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Real Canadian Superstore 1540 - Food Store

1A - 300 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug is not available in the Salad Bar for the purpose of preparing a sanitizer basin for dishwashing. Provide a sink plug for this area to ensure proper dishwashing can be conducted.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. The corner of the cooler used for chicken preparation in the Deli department is damaged.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer dispensed at the Deli department dishwashing sinks was measured at over 500ppm. Adjust sanitizer concentration to 200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of produce are being stored directly on the floor in the Produce department. Move food containers so that they are stored up off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug is not available in the Salad Bar for the purpose of preparing a sanitizer basin for dishwashing. Provide a sink plug for this area to ensure proper dishwashing can be conducted.
    • 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 Deli department nearest to the chicken preparation cooler is missing paper towel.The Salad Bar is missing paper towel from its accessible dispenser. Ensure that all handwashing sinks are maintained with necessary supplies.
    • 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?
      • Mouse droppings were identified under the dishwashing sinks and nearby shelving in the Bakery department. Safely clean droppings from indicated areas. Follow-up with recommended actions as advised by pest management company.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. The corner of the cooler used for chicken preparation in the Deli department is damaged.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of carrots were stored directly on the floor in the walk-in cooler of the produce section**Please ensure all food items are stored in a clean and sanitary manner to protect from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser for the hand wash sink in the produce section was empty. Staff refilled the dispenser during the inspection.2. The paper towel dispenser for the hand wash sink in the meat cutting room was empty.**Ensure that all hand wash sinks in the facility are fully stocked with hot and cold water, soap and paper towel at all times.
    • 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 faucet for the hand wash sink in the produce room was leaking.**Please repair sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Used hand gloves were discarded on the floor around the garbage can in the deli food section2. Packaging materials was noted littered on the floor in various areas of the facility - walk-in cooler in produce room, dry storage area**Ensure used hand gloves are properly disposed in a clean and sanitary manner**Clean/remove packaging materials in a timely manner.**Ensure that facility is maintained in a clean and sanitary manner3. Pooling water was noted on the floor of the mop room.**Clean area and keep room clean and dry to prevent growth of mold**Investigate area to ensure there are no leaks and repair leaks if noted.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of carrots were stored directly on the floor in the walk-in cooler of the produce section**Please ensure all food items are stored in a clean and sanitary manner to protect from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser for the hand wash sink in the produce section was empty. Staff refilled the dispenser during the inspection.2. The paper towel dispenser for the hand wash sink in the meat cutting room was empty.**Ensure that all hand wash sinks in the facility are fully stocked with hot and cold water, soap and paper towel at all times.
    • 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 faucet for the hand wash sink in the produce room was leaking.**Please repair sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Used hand gloves were discarded on the floor around the garbage can in the deli food section2. Packaging materials was noted littered on the floor in various areas of the facility - walk-in cooler in produce room, dry storage area**Ensure used hand gloves are properly disposed in a clean and sanitary manner**Clean/remove packaging materials in a timely manner.**Ensure that facility is maintained in a clean and sanitary manner3. Pooling water was noted on the floor of the mop room.**Clean area and keep room clean and dry to prevent growth of mold**Investigate area to ensure there are no leaks and repair leaks if noted.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up noted on the handles of prep coolers in the salad prep area next to bento sushi**Please clean.2. There was spilled milk on the floor, littered boxes and cases in the dairy cooler.**Please clean and organize area.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up noted on the handles of prep coolers in the salad prep area next to bento sushi**Please clean.2. There was spilled milk on the floor, littered boxes and cases in the dairy cooler.**Please clean and organize area.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions