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Beachside Market - Food Store

4828 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation: Staff were observed repackaging cabbage in the produce department. When questioned, staff indicated that food contact surfaces are typically wiped using water only. Wiping with water alone does not adequately reduce microbiological contamination and does not meet sanitization requirements when handling food.Required Action: Food contact surfaces must be cleaned and then sanitized using an approved food-grade sanitizer at the correct concentration after each use and between food handling tasks. Staff must be retrained on proper cleaning and sanitizing procedures, and management must ensure sanitizers are readily available and correctly used.The appropriate Ecolab quat sanitizer station is located nearby, and staff were aware of which product should be used. This information will be reiterated to the owner for follow-up staff training, as needed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Routine potable water sampling was overdue.A routine sample was collected from the bakery sink tap during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the bakery and meat departments, walls previously identified as deficient had been repaired and repainted and were now in good condition. New concerns were noted during the inspection: Observation: Walls behind the dishwashing sinks and bandsaw in the meat department showed significant peeling paint and were not smooth or easily cleanable.Required Action: Refinish affected walls so surfaces are smooth, non-absorbent, and easily cleanable.Observation: Strip curtains at the produce walk-in cooler entrance were in disrepair and repaired with duct tape. Two ceiling tiles in the produce reprocessing area were water-damaged with suspected mold-like growth.Required Action: Replace strip curtains with cleanable commercial-grade curtains. Remove and replace water-damaged ceiling tiles and correct the source of moisture.Observation: Wood and OSB shelving in the produce cooler was observed unfinished and porous, making it difficult to clean.Required Action: Seal, paint, or replace wooden shelving with smooth, non-porous, easily cleanable materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation: The wall-mounted knife rack in the meat department appeared unclean. Although an alternate clean knife block was present, the rack remains a sanitation concern if retained.Required Action: Clean and sanitize the knife rack regularly if it remains in use or remove it entirely if no longer required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation: A written cleaning and sanitizing schedule for food handling areas was not available, despite staff reporting knowledge of expected routine cleaning practices.Required Action: Develop and implement a written cleaning and sanitizing schedule outlining responsibilities and frequencies, and maintain it on-site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation: Three mouse pellets, along with an accumulation of dust were observed in the storage cupboard beneath the self-serve coffee machine. No additional evidence of active infestation was observed in the facility. Food products were stored in bags within boxes and were not at immediate risk of contamination.Required Action: Thoroughly clean and sanitize the affected area and continue monitoring for further signs of rodent activity. Contact pest control services if new evidence is observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation: Dust buildup was noted in several hard-to-reach areas throughout the facility, including under large equipment, on wire shelving, under retail shelves, and in some ceiling areas. While significant cleaning had been completed since the previous inspection, further work is required.Required Action: Implement increased frequency and improved methods for detail cleaning to ensure all areas of the facility are maintained in a clean and sanitary condition.Photos of the exact areas of concern were taken and will be shared with the owner.
  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the quat sanitizer were missing in the produce and meat departments.Operator is required to obtain test strips for these areas to monitor the strength of the sanitizer solutions.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sampling has not been completed according to the required frequency. The Public health guidelines for non-municipal drinking water have a suggested frequency if at least one bacteriological sample per month. The last water sample submitted was in October 2024.A bacteriological water sample was collected during the inspection at the bakery sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair/maintenance of the following areas is needed to ensure that all surfaces in all food handling areas are smooth, non-pervious to moisture and easily cleanable:BAKERY:- refinish the area around the sinks to make it impervious to moisture. - repair and repaint the walls in the bakery area. Walls should be finished in a manner that makes them smooth, washable, and light coloured to facilitate proper cleaning.MEAT DEPARTMENT: - finishes on the walls are starting to flake. Repair/refinishing is required to ensure that the walls are smooth and easily cleanable.PRODUCE AREA- water damage is evident on one of the top storage shelves. Please remove or replace the shelf. - unfinished drywall and some mudding is present on doorways and some walls. Walls should be finished in a manner that makes them smooth, washable, and light coloured to facilitate proper cleaning.- walls in the walk-in produce cooler are required to be finished in a manner that makes them smooth and easily cleanable. - cleaning and painting of the unfinished wooden shelves in the walk-in cooler is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following noted areas is required:RETAIL AREA (dust noted in the following areas):- ceiling fans- under the sale shelving- behind coolers along wall in in the corners of the store area.- the vent at the bottom and the slide tracks for the sliding glass doors of the open-faced deli cooler at the back of the store - the cookie/pie sale shelfBAKERY- under and behind all shelving and equipment, including hard to reach places. - condenser fan cover in the walk-in freezer- the ceiling around the condenser fan in the walk-in freezer- the ceiling and ducting in the bakery area. - inside the microwave MEAT DEPARTMENT- under and behind all shelving and equipment, including hard to reach places and wire wall shelves. - a mold like substance was observed on the walls and ceiling in the processing/packaging area. Please clean with soap and water and instruct staff to use proper PPE for the cleanup. - in and around the wall mounted knife holder. - the condenser fan, walls, ceiling, and door in the walk in meat cooler.PRODUCE DEPARTMENT- under and behind all shelving and equipment in the processing/wrapping area, including hard to reach places.- ceiling, walls, and floor- in and around the water treatment equipment.- in and around the sink area. - under and behind all shelving and equipment on the walk-in cooler, including hard to reach places.- the condenser fan, walls, and ceiling in the walk in produce cooler.- the area around the well head.Written sanitation plan needs to be developed to ensure that routine cleaning is being done. Templates will be provided by email.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust and food accumulations observed in many areas of coolers and displays in the facility. Cleaning is required. Please clean and sanitize all food storage areas where food debris and dust are present.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A carton with a broken egg was found in the sale cooler. This was removed by staff during the inspection. Several cans of Compliments Evaporated Partly Skimmed Milk were past their best before date (FE 17 2023). The owner pulled these products from the shelf during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wire shelves used for cooling loaves of bread and bread products were observed to have a build up of grease and dust. These wire racks must be cleaned and sanitized. Cleaning and sanitizing of these racks should be a part of routine facility operations as they come in direct contact with food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were 4 commercial cutting boards observed in the deli area that had evidence of food debris. Once used, all utensils and equipment in a commercial food establishment must be cleaned and sanitized. Owner stated that these are not used. If they are not used, please clean them and store them appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small hand broom present in the bakery area, presumably used for sweeping breadcrumbs off the counter was in poor condition and there was evidence of food build up/crumbs in the bristles. This piece of equipment should be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust and food accumulations in many areas of the deli/bakery area, including the sandwich fridge and the pastry display at the end of aisle 3. Cleaning is required. Please clean and sanitize all areas in the food preparation area where food debris and dust is present.