Safeway 8842
1600 90 Avenue SW Calgary AB T2V 5A8 · Food - General
4 inspections
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 150 ppm in sanitizer solution provided in bakery prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use in Deli-kitchen prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jacket was kept on the counter along with food in bakery prep area.Requirement:Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored in the warmer at buffet table were: buffalo chicken wings 54C, honey garlic chicken wings 41C C, dry ribs at 44C, sea salt pepper ribs at 54 C, onion rings at 51C.Requirement:-Ensure that perishable foods under hot holding are stored at 60C and higher. -Honey garlic chicken wings 41C C, dry ribs at 44C were discarded.- Buffalo chicken wings at 54C, sea salt pepper ribs at 54 C, onion rings at 51C. were reheated during inspection before storing back in the warmer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser was empty in Deli-Kitchen prep area.Requirement:Provide paper towels in the dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap at the bottom of exterior door located towards Starbucks, which could allow entry of pests/vermin.Requirement:Seal this gap.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Cleaning cloth was soaked in sanitizer solution prepared in the sink for utensils in Starbucks prep area.Requirement:Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris under three compartments sink in meat prep area.b) dried up milk spills on the floor under milk rack in dairy walk-in cooler.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *This violation is from previous inspection and not assessed this time. *a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C b) Some of the heat bulbs at this warmer were missing and some were non- functional.Requirement: - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher.- Sausage meat and rice were discarded during inspection.-chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer.- Provide functional heat bulbs at this warmer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sanitizer solution of two spray bottles located in bakery production area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C b) Some of the heat bulbs at this warmer were missing and some were non- functional.Requirement: - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher.- Sausage meat and rice were discarded during inspection.-chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer.- Provide functional heat bulbs at this warmer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- a) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in Starbucks prep area.b) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in bakery production area.Requirement: Do not soak cleaning clothes in sanitizer solution meant for utensils/dishes sanitization.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Utensils were washed in the hand washing sink in front prep area of bakery.Requirement:Ensure that utensils are washed and sanitized in dish washer or two comp sink, not in hand washing sink. Sanitization must be done after washing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?