Alberta Grocery & Halal Meat - Grocery/Butcher
6604 132 Avenue NW Edmonton AB T5C 2A5 · Food - General
8 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe Thermometer was not available
- 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?
- Pest control records were not available for review
- 20. Do food handlers at the facility have adequate food safety training?
- The owner has food safety training but works at both of his stores. The operator was instructed to have another employee certified in food safety training
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe Thermometer was not available
- 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?
- Pest control records were not available for review
- 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?
- -Two mice caught on sticky traps in the grocery area.-Mouse dropping noted in the kitchen and corner near produce display
- 20. Do food handlers at the facility have adequate food safety training?
- The owner has food safety training but works at both of his stores. The operator was instructed to have another employee certified in food safety training
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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?
- Pest control records were not available for review
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training could not be provided.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Cleaning cloths were not being stored in a sanitizer solution when not in use.-No sanitizer residual noted in sanitizer solution. Solution adjusted and measured to be 100ppm Cl-
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- -Personal items (e.g., cellphone, earbuds) were stored on food preparation surfaces.-Staff did not wash their hands before putting on new gloves.-Staff were eating in the corner of the meat-cutting area. Staff were informed that this area is not appropriate for meals. Meals should be consumed in an area where food is not being handled.-Butcher smocks were heavily stained. The operator was instructed to ensure smocks are cleaned regularly and that staff do not wear dirty smocks while handling food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Box of tomatoes were being stored in close proximity to the carcasses.
- 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?
- Pest control records were not available for review
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training could not be provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Handle for knife sharpener was repaired with tape and is no longer easily cleanable-Dirty knives were being stored in the knife holder. Operator instructed to only store clean knives in holders.
- 23. Is the facility maintained in a clean and sanitary condition?
- More detailed cleaning required in the meat cutting area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be located
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be located
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be located
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- drain for hand sink was in disrepair
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- washroom door and office door requires cleaning/repainting
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -Chapati on shelves still requires labels
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats stored with ready to eat foods
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be located
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- paper towels were not available
- 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?
- Pest control records were not available for review
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- drain for hand sink was in disrepair
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- washroom door and office door requires cleaning/repainting
- 23. Is the facility maintained in a clean and sanitary condition?
- More detailed cleaning required in the butcher area
- 02. Is all food in this facility from an approved source and/or properly labelled?