Calgary Co-op 13 - Food Store
35 Crowfoot Way NW Calgary AB T3G 2L4 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Grocery area:1) Dented canned food items were observed on the canned food aisle. The dented food items were handed over to the staff working on the aisle area. Develop a plan to regularly monitor and remove dented canned food items from the aisle.Meat department:1) Ice scoop was stored on top of the ice machine in the meat department.The ice scoop was washed and stored on a container.Produce/Non-fresh area:1) Ice-scoop was stored on top of the ice machine.The ice scoop was washed and stored on a container.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Produce/Value added:1) Handwashing sink at the produce/value added area was obstructed with ta cart.The cart was stored in a different location.2) Paper towel dispenser was empty.Additional paper towels were available and promptly restocked.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bistro:1) Deep grooves were noted on the cutting board.Resurface or replace the cutting board.Cold side/Deli:1) Deep grooves were noted on the white and green cutting boards.Resurface or replace the cutting boards.Meat department:1) Deep grooves were noted on the cutting board.Produce/Non-fresh area:1) Deep grooves were noted on the cutting boards.Resurface or replace the cutting board.Recurring violation cited on July 15, 2025:Bakery department:Rust on the ceiling and mold on sealant of the proofer. Clean the proofer.Previous violation:Bakery Department:Rust on the ceiling and mold on sealant of the proofer. Clean the proofer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Hot Kichen:Debris build-up on the rolling pan storage rack.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli:New sandwich cooler was not turned on and not checked. The new sandwich cooler was not added to the temperature check chart. Brie cheese @ 17.8 degrees C. Cheddar cheese @ 17.0 degrees C.Stuffing @ 18.6 degrees C. Discarded all the perishable foods. A small container of meatballs was placed on top of the sandwich insert. Meatballs were measured at 19.8 degrees C. Discarded the meatballs. Add new sandwich cooler to the temperature chart and store all cold perishable food at 4 degrees C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery Department:Rust on the ceiling and mold on sealant of the proofer. Clean the proofer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Hot Kichen:1) Dust build-up on the air vents above the dishwasher/canopy area. 2) Debris build-up on the rolling pan storage rack.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Deli Department:Utensils were stored in stagnant water. Store utensils in ice water or sanitizer. Bakery Department:Three paint brushes were used to brush ingredients onto bake goods. One of the paint brushes was rusted. Use food grade utensils on food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli Department:Cheeses and sliced deli meats were left on a trolley at room temperature without temperature control. Sliced deli meats were measured between 10.0 to 10.9 degrees C. and cheese were measured between 10.5 to 15.3 degrees C. Discarded all perishable foods. Prep cooler with inserts was not operational. Fix the cooler and store cold perishable foods at 4 degrees C or below.
- 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?
- Debris build-up on the top of the cat tin traps.Debris build-up on the floor's hard to reach areas throughout the store.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery Department:1) Rust on the ceiling and mold on sealant of the proofer. 2) Stains and dried dough build-up on the walk-in cooler door handle.Deli Department:1) Rust build-up on the rack behind the ovens2) Ovens were leaking oil onto the floor. Grease build-up underneath the ovens.3) Debris and stains noted in the chiller cooler. 4) Calcium build-up on the dishwasher. 5) Old sticker residues on the clean food containers. Meat department:1) Stickers and residues were on the scale and on the wall by the saran wrapper. 2) Debris and calcium build-up on the bottom of the meat display coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bakery and Deli Departments:Debris and grime build-up on the floor's hard to reach areas and baseboard.Deli Department:Miscellaneous items stored in the corner.Remove these items for easy eleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Produce Department:Debris and slight slime build-up underneath the black liner mats at the water spray fresh produce. This area is for monthly cleaning. Please clean this area more often to prevent build-up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cheese Department:1) Debris build-up on the drain rack and cart. 2) Pink stains build-up on the sink and calcium build-up on the faucet screens. Bakery and Deli Departments:1) Grease and stain build-up on the paper towel and soap dispensers. 2) Dust and debris build-up on the waste pipes. 3) Grease and stains build-up on the swinging doors. Clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli Department:No quat sanitizer was detected in the spray bottles. (CDI).Use 200ppm quat sanitizer and verify with quat sanitizer test strips. Meat Department:No quat sanitizer was coming out of the sanitizer hose. Fix hose and use 200ppm quat sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bakery Department:Found Portuguese tarts stored at room temperature. Not sure if this product is shelf stable. Provide evidence that the Portuguese tarts are shelf stable test or store them at 4 degrees C or below or at 60 degrees C or higher.
- 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?
- Debris build-up on the top of the cat tin traps.Debris build-up on the floor's hard to reach areas throughout the store.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Community Kitchen:Water stains noted on the ceiling tiles. Fix the leak and replace the ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery Department:1) Rust on the ceiling and mold on sealant of the proofer. 2) Stains build-up on the walk-in cooler and walk-in freezer doors.Deli Department:1) Rust build-up on the rack behind the ovens2) Ovens were leaking oil onto the floor. Grease build-up underneath the ovens.3) Debris and smell noted in the chiller cooler. 4) Calcium build-up on the dishwasher. 5) Old sticker residues on the clean food containers. Meat department:1) Stickers and residues were on the scale and on the wall by the saran wrapper. 2) Debris and calcium build-up on the bottom of the meat display coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bakery and Deli Departments:Debris and grime build-up on the floor's hard to reach areas and baseboard.Produce Department:Dried/mold fruits and grime on the storage plastic pallets for produce in the walk-in cooler.Deli Department:Miscellaneous items stored in the corner.Remove these items for easy eleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris and slight slime build-up underneath the black liner mats at the water spray fresh produce. This area is for monthly cleaning. Please clean this area more often to prevent build-up.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?