Great West Italian Importers
5130 Skyline Way NE Calgary AB T2E 6V1 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Canned Alberto's Real Italian Pizza Sauce sold at The Italian Store with julienne codes 22025 and 23925 were not sealed properly. The center of the lid sprung up when pressure was released. 33 cans discarded. After cooling jars for 12 to 24 hours, remove the screw bands and test seals.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- July 2, 2025 - In the last batch of canning, pH readings of two sauces were not recorded and the pH reading of another sauce was estimated to be 4.3. The pH test strips on-site were in 1.0-unit increments; therefore, they cannot provide a precise pH reading. Verbal or written canning procedures were not available. Records for canning such as product name, production date and batch number were also disorganized.Provide written canning procedures for review and maintain records in an organized manner. Obtain a pH meter or alternate pH test strips for precise measurements. The pH of the final product shall be 4.6 or lower.July 17, 2025 - pH test strips with 1.0 unit increments were still being used. Written canning procedures were not available.September 4, 2025 - The operator that oversees canning was not on-site at the time of inspection. Another operator advised that a new pH meter was used for monitoring the pH of sauces that were canned last month.September 10, 2025 - Canning procedures and production records were provided. October 8, 2025 - AHS provided comments on canning procedures. Refer to the closing comments and revise the procedures.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- July 2, 2025 - In the last batch of canning, pH readings of two sauces were not recorded and the pH reading of another sauce was estimated to be 4.3. The pH test strips on-site were in 1.0-unit increments; therefore, they cannot provide a precise pH reading. Verbal or written canning procedures were not available. Records for canning such as product name, production date and batch number were also disorganized.Provide written canning procedures for review and maintain records in an organized manner. Obtain a pH meter or alternate pH test strips for precise measurements. The pH of the final product shall be 4.6 or lower.July 17, 2025 - pH test strips with 1.0 unit increments were still being used. Written canning procedures were not available.September 4, 2025 - The operator that oversees canning was not on-site at the time of inspection. Another operator advised that a new pH meter was used for monitoring the pH of sauces that were canned last month.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- July 2, 2025 - In the last batch of canning, pH readings of two sauces were not recorded and the pH reading of another sauce was estimated to be 4.3. The pH test strips on-site were in 1.0-unit increments; therefore, they cannot provide a precise pH reading. Verbal or written canning procedures were not available. Records for canning such as product name, production date and batch number were also disorganized.Provide written canning procedures for review and maintain records in an organized manner. Obtain a pH meter or alternate pH test strips for precise measurements. The pH of the final product shall be 4.6 or lower.July 17, 2025 - pH test strips with 1.0 unit increments were still being used. Written canning procedures were not available.
- 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?
- There was a gap on the bottom perimeter of the walk-through door located by the double overhead doors.Seal the gap to prevent the entry of pest.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training.The person in care and control of the food establishment must complete an approved food safety course. When six or more food handlers are working, at least one person with approved food safety must be on-site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Pallets in the walk-in coolers were lined with dirty cardboard.Remove cardboard liners. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- In the last batch of canning, pH readings of two sauces were not recorded and the pH reading of another sauce was estimated to be 4.3. The pH test strips on-site were in 1.0-unit increments; therefore, they cannot provide a precise pH reading. Verbal or written canning procedures were not available. Records for canning such as product name, production date and batch number were also disorganized.Provide written canning procedures for review and maintain records in an organized manner. Obtain a pH meter or alternate pH test strips for precise measurements. The pH of the final product shall be 4.6 or lower.
- 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?
- Mouse droppings were observed in one of the walk-in coolers.Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points.
- 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?
- There was a gap on the bottom perimeter of the walk-through door located by the double overhead doors.Seal the gap to prevent the entry of pest.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training.The person in care and control of the food establishment must complete an approved food safety course. When six or more food handlers are working, at least one person with approved food safety must be on-site.
- 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 a cork board with push pins behind a food preparation table.Relocate the cork board to an area away from food handling.2) Pallets in the walk-in coolers were lined with dirty cardboard.Remove cardboard liners. Shelf liners that are non-absorbent to moisture and easy to clean can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was tape on the handle of the dough/ pasta machine.Properly repair or replace the damaged part.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tape was being used to repair a damaged jug.Discard the damaged jug.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Food had spilled onto the floor in the dry storage area by the canning kitchen.2) There was food debris on pallets in the walk-in coolers.Clean the pallets and floor.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not provided in the sauce and gelato kitchen. Please obtain a suitable thermometer that can be used to monitor temps of foods for daily use and for canning process.**Dec 23, 2024: thermometers required for both kitchens. Thermometers on order per manager.
