Polcan Meat Products & Deli
357 Heritage Drive SE Calgary AB T2H 1M8 · Food - General
4 inspections
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*Staff beverages and coffee maker were observed on the back counter in the deli area. - Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.**October 9, 2025: Operator agreed to relocate all staff items away from food handling area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*Chlorine test strips were not available onsite to check sanitizer concentration.- Acquire chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*Display cooler in the grocery section was measured between 6-14 degrees Celsius at the time of inspection.- Please repair and ensure all potentially hazardous food is maintained at 4C or below.**October 9, 2025: Cooler temperature measured between 6.0-10.8C during inspection. As per operator, technician has been contacted to repair the cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in washcloth bucket placed n the deli area was measured at 0 ppm. Operator prepared sanitizer solution using bleach during inspection, concentration measured at 100 ppm.- Ensure to periodically check sanitizer concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverages and coffee maker were observed on the back counter in the deli area. - Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat packet in the back kitchen was observed stored at room temperature. Temperature was measured at -4.0 degrees Celsius. Operator moved meat packet to the walk-in cooler.- Thaw frozen food using safe methods: In a cooler at 4°C or below, under cold running water, or during the cooking process.
- 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 not available onsite to check sanitizer concentration.- Acquire chlorine 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?
- The hand washing sink in the back kitchen was not easily accessible for hand washing purposes as it was obstructed with garbage bin and small bucket inside the basin.- Do not store items in front of hand wash sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display cooler in the grocery section was measured between 6-14 degrees Celsius at the time of inspection.- Please repair and ensure all potentially hazardous food is maintained at 4C or below.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverages and coffee maker were observed on the back counter in the deli area. Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mushroom sauce was being stored in a glass measuring cup outside of the hot holding unit. The operator was instructed to reheat the sauce on the stove, and maintain a temperature at or above 60C after reheating if space is not available in the hot holding unit. Otherwise store inside of hot holding unit after cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease on the ventilation canopy. Please clean the ventilation canopy to prevent grease from dripping.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverages and coffee maker were observed on the back counter in the deli area. Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mushroom sauce was being stored in a glass measuring cup outside of the hot holding unit. The operator was instructed to reheat the sauce on the stove, and maintain a temperature at or above 60C after reheating if space is not available in the hot holding unit. Otherwise store inside of hot holding unit after cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease on the ventilation canopy. Please clean the ventilation canopy to prevent grease from dripping.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?