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Calgary Co-op 21 - Food Store

100 - 917 85 Street SW Calgary AB T3H 5Z9 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash station close to the Deli dishwashing station was blocked with boxes of fruit.Ensure all hand wash stations are free and easily accessible at all times2. Paper towel dispensers in the Deli department and Bakery department were either jammed or had no paper towelsAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Pipe under the hand sink in the meat department is leaking2. Floor om the Meat department by the grease trap and behind display coolers is heavily chipped
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and dried spills were noted underneath shelving units in the Deli/ Bento walk-in cooler2) Several cabinet and drawer door handles were sticky in the Deli department (sauce area) and in the Bakery (decorating area)3) Food debris inside cabinets in the Bakery area4) Accumulation of debris under shelving units in the back corridor Clean the indicated area.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 4 packages of raw chicken wings stored directly on top of a box of 3 cheese tortellini.Corrected during inspection
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle in the Cheese Department was not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large block of Parmigiano Reggiano was left out on the counter at room temperature. Ensure cold foods maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and dried spills were noted underneath shelving units in the Deli walk-in cooler2) Several cabinet and drawer door handles were sticky in the Bakery area3) Pooling of water noted in the produce walk-in cooler Clean the indicated area.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counters at the cut fruit/kitchen, Deli department and bakery department.The cleaning cloths were kept in the laundry bag and new cleaning cloths were kept in the sanitizer buckets at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the Lemon Casper/grape tomato pasta and rainbow coleslaw were measured at 7.9°C. The display cooler indicated 5.6°C.Discussed with the manager and it was noted that the cooler was undergoing a defrost cycle.Ensure the cooler can maintain 4°C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored on the counter at the Deli department.Place the paper towel on a metal paper towel holder to prevent the contamination of the bulk supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were laid on the floor of the Deli department's chicken walk-in cooler.Remove the cardboards.Floors surfaces must be smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished pallets were noted in the dairy walk-in cooler.Furnish or paint the pallets to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards at the cut fruit/kitchen department.Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine at the Deli department had food debris build up.The staff indicated that the meat slicer is cleaned between 1hour to 2 hours. No cleaning log or timer was available to track the 1 to 2 hours timeline.The meat slicer was dismantled and cleaned.Maintain a cleaning log for the meat slicer to monitor the cleaning frequency.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted underneath the 3-compartment sink at the Deli department.Clean the indicated area.