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Lucky Supermarket - Food Store

237 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers observed to be stored on the floor along the back stair well. Please do not store containers, or food items on the floor. Corrected during inspection.
    • 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 back receiving area door and garage door has a large gap, were pest can enter. Please seal door gap and garage door gap to prevent pest entry.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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 few Floor tiles were cracked.- Install the tiles or repair the floor so that it is smooth, impervious to moisture and easily cleanable.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods) Develop a procedure to clean and sanitize the above equipment. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 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. Floor tiles throughout the meat processing area was missing or cracked.Install the tiles or repair the floor so that it is smooth, impervious to moisture and easily cleanable.2. Baseboard was peeling from wall in produce processing section. Ensure to repair the base boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation was still outstanding during current inspection**An accumulation of dried blood was noted on the floor of the walk-in cooler in the meat department. Ensure to clean and sanitize the floor and shelves. Increase the frequency of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**An accumulation of grime and food debris was noted in various areas such as floors, meat processing area, floors and shelves in all walk-in coolers.Ensure to prepare and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.Cleaning schedule template was sent via email.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was thawing meat in a sink (without running cold water).Ensure to thaw frozen food by choosing one of the following method:-under cold running water -in a cooler -directly cook it-use microwave The operator transferred the meat into walkin cooler during inspection.
    • 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 was blocked by the garbage bin.Ensure to keep the hand washing sink accessible all the time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of dried blood was noted on the floor of the walk-in cooler in the meat department. Ensure to clean and sanitize the floor and shelves. Increase the frequency of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grime and food debris was noted in various areas such as floors, meat processing area, floors and shelves in all walk-in coolers.Ensure to prepare and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.Cleaning schedule template was sent via email.