Loblaws City Market 7309 - Grocery
101 - 12060 104 Avenue NW Edmonton AB T5K 0G6 · Food - General
9 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 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?
- This was not checked at this inspection.A gap was observed in the shutter at the facility’s receiving area, which could serve as a pest entry point. Seal the gap in the shutter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This was not checked at this inspection.A defective light bulb was observed in the chicken cooler. Management is aware of the issue and stated that a replacement bulb has been ordered but has not yet been received.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted dried food/ debris and spills on the meat cooler shelves and under the wire racks. There was dried liquid in the corners as well.Properly clean these shelves and ensure this area is on the cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- This was not checked at this inspection.Meat Handling Area:- Old meat scraps and blood were observed on the floor and in hard-to-reach areas.- Buildup of meat was observed on the Robin Press meat machine.- Accumulation of dust and meat debris was observed on the walls and floors of the meat cooler. Conduct cleaning to all affected areas and equipment.
- 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?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An expired Family Size Chicken Caesar Salad (845 g), with a best-before date of January 5, 2026, was observed on the sales shelf. The product was removed by staff during the inspection, who stated this was an oversight as other expired items had already been removed from the shelves.
- 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 gap was observed in the shutter at the facility’s receiving area, which could serve as a pest entry point. Seal the gap in the shutter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A defective light bulb was observed in the chicken cooler. Management is aware of the issue and stated that a replacement bulb has been ordered but has not yet been received.
- 23. Is the facility maintained in a clean and sanitary condition?
- Meat Handling Area:- Old meat scraps and blood were observed on the floor and in hard-to-reach areas.- Buildup of meat was observed on the Robin Press meat machine.- Accumulation of dust and meat debris was observed on the walls and floors of the meat cooler. Conduct cleaning to all affected areas and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime, including food particles and biofilm, was observed on a dish draining mat. The mat was thoroughly cleaned and sanitized during the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
1 infraction
- 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?
- No new activity reported in the bread area. Operator asked if bread can be placed back on the bottom shelf again. Yes, the bread products can return to the bottom shelf, provided, there is regular monitoring of the area. Should the pests return, please consider removing the bread or finding food safe alternatives.Mouse droppings were observed on the floor corner (under bottom shelf of commercial bread section). Please remove and monitor. The extra surplus bread was now stored across the sushi dept. Friendly reminder to keep the bread approx. 2 inches away from wall.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- No new activity reported in the bread area. Operator asked if bread can be placed back on the bottom shelf again. Yes, the bread products can return to the bottom shelf, provided, there is regular monitoring of the area. Should the pests return, please consider removing the bread or finding food safe alternatives.Mouse droppings were observed on the floor corner (under bottom shelf of commercial bread section). Please remove and monitor. The extra surplus bread was now stored across the sushi dept. Friendly reminder to keep the bread approx. 2 inches away from wall.
- 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?
- Demand Inspection
1 infraction
- 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 the commercial bread section on the bottom shelf. Staff have been monitoring products on a daily basis and removing any damaged/affected items.Pest control company has been coming in every three days to report findings and implement control measures. The stacks of commercial bread in the back storage area did not appear to be affected. However, operator was informed to leave approximately 2 inches of spacing between the concrete lip and the stack of bread. Mouse dropping(s) was seen in the fresh meat cabinet, by the perimeter of exterior door.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bakery department three compartment sink had detergent, however, there was 0ppm in QUAT. Jug/bag of QUAT was empty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips container was empty in the Bakery department three compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One out of the two hand sinks in the Bakery department was missing paper towels in the dispenser. The other sink was fully stocked.
- 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 present in various areas (ie. Fresh Meat, Patisserie, back storage area, etc) of the facility, especially in the departments cabinets/drawers.Ensure all departments cabinets/storage areas are thoroughly cleaned. Any food contact items such as packaging materials that have come into contact with the droppings are discarded. Investigate where the pests are coming from and take action to rectify the issue. Increase in traps in problematic areas should be in place as well. Consult with pest control technician for additional support.Receiving man door had a gap at the bottom corner. Please repair or replace door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ceiling fan in the Fresh Meat department had buildup of dust.Meat slicers in the Deli department were cleaned every half hour and a deep cleaning was conducted every two hours. At the time, they were visibly clean.The meat slicer in the HMR department had some buildup of food in certain areas near the blade. Please pay extra attention when cleaning meat slicers as there are hard to reach areas.A decommissioned Rotisserie unit was in the HMR department. There was still visible old grease on the unit. Please remove it as it can be an attractant for pests. Handles missing for the stainless steel cabinet in the HMR department. Operators were opening from the bottom of the door which had buildup of grease and food. Install proper handles as soon as possible. One of the HMR cooler was at 6.8C, operator was instructed to monitor temperature and determine if it returns to 4C shortly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?