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Save-on-Foods 6606 - Food

155 Walden Gate SE Calgary AB T2X 0R2 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Tong to handle buns was kept directly on top of the glass case in bakery prep area. This area is not adequately cleaned and sanitized.b) Jacket was kept on a rack along with canned food in bakery prep area.Requirement:a) Keep tong in a clean container to prevent contamination.b) Store personal and miscellaneous items separately from food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in the display cooler located in sea food prep area.(Repeat violation from previous inspection)Requirement:Provide thermometer in this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of potato wedges stored under heat lamps was 46C, chicken breast was at 41C, onion rings at 49C battered chicken was at 55 C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Potato wedges, chicken breast and onion rings were discarded during inspection.Battered chicken was reheated before storing back under the heat lamps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of hot holding unit for storing rotisserie chicken was 50 C and internal temperature of one package of rotisserie chicken stored in this unit was 46.7C and second was at 53.4C located in grocery area.Requirement:Ensure that temperature of perishable foods is maintained at 60 C or higher during hot holding.Rotisserie chicken at 46.7C was discarded and rotisserie chicken at 53,4C was reheated before storing back in the hot holding unit.Temperature of the unit was raised during inspection.
    • 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 was provided at hand washing sink located in sushi prep area.(Repeat violation from previous inspection)Requirement:Provide soap at this hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper roll was kept on the counter as dispenser was broken, at one of the hand washing sink in the kitchen area.Requirement:Repair/replace paper dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris on the pallet located under the mixer in bakery prep area.b) Flour buildup on the floor near wall behind equipment in bakery prep area.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in the display cooler located in sea food prep area.Requirement:Provide thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 60C for the dish washer located in back storage area meant for washing bulk bins.Requirement:- Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.- Wash and sanitize bulk bins in dish washer located in the kitchen until this dish washer is repaired.
    • 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 was provided at hand washing sink located in sushi prep area.Requirement:Provide soap at this hand washing sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Doors of closets located under coffee machines in kitchen area were damaged and closed by using duct tape.Requirement:Repair/replace the closet doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored under hand washing sink in sushi prep area.Requirement:Do not store utensils under sinks to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt on walk-in freezer floor located in kitchen area.Requirement: Clean walk-in freezer floor.