Save-on-Foods 6631 - Food
420 Na’a Drive SW Calgary AB T3H 6A4 · Food - General
6 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was at 69.1*C internal temperature after multiple runs. Requirement:-Repair dishwasher to have a 71*C internal temperature-Acquire a temperature thermometer to monitor dishwasher before each use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station had only hot water next to the walk-in cooler at the produce department.Requirement:Adjust water temperature to have both hot and cold water for handwashing
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had dust, dirt, debris or spills:1. floor of the Chicken cooler at the Kitchen department2. floor and the back of bakery oven3. floor and the lower part of the table used for dry food storage at the Bakery department4. storage rack for bread5. floor of walk-in cooler and freezer at the bakery6. floor of Deli cooler SYS 427. floor of cut fruit/produce prep cooler8. floor of grocery freezer9. floor of shelves of diary case/display cooler (Yoghurt & Cheese section)Requirement:Maintain the indicated areas and others in clean and sanitary manner
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels missing at one of the hand wash stations in the kitchen department and produce department
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hand wash station in between the kitchen department and the bakery department only had hot water. 2) Hand wash station in the seafood department only had hot water. Ensure temperature of water for all hand wash stations are at a comfortable temperature for proper hand washing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning required under cooler door handles in the kitchen and bakery departments
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris in the cupboards and drawers in the kitchen area
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was stored on the counter at the produce walk-in cooler.There was a spare metal paper towel holder in the facility. Paper towel was placed on a metal paper towel holder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) A ladder was obstructing the handwashing sink at the produce area adjacent the walk-in cooler.2) Garbage bin and cart obstructed the handwashing sink at the produce walk-in cooler.Ensure handwashing sinks are accessible at all times so that you can wash your hands conveniently.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel was available at the bakery department handwashing sink.Equip the handwashing sink with paper towel and place it in a suitable paper towel dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the cutting boards at the produce walk-in cooler.Resurface or replace the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dairy walk-in cooler was dirty.Thoroughly clean the dairy walk-in cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- DELI: There were food items, being the strawberries, found during the inspection that showed mold growth. The food items were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- KITCHEN: The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.2°C, 68.7°C, and 66.7°C (tested three times). The dishwasher also failed the Thermostrip Test (strip did not turn black, as indicated). The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. Also, the staff were also not recording the dishwasher temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily, and its maximum temperature be recorded. A dishwasher monitoring template will be provided with this report. Please ensure to record the temperatures of the dishwasher before use every day. A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**FIX THE DISHWASHER TO REACH AT LEAST 71°C AND OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DELI: There was water accumulation coming from the display cooler by the front counter. The accumulation water was cleaned up afterwards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- BAKERY: The clean-in-place equipment in the kitchen, being the stand-up dough mixer, was noted as dirty during the inspection. There was an accumulation of dust and flour leftovers. The inspector informed the staff/operator that all equipment/utensils/tools in the kitchen must be kept clean and sanitary after use. Please clean the kitchen equipment.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?