Joy's Lucky 7 Food Store - Food Store

Multiple bags of spring rolls, and a bag of green onion cakes were unlabeled. , , Provide invoices for green onion cakes and spring rolls.

1. Scented bleach was being used for sanitizer solution. , , This was corrected by obtaining unscented bleach. , , 2. Sanitizer solution measured a chlorine residual of 0ppm., , This was corrected by preparing a 100 ppm chlorine sanitizer solution.

1. Bowls were being used as scoops and stored directly inside the bulk food. , , Use a scoop with a handle and store in a way to protect bulk foods from contamination., , 2. Cut vinegar containers were being re-used to store food. , , Use containers that were manufactured to store foods. Do not cut or manipulate other storage containers to store food. , , Ensure that all storage containers are food grade., , 3. A carton of Milk was being stored in the ice machine. Do not store containers, food or equipment inside the ice machine.

There was an accumulation of grease in the ventilation canopy filters., , Clean ventilation canopy filters.

A baseboard was still missing from the wall separating the grocery store form the restaurant., , Required Action., Please install baseboard to prevent entry and harborage of pests and to facilitate effective cleaning procedures. Correct by December 12, 2025.

1. The storage area perpendicular to the washroom was still full of clutter. Please prioritize decluttering the storage area, thoroughly clean and disinfect it. Correct immediately and notify PHI when reorganization and cleaning is complete to probe an inspection., , Action Required:, Ensure the facility is free of clutter and maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of foods., , 2. A written sanitation program was available onsite at the time of inspection. AHS Cleaning checklist was in use., , Action Required:, Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation.

Observed partially filled Miracle Whip, in its original, past its best before date, August 21, 2025, stored in the refrigerator. Corrected during inspection. PHI directed food handler to discard the Miracle Whip at the time of inspection., , Action Required:, Please practice first in first out procedures to ensure all food at the restaurant is fit for consumption. Do not serve or sell any perishable or high-risk foods past their best before or expiry dates.

An approved sanitizer was not readily available at the time of inspection. Corrected during inspection. PHI directed food handler on hot to mix a 100ppm Chorine sanitizer solution., , Required Action:, Please have in place an approved sanitizer (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine) when in operation to ensure effective cleaning and sanitizing procedures. , , Resources:, How to Mix an Approved Sanitizing Solution, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf

1.The hot holding unit detachable thermometer was not working at the time of inspection. , , Action Required:, Please have in place a functional, detachable thermometer to ensure proper temperature control of your hot holding unit. Correct by November 15, 2025, and email PHI photo evidence., , 2. A probe thermometer was not available onsite at the time of inspection., , Required Action:, Please have in place a functional, detachable probe thermometer to ensure proper temperature control during cooking, cooling, reheating, etc. Correct by November 15, 2025, and email PHI photo evidence., , 3. Observed short ribs being improperly hot held at 47C. Corrected during inspection. PHI directed food handler to reheat short ribs to 74C followed by hot holding at 60C., , Action Required:, Ensure cold foods are kept cold (4C or colder) and hot foods hot (60C or hotter) to prevent rapid and progressive growth of pathogenic bacteria. , , Resources:, Important Temperatures for Safe Food Handling, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf

Pest control records were not available onsite at the time of inspection. , , Action Required:, Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by November 28, 2025.

A baseboard was missing from the wall separating the grocery store form the restaurant., , Required Action., Please install baseboard to prevent entry and harborage of pests and to facilitate effective cleaning procedures. Correct by December 12, 2025.

Observed an ice scoop improperly stored with the handle in direct contact with ice. Corrected during inspection. PHI directed food handler to clean, sanitize and store the ice scoop in a clean container. Ice allowed to use as no visible evidence of contamination was noted. , , Action Required:, Please store utensils in a sanitary manner to reduce the risk of cross contamination of food, food contact surfaces and food equipment.

1. The storage area perpendicular to the washroom was full of clutter. Please declutter the storage area, thoroughly clean and disinfect it. Correct by November 28, 2025., , Action Required:, Ensure the facility is free of clutter and maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of foods., , 2. A written sanitation program was not available onsite at the time of inspection., , Action Required:, Please have in place a written, effective sanitation program and have monthly records onsite, whenever in operation. Correct and email PHI your written sanitation program by November 28, 2025.