- 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?
- REPEATING VIOLATION:There is a gap under the first delivery bay garage door and under the two delivery doors beside each garage door. Please repair or replace door sweep,**OUTSTANDING (2023-11-17). There was still a gap on these doors. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**Dec 9, 2024: there were gaps present under both delivery man doors.**Dec 23, 2024: right delivery man door repaired. Gap present under left door still outstanding. Owner will also repair gaps on sides/under overhead garage doors.
- 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) There were small flies in the main production kitchen and no means for their control. Please eliminate flies and implement suitable fly control measures.2) There were small flies in the sauce and gelato kitchen. Please eliminate flies and implement suitable fly control measures.**Dec 23, 2024: odd fly observed. Fly control will be installed per manager.
- 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 pot storage shelf in the main production kitchen was lined with a material that was not easily cleanable. Remove liners and regularly clean/sanitize shelves, or use liners (such as stainless steel or plexiglass) that are durable, smooth, nonabsorbent, and easily cleanable.**Dec 23, 2024: liners scheduled for replacement per manager.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The band saw in the production kitchen was contaminated with food debris. Staff stated the unit had been cleaned for the day. Please conduct thorough cleaning of the unit especially the entire area of the top and bottom compartments, and along the table top blade guard.**Dec 23, 2024: cheese debris and grease evident on surfaces after cleaning. Please obtain appropriate cleaning supplies for band saw.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The condenser unit the small walk-in freezer was leaking and boxed/bagged foods stored under the leak were contaminated with frozen condensate.**Dec 23, 2024: condenser unit scheduled for replacement in January per manager.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The ceiling above the condenser fan units in the main cooler were dusty. Please clean.**Dec 23, 2024: professional cleaners have been scheduled per manager.2) The mezzanine area where boxes of food containers were stored was disorganized and cluttered. Please reorganize and clean.**Dec 23, 2024: cleaning and reorganizing ongoing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not provided in the sauce and gelato kitchen. Please obtain a suitable thermometer that can be used to monitor temps of foods for daily use and for canning process.**Dec 23, 2024: thermometers required for both kitchens. Thermometers on order per manager.
- 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?
- REPEATING VIOLATION:There is a gap under the first delivery bay garage door and under the two delivery doors beside each garage door. Please repair or replace door sweep,**OUTSTANDING (2023-11-17). There was still a gap on these doors. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**Dec 9, 2024: there were gaps present under both delivery man doors.**Dec 23, 2024: right delivery man door repaired. Gap present under left door still outstanding. Owner will also repair gaps on sides/under overhead garage doors.
- 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) There were small flies in the main production kitchen and no means for their control. Please eliminate flies and implement suitable fly control measures.2) There were small flies in the sauce and gelato kitchen. Please eliminate flies and implement suitable fly control measures.**Dec 23, 2024: odd fly observed. Fly control will be installed per manager.
