Calgary Co-op 04 - Food Store
4122 Brentwood Road NW Calgary AB T2L 1K8 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat Department1. Two wet used cleaning cloths were stored on the edge of the 3-compartment sink.- Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2. The meat slicer and meat saw were cleaned at the end of the day with a room temperature of 9.8-1.2°C.Dismantle, clean and sanitize the equipment at 200 ppm quat solution every four hours.Develop a procedure to maintain the 4 hours timeline except the room is measured 4°C or less..
- 23. Is the facility maintained in a clean and sanitary condition?
- The light covers were dirty.- Clean and maintain in a clean and sanitary manner
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery department:One fluorescent light fixture did not have a cover.Obtain a light cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Dented canned food of Heinz Beans, two whole miniature corn, mutti cherry tomatoes, Scarpone's bean, and Scarpone's black beans were stored on the grocery isle shelf.Food products received should be visually inspected as they are received, and only acceptable items should be stored on the shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat department:1) Two wet used cleaning cloths were stored on the edge of the 3-compartment sink.2) Used cleaning cloths stained with meat blood were kept on the cutting board.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.3) The meat slicer and meat saw were cleaned at the end of the day with a room temperature of 9.8°C.Dismantle, clean and sanitize the equipment at 200 ppm quat solution every four hours.Develop a procedure to maintain the 4 hours timeline.Bakery:Wet used cleaning cloths were stored on the counter
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Meat department:1) A food handler was coughing directly on the hands while wearing a disposable glove. The food handler did not take out the gloves and washed their hands immediately.The food handler was instructed to take out the gloves and washed their hands before wearing a new pair of gloves.2) Used disposable gloves were stored on the counter.Bakery:1) A pair of used disposable gloves were stored on the preparation counter. The food handler stated the owner of the gloves went on break.Disposable gloves should only be used once.
- 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 handwashing sink in the bakery department was obstructed with food handling/preparation activities.Produce department:1) The handwashing sink in the produce department was obstructed with a compost bin, and ice chiller. Additionally, the handwashing sink was cluttered with green baskets and bottles.Declutter the handwashing sink and ensure the handwashing sink is accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery department:1) Fluorescent light fixtures had no light covers.Deli department:1)The baseboards floors underneath the 3-compartment sink at the back of the deli was dirty and in disrepair.2) The step baseboard at the back of the deli was in disrepair.Fix the indicated areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery department:1) The rubber transparent cotton in the walk-in cooler was accumulated with food debris buildup and other residues.2) The tin cutter was dirty.Produce department:1) Deep grooves were noted on the cutting boardsResurfaces or replace the cutting boards
- 23. Is the facility maintained in a clean and sanitary condition?
- Bakery:1) Underneath the 3-compartment sink in the bakery department was dirty.2) The light covers were dirty.3) Underneath the display cooler in the bakery department had debris buildup.Previous violation:Observed a buildup of food debris below the dishwashing sinks in the Bakery department. - Clean and maintain in a clean and sanitary manner
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Observed an icing piping bag in the bakery's handwashing sink. - Do not store any foods in the handwashing sink. Handwashing sinks are to be used for handwashing only. 2) Open foods were being prepared within the splash zone of the handwashing sinks in deli. Staff had to reach over foods to get paper towel. - Please prepare foods away from the handwashing sink and paper towel dispensers to prevent cross contamination of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Recurrent Violation**High-risk foods under hot holding in deli department measured between 48-52 deg C. - All high-risk foods under hot holding must be maintained at a temperature of greater than 60C. Please use a water filled insert to monitor before placing food back into this area of the unit. If not maintaining 60 deg C or above, have the unit serviced. Do not store foods in this unit if it cannot maintain a temperature of 60C or greater.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable foods stored in the bakery department's walk-in cooler measured at 7-9 deg C. - Instructed staff to move all perishable foods to another cooler. - All perishable foods under refrigeration must be maintained at a 4C or less at all times. - Service the cooler if it cannot maintain a temperature of 4C or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed a buildup of food debris below the dishwashing sinks in the Bakery department. - Clean and maintain in a clean and sanitary manner
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?