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Safeway 8863 - Food

395 St. Albert Trail St. Albert AB T8N 5Z9 · Food - General

6 inspections

  1. Monitoring Inspection

    2 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?
      • ***there were bare wood walls in the back area. Discussed that the unfinished walls were not washable and once dirty would not be able to be cleaned. Painting, staining or sealing may ensure that the surfaces are cleanable.
    • 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 were floors in the walk in coolers and freezers where the floor finishes had come off and the exposed concrete was unable to be maintained in a clean and sanitary condition. There was a visible build up of dirt/soil present. The surface in all food processing and storage area are to be maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The self serve hot foods closest to the doors were not being maintained at 60C. Discussed that the food was to be timed and discarded withing 2 hours if the hot holding unit was incapable of maintaining the temperature of 60C or hotter. That was the procedure but it had not been happening. Staff discarded the foods and replaced. Managers plan to follow up with staff to ensure their procedures are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***One hand sink in the deli behind the self serve counter was missing the hand soap dispenser. They were getting the wall tiles in that area re-done (cracked). A stand alone soap dispenser was recommended. There was also another hand sink that was being used further away.
    • 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?
      • ***The pest control records were not available during the inspection. Provided by e-mail shortly afterwards.
  4. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Discussed hand washing and proper glove procedures with staff person in the meat/fish area. Hands are to be washed before putting on gloves and after taking off gloves and when gloves are being changed. Staff was educated during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***it was noted that the deli sanitizing sink was being filled at the same time as the soapy water in the washing sink and the sanitizer concentration was not the effective 200ppm. Other water uses were shut off and the sanitizer being dispensed was 200ppm. Ensure there is a procedure that staff are aware of that ensures that the sanitizer is maintained at the effective concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Discussed the pooling of water on the floor of the meat/fish department. This creates a hard to clean/slippery area. Discussed having the procedure of removing the water added to the sanitation schedule on a more often timeframe. this may also help to identify where the water is coming from so it can be repaired.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Discussed hand washing and proper glove procedures with staff person in the meat/fish area. Hands are to be washed before putting on gloves.
    • 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 a soap dispenser needed by the south east hand sink (behind the hot holding counter) in the deli and a paper towel dispenser for the hand sink in the front north west deli hand sink (behind the public cheese cooler). Supplies were present by the respective sinks, dispensers were needed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Discussed stock rotation for the infant formula (Aug formula was in front of July for Enfamil A+ Premium and July 1 was in front of May 10 for the Good Start Plus). All were dated for 2024 so there was no expired product.***Discussed stock rotation with deli manager where the prepackaged black forest ham had dec 19 dates behind Dec 27 dates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Canopy cleaning through to the roof in the deli area was out of date (due Nov 2023). Discussed and the roof was also being worked on. They plan on ensuring it was done following construction.