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Cornerbrook Meat & Grocery

220 - 3870 Cornerstone Boulevard NE Calgary AB T3N 2E8 · Food - General

2 inspections

  1. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Non-potable water from the condenser line was being drained into the three-compartment sink.Re-route the condenser line for drainage to avoid contamination of food, equipment/ utensils and food contact surfaces.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Non-potable water from the condenser line was being drained into the three-compartment sink.Re-route the condenser line for drainage to avoid contamination of food, equipment/ utensils and food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no soap for dishwashing.Provide dishwashing soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water at the washroom hand sink had a maximum temperature of 24C.The temperature setting was adjusted during the inspection. Warm water was available at the hand sink.
    • 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) There was an open structure ceiling in the meat handling area.Provide a light-colored kitchen grade ceiling that is smooth, non-absorbent to moisture and easy to clean.2) There were no shelving units in the walk-in units.Provide adequate shelving units for storing foods at least 6 inches off the floor.