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Lakeview IGA

6449 Crowchild Trail SW Calgary AB T3E 5R7 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A frozen pack of refried beans was being thawed in a bowl of water. The cold running water was turned on.- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 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?
      • A live and some dead cockroaches were found behind the storage shelves of the baking trays and flour. The recent pest control company report showed no pest activity.-Ensure the pest control company is notified of the current pest issue and pest control treatment is done.- Clean the infested area
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of eggs were stored on the floor of the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat bandsaw was cleaned and sanitized at the end of the day. The temperature of the room measured between 9.9°C to 10.1°C.Clean the bandsaw every four hours.Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be above 71°C. However, the staff were not testing the temperatures daily using a maximum-registering thermometer. The inspector informed the manager that the dishwasher must be tested daily. A maximum-registering thermometer was available on-site. The inspector demonstrated to the staff the proper use of the thermometer to test the dishwasher. The manager committed to testing the dishwasher, as discussed and demonstrated, moving forward.
    • 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 kitchen had no soap in a proper dispenser. The manager mentioned that the sink was newly installed and had the installation of the soap dispenser pending. There were other handwashing sinks that can be used by staff in the meantime. **EQUIP ALL HANDWASHING STATIONS WITH SOAP IN DISPENSER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen equipment/utensils were not being cleaned regularly or after use, being the bread pans. There were food debris/leftovers on the bread pans while on storage. The inspector informed the staff/manager that all kitchen equipment/utensils must be cleaned/washed and sanitized after every use prior to storage. The staff/manager committed to washing and sanitizing the equipment/utensils after every use moving forward.