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Safeway 2117

2425 34 Avenue SW Calgary AB T2T 2C7 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • French baguettes on sales floor were stored in undersized packaging with the tops of the baguettes sticking out.Food must be properly covered or packaged to prevent contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the spray bottle at the Bakery front area measured 0ppm. Operator filled with 200ppm Quat solution.- Ensure the Quat sanitizing solution is at 200ppm for proper sanitization of food surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The produce display cooler for Tofu and other perishable food measured 7*C using the display thermometer present.-Repair display cooler to measure 4*C or less
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, dirt and/ grease build-up at the following areas:-floor of the walk-in cooler at the Meat section and Our kitchen-vent canopy at the front area of Our Kitchen-hard-to-reach areas on the floor under the vent canopy at Our kitchen-floor beneath the 3-compartment sink, dishwasher and drying racks at the back area of Our Kitchen-Clean the indicated areas
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counter in the Deli and bakery department.The cleaning cloths were removed.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracks were noted along the walls in the produce department.Seal the crack walls.