- 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 pot storage shelf in the main production kitchen was lined with a material that was not easily cleanable. Remove liners and regularly clean/sanitize shelves, or use liners (such as stainless steel or plexiglass) that are durable, smooth, nonabsorbent, and easily cleanable.**Dec 23, 2024: liners scheduled for replacement per manager.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The band saw in the production kitchen was contaminated with food debris. Staff stated the unit had been cleaned for the day. Please conduct thorough cleaning of the unit especially the entire area of the top and bottom compartments, and along the table top blade guard.**Dec 23, 2024: cheese debris and grease evident on surfaces after cleaning. Please obtain appropriate cleaning supplies for band saw.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The condenser unit the small walk-in freezer was leaking and boxed/bagged foods stored under the leak were contaminated with frozen condensate.**Dec 23, 2024: condenser unit scheduled for replacement in January per manager.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The ceiling above the condenser fan units in the main cooler were dusty. Please clean.**Dec 23, 2024: professional cleaners have been scheduled per manager.2) The mezzanine area where boxes of food containers were stored was disorganized and cluttered. Please reorganize and clean.**Dec 23, 2024: cleaning and reorganizing ongoing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
14 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- REPEATING VIOLATION:Unlabeled meat products were noted during the inspection. The inspector asked for proof of purchase or invoice to determine the source of the meat. However, the operators/managers were not able to provide invoices. Please ensure that all meat products are properly labelled, and that invoices are compiled for proof of purchase.**NOTE (2023-11-21). The operator mentioned that the unlabeled meat products were for their personal use to take home and not for business use. Thus, the inspector informed the operator that all food products should be labelled, and if not used for business purposes, should also be labelled as such. **Dec 9, 2024: bags of frozen, unlabeled meat were noted in the long cooler and walk-in freezer with a leaky condenser.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Inspector observed prosciutto stored on top of a cardboard box in the long walk-in cooler. Staff advised air had gotten into the bags and they were drying the prosciutto before it could be repackaged for sale. Do not repackage commercially packaged foods - the packages may have been compromised and need to be returned to supplier.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in spray bottle in the sauce and gelato kitchen measured approximately 10 ppm. Please prepare and replace solution to maintain 100 ppm concentration level. Test concentration with the use of a test strip.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler in the sauce and gelato kitchen was washing hands in the 2 comp ware washing sink without hand soap and direct access to paper towels. Please remind staff to wash hands at designated hand washing stations. Ensure that hand washing stations are supplied with hand soap and paper towels, and are easily accessible at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Pails of gelato were produced on the floor in the sauce and gelato kitchen, then transferred into the walk-in cooler for storage on the floor. Process then includes picking up pails and emptying contents into gelato machine. Please produce and store gelato in pails at least 6 inches off the floor.2) Rubber containers that were not foodgrade were used to process and store meat and cheese. Some of these containers were also cracked/damaged. Please use durable, foodgrade containers for direct food contact storage.3) Unprotected/loose bread and exposed ends of bagged bread were stored a shopping cart in the long walk-in cooler. Shopping carts were used to store variety of foods/items and were not cleaned/sanitized. There was also used paper towel thrown in among the bread. Bread was to be processed into bread crumbs. Discard the bread. Store foods in clean, foodgrade containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Staff personal items and food were stored on food contact surfaces and inside hand washing basin in the sauce and gelato kitchen. Store personal items in separate area that will not contaminate food and food areas.2) Staff jackets, bags, personal effects were hung on food equipment shelves and touching food equipment in the main production kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A few jugs of milk for gelato production tested 10-13C. Please remove perishable items from cooler closer to production time to reduce amount of time that perishable food is in danger zone.2) A probe thermometer was not provided in the sauce and gelato kitchen. Please obtain a suitable thermometer that can be used to monitor temps of foods for daily use and for canning process.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The hand sink in the main production kitchen was obstructed by stacks of milk crates in front and air curtain on the side. Hand sinks must be easily accessible at all times. Do not obstruct hand washing stations.2) The hand sink basin in the sauce and gelato kitchen was completely obstructed and used as a storage area for staff/miscellaneous items. The lever handle was used to hold a roll of toilet paper.3) There was no hand soap provided at the hand washing sink in the sauce and gelato kitchen. Please provide hand soap in a suitable dispenser.
- 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?
- REPEATING VIOLATION:There is a gap under the first delivery bay garage door and under the two delivery doors beside each garage door. Please repair or replace door sweep,**OUTSTANDING (2023-11-17). There was still a gap on these doors. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**Dec 9, 2024: there were gaps present under both delivery man doors.
- 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) There were small flies in the main production kitchen and no means for their control. Please eliminate flies and implement suitable fly control measures.2) There were small flies in the sauce and gelato kitchen. Please eliminate flies and implement suitable fly control measures.
