Costco Wholesale 251 - Food
99 Heritage Gate SE Calgary AB T2H 3A7 · Food - General
9 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sausages intended for customer tasting were observed being held in multiple containers on the sampling cart at temperatures of 37.6°C and 39.2°C. The product was discarded during the inspection. - Operator was advised that only the amount of food intended for immediate service is placed on the sampling cart. - Ensure that all hot samples are maintained at 60°C or above until served.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the meat department was not properly stocked; the soap dispenser was empty at the time of inspection. Soap was installed during the visit. - Handwashing stations must be supplied with soap and paper towels at all times to ensure proper hand hygiene.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT dispenser to the 3-compartment sinks in all departments were tested and measured at >500ppm. Also tested several containers and sink basins filled with QUAT dispenser and most measured >400-500ppm.- Ensure QUAT sanitizer solution is kept at a food safe level at 200ppm range to prevent leaving potential chemical residue after sanitizing of dishes and equipment. Dispensers will need to be recalibrated.- Manager was advised to dilute their solution to 200ppm and to warm water rinse all dishes or equipment that has gone through any sanitizing stages.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT dispenser to the 3-compartment sinks in all departments were tested and measured at >500ppm. Also tested several containers and sink basins filled with QUAT dispenser and most measured >400-500ppm.- Ensure QUAT sanitizer solution is kept at a food safe level at 200ppm range to prevent leaving potential chemical residue after sanitizing of dishes and equipment. Dispensers will need to be recalibrated.- Manager was advised to dilute their solution to 200ppm and to warm water rinse all dishes or equipment that has gone through any sanitizing stages.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?