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North Country Co-op - Grocery

9937 101 Avenue Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

North Country Co-op - Grocery has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on October 14, 2026, recorded 5 infractions.

None of the 16 inspections on record were free of infractions. In the past 12 months there were 9 inspections with 35 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 13 times across 10 separate inspections, most recently on October 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 11 separate inspections, most recently on October 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on December 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 16 times across 10 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 13 times across 11 separate inspections, most recently on October 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Risk Management 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)?
      • The mechanical dishwasher in the deli area was measured 74.3°C, which is above the minimum required sanitizing plate level temperature of 71°C. However, the gauge reading was 177F on the first run and 165F on the second run. The required gauge temperature is 82C or 180F. The dishwasher log showed plate-level temperatures consistently in the 140F range (160F required); however, the thermometer is not waterproof and not being placed entirely inside the dishwasher which may result in inaccurate readings.As failure to achieve the required temperature may result in inadequate sanitization of utensils and food-contact surfaces, and the gauge is not consistent or reaching the required temperature of 82C or 180F, staff were advised that the dishwasher may continue to be used for washing; however, all utensils and food-contact items must be manually sanitized using an approved sanitizing solution for a minimum of 2 minutes after washing until the unit is repaired. Ensure the dishwasher is repaired as soon as possible and is capable of consistently reaching and maintaining the required sanitizing temperature of 71°C or higher. Monitor and document dishwasher temperatures regularly to verify effective sanitation.Obtain a waterproof, max holding temperature thermometer to effectively monitor the dishwasher.
    • 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 butcher preparation area was found to be not functioning properly and was unavailable for use by staff. A dedicated and fully operational handwashing sink is required to ensure employees can wash their hands when necessary and maintain proper hygiene practices.Ensure the handwashing sink is repaired and maintained in good working order at all times. As there have been ongoing issues with the sensor for the sink, it is recommended that a manual tap be installed.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A slight unpleasant odour was noted in the butcher preparation area during inspection. It was reported the drain was due for flushing.Ensure to investigate and eliminate the source of the odour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler located in the back area was observed to have tape applied along the top edge of the door, and the door gasket (black stripping) was torn and deteriorated. Ensure the damaged door gasket is replaced and the cooler door is maintained in good repair. Remove any temporary tape repairs and restore the door to a condition that allows it to close and seal properly.It was reported that the freezer was inspected approximately a month ago and facility is waiting on a quote for repairs. Work required may be extensive. It is recommended to follow up with the contractor regarding the quote.
  2. Risk Management 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)?
      • The mechanical dishwasher in the deli area was measured at 66.6°C, which is below the minimum required sanitizing temperature of 71°C. Failure to achieve the required temperature may result in inadequate sanitization of utensils and food-contact surfaces.Staff were advised that the dishwasher may continue to be used for washing; however, all utensils and food-contact items must be manually sanitized using an approved sanitizing solution for a minimum of 2 minutes after washing until the unit is repaired. Ensure the dishwasher is repaired as soon as possible and is capable of consistently reaching and maintaining the required sanitizing temperature of 71°C or higher. Monitor and document dishwasher temperatures regularly to verify effective
    • 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 butcher preparation area was found to be not functioning properly and was unavailable for use by staff. A dedicated and fully operational handwashing sink is required to ensure employees can wash their hands when necessary and maintain proper hygiene practices.Ensure the handwashing sink is repaired and maintained in good working order at all times.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1- A strong unpleasant odour was noted in the butcher preparation area and inside the butcher walk-in refrigerator during the inspection. When questioned, the operator indicated that efforts had been made to address the issue; however, the odour remains present.Ensure to investigate and eliminate the source of the odour.2- A pipe within the produce walk-in cooler is observed to have a small leak at the time of inspection. Ensure that the leaking pipe is repaired and maintained in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- Condensation and excessive ice buildup were observed in freezers throughout the facility, particularly in the deli freezer. Ensure all freezers are defrosted as needed and maintained in good repair. Investigate and correct the cause of the condensation and ice accumulation, including checking door gaskets, drainage systems, and refrigeration components.2- The walk-in cooler located in the back area was observed to have tape applied along the top edge of the door, and the door gasket (black stripping) was torn and deteriorated. Ensure the damaged door gasket is replaced and the cooler door is maintained in good repair. Remove any temporary tape repairs and restore the door to a condition that allows it to close and seal properly.