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Save-on-Foods 6667 - Food

12903 153 Avenue NW Edmonton AB T6V 0C5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand sink in the meat processing room was missing a paper towel dispenser. Please install the missing dispenser. Staff have access to another accessible hand sink between the meat and bakery departments.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser in meat department in disrepair.Staff have access to another accessible handsink between the meat and bakery departments.
  5. Monitoring Inspection

    4 infractions

    • 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?
      • Very minor amount of mouse droppings noted on floor along walls in back corridor area.Operator remains diligent with pest control operator visits and regular cleaning of entire facility is evident to help mitigate any pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak from pipe behind ovens in deli area leading to pooling water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser in meat department in disrepair.Staff have access to another accessible handsink between the meat and bakery departments.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:Bakery:- inside both lower prep coolers- walk-in cooler under shelves- lower shelf in bread area - built up food debris notedMeat:- meat storage walk-in cooler floors under shelves where old dried up blood was observedBack Corridor:- mouse droppings where noted
  6. 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?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
  7. Risk Management 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?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work being used for storageBakery:- lower surfaces inside cake prep cooler & handles x2
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- under sinks
  8. Risk Management 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?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work- inside microwaveBakery:- lower surfaces inside cake prep cooler & handles x2- inside microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Deli/Hot Foods:- walk-in cooler floors and walls/baseboard behind raw chicken storage- under sinks x2Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- lower shelf x2 under prep station stainless steel table- under sinks
  9. Monitoring 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?
      • Veggie processing area:- Hand sink lacked paper towels.Dispenser was re-filled during the inspection.
    • 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 noted on lower shelf of supply inventory in back corridor just outside meat cooler
    • 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/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work- inside microwaveBakery:- lower surfaces inside cake prep cooler & handles x2- inside microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Deli/Hot Foods:- walk-in cooler floors and walls/baseboard behind raw chicken storage- under sinks x2Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- lower shelf x2 under prep station stainless steel table- under sinksVeggie Processing area:- bottom stainless steel piece on storage rack in walk-in cooler - old food debris noted.Back Corridor:- mouse droppings where noted- debris under storage racks