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Calgary Co-op 25 - Food

100 Edgefield Place Strathmore AB T1P 1K1 · Food - General

6 inspections

  1. Monitoring Inspection

    14 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Insect trapping devices are installed directly above the food packing area in the fresh produce section and above the bread cutter in the bakery section. This poses a risk of physical contamination, as insects or debris from the devices could fall onto food during packing.Ensure all food handling and packing activities are protected from potential contamination hazards in line with food safety standards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open ice cream cup was found stored uncovered inside the freezer in the storage area of the convenience store, posing a risk of contamination.The operator was advised to discard the uncovered ice cream. Ensure that all food items are properly covered or sealed before being placed in the freezer to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection of convenience store, it was observed that1. Unpacked coffee filters were stored next to a chemical bucket and a garbage bin in the cabinet under the coffee machine, posing a risk of contamination.2. Cleaning spray bottles were stored above a box containing ketchup and mustard sachets, creating a potential contamination hazard.Ensure that 1. Coffee filters are properly packaged or stored in a clean, covered container. Relocate them to a designated cabinet used exclusively for food and food-contact items, away from chemicals and waste.2. Relocate all cleaning supplies to a separate area designated for chemicals and make sure that they are not stored above or near food items or food-contact materials.
    • 09. Are chemicals stored and handled in a safe manner?
      • During the inspection of deli section, it was observed that1. A probe thermometer was dipped in an unlabeled chemical solution. 2. A small unlabeled bottle, potentially oil for meat slicer, was found in the draw under the packing counter.Ensure that all chemicals are properly labeled to prevent any mix-up with food items and to maintain food safety standards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A three-layer display refrigerator (Island Merch) was not consistently maintaining food temperatures at or below 4C, particularly at the top layer. Temperature records indicated multiple instances where temperatures exceeded 4C and no corrective actions were documented or taken when these deviations occurred.Ensure that all refrigeration units consistently maintain temperatures at or below 4C. Investigate and rectify any equipment issues affecting temperature control (e.g., airflow, overloading, malfunction).In addition to this, update temperature monitoring logs to include a dedicated section for corrective actions, ensuring staff document actions taken when temperature abuse occurs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During the inspection of the Convenience Store, the sanitizer concentration in the dishwasher sink was measured at greater than 500 ppm. Excessive sanitizer concentrations may pose a risk of chemical contamination of food, food-contact surfaces, and equipmentEnsure that 1. Sanitizer concentration is consistently maintained at the required level as per food safety guidelines.2. Calibrate and verify testing methods to avoid inaccurate readings.3. Update monitoring practices to ensure all log entries accurately reflect the actual tested concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During the inspection of the Fresh Produce Department, the sanitizer concentration in the dishwasher sink was measured at greater than 500 ppm. Excessive sanitizer concentrations may pose a risk of chemical contamination of food, food-contact surfaces, and equipmentEnsure that1. Sanitizer concentration is consistently maintained at the required level as per food safety guidelines.2. Calibrate and verify testing methods to avoid inaccurate readings.3. Update monitoring practices to ensure all log entries accurately reflect the actual tested concentration.
    • 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 under the shelving units adjacent to the bakery entrance back door. This indicates potential pest activity and poses a significant risk of contamination to food and food-contact surfaces.Clean and sanitize the affected area, including under and around all shelving units.Incorporate shelving units and surrounding areas into the regular cleaning schedule to prevent accumulation of debris and pest attraction. Ensure routine monitoring for signs of pest activity and take prompt corrective action if observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was observed underneath the oven in the deli section.The manager was advised to identify the source of the leak and ensure it is repaired to prevent potential contamination and floor damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the deli section was not being cleaned in accordance with the cleaning log. It was identified that cleaning times were being recorded prior to the actual cleaning and staff members were signing the log without adhering to the required 4-hour cleaning schedule.The manager was advised to revise the log maintenance procedure. Staff must record the cleaning time only after the slicer has been properly cleaned to ensure compliance with the established 4-hour cleaning requirement.Additionally, it was advised to incorporate a mechanism to alert the staff when cleaning is due, particularly before use if more than 4 hours have passed since the last cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible dirt and grease build up beneath the upper oven located at the corner wall in the deli section. The manager was advised to include cleaning under the oven as part of the regular cleaning log to ensure the area is maintained properly and to prevent any debris falling in food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler in the bakery section was not adequately cleaned. There was visible accumulation of food debris and dust, particularly in the corners and under shelving units. This condition can attract pests and increase the risk of food contamination.Implement and maintain a cleaning schedule that specifically includes the walk-in cooler. Ensure routine cleaning of floors, corners and areas under and around shelving units
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area in the convenience store lacked proper separation between the mop station and beverage cartons, which were stored directly on the floor. Ensure all beverage cartons are stored at least 6 inches above the floor on appropriate shelving or pallets to keep the area clean and organized. Also maintain a clear separation between cleaning equipment (mop station) and food/beverage storage areas to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection of the store aisles, an accumulation of flour and dirt was observed on the floor beneath the flour sacks. The buildup of food debris may attract pests and adversely affect the cleanliness and sanitation of the premises.Ensure to clean the floor beneath the flour sacks and surrounding areas.
