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Safeway 2211

1846 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

7 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared spray bottle containing quat sanitizer- test strip indicator was above 400 ppm. Ensure concentration is within acceptable range for the product (@200 ppm).2. Discussed tear down frequency for equipment used for meat cutting/grinding onsite. Ensure staff complete full tear down to clean and sanitize equipment between different meat species (ie. between beef and pork cutting or grinding onsite).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hair control: Female staff member in meat department- hair length just below chin. Ensure hair is restrained for food handlers with medium to long hair length.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked plastic tray in-use by packaging machine. Ensure cracked or damaged equipment is removed from use.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer in Starbucks was measured below 50 ppm. Staff are manually mixing Quat sanitizer because the automatic wall mounted dispenser is in disrepair. - Quat sanitizers must be used at 200 ppm. Please ensure staff are mixing the chemical to the correct concentration and fix the wall mounted dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in the handwashing sink in the bakery department. - Please use handwashing sinks for handwashing only. Do not use sink for storage or utensil washing/rinsing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Rust observed on shelves in the meat department. - Please remove rust or replace. All surfaces must be smooth, easy to clean and impervious to moisture. 2) Leak observed below the 3-compartment sink located in Starbucks. Lots of water pooling below the sinks. - Please fix the leak and any surfaces that may have become water damaged as a result of the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water dripping in the meat department's display case above the steaks. - Please fix/defrost ice buildup. Cover all food in this area of the case in the interim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Observed a buildup of debris under the dishwasher in the deli department.- observed dried food residue on the dishwasher handle. Please clean and maintain in a clean and sanitary manner.
  7. Demand Inspection

    0 infractions