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Costco Wholesale 1217

75 East Hills Boulevard SE Calgary AB T2A 6J8 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand washing sinks in bakery area was not dispensing hot water.- Ensure to repair the hot water supply tap.
    • 15. Is the facility free of a pest infestation?
      • No pest activity was observed during inspection.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces at the meat department and bakery department were measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was noted during the inspection. Specifically, a staff put gloves on without washing hands. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The QUAT concentration in the multiple-compartment sinks at the meat and bakery department used to manually sanitize the dishes, equipment, and utensils, was measured at 0-ppm. The inspector informed the staff that a QUAT concentration of at least 200-ppm must be maintained when manually sanitizing dishes, equipment, and utensils. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which contaminates food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical pan-dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.8°C (tested three times). The inspector informed the manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to fully submerge all utensils, equipment, and dishes in a 200-ppm QUAT (or equivalent) solution in the multiple-compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chicken ovens at the chicken department were not being sanitized after being used. The staff mentioned that they only use a cleaner solution to clean the oven equipment. The inspector informed the staff and manager that all food equipment must be cleaned and sanitized after use. Please ensure to educate all staff regarding proper sanitization of all food equipment and implement a proper written sanitation procedure and cleaning schedule.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions