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Safeway/Sobeys Mobile Food Experience - XMC Marketing - Events

101 - 49 Bathurst Street Toronto ON M5V 2P2 · Food - Special Event

Official record from Alberta →

Inspection summary

Safeway/Sobeys Mobile Food Experience - XMC Marketing - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 5, 2024, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on July 5, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 27, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 5, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 28, 2023. For example: Has appropriate notification been given for the special event?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser at hand wash sink.Paper towel dispenser would not dispense.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • The Special Event Vendor Notification form was not submitted with sufficient notice- the form was received on October 24, 2023. This form was due at least 30 days prior to the start of the event, and the event start date was October 27, 2023.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff did not have any approved sanitizing solution ready for use at the time of inspection, and food handling had already started to take place.Staff had difficulty locating an approved sanitizer at the time of inspection, as well as trouble identifying what is considered to be an approved sanitizer (various cleaners and degreasers were produced). A bottle of Clorox bleach was finally found, along with chlorine test strips. Staff were educated on how to prepare a 100 ppm chlorine solution, and to have this solution prepared and ready for use prior to food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were attempting to re-heat canned chili and canned butternut squash soup using a soup warmer. Chili was measured at 18C using a probe thermometer.Staff advised that soup warmers are not intended for re-heating foods- they will only maintain food at the temperature it has been re-heated to. Staff were instructed to use the stove top for re-heating foods to minimum 74C, and then to maintain foods at minimum 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not aware of the proper 3-sink method that must be followed for washing, rinsing and sanitizing dishes and utensils used for food preparation and service.Staff were instructed on how to properly wash, rinse and sanitize dishes and utensils.
    • 23. Has appropriate notification been given for the special event?
      • The Special Event Vendor Notification form was not submitted with sufficient notice- the form was received on October 24, 2023. This form was due at least 30 days prior to the start of the event, and the event start date was October 27, 2023.
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