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A-Mart

9251 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - DO NOT store rice cakes at room temperature at any time
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - DO NOT store cooked sweet potato at room temperature. The hot holding cabinet was off. Please retrain all staff that proper hot holding temperatures are 60 degrees Celsius or more.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** The dispenser was not working. Ensure that paper towel is available at all handwash stations and in a dispenser. Repair the dispenser
  4. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- no sanitizing solution was available or premade for any of the cleaning cloth storage once used in BOTH kitchen and the meat facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- DO NOT store food and food equipment on the floor in the warehouse at any time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing practiced in BOTH kitchen and the meat facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A handwash sink in the back cooking area did not have any paper towel. The dispenser was not working. Ensure that paper towel is available at all handwash stations and in a dispenser. Repair the dispenser and stock with paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- handsink in the back kitchen was blocked from use
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Artificial turf was used as shelf liners in the produce section. Ensure that food surfaces are smooth, impervious to moisture and easy to clean. Remove the turf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning schedule was available at the time of the inspection. The operator mentioned that there is a draft for the written cleaning schedule but it is not completed yet. Ensure that a cleaning schedule is in place onsite to provide direction to staff for cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dry storage and electrical room was found disorganized and with not enough space to walk through. Ensure that all food items are stored in a manner to prevent contamination with floor debris and stored away from incompatible items including cleaners and tools. Clean and organize the electrical room. 2) Organize the walk in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- floors in the kitchen and meat room were not clean
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A handwash sink in the back cooking area did not have any paper towel. The dispenser was not working. Ensure that paper towel is available at all handwash stations and in a dispenser. Repair the dispenser and stock with paper towel.
    • 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?
      • 1) Weatherstripping was in disrepair on the dock door and the rear door near the soya sauce pails. Ensure that the weatherstripping is repaired to prevent the entrance of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Artificial turf was used as shelf liners in the produce section. Ensure that food surfaces are smooth, impervious to moisture and easy to clean. Remove the turf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dry food including rice, beans and other dry foods were found under shelving units. Ensure that floors under shelving units are cleaned and sanitized to prevent food contamination, attraction of pests, and tripping hazards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written checklist was available at the time of the inspection. The operator mentioned that there is a draft for the checklist but it is not completed yet. Ensure that a cleaning checklist is in place onsite to provide direction to staff for cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A dry storage and electrical room was found disorganized and with not enough space to walk through. Ensure that all food items are stored in a manner to prevent contamination with floor debris and stored away from incompatible items including cleaners and tools. Clean and organize the electrical room. 2) Organize the walk in freezer.
  6. Monitoring Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) A black garbage bag was found in the walk in freezer with unapproved meat from an unknown origin or source. The bag and meat were discarded during the inspection. Ensure that all meats stored at the facility are for the facility and not for personal use. Ensure that all meats available are from an approved source and have appropriate documentation to verify the source and meat inspection. This restriction is listed on your food handling permit.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A bag of frozen fish was found opened in the walk in cooler and subject to cross contamination. The fish was discarded during the inspection. 2) A bag of frozen dumplings and loose dumplings were stored in a non food safe bag. All loose dumplings were discarded. Ensure foods are stored appropriately to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Potatoes in the produce section and meat were found stored in black garbage bags. The potatoes were removed from the bag and the meat was discarded during the inspection. Ensure that food is not stored in black garbage bags that are designed with chemicals that can adulterate the food. Ensure only food safe containers and bags are used to store food to prevent food contamination. 2) A white, plastic shopping bag was found with loose dumplings inside. The dumplings were discarded during the inspection. Ensure that food is stored in food grade bags that are used for freezing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Korean sweet potato styled street food snackbags were found at 21 degrees Celsius. The operator stated that the sweet potatoes were cooked. Ensure that cooked sweet potatoes are stored appropriately. If served hot, the potatoes must be kept at 60 degrees Celsius or higher or cooled and stored at or below 4 degrees Celsius. The sweet potatoes were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen squid and octopus packages were found overstocked in an open freezer and had thawed. The packages were discarded during the inspection. The freezer was rearranged during the inspection so that no foods were above the fill line. Ensure that frozen foods remain frozen. Discard improperly thawed foods to prevent microbe growth that can cause foodbourne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towel was available at the handwash station near the cooking line. Paper towels were added during the inspection. Ensure that paper towels are available for use at handwash stations at all times and stored in a dispenser.
    • 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?
      • 1) Weatherstripping was in disrepair on the dock door and the rear door near the soya sauce pails. Ensure that the weatherstripping is repaired to prevent the entrance of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A weight scale used in the back food prep area was dirty and had food debris under the weighing pan. Ensure that the weight scale is cleaned and sanitized between tasks to prevent food cross contamination. Ensure that all parts of the weight scale are cleaned including the touch pad, the weighing pan, under the weighing pan, and under the scale to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Artificial turf was used as shelf liners in the produce section. Ensure that food surfaces are smooth, impervious to moisture and easy to clean. Remove the turf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) High touch surfaces including door handles, doors, and light switches appeared dirty. Clean and sanitize high touch surfaces throughout the workday to prevent food contamination. Add this task to the cleaning checklist to prevent food contamination. 2) Shelves in the main grocery area appeared dusty especially on lower shelves and under shelf units. Some areas had rice and bean debris under them. Ensure that shelves are cleaned and sanitized regularly to prevent food contamination. Clean and sanitize floors to minimize food debris that can attract pests. 3) The exhaust fan and filters on the cooking line were dusty and greasy. Clean the unit weekly and have the unit serviced by a qualified technician. 4) The fans in the walk in cooler were dusty. Ensure that fans are cleaned and sanitized regularly to prevent food contamination. 5) Grease build up was found along walls and hard to reach areas. Ensure that any grease build up is removed to prevent attraction of pests.6) Several soya sauce pails were found with dried on stains on the lids. Ensure that soya sauce pails are stored in a fashion that prevent contamination of the lids. Clean and sanitize the lids. 7) There was a lot of food debris and dried stains on the bottom shelves of the cooler units. Ensure that the cooler units, especially the lower shelves are cleaned and sanitized regularly to prevent food contamination. 8) Walls beside the handwash sink and fire extinguisher were splattered with dried food debris. Ensure that all walls are cleaned and sanitized to prevent the attraction of pests and food contamination.9) Spilt milk was found leaking from 4L milk jugs in the walk in cooler. Ensure that liquids including milk are cleaned up from the floor as soon as it is noticed to prevent contamination of food and attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written checklist was available at the time of the inspection. The operator mentioned that there is a draft for the checklist but it is not completed yet. Ensure that a cleaning checklist is in place onsite to provide direction to staff for cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk in freezer was disorganized and several food items were stored in a manner that they could easily fall. Ensure that foods in the walk in freezer are stored off the floor and in an organized manner to allow for proper safe flow of food. Reorganize the walk in freezer. 2) A dry storage and electrical room was found disorganized and with not enough space to walk through. Ensure that all food items are stored in a manner to prevent contamination with floor debris and stored away from incompatible items including cleaners and tools. Clean and organize the electrical room.