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Safeway 8809

104 - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 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- Section of flooring by the walk-in cooler was not smooth
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • BAKERY- Cleaning required under bulk bin handles- Rust and mildew growth in proofer, especially along gaskets, corners, and lower portion of the proofer door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required under cooler shelving unitsMEAT- Cleaning required under cooler shelving units
  2. Demand Inspection

    3 infractions

    • 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- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  3. Demand Inspection

    3 infractions

    • 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- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  4. Monitoring Inspection

    3 infractions

    • 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- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter at the Deli department.Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. 2. Sanitizer station at the produce department was measured at above 500 ppm.Adjust to 200 to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively.Fries - discardedChicken - reheatedHot holding unit must hold food at 60°C or above at all times.2. Prep cooler inserts were open display and measured between 2°C to 6.5°C.Inserts were covered with trays to prevent the cold air from escaping.Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers.Clean and sanitize the indicated areas.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter at the Deli department.Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. 2. Sanitizer station at the produce department was measured at above 500 ppm.Adjust to 200 to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively.Fries - discardedChicken - reheatedHot holding unit must hold food at 60°C or above at all times.2. Prep cooler inserts were open display and measured between 2°C to 6.5°C.Inserts were covered with trays to prevent the cold air from escaping.Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sinks at the sea food and meat departments were not equipped with paper towels.Equip handwashing sinks with paper towels and equip them in suitable paper towels.2. Handwashing sink at the meat department was occupied with carts.The carts were promptly removed.Handwashing sink must be accessible at all times to ensure convenient access to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers.Clean and sanitize the indicated areas.