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Safeway 4382 - Food

400 - 10 D'Arcy Ranch Drive Okotoks AB T1S 1R1 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife storage inserts in the bakery and deli departments were observed to be lined with a foam material that was observed to be damaged and visibly stained. Remove and/or replace foam knife inserts with a material that is non-absorbent and easily cleanable.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler unit in the kitchen department was measured at a temperature of 9.0C. Perishable foods were moved into alternate cooler during inspection. Repair cooler to ensure it can maintain perishable foods at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food stored in the left (South) side of the hot holding unit in the kitchen department was measured at an internal temperature of 50.5C. Cooked chicken wings stored at this temperature for >2 hours were destroyed on site. Ambient temperature lamp above food stored in this section was found to not be operating correctly. Repair unit to ensure stored foods can be maintained at a temperature of 60C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife storage inserts in the bakery and deli departments were observed to be lined with a foam material that was observed to be damaged and visibly stained. Remove and/or replace foam knife inserts with a material that is non-absorbent and easily cleanable.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap available at the following handwashing sinks:1) Produce prep area.2) Refrigerated room in the meat prep area.- Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towel dispenser was located above the air-drying space for dishes in the deli.- Corrected during inspection.