International Fresh Foods Supermarket
7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General
7 inspections
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three boxes of chicken liver stored without temperature control in repackaging area at internal temperature 6C,9C and 14.7CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Chicken livers at 14.7C were discarded.Chicken livers at 6C and 9C were moved to the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on several boxes of prepackaged Hopia to know the approved source.Manager stated that not sure if product was prepared in the permitted facility or not.Requirement:-Ensure that all food for sale is from approved source.-Labels must be provided on packaged food to indicate name of the product, source, date of preparation, ingredients list, storage conditions (keep refrigerated/keep frozen) etc- Food prepared in unpermitted home kitchen is not allowed for resale.Product was put on hold to get more info regarding the source.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 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 provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Meat was re-packaged onsite and missing info on labels regarding best before date and repackaged by.(Repeat violation from previous inspection)Requirement:Provide above mentioned additional info on the labels.
- 09. Are chemicals stored and handled in a safe manner?
- a) Concentration of chlorine measured so high in sanitizer solution of spray bottle that test strip faded immediately after dipping in the solution located in meat repackaging area.b) No label was provided on sanitizer spray bottle located in meat re-packaging area.Requirement: a) Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Provide label on spray bottle to identify its contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces.(Repeat violation from previous inspection)Requirement:Provide 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?
- Hand washing sink for meat repackaging area was blocked with a cooking pot kept on sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelves to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris under and on pallets in walk in cooler.b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Meat was re-packaged onsite and missing info on labels regarding best before date, Storage conditions (keep refrigerated/frozen), repackaged by.Requirement:Provide above mentioned additional info on the labels.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in produce prep room.Requirement:Provide ready to use sanitizer solution for the surfaces.Bleach solution was made and provided during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in meat re-packaging area.Requirement:Provide ready to use sanitizer solution for the surfaces in this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Ketchup bottles, cooking oil bottles and boxes containing chocolates were stored directly on floor in sale area.b) Scoop for ice machine was stored in dirty water located in scoop stand at ice machine.Requirement:a) Ensure that food is stored at least 15 cm off the floor.b) Store scoop in sanitary way on clean surface to prevent contamination of ice.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces.Requirement:Provide 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?
- a) Access to hand washing sink located in produce prep room was blocked by boxes kept and bins kept in front of the sink .b) Paper dispenser located at hand washing sink for re-packaging area was empty.Requirement:a) Ensure that hand washing sink is available for use all the time and its access must not be blocked.b) Provide paper towels in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelves to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris under and on pallets in walk in coolers and walk in freezers.b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area.Requirement:Clean the above noted areas.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions