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North Central Co-op - Grocery / Warehouse

10004 99 Avenue Fort Saskatchewan AB T8L 3Y1 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • When checking internal temperature of foods cooked, a probe thermometer was not properly sanitized prior to use. Though cleaned before and after, probe thermometers are to be sanitized.
    • 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 light in the walk in cooler at the east end of the bakery was not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on various walk in cooler vent covers mainly:- Meat Department - DeliAccumulation of dust on the ceiling fan in the east side of the bakery.Accumulation of debris on the prep cooler and cabinet handles in the deli.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Soap dispenser in the bakery was observed to be in disrepair. Please ensure all equipment is in good repair.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dishwasher in the deli department was observed to be leaking. Water was observed to be pooling under the mechanical dish machine. Please ensure dishwasher is in good repair.*Soap dispenser in the bakery was observed to be in disrepair. Please ensure all equipment is in good repair.
  6. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dishwasher in the deli department was observed to be leaking. Water was observed to be pooling under the mechanical dish machine. Please ensure dishwasher is in good repair.*Soap dispenser in the bakery was observed to be in disrepair. Please ensure all equipment is in good repair.*Storage shelves in the meat fridge (in the meat grinding area) was observed to be rusted and hard to clean. Please ensure all areas/equipment is in good repair and easily cleanable and easy to sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Overall cleaning appears to be needing improvement. Please ensure all areas listed in the opening comments are maintained and organized in a clean and sanitary manner.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked rice in the rice warmer was measured at an internal temperature 25C. Rice warmer was off during inspection. Staff indicated rice had been in the hour over 2 hours. Rice was discarded by deli staff.Ensure high risk food is maintained below 4C/40F or above 60C/140F. Steam table should be monitored every 2 hours.
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The bulk food bucket in the deli and bakery were unclean.- Opened food bags were observed in the bulk food storage of the bakery.Ensure food storage buckets are cleaned and maintained in a sanitary condition at all times. Opened food bags should be stored in a food grade bucket with lid or reseal bag with clips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The internal temperature of the rotisserie chicken in the hot holding unit were measured below 60C using the PHI's and facility's probe thermometers. Temperature records of chicken within the prior 1 hour was satisfactory. Temperature of the hot holding unit was increased and chicken temperature was decreasing after over 15minutes. Chicken were moved to the cooler.Ensure hot holding unit is not used until it can maintain chicken temperature above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Tikka sauce was stored at room temperature for over 2 hours. Operator discarded sauce during inspection. Ensure the non-functional hot plate of the hot holding unit is well labelled and should not be used for hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken breading in the breading/coating equipment is left at room temperature for the day.Ensure breading is discarded after every two hours, as well as clean and sanitizing the breading equipment after every 2 hours. OR maintain breading at 4C or below for continuous use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The paper towel dispensers at the handwashing sinks of the deli and the produce packing area was empty.- The soap dispenser at the handwashing sinks of the deli was empty.Ensure handwashing sinks are fully equipped at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas needs to be cleaned;1. The floor of walk-in cooler of the bakery2. The fan of the walk in cooler in the bakery3. The dishwasher of the deli.