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Co-op

5421 50 Street Leduc AB T9E 6Z7 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hot Deli: A layer of dust was observed on the ceiling tiles above the department.Bakery: There was build up of dust on the hood vent filters. There was build up of grime in the floor corners.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food containers were stacked on top of each other in the Fresh Deli department.To prevent cross-contamination, please ensure that all food containers are properly covered before stacking them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery and Hot Deli: There was a noticeable buildup of dust and grease on the hood vent filters.Hot Deli: A layer of dust was observed on the ceiling tiles above the department.Meat Department: There was a buildup of grime and mildew on the cooler doors and walls.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed during inspection. Frozen ham was soaked in warm water inside the sink to thaw. Education on proper thawing procedures was provided to the staff present. The staff drained the warm water and opened cold running water over the ham.Please note that food can be properly thawed under cold running water or inside the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two paper towel dispensers at the bakery area were empty. Please re-fill the paper towel dispensers for adequate hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling and walls of the bakery area.June 17, 2024: Significant dust and debris accumulation were observed on the ceiling and vents along the bakery area.Please clean the ceiling and vents, ensure cleaning of this area is placed on a more routine schedule.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling and walls of the bakery area.