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Safeway 2731

100 - 135 Chestermere Station Way Chestermere AB T1X 1V2 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a contaminated cleaning cloth on counter in the cake decorating area and by sink in back produce area. Buckets of sanitizer solution were made and cloths were placed into sanitizer during inspection. Ensure cloths are stored in sanitizer solution between uses.
    • 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. Flooring close to grease trap in deli is starting to lift. Repair so that floor is smooth, durable, and easy to clean.2. In deli and in produce area some of the stainless steel cabinets still had protective film on shelving. Remove protective film as it is not easy to clean.3. A shelf in the meat cooler had stickers and absorbent material stuck on it. Clean so that shelf surface is smooth, non-porous and easy to clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham was thawing in sink in standing water. Thawing must be done under cold running water, in the cooler or as part of the cooking process. This was corrected during the inspection by turning on the tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in bakery is damaged and has many divots in high traffic areas. Repair so floor is smooth, durable and easy to clean.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitation bucket located in the deli area measured to be 100 ppm. A staff member corrected this on site by preparing a 200 ppm quats solution.
    • 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 metal flooring piece located in the deli by the chicken oven was loose and unstable. Additionally, there was some buildup of food and debris in this area as well. Please clean this area and repair the flooring so that it is safe, secure and sanitary.
    • 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 bakery and deli areas did not have shatterproof lighting, or a protective plastic covering in the event that the lights do shatter. Please install shatterproof lighting to reduce the risk of injury and or food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation schedules or logs found in meat cutting areas to indicate adequate and frequent sanitation of meat cutting equipment. Sanitation schedules and logs should be used and maintained throughout the day in areas where meat cutting equipment is used and where clean in place procedures are required to prevent bacterial contamination.