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Disposable cleaning cloths were observed left on counters and other surfaces throughout the facility when not in use.Ensure that disposable cleaning cloths are either stored in a designated sanitizing solution between uses or discarded immediately after use. Do not leave cleaning cloths lying around the facility. Maintain proper handling and storage practices to ensure a clean and sanitary environment and to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two fly trap strips were observed hanging directly above a table used for food storage and/or food preparation. Ensure all fly traps and insect control devices are relocated to areas that do not pose a risk of contaminating food, food-contact surfaces, utensils, or equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in the deli area was measured at 69°C, which is below the minimum required sanitizing temperature of 71°C. Failure to achieve the required temperature may result in inadequate sanitization of utensils and food-contact surfaces.Staff were advised that the dishwasher may continue to be used for washing; however, all utensils and food-contact items must be manually sanitized using an approved sanitizing solution for a minimum of 2 minutes after washing until the unit is repaired. Ensure the dishwasher is repaired as soon as possible and is capable of consistently reaching and maintaining the required sanitizing temperature of 71°C or higher. Monitor and document dishwasher temperatures regularly to verify effective
    • 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 butcher preparation area was found to be not functioning properly and was unavailable for use by staff. A dedicated and fully operational handwashing sink is required to ensure employees can wash their hands when necessary and maintain proper hygiene practices.Ensure the handwashing sink is repaired and maintained in good working order at all times.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong unpleasant odour was noted in the butcher preparation area and inside the butcher walk-in refrigerator during the inspection. Ensure to investigate and eliminate the source of the odour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Measuring cups were observed stored directly inside bulk ingredient containers with the handles in contact with the product in the deli area. This practice can lead to contamination of ingredients from hands contacting the scoop handles during use.Staff removed the cups. Ensure that scoops and measuring cups are stored in a manner that prevents the handles from coming into contact with the ingredient, such as by keeping handles extended above the product level or by storing scoops in a clean, designated container outside of the bulk ingredient bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- Condensation and excessive ice buildup were observed in freezers throughout the facility, particularly in the deli freezer. Ensure all freezers are defrosted as needed and maintained in good repair. Investigate and correct the cause of the condensation and ice accumulation, including checking door gaskets, drainage systems, and refrigeration components.2- The walk-in cooler located in the back area was observed to have tape applied along the top edge of the door, and the door gasket (black stripping) was torn and deteriorated. Ensure the damaged door gasket is replaced and the cooler door is maintained in good repair. Remove any temporary tape repairs and restore the door to a condition that allows it to close and seal properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Black mold-like substance was observed inside the produce refrigerator during the inspection.Ensure the produce refrigerator is thoroughly cleaned and sanitized, with all visible mold removed from shelves, walls, seals, and other interior surfaces. Any affected food products should be assessed and discarded if contaminated. Implement a regular cleaning and maintenance schedule to prevent mold growth and maintain the refrigerator in a clean and sanitary condition.2- Excessive dust and debris accumulation was observed on cooler vents throughout the facility during the inspection.Ensure all cooler vents throughout the facility are thoroughly cleaned and maintained free of dust, debris, and other accumulations. Implement a regular cleaning and maintenance schedule for ventilation and refrigeration components to prevent buildup and maintain a clean and sanitary environment.
  4. 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?
      • There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
  5. Risk Management 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?
      • The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 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?
      • There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
  6. Risk Management 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?
      • The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 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?
      • There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
  7. Risk Management Inspection

