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Save-On-Foods 6638 - Food

101 - 906 16 Avenue SW Calgary AB T2R 0T3 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris build-up on the floor of the walk-in freezer at the Hot food Station.-Clean the indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A black substance was found near ice in the ice machine at the Starbucks station. Operator removed dirt and scooped ice out for proper cleaning and sanitizing.-Ensure food (ice) is protected from contamination at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing station in the Deli area was blocked with a moving cart that had boxes on it. Operator removed blockage away from the handwashing station.-Ensure the handwashing station is accessible to staffs at all times for easy handwashing2. There was no paper towel in the dispenser at handwash station-beside the rice cookers at the Restaurant station-for the 2 handwashing sinks at the Hot food station-Ensure there is paper towel in the dispenser at handwashing station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station tap was not dispensing hot water at the Deli and Meat section-Ensure hot running water is available at handwashing station for staff use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build-up on handles of stand-up and prep coolers at the kitchen area of the Sushi/Restaurant.2. Dirt and debris build-up on the floor of the walk-in freezer at the Hot food Station.-Clean the indicated areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli:Boxes of food was stored close to the walk-in cooler floor. Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot Kitchen:Perishable foods on the hot plate and underneath the heat lamp were measured between 49.7 to 55.2 degrees C. Part of the food was not directly underneath the heat lamp.Roasted chicken @ 55.2 degrees C. Chicken strips @ 49.7 degrees C.Fried chicken @ 53.8 degrees C. Vegetable Pokora @ 52.8 degrees C.Reheat these perishable foods to 74 degrees C or higher before serving or hot holding. Store hot perishable foods at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Black stains were on the paper towel that was placed on the counter. Store paper towel in dispenser to prevent them from getting dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot Kitchen:1) Old sticker and residues were on clean food storage containers. 2) Protective stickers were still adhered to the sushi cooler doors.3) Ice build-up on the stand-up cooler condenser and food debris build-up on the handle area. 4) Parchment paper was used to line the drawers at the dish pit.Please address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Starbucks:1) Coffee beans and dust inside the cupboards2) Stains on the drawers and cupboard doors. Hot Kitchen:1) Stains on the drawers and cupboard doors. 2) Brown stains on the white wall and floor by the spray sink/dishwasher3) Stains on the plastic walk-in cooler curtain and on walk-in freezer door. 4) Slight dust build-up on the pipes and pH test strip bottle5) Foam (yellow) on the pizza oven canopy and grease on the wall and floor by the pizza ovenRetail:Dust build-up on the display cooler ventsBakery:1) Dust build-up on the wall above the ovens/proofer2) Dried food debris on the proofer, prep cooler and cupboards handles. 3) Stains build-up on the cupboard doors. Meat/seafood:1) Dust build-up on the walk-in cooler and cutting room fan covers. 2) Dust and debris build-up underneath the spray sink.Please clean these areas.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures of food that started cooling the evening of the previous day measured:Beef pot pie filling= between 10.1 to 12 degrees Celsius.Chicken pot pie filling= 16.2 degrees CelsiusInstructed both items be discarded. Ensure that rapid cooling technique is used to rapidly cool food from 60 degrees Celsius to 20 degrees Celsius within the first 2 hours, and from 20 degrees Celsius to 4 degrees Celsius in 4 hours. Rapid cooling methods include: use ice baths and stir food often, the use of ice wands, the use of shallow metal pans in the walk-in cooler. Ensure that internal food temperature is monitored throughout the cooling process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal food temperatures of cooked food stored on the right hand side of the hot food display area measured between 45 to 55 degrees Celsius. Manager said that there is a mechanical issue with the right side of the hot holding unit.Until the hot holding unit is repaired, either do not use this side of the hot holding unit, or actively track food being stored in this area. Manager said that food in this area is only kept on this side for 15 minutes before it is either discarded or cooled for use in future dishes. Use either timers, or date/time stickers to ensure that food is time tracked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the centre hand wash sink in the back of the hot food area.Have the plumbing leak repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plumbing leak at the water lines located behind the soup kettle in the hot food area.Have the plumbing leak repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The high temperature dishwasher had hard water scale buildup.Have the hard water scale cleaned from the dishwasher. Bacteria can harbour in hard water scale buildup.