Safeway 2243
5607 4 Street NW Calgary AB T2K 1B3 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer or thermal stickers to verify the pot washer meets sanitizing temperature.Provide a thermometer or thermal stickers to check the pot washer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli:Floor vinyl by the oven was missing and baseboard was not secured to the wall.Repair the floor and baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:Stains and rust build-up on the walk-in cooler shelves and dirty sticker on the walk-in cooler door. Bakery:1) Stains and rust build-up inside the proofer.2) flour dust and stains on the handwash sink and paper towel and soap dispensers by the dough mixer. Meat/Seafood:Protective film was still on the new stand-up cooler door and handle.Clean these items.
- 23. Is the facility maintained in a clean and sanitary condition?
- Starbucks:Stains and debris build-up underneath the sinks. Deli:Grime build-up on the back kitchen baseboards.Meat/Seafood:Stains build-up on the wall behind the ice machine.Clean these areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Shellfishes, including clams, mussels, and oysters, were noted as dead in packaged trays. The inspector informed the operator that live shellfishes must be kept alive. The inspector informed the staff that live shellfish will be tightly closed or will close when the shell is tapped. Thus, please ensure to have a proper system in place to closely monitor the status of all live shellfish.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The handwashing sink in the bakery department was directly beside kitchen equipment. The inspector informed the operator that food equipment must be stored away from the handwashing sink to prevent water splashes or a physical barrier be installed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing container at the Starbucks area was measured at 50ppm.Fresh sanitizing bucket was prepared at 200ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Frozen baked foods kept in the walk-in cooler were uncovered.Foods were promptly covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods thawed under cold running water at the deli department was measured at 17°C.Foods were promptly steamed.Food thawed under cold running water must not exceed 4°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked foods kept in the display hot holding unit at the deli department were measured between 35°C to 54.1°C.Foods were discarded.Repair or replace the hot holding unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?