Real Canadian Superstore 1542 - Food Store
100 - 3633 Westwinds Drive NE Calgary AB T3J 5K3 · Food - General
14 inspections
- Demand 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?
- 1. A garbage can was stored in front of the hand wash sink in the salad prep area (deli). Please relocate the garbage can. Ensure that the hand wash station is easily accessible.2. Hand wash station, in the dishwashing area of the bakery was blocked with a large metal rack. Ensure that hand wash stations are accessible at all times. Corrected during inspection.3. Tap at the hand wash in the meat cutting area (meat department) was leaking. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Caulking below the work table in the meat cutting area of the meat department were in disrepair. Please repair the caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and/or grime was noted in the following areas, please clean:-Floor of walk-in cooler in meat department.-Floor and ceiling in the dairy cooler-Edges of the floor in the bakery walk-in cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Pieces of frozen smoked salmon were stored inside a cardboard box, which is not food grade. Salmon moved into a food grade container. Ensure that food is stored in food grade containers. Corrected 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?
- 1. A garbage can was stored in front of the hand wash sink in the salad prep area (deli). Please relocate the garbage can. Ensure that the hand wash station is easily accessible.2. Hand wash station, in the dishwashing area of the bakery was blocked with a large metal rack. Ensure that hand wash stations are accessible at all times. Corrected during inspection.3. Tap at the hand wash in the meat cutting area (meat department) was leaking. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Caulking below the work table in the meat cutting area of the meat department were in disrepair. Please repair the caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and/or grime was noted in the following areas, please clean:-Floor of walk-in cooler in meat department.-Floor and ceiling in the dairy cooler-Edges of the floor in the bakery walk-in cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust/food debris was observed on bottom pita shelf in bakery area.Area under the three comp sink in the prep area (produce cutting area) was not clean.- Ensure to clean and sanitize above mentioned area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT spray bottle sanitizer in the deli section was tested at 0 ppm. Operator refilled the spray bottle from sanitizer dispenser and concentration was tested at 200 ppm.- Ensure sanitizer concentration is regularly checked using the available test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Operator in the deli section was observed placing a food filled plastic tote directly on the garbage bin. Operator immediately relocated the container during inspection.- Ensure all food utensils and equipment are stored in a hygienic and safe manner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- In the seafood section, dishwashing sink sanitizer dispenser was not connected to a sanitizer bag. Operator restocked sanitizer bag, and concentration was tested at 200 ppm.- Ensure cleaning supplies are properly stocked at dishwashing stations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the handwashing station on the produce section was empty. Operator restocked paper towels in the dispenser during inspection.- Ensure hand sink hot and cold-water access and is stocked with soap and paper towels at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- OUTSTANDING VIOLATION**May 29, 2025: Lower shelf of the hot holding display unit in the deli section measured at 50°C. 4 boxes of cooked barbeque chicken voluntarily discarded by the operator. Please repair the unit or store food on the top shelves.PREVIOUS VIOLATION (January 28, 2025)The hot holding unit used to display rotisserie chicken, specifically on the middle shelf, was measured at 51°C during the January 28, 2025 inspection. This temperature is below the safe holding range of 60C and needs to be adjusted to ensure proper food safety.- Please store the rotisserie chicken on the top shelf of the hot holding display unit, where temperatures were measured at 60C or higher, until the unit can maintain a consistent temperature of 60C or higher throughout the entire unit.PREVIOUS VIOLATION (December 12, 2024)Hot holding display unit in deli section used for storing cooked BBQ chicken was not maintaining the temperature at 60*C or above.- Please repair the hot holding.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cakes, vegetable platters, pizzas, and other food items located in the display coolers around the sushi vendor were measured at temperatures of 7C and higher.The operator reduced the number of items displayed in the cooler and moved the items closer to the back where temperatures were measured at 3C or lower. Please keep food items closer to the back of the display cooler until the cooler has been repaired and can maintain 4C throughout the entire unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- OUTSTANDING VIOLATIONThe hot holding unit used to display rotisserie chicken, specifically on the middle shelf, was measured at 51°C during the January 28, 2025 inspection. This temperature is below the safe holding range of 60C and needs to be adjusted to ensure proper food safety.Please store the rotisserie chicken on the top shelf of the hot holding display unit, where temperatures were measured at 60C or higher, until the unit can maintain a consistent temperature of 60C or higher throughout the entire unit.PREVIOUS VIOLATION (December 12, 2024)Hot holding display unit in deli section used for storing cooked BBQ chicken was not maintaining the temperature at 60*C or above.**Please repair the hot holding.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ambient temperature of the display coolers located around the sushi vendor was measured at 11C. The temperatures of the rear of the display coolers were measured at 4C or lower.Please repair the display cooler so it can consistently hold an ambient temperature of 4C or lower throughout the entire cooler. Please reduce the amount of product put out on display and place them closer to the back of the cooler where the temperatures are lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**Two BBQ chicken on the second shelf of hot holding display unit in deli section were measured at 52*C and 53*C internally, with a surface temperature of 51*C.**Operator removed the chicken from sale during inspection. ** Please ensure cooked high-risk foods are stored at 60*C or above to prevent bacterial growth
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hot holding display unit in deli section used for storing cooked BBQ chicken was not maintaining the temperature at 60*C or above.**Please repair the hot holding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of onion stored on the floor in the produce preparation area. Ensure all food are stored at least 6 inches above the floor to avoid contamination. The operator removed the food from the floor and placed it on a pallet during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rotisserie chicken stored on the bottom shelf of the hot holding unit had an internal temperature of 46.5C. The hot holding unit must be able to maintain a temperature of 60C or above to prevent bacteria growth. The operator discarded the rotisserie chicken at the time of the inpsection. Informed the operator to avoid placing food on the bottom shelf and to place a thermometer to monitor the temperature of the hot holding unit.
