Real Canadian Superstore - Food Store
5016 51 Avenue Red Deer AB T4N 4H5 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli Department:The sanitizer spray bottle was tested with test strips and measured at 100 ppm. The operator remade the solution, which was retested and confirmed to have the correct concentration of 200 ppm.Meat Department:No sanitizer spray bottles were stocked at the time of inspection. Sanitizer spray bottle was prepared from dispenser and confirmed with test strips to be the correct concentration of 200ppm.Seafood, PC Express Backroom, Bakery, and Produce Departments:All had quats sanitizer spray bottles available, and each was tested and confirmed to have the correct concentration of 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The deli refrigerator, located in front of the bento box kiosk, was measured at 9°C in the front-right, bottom corner (cooler facing the produce department) during the inspection.This elevated temperature may have resulted from overstocking. If so, ensure the area is stocked only up to the fill line to maintain temperatures below 4°C. If this is insufficient, the refrigerator should be repaired, and food products such as pepperoni and cheese platters should not be stored in this warmer section until it can consistently maintain a temperature of 4°C or below, for food products.All other departments: temperature-controlled points were being maintained satisfactorily:-Refrigerators, were holding temperatures below 4°C (39°F).-Freezers were holding temperatures below -10°C-Hot holding units, such as rotisserie chicken storage in the deli were maintaining temperatures above 60°C (140°F).Temperature logs were being recorded throughout the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -Deli Department:The 3-sink dishwashing system was used for cleaning equipment and utensils.The sanitizer solution was initially tested with strips and measured at 100 ppm quats. It was determined that an air lock had formed due to the sanitizer bag being stored below the dispenser.The dispenser system was purged to remove the air lock, and the sanitizer solution was retested with strips, confirming the correct concentration of 200 ppm quats.To prevent future issues, consider storing the sanitizer solution above the dispenser line to minimize air locks, or purge the line regularly to remove air bubbles. Always confirm the concentration with test strips after purging to ensure correct quats sanitizer concentrations are achieved.-Other Departments:The Meat, Seafood, Bakery, and Produce departments all utilized 3-sink dishwashing systems for cleaning equipment and utensils. The dispensers in these departments were tested with strips and confirmed to be dispensing sanitizer at the correct concentration of 200 ppm quats.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Produce Walk-In Cooler:The front condenser was observed to have a noticeable buildup of frost and ice.Please clear the surrounding area and remove the ice buildup to prevent potential contamination of food products stored underneath.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bottle with the contents measuring at 0ppm of quats was observed in the bakery.**Ensure all sanitizer solutions for use are maintained at adequate concentrations.-The operator replaced the solution with quats at 200ppm during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- The hand sinks at the fruit bar and deli prep room were obstructed.**Ensure all hand sinks are accessible for use at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?