- 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) The ceiling tiles in the cooking area of the sauce and gelato kitchen were not washable. Please replace tiles with material that is smooth, nonporous and easily cleanable.2) Wooden doorway trim in the main production kitchen was not finished. Please seal/paint in a light colour so surface is smooth, nonporous and easily cleanable.3) The band saw in the production kitchen was positioned on top of an unfinished wooden pallet. Please replace platform or refinish so it is smooth, nonporous and easily cleanable.4) The pot storage shelf in the main production kitchen was lined with a material that was not easily cleanable. Shelves in walk-in coolers and freezers were lined with cardboard. Remove liners and regularly clean/sanitize shelves, or use liners (such as stainless steel or plexiglass) that are durable, smooth, nonabsorbent, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Insulated boxes for canned sauces in the main production kitchen were contaminated with grime and food debris, and not finished to promote easy cleaning. The exterior of wooden boxes were improperly finished, and what remained as finishing was peeling away. The interior of boxes had exposed styrofoam and bits of styrofoam was seen flying out when lids were closed. Trim edges of wooden lids were damaged/missing. All equipment in a commercial kitchen must be constructed from durable materials, be smooth, nonabsorbent to moisture, and easily cleanable. Remove, replace, or properly finish.2) The band saw in the production kitchen was contaminated with food debris. Staff stated the unit had been cleaned for the day. Please conduct thorough cleaning of the unit especially the entire area of the top and bottom compartments, and along the table top blade guard.3) The surface of the chest freezer converted into a hot box for canned sauces was contaminated by grime and the sticky wrap on the lid dirty was peeling and very dirty. Please remove the sticky wrap and regularly clean and sanitize surfaces.4) Comforters used to cover and insulate canned sauces felt grimy and some were contaminated with food debris. Launder comforters regularly and as required.5) Large hand mixer was hung directly above and inches away from a grease trap and chemicals in the sauce and gelato kitchen. This is not a sanitary area - store food equipment/utensils in a sanitary area.6) Mixer and other food prep utensils were hung in the warehouse area next to the walk-in cooler. This is not a sanitary area. Relocate items into a production kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 7) An open box of parchment paper was stored on the floor under the meat grinder in the sauce and gelato kitchen. Store food and food related items at least 6 inches off the floor and in a sanitary manner.8) A large wooden cooking paddle in the main production kitchen was damaged and edges were chipping. Please remove damaged utensils.9) Boxes of food containers and open box of glass jars for canning were stored on the floor in the sauce and gelato kitchen, and in the adjacent warehouse storage area.10) The condenser unit the small walk-in freezer was leaking and boxed/bagged foods stored under the leak were contaminated with frozen condensate.11) Open boxes of food containers were stored in unfinished mezzanine among miscellaneous items. Several boxes were stored on the floor. Some containers were visibly dusty. Transfer boxes to kitchen before opening. Only store closed/unopened boxes on shelves in mezzanine.12) Air curtain of long walk-in cooler was damaged. Door of cooler was open for full duration of inspection. Please repair the curtain.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was food splattered on the wall and ceiling dusty around condenser fans. Please clean.2) The ceiling above the condenser fan units in the main cooler were dusty. Please clean.3) The mezzanine area where boxes of food containers were stored was disorganized and cluttered. Please reorganize and clean.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Unlabeled meat products were noted during the inspection. The inspector asked for proof of purchase or invoice to determine the source of the meat. However, the operators/managers were not able to provide invoices. Please ensure that all meat products are properly labelled, and that invoices are compiled for proof of purchase.**NOTE (2023-11-21). The operator mentioned that the unlabeled meat products were for their personal use to take home and not for business use. Thus, the inspector informed the operator that all food products should be labelled, and if not used for business purposes, should also be labelled as such.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There were dented cans found during the inspection. The dented cans were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two walk-in coolers were measured at a temperature of 8-9°C. The big doors were kept open during the inspection. The inspector informed the staff/manager that all refrigeration units must be able to maintain a temperature of 4°C or below. Please configure the walk-in coolers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for the chlorine sanitizer solution that is used for both sanitizing food-contact surfaces and for manual dishwashing in the compartment sink. The inspector informed the staff/manager that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Use of temporary paper towel and soap dispensers until new dedicated dispensers are installed. Ensure paper towel and soap dispenser is located in a reasonable location for proper handwashing. Operator discussed handwashing stations were newly installed and dispensers are being shipped.**OUTSTANDING (2023-11-17). The paper towels of the two kitchens were still not placed in proper dispensers. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. There was also no soap available in the handwashing station of the new kitchen.
- 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?
- There is a gap under the first delivery bay garage door and under the two delivery doors beside each garage door. Please repair or replace door sweep,**OUTSTANDING (2023-11-17). There was still a gap on these doors. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
- 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 washroom door was not equipped with a self-closing system. The inspector informed the staff/manager that washrooms in the facility must be tight fitting and equipped with a self-closing door.**EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.
- 02. Is all food in this facility from an approved source and/or properly labelled?