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Carmen's Bigway Foods - Food Store

1411 Railway Street Crossfield AB T0M 0S0 · Food - General

14 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available for use in the deli and bakery departments was at a concentration far in excess of 200ppm chlorine. Sanitizer concentration was corrected to 100ppm during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The metal guards at the sides of the doorframe for the dairy walk-in cooler are damaged, creating gaps in the wall that would be difficult to clean as needed. Repair area to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of the shelving above the food preparation area in the deli department are unfinished, making the surface difficult to thoroughly clean. Finish or cover raw wood to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A countertop cutting surface in the meat department has significant damage from cuts and grooves, rendering the surface more difficult to thoroughly clean and sanitize.Repair or replace indicated surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler fans directly above food handling or open food storage areas in the meat department's processing area and walk-in cooler has a build up of debris. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent directly above the bread slicer, oven, and shelving in the bakery department has a build-up of debris. Clean or remove hood vent.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in the deli hot-holding unit were measured at temperatures of 40-50C.Stored foods were re-heated during inspection. Maintain hot-holding temperatures at 60C or greater, or otherwise store foods for no more than two hours.*New hot-holding unit installed has insufficient temperature on certain shelves. Verify operations of unit and ensure that unit can store foods at safe holding temperature. Modify food storage as needed to ensure satisfactory hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right side of the rightmost display cooler is measured at a temperature of 9C. Adjust cooler operation to ensure that perishable foods are stored at a temperature of 4C or lower.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the meat department was measured at a concentration of greater than 200ppm.The concentration of chlorine sanitizer in the produce department was measured at a concentration of 50ppm.Adjust sanitizer concentrations and ensure that they are maintained at a concentration of 100ppm chlorine across all food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in the deli hot-holding unit were measured at temperatures of 40-50C.Stored foods were re-heated during inspection. Maintain hot-holding temperatures at 60C or greater, or otherwise store foods for no more than two hours.*New hot-holding unit installed has insufficient temperature on middle shelves. Verify operations of unit and ensure that unit can store foods at safe holding temperature. Modify food storage as needed to ensure satisfactory hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right side of the rightmost display cooler is measured at a temperature of 9C. Adjust cooler operation to ensure that perishable foods are stored at a temperature of 4C or lower.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the meat department was measured at a concentration of greater than 200ppm.The concentration of chlorine sanitizer in the produce department was measured at a concentration of 50ppm.Adjust sanitizer concentrations and ensure that they are maintained at a concentration of 100ppm chlorine across all food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right side of the rightmost display cooler is measured at a temperature of 9C. Adjust cooler operation to ensure that perishable foods are stored at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in the deli hot-holding unit were measured at temperatures of 40-50C.Stored foods were re-heated during inspection. Maintain hot-holding temperatures at 60C or greater, or otherwise store foods for no more than two hours.*New hot-holding unit installed has insufficient temperature on middle shelves. Verify operations of unit and ensure that unit can store foods at safe holding temperature. Modify food storage as needed to ensure satisfactory hot holding.
    • 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 section of wall in the meat processing room is peeling, exposing surface that would be difficult to clean.An electrical panel in the meat processing room is missing, exposing a hole that would be difficult to clean.Repair wall surfaces to ensure smooth cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the back storage shed is not operational.Repair or replace lighting to ensure some means of lighting in this storage area.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used as storage containers in the bakery area. These are not suitable for re-use as storage containers due to them being absorbent and not easily cleanable. Boxes were removed and replaced with plastic containers during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in the deli hot-holding unit were measured at temperatures of 40-50C.Stored foods were re-heated during inspection. Maintain hot-holding temperatures at 60C or greater, or otherwise store foods for no more than two hours.*New hot-holding unit is scheduled to be installed. Advise once in place.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted upon initial inspection. Current food handling permit was posted onsite during inspection.
  6. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizers in use at this facility are not being verified at a satisfactory frequency. Operator indicated that chlorine-based sanitizer in use was not verified after preparation, and used within a one-month period. Chlorine sanitizer is subject to deterioration of its effective concentration over time due to oxidation.Ensure that departments are verifying sanitizer concentration at a frequency of at least once every three days. Provide completed logs to verify monitoring of sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the meat department cooler were observed to be peeling from the wall, making the surface difficult to clean. Reseal indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the bread cutter in the bakery department was damaged, with several holes visible that would make the surface difficult to clean.Cover or repair wall to make this surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring around the grease trap in the meat department is damaged, making the surfaces more difficult to clean. Repair damaged flooring or provide suitable covering to render area smooth and easily cleanable.