- 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 are mouse droppings along the baseboards, and the corner of the baseboard where the bread is stored in the bakery section has been chewed. Please remove the mouse droppings and clean and sanitize the indicated areas. As well as replace the baseboard and monitor for future activity.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 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 hole in the wall in the produce sorting room.Please repair this hole.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was dust accumulated on the ceiling of the walk-in cooler in the receiving area.Thoroughly clean the ceilings.2. There was water pooled underneath the standing refrigerators in the deli.Remove the water pooling and clean the debris that has accumulated.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- DELI DEPARTMENT - Deli staff seemed unsure of the correct procedures to use when roast chicken or other items in hot holding cases are found at incorrect temperatures. During inspection, Roast Chicken was again found between 53-57 degrees Celsius. Staff indicated that chicken at these temperatures should just be pushed to the back side of the cabinet to bring up temperature over 60 degrees Celsius. The same procedure was also going to be used for roast chicken found at 42.7 degrees Celsius,.ACTION TAKEN/REQUIREDPlease ensure all staff are trained on the correct procedures to use when high risk foods are found in warming units or coolers at improper temperatures. Hot holding Units - Correct temperature - 60 degrees Celsius and above. *Foods/chickens found between 50-59 degrees Celsius must be removed from warming cabinet and reheated to over 74 degrees Celsius. If not possible, should be discarded. *Foods/chickens found under 50 degrees Celsius must be immediately discarded. Coolers - Correct temperature 4 degrees and below.*Foods between 5-10 degrees Celsius - move to walk-in cooler or freezer until 4 and below. *Foods above 10 degrees Celsius for more than 2 hours,
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- DELI DEPARTMENT3 Roast chickens at the front of the middle shelf of the heating/display case measured 53-57 degrees Celsius. ACTION TAKEN/REQUIRED As there was no way to effectively reheat the 3 chicken measured between 53-57 C (must be reheated over 74 C when found between 50-59C), they were discarded. Chicken will be stored at the back of the middle shelf until staff can confirm that the front is able to hold chickens above 60 C. See above for warming unit and cold weather.
- 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?
- BACK RECEIVING AREASmall door to the left of large bay door has a visible crack at the bottom, which could allow the entry of pests. ACTION TAKEN /REQUIREDPlease repair weather stripping on bottom of the door to eliminate gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DELI DEPARTMENT The far wall baseboard in the raw chicken walk-in cooler is rusty and in disrepair preventing proper cleaning. ACTION TAKEN/REQUIREDPlease repair/replace damaged portion of baseboard to ensure it is smooth, washable and impervious to moisture.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- DELI DEPARTMENT - Deli staff seemed unsure of the correct procedures to use when roast chicken or other items in hot holding cases are found at incorrect temperatures. During inspection, Roast Chicken was again found between 53-57 degrees Celsius. Staff indicated that chicken at these temperatures should just be pushed to the back side of the cabinet to bring up temperature over 60 degrees Celsius. The same procedure was also going to be used for roast chicken found at 42.7 degrees Celsius,.ACTION TAKEN/REQUIREDPlease ensure all staff are trained on the correct procedures to use when high risk foods are found in warming units or coolers at improper temperatures. Hot holding Units - Correct temperature - 60 degrees Celsius and above. *Foods/chickens found between 50-59 degrees Celsius must be removed from warming cabinet and reheated to over 74 degrees Celsius. If not possible, should be discarded. *Foods/chickens found under 50 degrees Celsius must be immediately discarded. Coolers - Correct temperature 4 degrees and below.*Foods between 5-10 degrees Celsius - move to walk-in cooler or freezer until 4 and below. *Foods above 10 degrees Celsius for more than 2 hours,
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *DELI DEPARTMENTA dirty mop was again found in under the sink in the salad/fruit processing area. Mop was in very close proximity to clean, unused food containers. ACTION TAKEN/REQUIREDMop was removed and taken to back 3 comp sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- DELI DEPARTMENT3 Roast chickens at the front of the middle shelf of the heating/display case measured 53-57 degrees Celsius. ACTION TAKEN/REQUIRED As there was no way to effectively reheat the 3 chicken measured between 53-57 C (must be reheated over 74 C when found between 50-59C), they were discarded. Chicken will be stored at the back of the middle shelf until staff can confirm that the front is able to hold chickens above 60 C. See above for warming unit and cold weather.