  2. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Insect trapping devices are installed directly above the food packing area in the fresh produce and above the bread cutter in the bakery. This poses a risk of physical contamination, as insects or debris from the devices could fall onto food during packing.Ensure all food handling and packing activities are protected from potential contamination hazards in line with food safety standards.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. A probe thermometer was dipped in an unlabeled chemical solution in the deli department. 2. A small unlabeled bottle, potentially oil for meat slicer, was found in the draw under the packing counter in the deli section. Ensure that all chemicals are properly labeled to prevent any mix-up with food items and to maintain food safety standards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A three-layer display refrigerator (Island Merch) was not consistently maintaining food temperatures at or below 4C, particularly at the top layer. Temperature records indicated multiple instances where temperatures exceeded 4C and no corrective actions were documented or taken when these deviations occurred.Ensure that all refrigeration units consistently maintain temperatures at or below 4C. Immediately investigate and rectify any equipment issues affecting temperature control (e.g., airflow, overloading, malfunction).In addition to this, update temperature monitoring logs to include a dedicated section for corrective actions, ensuring staff document actions taken when temperature abuse occurs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration in the fresh produce sink was measured over 500ppm. Too high concentration may lead to chemical contamination of food.1. Ensure sanitizer concentration is consistently maintained at the required level as per food safety guidelines.2. Calibrate and verify testing methods to avoid inaccurate readings.3. Update monitoring practices to ensure all log entries accurately reflect the actual tested concentration.
    • 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 under the shelving units adjacent to the bakery entrance back door. This indicates potential pest activity and poses a significant risk of contamination to food and food-contact surfaces.Clean and sanitize the affected area, including under and around all shelving units.Incorporate shelving units and surrounding areas into the regular cleaning schedule to prevent accumulation of debris and pest attraction. Ensure routine monitoring for signs of pest activity and take prompt corrective action if observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was observed underneath the oven in the deli section.The manager was advised to identify the source of the leak and ensure it is repaired to prevent potential contamination and floor damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler in the bakery section was not adequately cleaned. There was visible accumulation of food debris and dust, particularly in the corners and under shelving units. This condition can attract pests and increase the risk of food contamination.Implement and maintain a cleaning schedule that specifically includes the walk-in cooler. Ensure routine cleaning of floors, corners and areas under and around shelving units
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the deli section was not being cleaned in accordance with the cleaning log. It was identified that cleaning times were being recorded prior to the actual cleaning, and staff members were signing the log without adhering to the required 4-hour cleaning schedule.The manager was advised to revise the log maintenance procedure. Staff must record the cleaning time only after the slicer has been properly cleaned to ensure compliance with the established 4-hour cleaning requirement.Additionally, it was advised to incorporate a mechanism to alert the staff when cleaning is due, particularly before use if more than 4 hours have passed since the last cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible dirt and grease build up beneath the upper oven located at the corner wall in the deli section. The manager was advised to include cleaning under the oven as part of the regular cleaning log to ensure the area is maintained properly and to prevent any debris falling in food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area beneath the flour sacks was observed to have a accumulation of flour and dirt which can potentially attract pests.Ensure to clean the floor beneath the flour sacks and surrounding areas.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. A probe thermometer was dipped in an unlabeled chemical solution in the deli department. 2. A small unlabeled bottle, potentially oil for meat slicer, was found in the draw under the packing counter in the deli section. Ensure that all chemicals are properly labeled to prevent any mix-up with food items and to maintain food safety standards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was observed underneath the oven in the deli section.The manager was advised to identify the source of the leak and ensure it is repaired to prevent potential contamination and floor damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Visible dirt and grease build up beneath the upper oven located at the corner wall in the deli section. The manager was advised to include cleaning under the oven as part of the regular cleaning log to ensure the area is maintained properly and to prevent any debris falling in food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the deli section was not being cleaned in accordance with the cleaning log. It was identified that cleaning times were being recorded prior to the actual cleaning, and staff members were signing the log without adhering to the required 4-hour cleaning schedule.The manager was advised to revise the log maintenance procedure. Staff must record the cleaning time only after the slicer has been properly cleaned to ensure compliance with the established 4-hour cleaning requirement.Additionally, it was advised to incorporate a mechanism to alert the staff when cleaning is due, particularly before use if more than 4 hours have passed since the last cleaning.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring 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?
      • Several ceiling tiles were missing above the three-compartment sink in the northern corner of the deli section.Replace missing ceiling tiles.