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Real Canadian Superstore 1545

7020 4 Street NW Calgary AB T2K 1C4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of old dairy/egg spills and debris was observed on the floor and shelves of the dairy cooler. **Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak was observed coming from the overhead pipes in the walk-in cooler located in the deli.Please repair the leak to prevent cross-contamination and eliminate the potential slipping hazard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violation (August 12, 2025)Please address the ice buildup in the walk-in cooler.----------Initial ViolationMeat Department:There was significant ice buildup at the far wall of the walk-in cooler.Remove the ice buildup and identify the underlying cause to prevent recurrence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation (August 12, 2025)Cracked eggs and debris were found underneath the egg storage shelf during the re-inspection.Please clean the indicated area and implement a cleaning schedule for floor clean up in the egg storage area.----------Initial ViolationDairy Cooler:Cracked eggs, dirt, and debris were found under the egg storage shelves.Please ensure these areas are thoroughly cleaned and sanitized.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Hot Food Kitchen:The liquid in QUATS-labeled sanitizer bottles had a concentration of 0 ppm.Ensure that only the correct chemicals are stored in labeled bottles and buckets. Regularly test sanitizer concentration to maintain proper levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat Department:There was significant ice buildup at the far wall of the walk-in cooler.Remove the ice buildup and identify the underlying cause to prevent recurrence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hot Food Kitchen:1. Mold was observed on the light cover inside the walk-in cooler.2. Dirt and sludge were present beneath the three-compartment sink next to the equipment storage closet.Dairy Cooler:Cracked eggs, dirt, and debris were found under the egg storage shelves.Please ensure these areas are thoroughly cleaned and sanitized.
  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items in the walk-in cooler of the deli department that were not adequately labeled. The inspector informed the manager/operator that all food items in the facility must be adequately labelled. Please label all food items properly.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a dead shellfish, being a dead oyster, noted in the aquarium. The inspector informed the staff/operator that all live shellfish must be kept alive, and that a system must be in place to ensure that the shellfish are being closely monitored at all times. The dead shellfish was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution in the 3-compartment sink for sanitizing dishware and kitchen equipment was measured at 100-ppm. The staff/manager was instructed to create a new sanitizer solution. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.The kitchen equipment in the compartment sink being sanitized was also not being fully submerged in the sanitizer solution. Please ensure to fill the compartment sink with enough sanitizer solution to fully submerge all equipment, tools, dishware, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the two handwashing stations in the deli department. The staff put paper towels in the handwashing station during the inspection. The inspector informed the manager/operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  7. Monitoring Inspection

    0 infractions