Skip to content
Loading map…

Safeway 8847

70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in front display coolers located in bakery production area.Requirement:Provide thermometers in the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of pasta stored in the warmer was 52 C and potato wedges were at 51 C located in the kitchenb) Internal temperature of Quinoa salad stored in display cooler in kitchen area was 8.5CRequirement:a) Ensure that perishable foods under hot holding are stored at 60 C or higher. Staff was instructed to reheat pasta and potato wedges before storing back in the warmer.b) Ensure that perishable foods are stored at 4C or less during refrigeration.Staff was instructed to move quinoa salad to the chiller to chill it to 4C before storing back in the display cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was gap on the wall around an electrical wire under dish washer in the kitchen area.Requirement:Please cover/seal the gap on the wall.
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees working in prep areas like deli, kitchen, meat and bakery were not confining their hair.Requirement:Ensure that employees working in prep areas confine their hair suitably, either tying at the back, so that no hair fall on the face or by using hairnets/hats to prevent contamination of food by hair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface.(repeat violation from previous inspection)Requirement:Refinish the shelves to have smooth surface.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers installed in some display freezers and coolers located in grocery area were nonfunctional.Requirement:Repair/replace the thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pork bites stored in the warmer at buffet table was 53C, potato wedges were at 56C.Requirement:Ensure that perishable foods under hot holding area stored at 60 C and higher.Pork bites and potato wedges were reheated before storing back in the warmer during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface.Requirement:Refinish the shelves to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under dish washing area in the kitchen.Requirement:Clean the above noted area.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers installed on two meat freezers: 8-case 2 and 9-case 2 located in grocery were nonfunctional.Requirement:Repair/replace the thermometers.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of samosas stored on the top in insert of hot holding unit located in the kitchen was between 38C -46 C, proggies were at 41 C and meat balls were at 53CRequirement:Ensure that perishable foods under hot holding are stored at 60C and higher.-Samosas between 38C-46 C and proggies at 41 C were discarded.-Meat balls at 53 C were reheated before storing back in the hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves were rusted having rough surface located in deli dish washing area.(Repeat violation from previous inspection)Requirement: Refinish rack shelves to have smooth surface.