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Safeway 285

99 Crowfoot Crescent NW Calgary AB T3G 2L5 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in the red bucket at the Starbucks was measured at 0 ppm. The operator dispensed fresh sanitizer, and it was measured at 200 ppm.Ensure that the sanitizer is maintained at 200 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods in hot holding were measured below 60°C. Buffalo chicken flings 49.2°C, Savoury potato wedges 45°C and Spicy potato wedges 43.5°C. The food items were discarded, and operator was asked not to over fill the hot holding containers and keep the containers covered so that the temperature is maintained at or above 60°C at all times.
    • 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: 1) Water stain on the ceiling over the deli service area. - Find source, repair the leak and change the ceiling tile.2) The grease trap covers in the deli back area was rusted. - Please repaint the covers. 3) Light in the deli/kitchen walk-in cooler was dim.- Please ensure to replace the light so the cooler is well lit. Bakery:A tile was missing in the wall by the hand sink.- Please repair the wall by replacing the missing tile. Backroom:All baseboards in the backroom were in disrepair, either were coming off or rusted. - Repair the baseboards.Staff room:The baseboard in the women's washroom near the door was coming off. - Ensure to repair the baseboard.Seafood department:Rust was noted on the wall adjacent the seafood cooler.Fix the wall
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli:The deli sliding door display cooler was broken.Fix the deli sliding door display cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Produce area1) The steps near the produce walk-in cooler going to the emergency exit were visibly dirty. 2) Produce walk-in cooler had food debris and dust accumulated. Clean these areas.Staff washroom: The area around handwashing sinks in the women's staff washroom was visibly dirty.- Ensure to have this area cleaned.
  2. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat/Seafood:Ready to eat raw oysters were stored with other raw seafoods. Store ready to eat food in a safe manner to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:Lights were burnt out. Repair the lights. Deli:Water stain on the ceiling by the ovens.Repair the leak and change the ceiling tile.
  3. Monitoring Inspection

    0 infractions