- 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?
- BACK RECEIVING AREASmall door to the left of large bay door has a visible crack at the bottom, which could allow the entry of pests. ACTION TAKEN /REQUIREDPlease repair weather stripping on bottom of the door to eliminate gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DELI DEPARTMENT The far wall baseboard in the raw chicken walk-in cooler is rusty and in disrepair preventing proper cleaning. ACTION TAKEN/REQUIREDPlease repair/replace damaged portion of baseboard to ensure it is smooth, washable and impervious to moisture.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- PRODUCE DEPARTMENTPackages of Farmer's Market pre-cut. processed corn was in poor condition and visibly rotten. ACTION TAKEN/REQUIREDCorn was removed from the shelves and discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- DELI DEPARTMENT Spray bottles of surface sanitizer were not at hand throughout department. Staff indicated that they had been removed from department by another staff member. ACTION TAKEN/REQUIREDBottles of sanitizer were located during inspection from another area of store. Please ensure bottles of sanitizer are immediately accessible in department. Recommend labelling bottles for each department.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- DELI DEPARTMENT - Deli staff seemed unsure of the correct procedures to use when roast chicken or other items in hot holding cases are found at incorrect temperatures. During inspection, Roast Chicken was found between 53-57 degrees Celsius. Staff indicated that chicken at these temperatures should just be pushed to the back side of the cabinet to bring up temperature over 60 degrees Celsius. The same procedure was also going to be used for roast chicken found at 42.7 degrees Celsius,.ACTION TAKEN/REQUIREDPlease ensure all staff are trained on the correct procedures to use when high risk foods are found in warming units or coolers at improper temperatures. Hot holding Units - Correct temperature - 60 degrees Celsius and above. *Foods/chickens found between 50-59 degrees Celsius must be removed from warming cabinet and reheated to over 74 degrees Celsius. If not possible, should be discarded. *Foods/chickens found under 50 degrees Celsius must be immediately discarded. Coolers - Correct temperature 4 degrees and below.*Foods between 5-10 degrees Celsius - move to walk-in cooler or freezer until 4 and below. *Foods above 10 degrees Celsius for more than 2 hours,
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- DELI DEPARTMENT Dirty floor mop was located directly adjacent to the open salad and cut fruit take out containers. ACTON TAKEN/REQUIREDMop was immediately moved to nearby 3 compartment sink area where there is no food or food packaging storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- DELI DEPARTMENT Staff member in salad and fruit assembly area were storing a fur hooded coat directly on top of food items (cucumbers) and open take-out containers. ACTION TAKEN/REQUIREDAll personal items must be stored separately and away from food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- DELI DEPARTMENT1)A roast chicken on the front bottom shelf of the heating/display case measured 42.7 degrees Celsius 2)3 Roast chickens at the front of the middle shelf of the heating/display case measured 53-57 degrees Celsius. 3)Containers of both bacon bits and feta cheese being used to make caesar salads were measured at 10.5 and 11 degrees Celsius. ACTION TAKEN/REQUIRED1)Chicken measured at 42.7 C was discarded. Due to the extreme cold weather and the deli's location at the front of the store, directly next to the entrance., the bottom shelf of the warming unit is being hit directly by cold air and is unable to hold chicken above the required 60C. 2) As there was no way to effectively reheat the 3 chicken measured between 53-57 C (must be reheated over 74 C when found between 50-59C), the y were discarded. Chicken will be stored at the back of the middle shelf until staff can confirm that the front is able to hold chickens above 60 C. See above for warming unit and cold weather. 3)Bacon Bits and Feta cheese were put back in the under counter cooler immediately. Please minimize time high risk food items are stored at room temperature during food preparation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- SEAFOOD DEPARTMENT Handsink in front end of seafood department was not working. When taps were turned, water did not come out. Found that pipes were frozen as they are located on an outside wallACTION TAKEN/REQUIRED*Plumber was immediately called to repair sink. Sink through swinging doors in seafood area will be used until main hand sink is repaired.
- 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?
- BACK RECEIVING AREASmall door to the left of large bay door has a visible crack at the bottom, which could allow the entry of pests. ACTION TAKEN /REQUIREDPlease repair weather stripping on bottom of the door to eliminate gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DELI DEPARTMENT The far wall baseboard in the raw chicken walk-in cooler is rusty and in disrepair preventing proper cleaning. ACTION TAKEN/REQUIREDPlease repair/replace damaged portion of baseboard to ensure it is smooth, washable and impervious to moisture.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?