Real Canadian Superstore 1543 - Food Store
100 Country Village Road NE Calgary AB T3K 5Z2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- 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?
- A hand sink located in the Deli and another in the Bakery were not supplied with paper towel.*Ensure hand sinks are supplied with all articles required for hand washing at all times.-The paper towel dispensers supplied with paper towel during the 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?
- The drainage pipe of the hand sink located in the produce preparation area was observed to be leaking.**Please have the plumbing repaired.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Sewer smell noted in the chicken prep walk-in cooler.Contact a professional to address the sewer smell.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Milk display cooler sealant was broken and one of the doors doesn't close properly.Please repair the milk display cooler.
- 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
3 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?
- Seafood:1) Water stains on the dry wall ceiling in front of the swinging doors.Please identify and address the leak and repair the ceiling. Deli:1) Water stains on the ceiling above the three-compartment sink.Please address the water stains.2) Sewer smell noted in the chicken prep walk-in cooler.Contact a professional to address the sewer smell.Bakery:Back walk-in freezer light was dim. Please address the issue and ensure that the lighting in the freezer is sufficient to allow for proper visibility and cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad:1) Debris and stains build-up on the prep coolers handles.2) Dust build-up on the front display cooler vents.Please clean the indicated areas.Bakery:Mold on the bottom of the proofer doors sealants. The floor and the walls were observed to be soiled with food debris.Please clean the indicated areas.Retail:1) Dust and/or food debris build-up on the cooler and freezer vents throughout the store.Please clean the indicated areas. 2) Milk display cooler sealant was broken and one of the doors doesn't close properly.Please repair the milk display cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Grease build-up on the walls, ceiling and canopy by the rotisserie oven.Please clean the indicated area.Bakery:Hard-to-reach floor areas throughout the bakery, particularly behind kitchen equipment and shelving units, were observed to be soiled with flour, dirt, and food debris.Please pull out all equipment and clean the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli and Seafood:Quat sanitizer in the spray bottles was measured less than 100ppm.Sanitizer bag was emptied at the deli three-compartment sink. Use 200ppm quat sanitizer and verify with test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Seafood:1) Water stains on the dry wall ceiling and tile ceiling by the entrance. 2) Sewer smell noted in the sink room. 3) Swing door metal panel was loose. 4) No cover on one of the lights. Bakery:Holes noted on the walls and missing tiles along the baseboard. Deli:1) Water stains on the ceiling above the three-compartment sink.2) Sewer smell noted in the chicken prep walk-in cooler. 3) No cover on one of the lights. Bakery:Back walk-in freezer light was dim. Address these issues.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad:1) Deep grooves and stains build-up on the large prep cooler cutting board. 2) Debris and stains build-up on the prep coolers handles.3) Brown stains and calcium build-up on the three-compartment sink.4) Dust build-up on the front display cooler vents. Deli:1) Mat debris and food build-up on the front display cooler shelves. 2) Stains build-up on the walk-in cooler shelves. Bakery:1) Mold on the bottom of the proofer doors sealants.2) Cardboards used to line storage shelves.3) Debris on the back walk-in cooler shelves. Retail:1)Dust and/or food debris build-up on the cooler and freezer vents throughout the store. 2) Milk display cooler sealant was broken and one of the doors doesn't close properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Grease build-up on the walls, ceiling and canopy by the Rotisserie Oven.Bakery:Stains in the handwash sink and utensils storage drawer.Debris and flour dust build-up on floor's hard to reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The cutting board - along the cold prep table in the deli section - must be scrubbed to remove built-up dirt from the grooves. Repeat daily or as often as necessary
- 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?
- Deli Department:1) Black flies were found in the Deli 2) Grease build-up on the oven canopy, wall and ceiling tiles that would attract the black flies. Clean the deli department and remove black flies from the facility.
- 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:One light was missing a cover. Fix the light.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli Department:Grease build-up on the oven canopy, wall and ceiling tiles. Clean these areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?