Save-On-Foods 6638 - Food
101 - 906 16 Avenue SW Calgary AB T2R 0T3 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions