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Blush Lane Organic Market

3000 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli cooler #3 had an ambient temperature of 8C. Ensure cold foods maintain a temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garden hose was hooked up to the deli hand sink faucet. Remove hose and ensure hand wash station is kept free and easily accessible at all times
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2023-10-27). The operator mentioned that they would be completing a Food Safety Course in 2 weeks from the inspection date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in the produce cooler. Please clean
  2. Demand 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?
      • There was a gap on the back receiving door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.**OUTSTANDING (2023-10-27). Obvious attempt to fix the gap was noted. However, sunlight penetration through the door was still observed. The operator mentioned that they would be working on completely sealing the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2023-10-27). The operator mentioned that they would be completing a Food Safety Course in 2 weeks from the inspection date.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers with food were stored on the floor in the walk-in freezer. The inspector informed the staff/operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.**STORE ALL ITEMS ABOVE THE FLOOR.
    • 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?
      • There was a gap on the back receiving door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall by the dishwashing compartment sink had signs of tear and disrepair; thus, the wall was not smooth, easily cleanable and/or impervious to moisture. The inspector informed the staff/operator that the wall, as described, must remain smooth, easily cleanable and impervious to moisture, especially since it is a water-prone area. Please fix the wall.**FIX THE WALL.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the shelving units in the walk-in freezer.**PLEASE CLEAN THE AFOREMENTIONED AREAS.