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O & W Maximart

4 - 7464 50 Avenue Red Deer AB T4P 1X7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Balut eggs were stored at the front till in a hot holder, measured at 50°C. The operator confirmed they had been cooked earlier at approximately 12:30 PM and had been held for less than two hours. The eggs were transferred to the refrigerator at the till measured to be below 4°C.Please ensure a probe thermometer or another effective thermometer is acquired to monitor the temperature of the hot holder during use. Begin with smaller batches to confirm the unit can maintain temperatures at or above 60°C, and ensure the lid remains closed when eggs are not being removed.If the unit is not able to maintain temperatures above 60°C, a suitable hot holding device must be obtained, tested, and routinely monitored to ensure it stays above 60°C.Otherwise, cooked eggs must be stored under refrigeration at or below 4°C.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Balut eggs were stored at the front till in a hot holder, measured at 50°C. The operator confirmed they had been cooked earlier at approximately 12:30 PM and had been held for less than two hours. The eggs were transferred to the refrigerator at the till measured to be below 4°C.Please ensure a probe thermometer or another effective thermometer is acquired to monitor the temperature of the hot holder during use. Begin with smaller batches to confirm the unit can maintain temperatures at or above 60°C, and ensure the lid remains closed when eggs are not being removed.If the unit is not able to maintain temperatures above 60°C, a suitable hot holding device must be obtained, tested, and routinely monitored to ensure it stays above 60°C.Otherwise, cooked eggs must be stored under refrigeration at or below 4°C.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit was posted, however it was expired.Please ensure the most recent valid permit is printed and posted in a location that is easily visible to customers.
  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?
      • Two back doors—one in the break room area and one in the meat preparation area—were observed to have noticeable gaps at the bottom.Please ensure that weatherstripping or door sweeps are installed to seal any openings to the exterior, preventing the possibility of pest entry into the establishment.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle was found to have 0 ppm chlorine when tested with chlorine test strips.The operator prepared a new solution, which tested at 100 ppm chlorine.Other sanitizer bottles were tested to be the correct concentration, 100ppm chlorine
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest freezer in the break room area contained banana leaf wraps stored in an uncovered container.The operator covered the container with plastic wrap during the inspection and agreed to store all food in a manner that protects it from contamination moving forward.Please ensure that all food items are properly covered or contained to prevent potential contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Balut eggs were observed stored at the front till counter in a box wrapped in duct tape and covered with a dirty towel, with an internal temperature of 21°C. The operator stated that the eggs had been prepared the previous day and held at room temperature since.The Balut eggs were discarded in the outside dumpster at the time of inspection.Please ensure that, after cooking, Balut eggs are held at 4°C or below or 60°C or above to maintain food safety.In addition, please ensure that Balut eggs are stored in a non-porous, easy-to-clean container that is cleaned and sanitized between uses moving forward.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were available; however, the package did not display an expiration date.Please ensure that non-expired chlorine test strips are obtained and stored near the area where sanitizers are prepared, to verify sanitizer strength as required.
    • 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?
      • Two back doors—one in the break room area and one in the meat preparation area—were observed to have noticeable gaps at the bottom.Please ensure that weatherstripping or door sweeps are installed to seal any openings to the exterior, preventing the possibility of pest entry into the establishment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored on the magnetic knife block were observed to be noticeably soiled. The operator properly cleaned and sanitized the knives and the magnetic knife block at the time of inspection.Please ensure that all utensils are cleaned and sanitized after use and stored in a clean, sanitary manner to prevent contamination.All other meat preparation equipment, including the band saw and meat grinder, were observed to be clean and in sanitary condition at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The freezer in the break room area was observed to have food residues around the door seal and significant frost buildup.The blue, grey, and white chest freezers near the meat preparation area also had significant frost accumulation.Please ensure that food is safely transferred to another freezer, and that the affected freezers are cleaned and defrosted.The refrigerator at the front till was observed to have a loose door seal.Please ensure the seal is properly secured to allow the refrigerator to maintain proper cold-holding temperatures.
  6. Monitoring 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 (meat processing area) was not supplied with a garbage can. Operator added a garbage can during inspection.ACTION:Please ensure that the hand sink is supplied with the following at all times:-Soap in a dispenser-Paper towel-Garbage can-Running hot and cold water.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Inside the sink, there was shaved hair indicating that this sink is being used for personal activities other than hand washing.Operator cleaned the sink and noted that she will address with staff that the sole purpose of the dedicated handwashing sink is to handwash.ACTION:Please also ensure that this sink is dedicated for handwashing meaning that it is not used for any activity other than handwashing.*Staff should not shave in the food facility.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket with 0ppm chlorine was observed to store cleaning cloths. PHI remade the solution and the operator replaced the cloths with new ones.Storing cleaning cloths in 100ppm chlorine prevents germs from growing on the cloths and contaminating the surfaces that the cloths wipe.ACTION: Please ensure that cleaning cloths are stored in 100ppm chlorine when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in spray bottle turned test paper black then white - this solution was too strong and bleached-out the test paper.PHI demonstrated proper technique for mixing 100ppm chlorine bleach solution: 1/2 teaspoon bleach in 1 Liter water.ACTION: Please ensure that sanitizing solutions are mixed at proper concentrations (for chlorine this is 100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of coconut flakes and oil was observed uncovered on a shelf in the back room. The oil creates an anaerobic environment (no oxygen). To reduce the risk of bacterial growth in this environment, this solution would need to be refrigerated within 2 hours at room temperature or discarded after 2 hours at room temperature.ACTION: Please refrigerate this solution after a maximum of 2 hours at room temperature OR discard this solution after a maximum of 2 hours at room temperature.
    • 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 located around the corner from the meat processing area. Operator noted during inspection that he handwashes in the 3 comp dish sink. No paper towel was available at the hand sink or the dish sink allegedly used for handwashing.Owner arrived with paper towel to supply the hand sink.ACTION: please do not use the 3 compartment sink for handwashing. Please strong encourage staff to handwash frequently in the dedicated hand sink. Please also ensure that a supply of hand soap and paper towel are readily available to replace supplies as they are used.
    • 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 inside of cooling units have cardboard lining the shelves. The cardboard is visibly unsanitary.ACTION: Please use materials that are smooth, durable, non-absorbent, and easy to clean (such as metal or plastic trays) to line your shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat slicing equipment has visible accumulation of food debris both on the outside of the equipment and the internal components of the equipment.The operator noted that this equipment was used the day prior and would be used the next day, providing this food debris to sit at room temperature for approximately 48 hours.ACTION: please ensure that food equipment is thoroughly cleaned AND sanitized after use, and that NO food debris is visible on the equipment after it has been cleaned.2) Inside the white standing freezer, there is a mold-like growth on the door shelves.ACTION: please thoroughly clean and sanitize the inside of the entire freezer. Please relocate food to another unit and defrost the freezer to facilitate effective cleaning.