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Calgary Co-op 06 - Food

4940 Richmond Road SW Calgary AB T3E 6K4 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry.REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:- Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water).2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items.3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution.- Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings.- Ensure pest entry points from the outside are properly blocked off.- Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry.REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:- Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water).2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items.3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution.- Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings.- Ensure pest entry points from the outside are properly blocked off.- Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
  3. 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?
      • Facility has significant evidence of a mouse infestation due to a high number of droppings throughout the warehouse. Some doors had gaps at the bottom which could facilitate pest entry.REQUIREMENT: Actions must be taken to eliminate the infestation, which will include:- Carefully clean up the mouse droppings and monitor for new activity. Follow these steps to clean up after dead mice, nesting material, and droppings:1. Soak the mouse, nesting material, and droppings with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water).2. Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items.3. Put the dead and trapped mice, nesting material, droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off your gloves, wash your gloved hands in the bleach solution.- Continue to retain the services of a professional pest control company. Advise them of new sightings or new droppings.- Ensure pest entry points from the outside are properly blocked off.- Ensure all food debris is cleaned off the floor immediately to eliminate food sources.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the deli section required cleaning.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the deli section was not supplied with paper towels, correction done onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the deli section required cleaning.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of Quat sanitizer in the Deli department had a concentration of 50 ppm or less. Quat sanitizer solution is to have a concentration of 200 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There is a gap along the bottom of the deli walk-in cooler and the floor. Ambient air temperature by the door measured at 8C, foods were measured at 6C. Fix gap and ensure foods maintain an internal temperature of 4C or below2. Rotisserie chicken in the hot holding unit was measured to be 50C. Top section of hot holding unit was not working. Fix hot holding unit. Ensure hot foods are held at 60C or above
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew growth noted along the door and edges of the proofer in the Bakery department
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BAKERY- Cleaning required under and between countersPRODUCE- Cleaning required under shelving units in the walk-in cooler
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket was measured at 100 ppm at the deli department.Fresh sanitizer bucket was prepared at 200 ppm.Staff stated that the sanitizer buckets are changed every 4 hours.Ensure the sanitizer buckets are changed every 2 hours.Ensure a digital timer is available to track the 2 hours timeline.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:The internal temperature of some foods on the hot holding unit were unsatisfactory.Fries: 52.8°C - fries were discardedFried chicken: 46.8°C, 52.7°C and 56.7°C - reheat the fried chicken to an internal temperature of 74°C.Chicken wings honey garlic: 50.8°C - wings were discarded.The hot holding unit was not evenly maintaining the internal temperature of the foods at 60°C or above.Service or replace the hot holding unit.Previous violation:Repeat Violation @ Deli:Hot holding unit: Foods under direct heat lamp were measured at 60 degrees C or above. Foods not under the heat lamp were measured 38.3 to 51.0 degrees C. Fried chicken @ 38.3 degrees C., herb potatoes @ 51.0 degrees C. and chicken wings @ 44.7 degrees C. Discarded the perishable foods in the hot holding. Closed the hot holding until foods can be stored at 60 degrees C or higher. Staff were checking the cooler and hot holding temperatures only. Please have staff monitor the food temperatures. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were stored on the counter at the produce department.Place paper towels in suitable dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food buildup was noted on the slicer at the deli department.The slicer was promptly dismantled to be cleaned, washed and sanitized.2) Deep grooves were noted on the cutting boards at the produce department.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were dirt buildup and food debris noted at the meat walk-in freezer and dairy walk-in cooler door frame.2. There was dirt buildup behind the green compost bins adjacent the meat walk-in freezer.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.