  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in the deli hot-holding unit were measured at temperatures of 37-50C. Temperature monitoring of unit was incomplete. Staff were unable to correctly identify suitable hot-holding temperatures.Foods stored at insufficient hot-holding temperatures were disposed of during inspection. Hot-holding temperature setting was modified to generate a higher ambient temperature. Ensure that temperature is continuously monitored so that foods are maintained at a temperature of 60C or higher.Provide temperature monitoring logs for hot-holding case for every hour and section of unit in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizers in use at this facility are not being verified at a satisfactory frequency. Operator indicated that chlorine-based sanitizer in use was not verified after preparation, and used within a one-month period. Chlorine sanitizer is subject to deterioration of its effective concentration over time due to oxidation.Ensure that departments are verifying sanitizer concentration at a frequency of at least once every three days. Provide completed logs to verify monitoring of sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the meat department cooler were observed to be peeling from the wall, making the surface difficult to clean. Reseal indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the bread cutter in the bakery department was damaged, with several holes visible that would make the surface difficult to clean.Cover or repair wall to make this surface smooth and easily cleanable.
    • 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 cardboard surface was attached to the back wall of the deli food preparation area. This surface is unsuitable as it is absorbent and cannot be easily cleaned.Remove cardboard or replace with a material that is non-absorbent and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring around the grease trap in the meat department is damaged, making the surfaces more difficult to clean. Repair damaged flooring or provide suitable covering to render area smooth and easily cleanable.
  8. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The produce department indicated that dishes were being washed using a one-compartment sink, and did not indicate the use of a sanitizer. The bakery department did not describe an accurate manual dishwashing method, as it did not include a sanitizing step. Ensure that dishwashing is conducted using at minimum a two-compartment sink. Manual dishwashing requires that cleaned utensils are immersed in 100ppm chlorine sanitizer (or suitable equivalent).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bakery department was blocked. Handwashing sink was made accessible during inspection. The basin for this sink must remain clear for use at all times whenever food handling is being conducted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the outdoor storage freezer was not working. Repair light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the meat department cooler were observed to be peeling from the wall, making the surface difficult to clean. Reseal indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the bread cutter in the bakery department was damaged, with several holes visible that would make the surface difficult to clean.Cover or repair wall to make this surface smooth and easily cleanable.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the outdoor storage freezer was not working. Repair light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on the cooler fan guards directly above a food handling surface in the meat department. Clean indicated area.
  10. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked perishable food stored in the deli hot-holding display was probed at a temperature of 36.7C. Ambient temperatures of unit were measured as low as 23.6C. *10th December: Hot-holding issues persist, foods measured at temperatures as low as 37.4C. Highest probed temperature of stored perishable food was 50.3C. Stored hot-held deli foods were disposed of by staff onsite. Modify or replace hot-holding unit to ensure that stored perishable foods can be reliably maintained at a temperature of 60C or greater. Do not store foods requiring hot-holding in this unit until satisfactory temperatures can be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the outdoor storage freezer was not working. Repair light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on the cooler fan guards directly above a food handling surface in the meat department. Clean indicated area.
