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Co-op - Food

4924 50 Avenue Eckville AB T0M 0X0 · Food - General

9 inspections

  1. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Deli - Food handlers were observed wearing appropriate attire including hairnets and gloves during food preparation and service. No handwashing or glove changes were observed between tasks. Failure to wash hands and change gloves when switching tasks may result in cross-contamination between food, surfaces, and equipment. Ensure food handlers wash their hands and change gloves as required between tasks, after contamination events, and whenever handling different food products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A cup with a handle was observed stored directly inside a container of dry goods, with the handle in contact with the food product. Handles may become contaminated through hand contact and can contaminate food when stored directly in food products. Ensure dispensing utensils are stored in a manner that prevents the handle from contacting food. CDI: Staff immediately removed the cup, and it was washed and sanitized during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One open display cooler used for pre-made take-away salads was not maintaining 4°C or below. The temperature remained above 4°C after approximately 30 minutes of monitoring. Staff were notified and confirmed that all food items would be removed from the cooler.High-risk foods must be maintained at 4°C or below to prevent bacterial growth and reduce the risk of foodborne illness.Ensure all high-risk foods are stored at 4°C or below. Do not use the cooler until it is repaired and able to consistently maintain the required temperature. Monitor and record cooler temperatures regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for QUATS sanitizer were available on site. However, the test strips used in the meat preparation area were expired. Expired test strips may not provide accurate sanitizer concentration readings, limiting the ability to verify effective sanitizing. Ensure new, unexpired QUATS test strips are obtained and used for routine monitoring of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks were accessible and supplied with soap, paper towels, and hot and cold running water in both the meat and deli areas. In the deli area, paper towels were observed stored on a table as staff were unable to load them into the dispenser. Paper towels must be dispensed in a sanitary manner to prevent contamination and support proper hand hygiene. Ensure the paper towel dispenser is repaired or replaced and maintained in good working order so that paper towels can be dispensed from the dispenser as intended.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutting equipment in the meat preparation area was observed with accumulations of raw meat residue and buildup on food-contact surfaces.Food residue on equipment can harbor bacteria and may contribute to cross-contamination of food products.Ensure meat cutting equipment is thoroughly cleaned and sanitized after use and maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat walk-in cooler requires additional cleaning, particularly in hard-to-reach areas where debris and residue were observed. Accumulated food debris and residue may harbor bacteria and contribute to unsanitary conditions. Ensure the meat walk-in cooler is thoroughly cleaned on a routine basis, including hard-to-reach areas, and maintained in a clean and sanitary condition
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel were provided in the dispenser at the meat department sink and the hand sink in this room was filled with other items, blocking the sink from being used. Items were removed. Improper hand washing can lead to disease transmission and cross contamination. Please ensure the sink is available for use, properly stocked with supplies and staff are using the hand sink for hand washing and not the dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **outstanding violation** The paper towel at the hand sink in the deli section doesn't go in the dispenser. A new dispenser has been ordered.All other hand sinks supplied.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Raw burgers were placed on the clean end of the three compartment sink in the meat room next to clean trays. Meat was removed. Raw meat can contaminate clean items and must be stored separately from the stored clean utensils.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Containers of chemicals/detergents were being stored above food in storage. This is a potential contamination concern. Staff relocated during inspection. Ensure chemicals are stored separately from food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the hand sink in the deli section doesn't go in the dispenser. A new dispenser has been ordered.All other hand sinks supplied.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal support brackets to a metal track suspended from the ceiling of the walk-in meat cooler is rusting and paint is peeling. Paint pieces can contaminate food stored below. Have the loose paint and rust removed.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • May 23: There were still several food items observed on the floor of the store, including cases of KD and beverages. Food is to be stored off the floor in accordance with section 2.9(b)(i) of the Food Retail and Food Services Code which forms part of the Food Regulation and states: "adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets..."
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several items of food were observed being stored directly on the floor including pop, tins of coffee grounds, KD, eggs and various bakery items in the bakery cooler. Please ensure all food is stored off the floor to protect from contamination and to facilitate proper cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in the meat processing area has paint peeling which can fall and contaminate food being prepared below. Please have the ceiling repaired.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot held chicken items were probed at 53 C and 58.6 C. Unit temperature was adjusted. Ensure hazardous foods are held at 60 C or above in the hot holding unit. Any foods that have been left in the danger zone (below 60 C, above 4 C) must be discarded after two hours. Chicken pieces should be probed to ensure the internal temperature is being maintained.