Uni-One Food Group

130 - 2730 39 Avenue NE Calgary AB T1Y 7H6 · Food - General

5 inspections

1. Inspection de la gestion des risques18 sept. 2026

   0 infraction

2. Inspection de la gestion des risques10 sept. 2026

   10 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • *Ongoing Violation*Operator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces.- Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.**Sept 10 - Quat sanitizer concentration measured >400 ppm during inspection. Sanitizer diluted and concentration measured at 200 ppm. Operator to obtain measuring cups.
   • 12. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • *Ongoing Violation*Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations.- Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.**Sept 10 - Chlorine test strips were not available at the time of inspection. Acquire chlorine test strips.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • *Ongoing Violation*Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.**Sept 10 - Meat debris observed in the basin of handwashing sink in the meat cutting room. Operator advised to clean the sink basin and ensure drainage is adequate.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • Paper towel dispensers at the handwashing sink in the meat cutting areas were observed empty.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
   • 20. Les personnes qui manipulent les aliments dans l ' établissement reçoivent-elles une formation adéquate en matière de salubrité des aliments?
     • No one in care and control of the facility has taken the required food safe certification course.- Provide food safety certificates to AHS (Recognized food safety courses list provided).- It was recommended that additional staff completes the AHS basic food safety course.
   • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
     • *Ongoing Violation*In the fish cutting room, the handwashing sink was observed leaking from the underside.- Repair to eliminate leaks and restore to proper working order.**Sept 10 - Plumbing line was disconnected and water leak was still observed underneath the sink. Repair the plumbing line.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • *Ongoing Violation*1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area.- Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination.2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items.- Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.**Sept 10 - 1. Ice scoop was being stored inside the ice machine. 2. Container used to store clean knives and cutting equipment was dirty.- Ensure ice scoop and clean utensils are stored separately in a clean and sanitary manner.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • *Ongoing Violation*In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip.- Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination.**Sept 10 - Dirty knives stored on the magnetic strips. Clean knives using appropriate manual dishwashing procedures.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • Accumulation of meat debris was noted on the wall and floor besides the handwashing sink. Sings of mold growth also observed on the white wall near the meat cutting table.- Thoroughly clean and sanitize affected surfaces.
   • 24. Les déchets solides et liquides sont-ils gérés de manière appropriée?
     • The operators were using plastic garbage bags as their waste receptacle.- Obtain adequate waste containers to prevent attraction of pests and to safely dispose of waste.
3. Contrôle18 août 2026

   8 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • Operator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces.- Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.
   • 12. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations.- Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • 1. Paper towel dispensers and hand soap dispensers at the front handwashing sink were observed empty. Operator provided soap and paper towel at the front sinks during the inspection.2. Paper towel dispensers at the handwashing sink in the meat cutting areas were observed empty.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.
   • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
     • In the fish cutting room, the handwashing sink was observed leaking from the underside.- Repair to eliminate leaks and restore to proper working order.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • 1. Utensils and equipment used for fish cutting were observed left on the cutting table overnight with fish/meat debris remaining on the equipment and work surfaces.- Operator was advised to immediately remove all food debris and thoroughly wash, rinse, and sanitize the fish cutting equipment, utensils, and cutting table.- Equipment is not to be left soiled between operating periods and must be stored in a clean and sanitary condition when not in use.2. In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip.- Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination.3. Meat debris and residue were observed on a band saw that the operator identified as clean and ready for use.- Operator was instructed to thoroughly wash, rinse, and sanitize the band saw to remove all meat debris and residue.
   • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
     • 1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area.- Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination.2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items.- Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.
   • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
     • 1. Meat debris and residue were observed on the crates and wooden table besides the handwashing sink.- Thoroughly clean and sanitize the crates and surrounding area to remove all food debris and residue. 2. Cleaning cloths, plastic bags, and other miscellaneous items were observed stored on top of the ice machine in the fish cutting area.- Operator was advised to remove all non-essential items from the top of the ice machine and store them in an appropriate designated location.- Operator was also instructed to clean and sanitize the top of the ice machine.
4. Inspection initiale26 juin 2025

   0 infraction

5. Inspection initiale19 déc. 2024

   0 infraction