness.Staff began cleaning the meat slicer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Breakfast sandwiches are noted at 43 degrees Celsius in the hot holding unit. Ensure high-risk foods are held at 60 °C (140 °F) or above. The operator discarded the breakfast sandwiches during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were observed dunking dishes in food-safe sanitizer during manual dishwashing.Ensure the three-compartment sink method is followed:-Scrape food off dishes before washing.-Wash in hot water with detergent (minimum 45 °C).-Rinse in clean hot water (minimum 45 °C).-Sanitize in food-safe sanitizer for 2 minutes.-Air dry dishes — do not towel dry.After PHI consultation, staff soaked the dishes in sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is noted around 55 °C at the dish level (verified two times). Ensure the dishwasher maintains a minimum temperature of 71°C (160 °F) at the dish level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- In the sink area:- A soap dispenser is positioned over clean dishes at the three-compartment sink, posing a potential contamination risk.-The middle compartment of the three-compartment sink is not used for handwashing; however, a paper towel dispenser is located by the second compartment.-The one-compartment handwashing sink is missing soap.Ensure to:-Clearly identify the designated handwashing sink.-Relocate paper towel and soap dispensers to the designated handwashing sink.-Keep the handwashing sink stocked with soap at all times for proper hand hygiene.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The heat pad cover is in disrepair on the plastic wrap machine. 1. Ensure all heat pad covers are smooth, durable, easily cleanable, and in good repair.2. The dishwasher requires minor repairs to the door seal.2. Ensure the dishwasher is maintained in good repair. 3. The deli hot holding unit has two bulbs that are out and the heating element requires repairs.3.Ensure hot holding units are in good repair and maintained at a minimum of 60 °C (140 °F) or above.In the meantime, use the hot holding unit located in the aisle or the functioning half of the deli hot holding unit, and monitor temperatures closely.2-3. Parts are on order.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning:-silver microwave.-top of the oven. -maintenance door in the back storage room. -the two cutting boards on the deli area.-white stool. Ensure all areas of the facility are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is noted around 55 °C at the dish level (verified two times). Ensure the dishwasher maintains a minimum temperature of 71°C (160 °F) at the dish level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The heat pad cover is in disrepair on the plastic wrap machine. 1. Ensure all heat pad covers are smooth, durable, easily cleanable, and in good repair.2. The dishwasher requires minor repairs to the door seal.2. Ensure the dishwasher is maintained in good repair. 3. The deli hot holding unit has two bulbs that are out and the heating element requires repairs.3.Ensure hot holding units are in good repair and maintained at a minimum of 60 °C (140 °F) or above.In the meantime, use the hot holding unit located in the aisle or the functioning half of the deli hot holding unit, and monitor temperatures closely.2-3. Parts are on order.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning:-silver microwave.-top of the oven. -maintenance door in the back storage room. -the two cutting boards on the deli area.-white stool. Ensure all areas of the facility are maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Peperoni cheese bread sticks are thawed and maintained at room temperature for more than two hours. The internal temperature was measured between 20 to 22 degrees Celsius. 1. Please ensure:High-risk food products are thawed in one of the following ways:-in the microwave and cooked immediately.-in the fridge. -under cold running water. High-risk food products are stored in one of the following ways:-in a fridge at 4 degrees Celsius and below.-Cooked and stored in hot holding at 60 degrees Celsius and above. - Stored at room temperature and discarded every two hours. -Alternatively, apply for Time as a Public Health Control. **Please ensure the manufacturer's product labels are reviewed and followed. The following is recommended for the peperoni cheese stick bread:-Cook the peperoni cheese stick bread to 74 degrees Celsius.-Keep in hot holding. -Discard leftovers at the end of the day. or-Keep the peperoni cheese stick bread in a display cooler at 4 degrees Celsius and below.-Ensure the product is labelled as cook to 74 degrees Celsius prior to eating. Staff discarded 32 peperoni cheese sticks during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used sponges and steel wool are noted by the dishwashing area, and in a cupboard under one of the handwashing sinks. Please ensure steel wool and sponges are discarded after-use as they are not cleanable. The assistant manager discarded the sponges and steel wool during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The slushie machine appears to be leaking causing a pooling of syrup. Please repair the slushie machine and ensure all equipment is kept in good repair. The assistant manager indicated the slushie machine would be repaired right away.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require minor cleaning: -The top of the coffee machines. -The floor by the slushie machine. -Storage buckets in the kitchen area.-The exterior of the yellow drawers and cabinets.-The inside ceiling of the microwave. Please clean the indicated areas and ensure all areas, equipment and surfaces are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some cleaning: -The top of the cappuccino machine. -Cutting boards. -Fridge/freezer doors in the back.-Back storage/maintenance door. Please clean all indicated areas and ensure to maintain all surfaces, equipment, floors, and walls in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sponges and steel wool are in use.Please ensure sponges and steel wool are discarded after use as they are not cleanable. Operator discarded the steel wool and sponges during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. High-risk foods in the isle hot holding unit are noted between 41.2 to 54.0 degrees Celsius. 2. High-risk food in the chicken hot holding unit is noted around 49 degrees Celsius. 1-2. Please ensure high-risk foods in hot holding units maintain a temperature of 60 degrees Celsius or above. Staff indicated the food was out for less than an hour. Staff moved the food to the functioning side of the chicken hot holding unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Two heat bulbs are out on the isle hot holding unit. 2. One heat bulb is out in the chicken hot holding unit. 3. In the back of the kitchen, the seal on the fridge is in disrepair. 4. The heat pad is in disrepair on the heat-sealing equipment. 1-2. Please replace the bulbs and ensure the hot holding units maintain a temperature of 60 degrees Celsius and above. The operator set up maintenance repairs during the inspection. 3. Please repair the seal on the fridge door and ensure all fridges are maintained in good repair.The operator indicated the parts are on order. 4. Please repair or replace the heat pad and ensure all heat-sealing equipment is maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some cleaning: -The top of the cappuccino machine. -Cupboard under the cappuccino machine and handwashing sink. -Cutting boards.-Flat bread toaster.-Fridge/freezer doors in the back.-back storage/maintenance door. Please clean all indicated areas and ensure to maintain all surfaces, equipment, floors, and walls in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?