Save-on-Foods 6613 - Food
10180 109 Street NW Edmonton AB T5J 5B4 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in most sections was measured at 200ppm. However, the sanitizer solution in the bakery section measured less than 200ppm. Operator was prompted and it was changed immediately. Ensure staff are reminded to change sanitizer solution frequently to allow for proper sanitization of surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 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?
- Mouse droppings were observed in the back storage area (by the restaurant packaging/supply area) and by the walk in unit in the bakery section.Space was observed between the emergency exit door that could allow for the entry of pest.
- 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?
- Monitoring Inspection
1 infraction
- 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?
- Mouse droppings were observed in the back storage area (by the restaurant packaging/supply area) and by the walk in unit in the bakery section.Space was observed between the emergency exit door that could allow for the entry of pest.
- 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Stacks of flour/dry ingredients in the Bakery section should be stored 2 inches or greater away from the wall.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Cut Fruit Walk in Cooler hand sink was not operational at the time. The sensor was not working. No warm water was detected.The hand sink in the Fresh Meat Walk department was obstructed with carts at the time. Please remind all staff to always keep the path to the hand sink accessible and unobstructed at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The two compartment sink in the Cut Fruit Cooler was not dispensing hot water. Only cold water was detected.The hand sink at Starbucks took a long time for tepid water to arrive. Please look into how warm water can be dispensed faster. Tepid water temperature is unacceptable.
- 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?
- Mouse droppings were observed on the concrete lip by the Fresh Meat walk in cooler. Large amounts of mouse droppings were observed in the Bakery section adjacent to the walk in cooler.Please investigate and repair any foundation/structural issues. Please repair properly to prevent further pest issues.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stainless steel kick plate on the walk in freezer door (by the receiving section) was lifted. Operator indicated that the part was on order already.Some cooler handles (high touch areas) in the Deli, Bakery and Hot Food section had buildup of food/grease. Please ensure the high touch areas are thoroughly cleaned and sanitized frequently throughout the day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 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?
- Nov 23, 2023: Acoustic ceiling tiles are present in the areas where there were no ceiling tiles previously.Ensure ceiling tiles are smooth, easily cleanable, and non absorbent. March 20, 2023: Multiple ceiling tiles missing throughout the facility, including sushi area, bakery, deli, and meat areas. Ensure ceiling tiles are present in all food handling areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery: The seams of the flooring by the ovens are starting to peel away and break.Repair or replace as required to ensure the floor is smooth, easily cleanable and non absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery: Black cart with wheels appeared dirty all over. Sushi: Walk-in cooler door is bumpy and appears unclean.Clean the above noted areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bakery: No sanitizer solution prepared and bottle available to fill-up.Deli: When staff was asked how often the meat slicer is disassembled and washed/rinsed/sanitized, he stated it is once a day. There is a column in the written records that was filled out that said the meat slicer was full disassembled and washed/rinsed/ sanitized every 4 hours. Ensure sanitizer is always available when in operation. Additionally, ensure staff are aware of proper sanitation procedures, including for the meat slicer. Recommend doing additional training to ensure staff know the difference between sanitizing the meat slicer every 2 hours and full dissasembling and washing/rinsing/ sanitizing every 4 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery: Hand sink was obstructed with equipment stored in front of it.Ensure the hand sink is always accessible. Do not store anything in front of the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Nov 23, 2023: Acoustic ceiling tiles are present in the areas where there were no ceiling tiles previously.Ensure ceiling tiles are smooth, easily cleanable, and non absorbent. March 20, 2023: Multiple ceiling tiles missing throughout the facility, including sushi area, bakery, deli, and meat areas. Ensure ceiling tiles are present in all food handling areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery: The seams of the flooring by the ovens are starting to peel away and break.Repair or replace as required to ensure the floor is smooth, easily cleanable and non absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery: Black cart with wheels appeared dirty all over. Sushi: Walk-in cooler door is bumpy and appears unclean.Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?