    3 infractions

    • 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 butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 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?
      • There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The breaded chicken open freezer and the perogy display freezer had a buildup of debris/crumbs and require cleaning.Ensure the freezers are maintained in clean and sanitary condition.
  8. Monitoring Inspection

    4 infractions

    • 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 in the meat/butcher area expired March 15/2025. The test strip end was discolored, indicating they have not been used for a period of time.Replace the test strips with current ones.Ensure the test strips are used to verify sanitizer concentration each time a solution is dispensed. If solutions are used over multiple days, verify concentration each day prior to 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 hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 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?
      • There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The breaded chicken open freezer and the perogy display freezer had a buildup of debris/crumbs and require cleaning.Ensure the freezers are maintained in clean and sanitary condition.
  9. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A waterproof, max/min holding thermometer was not available to monitor the dishwasher temperature.It was reported that one had been ordered, but it could not be located during inspection.Ensure a waterproof, max/min holding thermometer is available and used to monitor the plate level dishwasher temperature at least once per day. Record the temperature for monitoring purposes.Plate level dishwasher temperature must be at least 71C.
    • 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 butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a grease odor detected upon entrance into the facility.In the deli area there is a self-contained single well deep fryer with a lid and a ventilation unit. The ventilation unit does not vent to the outside. This unit is covered under the Fire Code NFPA 96 "Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations".Unit is inspected every 6 months by a third party operator - NFPA 17A-2017 Kitchen Suppression Report. Last inspection date was June 24, 2025.Maintenance must follow the manufacturer's specifications.All maintenance and cleaning must be captured in a log sheet that is dated and signed and available for inspection.Oil is changed weekly and topped up daily.Action items:- perform a deep clean on the unit- create cleaning/maintenance logs for the unit- ensure unit is maintained in accordance with manufacturer's specifications, including filter changes.If these items do not reduce the grease odor issue it may require servicing to verify if the unit is functioning properly.
  10. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A waterproof, max/min holding thermometer was not available to monitor the dishwasher temperature.It was reported that one had been ordered, but it could not be located during inspection.Ensure a waterproof, max/min holding thermometer is available and used to monitor the plate level dishwasher temperature at least once per day. Record the temperature for monitoring purposes.Plate level dishwasher temperature must be at least 71C.
    • 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 butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
  11. 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)?
      • After several runs, the dishwasher was consistently reaching a plate level temperature of 69.7C.The external gauge was not reaching a temperature of 180F.Ensure the dishwasher is consistently capable of reaching 180F at the gauge, and 71C (160F) at the plate level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired March 15, 2025.Obtain current test strips.
    • 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 small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was backing up through the floor drains in the butcher area. There was a small amount of standing water present.Plumber has been called to snake out the lines.Ensure the lines are maintained so they drain properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris present on the freezer shelves where the pizza pops were stored.Clean the freezer shelves.
  12. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken fingers in the hot holding unit had an internal temperature of 52.5C.Other items in hot holding measured >60C.Inspection was conducted just before lunch and it was expected to sell out of the chicken fingers.Ensure items in hot holding are maintained at 60C or greater. If temperature falls below 60C, items may be reheated once or must be discarded after 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: facility is working on having a contractor assess the damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of debris beneath the counters in the produce area.Ensure hard to reach areas are cleaned regularly and maintained in clean and sanitary condition.
  13. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken fingers in the hot holding unit had an internal temperature of 47.2C.Other items in hot holding measured >60C.Staff were instructed to reheat chicken fingers or cool and serve cold as they had been in the hot holding unit for less than 2 hours.Ensure items in hot holding are maintained at 60C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 66.3C at the plate level during inspection. A temperature of 71C at the plate level indicates effective sanitation.Ensure the dishwasher is capable of reaching 71C at the plate level.Until the dishwasher is functioning properly, dishes may be washed in the dishwasher, but must then be submerged in 200 ppm quat sanitizer solution for 2 minutes and allowed to air dry.A thermometer was not available to monitor plate level dishwasher temperatures. Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was ice buildup on the fans in the walk in freezer near the proofer in the deli.Defrost the freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: facility is working on having a contractor assess the damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of debris beneath the counters in the produce area.Ensure hard to reach areas are cleaned regularly and maintained in clean and sanitary condition.
  14. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces in the deli.Ensure used cleaning cloths are either discarded, sent for washing, or stored in a sanitizer solution when not in active use.Cloths were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dishwasher measured 74.7C at the plate level during inspection and is in compliance.A thermometer was not available to monitor plate level dishwasher temperatures. One has been ordered but has not arrived yet.Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The display cooler in the store area near the eggs had a build up of debris in the grate.Ensure the cooler is maintained in clean and sanitary condition.
  15. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths in the deli were observed on the counter.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent bacterial growth.Cloths were placed in a 200 ppm quat sanitizing solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found stored inside the ice machine.Do not store the ice scoop inside the ice machine. Best practice is to store in a clean and sanitized bin.Ice scoop was placed in a bin during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dishwasher in the deli was reaching a maximum plate level temperature of 70.0C. The gauge was reading 153F - 170F for the rinse cycle.When the dishwasher was adjusted to a 4 minute cycle, a plate level temperature of 71C was achieved.The dishwasher must be capable of maintaining a plate level temperature of at least 71C and a gauge level temperature of 82C (180F).A thermometer was not available to monitor plate level dishwasher temperatures. It was reported that one was previously available but broke.Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.The dishwasher should be serviced to determine why the gauge level temperature is not adequate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips throughout the facility expired Feb 1, 2024.Obtain current test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the hand sink in the produce area was blocked by a movable cart.Ensure hand sinks are easily accessible at all times.Cart was moved during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer in the deli had food debris behind the guard and blade.Ensure the slicer is thoroughly cleaned and sanitized after use, including hard to reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The display cooler in the store area near the eggs had a build up of debris in the grate.Ensure the cooler is maintained in clean and sanitary condition.
  16. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared packaged meals and gravy were found thawing at room temperature.Ensure high risk foods are thawed in an approved manner:- in the cooler;- under cold running water;- as part of the cooking process, or- if the product will be used immediately, in the microwave.Items were placed into the 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?
      • The tap at the handwashing sink in the deli area was very loose.Ensure the tap is secured to the sink to prevent leaks or breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light in the deli area was not covered.Ensure all lights are covered to help protect food in the event of breakage.Alternatively, lights may be of shatterproof construction. Documentation to verify the light is shatterproof must be kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Several shelves in display freezers had a buildup of crumbs and require cleaning.Ensure the shelves are cleaned regularly and/or when food debris is accumulating.2. A buildup of dust was observed around ceiling vents in the deli.Clean the ceiling to help prevent dust from falling into food.
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