  11. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food were stored directly on the floor in the bakery and backstock freezers.Egg cartons were stored directly on the floor. Move foods stored in absorbent containers up off the floor.*Construction of dunnage is planned for storage of food boxes under existing shelving units. Ensure that these surfaces are cleanable and impervious to moisture.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked perishable food stored in the deli hot-holding display was probed at a temperature of 36.7C. Ambient temperatures of unit were measured as low as 23.6C. *10th December: Hot-holding issues persist, foods measured at temperatures as low as 37.4C. Highest probed temperature of stored perishable food was 50.3C. Stored hot-held deli foods were disposed of by staff onsite. Modify or replace hot-holding unit to ensure that stored perishable foods can be reliably maintained at a temperature of 60C or greater. Do not store foods requiring hot-holding in this unit until satisfactory temperatures can be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli hot-holding display does not have a temperature display. The procedure for measuring the temperature of foods in the hot-holding unit by staff was found to be inaccurate. Acquire suitable accurate display thermometers for the hot-holding unit. Ensure that temperature checks conducted by staff are done by probing food directly, with proper cleaning of temperature probe in between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the outdoor storage freezer was not working. Repair light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on the cooler fan guards directly above a food handling surface in the meat department. Clean indicated area.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the produce department was measured at a concentration of <10ppm chlorine.The sanitizer in the deli department was measured at a concentration of >200ppm chlorine.Sanitizer concentrations were corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of food were stored directly on the floor in the bakery and backstock freezers.Egg cartons were stored directly on the floor. Move foods stored in absorbent containers up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked perishable food stored in the deli hot-holding display was probed at a temperature of 36.7C. Ambient temperatures of unit were measured as low as 23.6C. Foods prepared within two hours were reheated in available oven during inspection. Warming unit settings were adjusted to ensure foods can be maintained at a temperature of 60C or greater. 2) The deli cooler was measured at temperatures of 8-12C at the time of inspection. Adjust or repair cooler to ensure perishable foods can be maintained at temperature of 4C or lower. Move perishable foods into available alternate coolers until temperature can be corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli hot-holding display does not have a temperature display. The procedure for measuring the temperature of foods in the hot-holding unit by staff was found to be inaccurate. Acquire suitable accurate display thermometers for the hot-holding unit. Ensure that temperature checks conducted by staff are done by probing food directly, with proper cleaning of temperature probe in between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the outdoor storage freezer was not working. Repair light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on the cooler fan guards directly above a food handling surface in the meat department. Clean indicated area.
  13. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Meat department: - Bench and paint scrapers were being stored behind the 3-compartment sink. Items were removed from the area during the inspection.**Do not store utensils behind the sink, as it is not easily accessible and cleanable.- Personal food and drink stored on cutting board. Items moved during the inspection.**Keep personal items stored separately from the prep surfaces.2. Produce:Personal food stored on cutting board. Discussed with staff to keep all personal items stored in the designated staff storage area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat department:- Cardboard was being used as a storage surface on shelves in walk in cooler and were visibly dirtied. 2. Bakery: - Knife block with plastic bristles is being used to store knives and is not easily cleanable.3. Produce: - Wooden knife block is being used to store knives and is not easily cleanable.- Boxes of food stored on floor in walk in freezer. COMPLETE THE FOLLOWING:1. Do not use cardboard as a storage surface, because it is absorbent and not easily cleanable. Use available plastic trays to store meats.2. Replace the knife block with other storage items that are easy to clean (i.e., magnetic knife strip, containers, etc.).3. Store boxes of food off floor in walk in freezer to protect them from contamination and facilitate cleaning in the area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Deli:- Frozen entrees in foil containers were being thawed under the oven. Food was moved to fridge to thaw safely.COMPLETE THE FOLLOWING:1. Do not thaw food at room temperature, because exterior can thaw faster than interior and allow for food to enter the temperature danger zone for extended periods of time. Food should be thawed using the following methods:- In the fridge overnight.- As part of the cooking process. Cook time may need to be extended if it is cooked from frozen.- In the microwave.- Under constant cold running water.
    • 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?
      • **OUTSTANDING**1. Observed back door near produce area that was missing weatherstripping along the bottom, creating a large gap. Owner indicated they do have a contractor coming soon to repair the weatherstripping on the door.**July 16, 2024: gap observed at bottom of left door. COMPLETE THE FOLLOWING:1. Replace the weather strip to prevent entry of pests into the facility.
    • 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. Produce:An electric outlet cover was missing on the wall behind the cutting board tables.COMPLETE THE FOLLOWING:1. Replace the electrical outlet cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat department: - The white plastic material at the packaging station is not smooth and easily cleanable.2. Deli:- The white plastic material at the packaging station is not smooth and easily cleanable.3. Produce:- Accumulation of food debris noted under the large cutting boards. COMPLETE THE FOLLOWING:1. Please replace white material at packaging stations, so it is smooth, non-absorbent and easy to clean.2. Ensure surfaces under cutting boards are thoroughly cleaned and sanitized after use.
  14. Monitoring 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?
      • Observed back door near produce area that was missing weatherstripping along the bottom, creating a large gap. Owner indicated they do have a contractor coming soon to repair the weatherstripping on the door.