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Country Food Mart AG Foods - Food Store

403 Centre Avenue W Diamond Valley AB T0L 0H0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the walk-in freezer containing ice cream was dim or burnt out making it difficult to see.- Replace light bulbs to ensure adequate visibility.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the walk-in freezer containing ice cream was dim or burnt out making it difficult to see.- Replace light bulbs to ensure adequate visibility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was dust accumulation on the grates of the floor refrigeration units containing hamburgers, macaroni salad, and chicken wings near the deli and meat department.2) There was dust accumulation on the knife rack in the meat cutting room.3) There was debris accumulation on the bottom of the shelf in the standing pepperoni cooler.4) There was debris accumulation on the shelves in the milk display cooler.5) There was mold and food debris accumulation on the green storage rack on the east wall in the meat department walk-in cooler.- Areas to be cleaned.
  4. Risk Management Inspection

    4 infractions

    • 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) One of the walk-in grocery freezers had a damaged roof with exposed insulation.2) The walls of the walk-in dairy cooler were rusted. *Covering rusted areas with cleanable material, such as plastic board, would be suitable repair. 3) The wall adjacent to the bakery oven was damaged. *Recommend moving oven away from wall then repairing heat damage or affixing a heat-resistant cleanable surface to this section of wall.4) A shelf in the dairy section of the store was rusted.*Area can be covered with material similar to other shelving sections.Repair noted damage or otherwise render these surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the centre grocery walk-in freezer was very dim, making it difficult to discern cleanliness or monitor the condition of food. Repair light or otherwise ensure a reasonable level of illumination is available in this freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting board in produce was found to be stained and damaged.Scour board to reduce staining or resurface/replace the board. 2) The package sealing surface in the produce department was damaged. Repair to form a smooth, cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fans in meat cooler were dusty. Please ensure these are cleaned. **Ongoing violation. Clean meat cooler fans. **
  5. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer and cleaning chemical in the deli and butcher departments were not labelled. Label chemicals used in food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer for the walk-in meat cooler could not be located during inspection. Acquire an accurate thermometer to monitor cooler temperature.
    • 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 the chlorine sanitizer used onsite could not be identified during inspection. Acquire test strips to verify sanitizer concentration. Recommend having strips available for each department, or having sanitizer produced from one central location.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A large number of flies were present in the deli section. Increase the frequency of cleaning in this area, particularly in hard-to-reach places.2) Written pest control records could not be located. Provide written records of pest control measures conducted at this facility, whether these are in-house or done by a third-party company. areas. Review existing control measures to determine if additional controls are necessary.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The status of food safety certification of members of staff is unknown. Staff onsite at the time of inspection could not provide proof of certification. Provide copies of food safety certification for at least one member of staff, preferably a manager or operator.
    • 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) One of the walk-in grocery freezers had a damaged roof with exposed insulation.2) The walls of the walk-in dairy cooler were rusted. 3) The wall adjacent to the bakery oven was damaged. 4) A shelf in the dairy section of the store was rusted.Repair noted damage or otherwise render these surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the centre grocery walk-in freezer was very dim, making it difficult to discern cleanliness or monitor the condition of food. Repair light or otherwise ensure a reasonable level of illumination is available in this freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting board in produce was found to be stained and damaged.Scour board to reduce staining or resurface/replace the board. 2) The package sealing surface in the produce department was damaged. Repair to form a smooth, cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher staff indicated that the band saw was only cleaned once per day. Because this area is not temperature controlled, meat processing surfaces and equipment would be expected to be washed and sanitized at least once every four hours. Implement a cleaning schedule which requires the band saw and other meat processing surfaces to be washed and sanitized at least once every four hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fans in meat cooler were dusty. Please ensure these are cleaned. **Ongoing violation. Clean meat cooler fans. **