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Sage Meadows Market African Store

290 - 2971 136 Avenue NW Calgary AB T3P 1N7 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available.Provide probe thermometer to monitor the food/cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the meat cutting handwash sink.Ensure both hot and cold water available for handwashing. 2) No soap and paper towels at the meat cutting handwash sink. Provide soap and paper towels in dispenser for handwashing, 3) No paper towels and holder at the washroom handwash sink,Provide paper towels in a holder for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Floor by the back entrance was in poor condition, concrete was pitted and floor paint peeled off at the meat cutting area. Fix the floor. 2) Miss tiles on the meat cutting walls. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the walk-in freezer door and food debris build-up on the walk-in freezer floor.Clean the walk-in freezer.2) food debris build-up on the walk-in cooler floor.Clean the walk-in cooler.3) Garden hose was used to clean the meat cutting area. Provide a food grade hose and ensure there is back flowing prevent valve to prevent contamination of the City of Calgary water.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat pies were left at room temperature during inspection. Hot holding was too small to fit all the meat pies, and it was missing a door to maintain the meat pies at 60 degrees C or higher.Meat pies were measured between 39.0 to 46.3 degrees C. Discarded the meat pies. No handwash sink by the meat pies, please stop selling meat pies. Store all hot perishable foods at the 60 degrees C. or higher. 2) No probe thermometer was available.Provide probe thermometer to monitor the food/cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the meat cutting handwash sink.Ensure both hot and cold water available for handwashing. 2) No soap and paper towels at the meat cutting handwash sink. Provide soap and paper towels in dispenser for handwashing, 3) No paper towels and holder at the washroom handwash sink,Provide paper towels in a holder for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handling open meat pies in the front cashier area without a handwashing sink. Store handling food until handwash sink is installed at the front cashier or package the meat pies before placing them in the hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Floor by the back entrance was in poor condition, concrete was pitted and floor paint peeled off at the meat cutting area. Fix the floor. 2) Miss tiles on the meat cutting walls. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the walk-in freezer door and food debris build-up on the walk-in freezer floor.Clean the walk-in freezer.2) food debris build-up on the walk-in cooler floor.Clean the walk-in cooler.3) Garden hose was used to clean the meat cutting area. Provide a food grade hose and ensure there is back flowing prevent valve to prevent contamination of the City of Calgary water.