Chahine Supermarket - Food Store
1 - 7196 Temple Drive NE Calgary AB T1Y 4E8 · Food - General
8 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer was not prepared during operation. Operator prepared chlorine sanitizer during inspection, concentration tested 100 ppm.- Ensure that a readily available approved sanitizer is available in open food areas during operation at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat was stored directly in open containers, without proper coverings. 2. Meat carcasses were piled directly on the shelving rack and boxes.- All raw meat must be stored in clean manner with proper coverings to prevent contamination. - Ensure all food is stored at least 6 inches (15 cm) above the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*Chlorine test strips were not available onsite.- Provide test strips for chlorine sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand sink in the kitchen was obstructed as metal strainer was placed in the sink basin.- Ensure handwashing sink is unobstructed for staff use at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*The floor in meat cutting area was missing/cracked floor tile at the back door.- Repair the floor so that it is smooth, impervious to moisture 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?
- Cardboard was used shelves in the walk-in cooler. Cardboard was visibly soiled with blood stains/residue.- Remove cardboard and ensure shelf surface is smooth, durable, non-absorbent, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards used at meat cutting table was observed to be heavily stained with deep grooves and discoloration.- Please resurface or replace the board.
- 23. Is the facility maintained in a clean and sanitary condition?
- Items were disorganized, scattered, and improperly stored in the walk-in freezer and cooler.- Ensure to thoroughly clean and organize the aforementioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Observed floor meat grinder operated inthe storage room. The room is not set up for food handling. Try to find another location and remove the grinder
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 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 floor in meat cutting area was missing/cracked floor tile at the back door.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Observed floor meat grinder operated inthe storage room. The room is not set up for food handling. Try to find another location and remove the grinder
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 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 floor in meat cutting area was missing/cracked floor tile at the back door.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management 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?
- The floor in meat cutting area was missing/cracked floor tile at the back door.Repair the floor so that it is smooth, impervious to moisture 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?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A meat slicer stored in the meat cutting area had dirt accumulation on the surfaces.2. Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Repeated violation** The handwash sink at the back of the butchery was not in use. As discussed, the dedicated should only be used for washing hands and properly stocked with soap, paper towels and a wastebin.March 4, 2025: There was a strainer filled with herbs stored in the hand sink basin.Ensure that the hand sink is always easily accessible.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dry storage area and by the meat grinder the raw plywood was used as a wall.Finish/paint the raw plywood sheets so that they are smooth, impervious to moisture and easily cleanable. March 4, 2025: Violations are ongoing.
- 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. The border around the hand washing sink in the bathroom counter was missing the trim. Apply a finish or new trim to seal border so that it is smooth, easily cleanable.3. The floor in meat cutting area was missing/cracked floor tile at the back door.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Items in boxes/containers were piled haphazardly on the dry storage room floor. Non-food items were stored together with food items. Organize the dry storage room. Separate food items from non-food items
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A meat slicer stored in the meat cutting area had dirt accumulation on the surfaces.2. Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Repeated violation** The handwash sink at the back of the butchery was not in use. As discussed, the dedicated should only be used for washing hands and properly stocked with soap, paper towels and a wastebin.March 4, 2025: There was a strainer filled with herbs stored in the hand sink basin.Ensure that the hand sink is always easily accessible.
- 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. Dry storage area and by the meat grinder the raw plywood was used as a wall.- Finish/paint the raw plywood sheets so that they are smooth, impervious to moisture and easily cleanable. 2. The surfaces of shelves at the meat section entrance and by the hand washing sink were made up of raw wood. The shelf surfaces were not clean. Apply a new finish to the surface of the shelves. Ensure the shelves are maintain in a clean and sanitary condition. 3. The border around the hand washing sink in the bathroom counter was missing the trim. Apply a finish or new trim to seal border so that it is smooth, easily cleanable.4. The floor in meat cutting area was missing/cracked floor tile at the back door.Repair the floor so that it is smooth, impervious to moisture and easily cleanable.March 4, 2025: Violations are ongoing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The facility did not have cleaning schedule.Develop and maintain cleaning schedule. 2. Items in boxes/containers were piled haphazardly on the dry storage room floor. Non-food items were stored together with food items. Organize the dry storage room. Separate food items from non-food items
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A few meat packages were observed in display cooler without labels.- Label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The grinder, band saw and slicer were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)- Additionally, an extra band saw stored in the meat cutting area had dirt accumulation on the surfaces. (clean in place methods)- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **Violation still exists***Repeat concern* Raw meat items were placed directly on shelves without containers. Some sealed meat products were placed on floors.- Do not store any foods on the floor. Do not store any raw foods on top of other items or boxes - only store them on a clean sanitary surface.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in the walk-in coolers were stored in containers and boxes on the floor. - Store food in clean containers at least 6 inches off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Repeated violation** The handwash sink at the back of the butchery was not in use. As discussed, the dedicated should only be used for washing hands and properly stocked with soap, paper towels and a wastebin.
- 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. The hand washing sink's drainage pipe was leaking and grey water was pooling on the floor during its use. - Repair the hand washing sink. The operator called plumber during inspection to repair the hand washing sink.2. Dry storage area and by the meat grinder the raw plywood was used as a wall.- Finish/paint the raw plywood sheets so that they are smooth, impervious to moisture and easily cleanable. 3. Hand washing sink and two compartment sink had either missing and/or moldy silicon seal.- Apply fresh seal around above-mentioned sinks and also secure two compartment sink with the wall.4. The facility had missing/rotting baseboards.- Repair or replace the baseboards. 5. The surfaces of shelves at the meat section entrance and by the hand washing sink were made up of raw wood. The shelf surfaces were not clean. - Apply a new finish to the surface of the shelves. Ensure the shelves are maintain in a clean and sanitary condition. 6. The border around the hand washing sink counter was missing the trim. - Apply a finish or new trim to seal border so that it is smooth, easily cleanable.7. The floor in meat cutting area was missing/cracked floor tile by the back door and by the meat display cooler.- Repair the floor so that it is smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The facility did not have cleaning schedule.- Prepare and apply cleaning schedule. A blank template was sent via email. 2. Items in boxes/containers were piled haphazardly on the dry storage room floor. Non-food items were stored together with food items. - Organize the dry storage room. Separate food items from non-food items
- 23. Is the facility maintained in a clean and sanitary condition?
- ** Violation still exists***Repeat concern*Grease, food debris and build-up of dried blood/meat juices were noted throughout the kitchen and meat walk-in cooler (shelves, floors). - Operator is to undertake a thorough cleaning of their facility's food processing areas to remove food debris accumulation.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared at the time of the walkthrough. The operator indicated that they use a bleach sanitizer. Ensure that a bleach sanitizer is available for use at all times during operation in a spray bottle or container. Example of a proper bleach sanitizer: 2mL bleach in 1L water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *repeat concern* Meat was hung against shelves with buildup of food debris. Some raw meat items were placed directly on shelves without containers. Some sealed meat products were placed on floors.Ensure all meat is hung in a free area and not pressed against surfaces like the sides and edges of shelving. Do not store any foods on the floor. Do not store any raw foods on top of other items or boxes - only store them on a clean sanitary surface.
- 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 back of the butchery was not in use. As discussed, the dedicated should only be used for washing hands and properly stocked with soap, paper towels and a wastebin.
- 23. Is the facility maintained in a clean and sanitary condition?
- *repeat concern*Grease, food debris and build-up of dried blood/meat juices were noted throughout the kitchen and meat walk-in cooler (shelves, floors). Operator is to undertake a thorough cleaning of their facility's food processing areas to remove food debris accumulation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?