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Safeway 8871

9925 114 Avenue Grande Prairie AB T8V 4A9 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted in the fruit preparation area not being stored in sanitizing solutionCloths were stored in sanitizing solution during the inspection ** Ensure cleaning cloths are stored in sanitizing solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle in the deli department was noted empty The sanitizing bottle was refilled during the inspection** Ensure a sanitizer is available at all times in all departments.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer for the walk-in cooler in the bakery department is not operational** Ensure cooler is equipped with a functioning thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the deli department was not equipped with soapA new soap dispenser was obtained for the hand washing sink during the inspection** Ensure hand washing sinks are equipped at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the deli prep/ready to eat food area has a loose faucet that requires repair** Ensure hand sink facuet is repaired.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the meat department was measured at 50ppmThe sanitizing solution in the deli department was measured at 0ppm - Sanitizing solutions were changed during the inspection and measured at 200ppm- Ensure sanitizing solution is changed regularly and measured using test strips to confirm 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?
      • The wooden shelving/storage space in the bakery department, where take-out containers are stored, was noted with exposed wood- Ensure wood is sealed and finished to provide a smooth and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was noted in the take-out container storage area- Ensure regular cleaning of noted area
  4. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The prepping for rotisserie chicken was conducted on the prep sink next to the utensils drying area of the 3-compartment sink. Ensure the prep station is moved to different location to limit the contamination from the raw meat or chicken to cleaned utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection,The hot holding unit for rotisserie chicken was at 47 * C. Staff increased the temperature to 60*C. The plastic lid of the rotisserie chicken container was melted when the temperature was increased to 60 *C.Ensure the chicken is always hot held above 60 * C. Ensure a compatible lid is being used in hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation program for daily, weekly and montly is not up to date.Ensure the sanitation log is filled everyday and retained onsite for 2 years.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Meat slicers were unclean and have been in continous use for about 6 hours.- Slicer was taken apart during inspection for thorough cleaning and sanitizing.Ensure slicers are taken apart and cleaned thouroughly after every 4 hours of continous use.