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Real Canadian Superstore 1565

10 - 110 Jennifer Heil Way Spruce Grove AB T7X 3Z3 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required-Handwashing stations - The facility argued that the deli sink is adequately located for handwashing and that an additional handsink does not need to be installed and would interfere with the process that is in place for cooking chickens. The argument made sense and another handsink is not required to be installed
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Bakery - Trays that bread products are baked on are not washed daily or after each use. They are wiped with a wipe-all cloth between uses. I was surprised by this practice and would have expected the trays are washed and sanitized after each use.-Bakery - Carts are dirty. Please clean.-Bakery - Some knives had been returned to the knife holder without being washed and had debris on them.-Bakery - A spill occurred under a shelf across from the walk-in freezer. This should be cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature - Produce walk-in cooler measured 7C. Please make this colder. The Flash food fridge measured 4.6C. It should be 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • -Many departments are being renovated. Plans for major alterations are supposed to be submitted to AHS for approval. Please do this.-Produce area - Food is supposed to be protected from other activities. In my opinion, the style of grocery store that handles food in a warehousing environment is common to see. But ideally the food handliing area should be better protected from warehousing activities.
  8. Demand Inspection

    0 infractions