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A-Mart - Food Store

6112 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloth used to wipe the espresso machine wand was stored on the espresso base.The wiping cloth was promptly removed.2) No sanitizer solution was prepared to clean food contact surfaces.Sanitizer solution at 100 ppm was promptly prepared and the cleaning cloths were stored therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cafe:Utensils used to serve the pearl were stored in a stagnant water.Utensils were promptly washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen:1) The following food was stored on top of hot water in the kitchen:Homemade Ban-chan 21.6°C, 22.4°C, 22.8°C, 22.9°C, and 23.6°C.Donkatsu Dosirat measured 20.2°C.2) Cooked eggs were stored inside the rice cooker at 18.9°C.3) Food in the hot holding unit measured between 30.2°C to 45°C. It was noted that the food items were stored on a stainless steel.Store food directly on the hot holding unit.Food items were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cafe:1) Paper towel dispenser was empty.Meat department:1) Paper towel dispenser was empty.Additional paper towel was available and promptly restocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce:Deep grooves were noted on the cutting board.Resurface or replace as needed.Meat:Deep grooves were noted on the blue cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cafe:Dust was noted on top of the shelve above the microwave.The area was promptly cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not washed hands before putting gloves on.Wash hands before putting gloves on.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • New dishwasher was not operational. Staff was not sanitizing the dishes after washing. Install the dishwasher or sanitize the dishes manually by submerging in 100ppm chlorine for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwash sinks at the street food kitchen were blocked.Ensure both handwash sink are available for handwashing.
    • 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?
      • Black flies were observed in the food handling areas by the handwash sink. Remove black flies with fly strips or fly light.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat Dept:Dried meat noted on the meat slicer indicating improper cleaning and sanitizing of food equipment. Clean and sanitize the meat slicer. All meat equipment needs to clean and sanitize every 2 to 4 hrs.
    • 09. Are chemicals stored and handled in a safe manner?
      • Meat Dept:1) Chlorine sanitizer in the spray bottle was measured greater than 1000ppm.Use 100 chlorine (1/2teaspoon bleach per L water)2) Chlorine/Bleach solution was placed in the Windex bottle. Label all chemical bottles properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli Dept:1) Kimbop cooler was measured at 8.0 degrees C. No temperature checks were done. Fix cooler and store all perishable foods at 4 degrees C or below. 2) Pre-packaged Assorted Deon Daes and Soon Dae on top of the tray hot holding unit above water were 34.3 to 47.3 degrees C. No temperatures were done. Staff stated they made them a hour ago. Reheat to 74 degrees C or higher before serving.3) Pre-packaged squid and menchi on top rack in the hot plate hot holing unit were measured between 38.6 to 49.2 degrees C. Discarded these items. 2 to 3) Store all hot perishable food at 60 degrees C and monitor and record the temperature every 2 hours.
    • 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?
      • Retail Dept:1) Black flies were found in the store. No fly light in the entire store.No remove flies2) Back exit door by the rolling doors were propped open.Do not prop open the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli Dept:Vegetable spinner top cover was cracked and repaired with green tape. Replace the cover. Meat Dept:Used single use trays were drying in the sink. Discarded the trays. Do not reuse single use trays.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLTION:Meat Dept:Stickers were covering the packaging machine.Remove all the stickers and clean the packaging machine.Deli DeptToday's Inspection:Dried food debris on the clean vegetable cutter blade. Previous inspection:Machine used for cutting veggies had left over vegetable debris in the machine.**Ensure machine is cleaned between use on different food product.Produce Dept:Today's Inspection:Dust build-up on the walk-in cooler fan covers. Clean these covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Retail Dept:1) Stains build-up on the back area walk-in cooler and walk-in freezer doors. 2) Mop sink in the back was dirty.Deli Dept:1) Stains build-up on the white cupboard doors. 2) Grime build-up on the floor's hard to reach areas and table legs. Produce Dept:Food debris build-up underneath the shelves and pallets in the walk-in cooler. Mold and debris build-up on the plastic storage shelves. Meat Dept:1) Dried meat juice and debris build-up on the walk-in cooler floor 2) Dried debris on the black crates underneath the 3-compartment sink Clean these areas. No temperature checks were done in all departments. Check and record all temperature checks for each department.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:Meat Dept:Grime build-up on the floor's hard to reach areas. Produce Dept:Food and other debris noted on the floor underneath the seafood, produce walk-in coolers racks and shelves.Clean these areas.