Italian Super Market
265 20 Avenue NE Calgary AB T2E 1R1 · Food - General
4 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ****Repeated violation - noted on September 11, 2025***The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
- 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?
- The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom and middle of the door. Install weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available during the inspection. Sanitizer must be available at all times when handing food to ensure food contact surfaces are adequately cleaned and sanitized. Ensure a sanitizer solution is readily available before handling food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The outside of the dry ingredient bulk containers was soiled with leftover food debris. Ensure bulk ingredient containers are regularly cleaned to remove buildup.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were raw eggs stored at room temperature and measured 23C. Raw eggs must be stored at a minimum temperature of 7C or below to prevent the growth of bacteria. The operator discarded the eggs during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were overfilled inserts of meat and cut vegetables stored in the top portion of the sandwich cooler.Refrain from overfilling the inserts as the temperature cannot be maintained for the food on the surface, thus, promoting the growth bacteria. Fill 3/4 of the way for optimal temperature circulation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display cooler used to store cheese products measured 10C. Coolers must maintain a temperature of 4C to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing high-risk foods inside. The operator removed the cheese from the cooler during the time of the inspection and placed it in the walk-in cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ****Repeated violation - noted on September 11, 2025***The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing observed in the two-compartment and three-compartment sink. In a two-compartment sink, equipment and utensils must be washed and rinsed in the first compartment then sanitized in the second compartment for at least 2 minutes. In a three-compartment sink, equipment and utensils must be washed in the first compartment, rinsed in the second compartment, and sanitized in the third compartment for at least 2 minutes.
- 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 are several flies observed throughout the facility. The facility must be free from pests to protect food from contamination. Consult with a professional pest control company to address the issues with the flies. In the meantime, conduct thorough and regular cleaning, cover food when not in use and cover or dispose waste receptacles to prevent the attraction of flies.2. There were mouse droppings in the basement area. Reviewed the most recent pest control record from August and there was no activity of pest reported. Remove the mouse dropping and properly clean and sanitize the affected area.
- 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?
- The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom and middle of the door. Install weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles were missing underneath the two-compartment sink. The operator stated a contractor has been scheduled to install the floor tiles. Ensure floor tiles are installed for proper cleaning.
- 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 bathroom door was propped open directly into a food handling area. Bathrooms that open directly to a food handling area must have self-closing doors and should be closed at all times. The operator closed the door during the inspection. The door does have a self-closing mechanism.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is dust accumulating in the ventilation canopy.Food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of dust, debris and moisture underneath the display coolers in the deli area. There was a pan of liquid accumulating. Ensure hard to reach areas are regularly cleaned. remove the pan of liquid as this may potentially be a breeding ground for fruit flies.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the washroom had bar soap.Obtain soap supplied in a dispneser.
- 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 significant amount of fruit flies observed around the 2-compartment sink in the deli area.Increase pest control measures in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors of the deli walk-in cooler had an accumulation of food debris.Thoroughly clean the floors of the deli walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- Deli hand sink was missing a paper towel dispenser.Install or provide a paper towel dispenser for the hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well for the ice cream was not functional. Scoop was stored in dirty standing water.Fix the dipper well or ensure there are more than 5 scoops so clean scoops can be used to serve during operation. Clean and sanitize the scoops in the dishwasher throughout the day.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?