Safari Meat Market Inc.
5010 17 Avenue SE Calgary AB T2A 0V6 · Food - General
6 inspections
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat ViolationNo written plan in place. Previous ViolationThe band saw was used throughout the day and was not being dismantled washed and sanitized at 4 hours intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 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?
- Observed numerous flies throughout the facility, please ensure to remove or kill all flies, do not use a poison spray within the food preparation area.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility was operating without a valid permit.- Ensure to obtain a valid permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat ViolationNo written plan in place. Previous ViolationThe band saw was used throughout the day and was not being dismantled washed and sanitized at 4 hours intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 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?
- Observed numerous flies throughout the facility, please ensure to remove or kill all flies, do not use a poison spray within the food preparation area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Do not pile cardboard boxes or other refugee outside by the doors, as this will attract pest and flies into the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The band saw was used throughout the day and was not being dismantled washed and sanitized at 4 hours intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 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?
- The band saw was used throughout the day and was not being dismantled washed and sanitized at 4 hours intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment that cannot be washed and sanitized in the 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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 violation was still outstanding**Raw wood shelves were being used to store meat products in walkin cooler.Ensure to replace or repair the shelves so that they are smooth, impervious to moisture and easily cleanable.
- 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
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?
- Hand washing sink was blocked with a trolley. The operator moved the trolley away during inspection.Ensure to keep the hand washing sink clear for effective hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wood shelves were being used to store meat products in walkin cooler.Ensure to replace or repair the shelves so that they are smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling in walking cooler appeared moldy.Ensure to clean it with hot soapy water and sanitize it with bleach solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?