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Calgary Co-op Gas Bar - Food

111 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce department:Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.
  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two dented canned food were stored on the shelf in aisle 2.The dented canned food items were taken off the shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Produce department:Ice scoop was stored on the ice machine.Ice scoop was stored in the manual dishwasher.Store ice scoop in a clean container.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser in the accessible staff washroom was empty. A paper towel was placed on a counter.Ensure paper towels are stored in a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce department:Deep grooves were noted on the cutting boards.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli/Bakery Department:Dust buildup was noted on the wall in the Deli department.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) A dented canned food of Bush's Best Original (seasoned with bacon and brown sugar) baked beans was stored on the grocery aisle shelf.2) A dented canned food of Amy's Organic Bio Soups Alphabet Soup was stored on the grocery aisle shelf.Dented canned foods were taken off the shelves.Food products received should be visually inspected as they are received, and only acceptable items should be stored on the shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat department:The saw, meat slicer and tenderizer were cleaned and sanitized at the end of the day. The temperature of the meat room was 11°C.Ensure the equipment used to cut perishable food products are dismantled, cleaned, and sanitized every four hours except the room is measured 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat department:1) The paper towel in the meat department was jammed.Fix the paper towel dispenser so that it can dispense paper towel.2) There is no hot water in the handwashing sink at the meat department. The temperature of the hot water measured 24.6°C. Fix the hot water faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli department:There was a big gap on the ceiling next to the walk-in cooler at the Deli department.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli department:The walk-in cooler condenser fan covers were accumulated with dust and debris.Clean the fan covers.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in use for cleaning food prep counters were stored in the open in the produce and meat department. As discussed, store all cleaning cloths in a container of sanitizer during their use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate sneeze guard at self serve olives station. Provide prepackaged olives until sneeze guard is fixed. No self serve until sneeze guard provide adequate protection from customer contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink at the meat department had utensils and other equipment in it. Ensure that the handwash sink is kept free at all times and only in use for washing hands.