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Co-op - Grocery

5842 Highway 2A Lacombe AB T4L 2G5 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing solution (spray battles) measured in meat processing area and in deli area were measured at 0-25ppm. Upon refilling the bottle in the deli area, the freshly dispensed solution was measured at 200ppm.PHI suspects that the dispensing at 200ppm is insufficient as the concentration reduces as the solution cools and the bubbles dissipate.ACTION:Please ensure that quats solutions measure 200-400ppm at all times. This may be facilitated by increasing the dispensing quats to be slightly higher than the desired concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the produce prep area, food handling was occurring and there was a cleaning cloth on the food handling surface being used to wipe the food contact surface. There was no surface sanitizing solution available. Food handlers confirmed that the quats dispensing line at the 2-compartment sink is used for dishwashing sanitizing, and that they acquire their surface sanitizing bottles from another area away from the food handling area.ACTION:1) Please ensure that sanitizing solution is available in all food handling areas.2) Please ensure that cloths are stored submerged in sanitizing solution to prevent germ growth on the cloth that can contaminate food surfaces. Alternatively, paper towel can be used for wiping.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the butcher/meat processing area, whole poultry and bags of shrimp were thawing in sinks of water - the water was measured at 8C.Discussed running cold water during sink thawing - operator noted that the plumbing is such that the far-left compartment back flows when running water in the other two compartments for long periods of time. Discussed thawing in the cooler over 1+ days or as part of the cooking process (which is not also an option).ACTION:Please do not thaw frozen foods in a sink of stagnant water. Please utilize an approved thawing method, such as:1) In the cooler,2) Under actively running cold water so that 4C can be maintained,3) In the microwave,4) As part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the produce prep area is not supplied with water - the valves have been closed due to plumbing issues. Handwashing has been occurring in the 2-compartment sink.ACTION:Repair the hand sink so that it is supplied with hot and cold running water and can be used for handwashing.
    • 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 dispensers for the hand sinks in the cold deli, hot deli, and bakery were out of order and the paper towel rolls were stored on the sink ledge or a nearby table. The paper towel rolls were not protected from contamination and users must contact the roll to remove a piece of paper towel, which further contaminates the paper towel.The paper towel dispensers were being addressed during inspection.ACTION:Please repair the paper towel dispensers so that paper towel can be stored inside them, or otherwise protect the paper towel form contamination.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's departments are equipped with an auto-dispenser QUATs sanitizer solution. Solution was tested in the bakery department and a concentration of 0 ppm was measured in the dishwashing compartment sink. Please ensure to fill the sanitizer bucket or bottle from the deli department to sanitize the countertops and high touched areas. Please ensure to fix the auto dispenser and the sanitizer concentration should be measured at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Liquid egg cartons in the shelving unit of the bakery department's walk-in cooler were observed to be on top of ready to eat food, can contaminate any food underneath. -Staff complied to remove the raw eggs from the shelf and placed it on the bottom shelf. Please ensure to segregate all food - no ready to eat food under raw food/meat
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the ceilings of the produce, dairy, and meat walk-in coolers. Also ensure that the hard-to-reach areas of the produce walk-in cooler are thoroughly cleaned to prevent the accumulation of debris and food.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers and scoops without handles were observed in dry ingredient bins in the baking area.- Please ensure all scoops that are stored in food products have handles that can be kept out of the product to prevent any potential contaminationThis infraction was fixed at the time of the inspection and the operator discarded the container.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's departments are equipped with an auto-dispenser QUATs sanitizer solution. Solution was tested in the Deli department and a concentration of above 200 ppm was measured in the dishwashing compartment sink. -Staff complied to mix a new solution concentration at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items were observed on the floor of the several walk-in coolers such as dairy products like milk, eggs. - Please ensure all food items are at least 6 inches off the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Found scoop handles in the bulk containers in the bakery were not properly positioned, as they were sticking up. Also, a disposable cup without a proper handle was used as a scoop. This practice can cause food contamination. - Staff complied to discard the cup and remove the scoops out of the bulk container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • All QUATs test strips in each department was observed to be expired. -Please procure valid test strips to validate the correct solution concentration of the QUATs sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the deli department has cold and hot running potable water. Paper towel is available but liquid soap was not easily accessible. It was also observed that tray carts are blocking the handwashing sink for easy access.- Staff complied to move the carts away for easy access of the handwashing sink. Please keep it easily accessible at all times. - Please ensure to keep handwashing sink well stocked with paper towel and soap.