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Calgary Co-op 03 - Food Store

8818 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat department: Meat was observed left uncovered and unattended in containers and on the cutting table.- Operator was advised to ensure all food is covered when not actively being prepared and never left unattended to maintain food safety and prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery department: The paper towel dispenser at the hand wash station was empty. Roll of paper towel was available in the area.- Please ensure paper towel dispenser is periodically checked and restocked.
    • 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?
      • Mouse droppings were observed behind the bread racks in the back storage area. Operator was advised to store bread racks away from the back wall to allow for proper cleaning, monitoring, and pest control.- Ensure possible entry points are identified and sealed, particularly in the receiving/loading areas. - Clean up mouse droppings by soaking droppings with a bleach and water solution, and clean using paper towels. Do not sweep or vacuum droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant ice accumulation was noted on the walls and floor of the bakery walk-in cooler. Operator indicated it may be due to the adjacent freezer.- Operator advised to investigate the source of the ice buildup, clean and remove existing ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris was observed in the produce department walk-in cooler and the grocery department walk-in freezer.- Please thoroughly clean these areas.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Seafood department: A used cleaning cloth was observed on a cutting board. Please ensure all cleaning cloths are stored in sanitizer buckets when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Seafood department: The roll of paper towel at the hand wash station was not in the enclosed paper towel dispenser. Please ensure paper towel is in the dispenser to prevent cross contamination after washing hands.
    • 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?
      • Mouse droppings were observed in multiple locations in the back storage area. - The operator indicated that the stores pest control company has been made aware of the issue and additional traps have been set up. Please monitor. - Ensure possible entry points are identified and sealed, particularly in the receiving/loading areas. - Clean up mouse droppings by soaking droppings with a bleach and water solution, and clean using paper towels. Do not sweep or vacuum droppings.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Cleaning cloths were kept in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were accumulated with dirt and grime.1. Bakery walk-in cooler condenser covers.2. Produce walk-in cooler condenser covers.3. Underneath the cabinet counters and hard to reach areas in the bakery department Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter at the produce department.Used cleaning cloths were kept in the laundry bag and new cleaning cloths were kept in the sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Produce department staff did not change their gloves after touching contaminated cloths and only washed their hands with water. Staff promptly performed handwashing with soap and water before wearing new gloves.Hands must be washed frequently with soap and water, and gloves must be changed when they become contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk food container contained scoops without handle.Scoops without handle were promptly removed.Use scoops with handle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser was empty in the bakery department.2. Paper towels were kept on the counter in the bakery department.Ensure that paper towels are stored in/on suitable paper towel dispensers and that they are restocked as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were accumulated with dirt and grime.1. Deli walk-in cooler condenser covers.2. Produce walk-in cooler condenser covers.3. Underneath the cabinet counters and hard to reach areas in the bakery department Ensure the indicated areas are clean and maintained in a sanitary condition at all times.