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Save-on-Foods 6617 - Food

131 Signal Road Fort McMurray AB T9H 4N6 · Food - General

10 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer hose for the produce section was observed not to be attached to the saniziter solution. The produce department is to use the meat departments sanitizer until repaired. Please repair the tubing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometers for the sushi cooler and the bakery walk in cooler were observed to be missing. Please replace the internal thermometers by re-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were observed in the Produce section. Please use the meat departments to accurately test sanitizer until replaced. Ensure that test strips are available by re-inspection date.
    • 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?
      • The exit door in the receive area was observed to have a gap at the bottom. Please repair the gap.
    • 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 in the far corner of the Produce walk-in cooler is in disrepair. The surface is missing chunks where water pools. Ensure that the flooring is repaired such that the surface is smooth, non-absorbent, and easily cleanable.
    • 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 shelving holding the clean dishes in the back area of the Restaurant kitchen beside the dishwasher was observed to be in disrepair. Please repair or replace the shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tongs stored on the Rack N Roll shelf in the restaurant kitchen were observed with a buildup of food debris. The operator immediately removed the tongs from service, cleaned and sanitized them.2. Food debris was observed on the bottom shelf of the stainless-steel table in the rotisserie chicken preparation area. The operator immediately cleaned and sanitized the shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Restaurant Kitchen Facility:a. The bottom shelf of the stainless-steel table by the dish washing area was observed to have food debris build up. Please clean and sanitize the shelf.b. High touch surfaces including the handle of the walk-in cooler and the handle of the stand-up cooler in the rotisserie section were observed to have food debris build up. Please clean and sanitize the handles.Meat Department:a. The stand-up cooler by the manual dishwashing sink was observed to have a black liquid spilled on the bottom. Please clean and sanitize the cooler. b. The meat scale was observed to have food debris build up. Please clean and sanitize the meat scale. Produce:a. The cutting board used for produce preparation was observed to have significant black buildup within the cracks and scoring of the surface. Please repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Restaurant Kitchen Facilitya. The bottom shelf of the dish storage area beside the manual dish washing sink was observed to be disorganized. Please organize the dishes so that they are maintained in a clean and sanitary condition.b. Saran wrap and other kitchen items were observed stored directly on the floor in the rotisserie chicken preparation area, in the back corner near the boxed supplies. Please discard the Seran wrap and ensure the area is maintained in a clean and sanitary condition.Meat Department:a. The meat department was observed to be disorganized and not conducive to effective cleaning and sanitizing of surfaces. Please organize the kitchen area.
  2. Risk Management Inspection

    1 infraction

    • 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 in the far corner of the Produce walk-in cooler is in disrepair. The surface is missing chunks where water pools. Ensure that the flooring is repaired such that the surface is smooth, non-absorbent, and easily cleanable.
  3. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • There is a small bird loose in the building. Please ensure the bird is removed from the building as it poses a risk of contamination and creates a nuisance in the building.
    • 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 in the far corner of the Produce walk-in cooler is in disrepair. The surface is missing chunks where water pools. Ensure that the flooring is repaired such that the surface is smooth, non-absorbent, and easily cleanable.
  4. Risk Management Inspection

    1 infraction

    • 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 in the far corner of the Produce walk-in cooler is in disrepair. The surface is missing chunks where water pools. Ensure that the flooring is repaired such that the surface is smooth, non-absorbent, and easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired QUAT test strips were stored by the three-compartment sink in the Bakery Department. Ensure that staff have access to appropriate test strips to accurately measure sanitizer concentrations.
    • 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 in the far corner of the Produce walk-in cooler is in disrepair. The surface is missing chunks where water pools. Ensure that the flooring is repaired such that the surface is smooth, non-absorbent, and easily cleanable.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions