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Shaheen Grocery

105 - 107 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged cut carrots did not have adequate labelling.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The grinder, band saw and front counter slicer were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 3 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **the violations still exist**1. In the walk-in cooler, improper storage of raw meat was observed: Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Raw and cut meat products were piled directly on the shelving racks. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**There was an accumulation of food debris and blood stains on floors, walls, shelving rack, and door handle of the walk-in cooler.- Thoroughly clean and sanitize the floors, walls and doors, including hard-to-reach areas.
  2. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged pickle bottles and containers did not have adequate labelling.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Soiled cleaning cloths were observed stored on food prep tables and band saw.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. A product labeled for external use only and intended as a hand sanitizer was found being used as surface sanitizer and on food contact surfaces.- Discontinue use of nonfood-grade sanitizer.- Operator instructed to prepare 100 ppm chlorine (bleach) surface sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Raw and cut meat products were piled directly on the shelving racks.3. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination.2. Raw meat products in the display cooler were not covered.- Cover all foods to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Clean utensils for air-drying were stored directly underneath the paper towel dispenser in 3-comp sink.- Store clean utensils on designated shelves.- Relocate paper towel dispenser.2. Cardboard box containing raw meat was observed resting directly on top of a garbage bins located near the band saw. Operator was instructed to discontinue using garbage bins as makeshift tables.-Ensure all processing and cutting activities take place in a hygienic and safe manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Drain plugs were not available at the facility. Therefore, unable to hold water or sanitizer solution during 3-comp manual dishwashing.- Please obtain and use proper fitting drain plugs for 3-comp sink.2. Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. - Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating contrary to current food handling permit restrictions. Butcher/meat cutting section was added to the facility.- Please ensure to update the permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and blood stains on floors, walls, shelving rack, and door handle of the walk-in cooler.- Thoroughly clean and sanitize the floors, walls and doors, including hard-to-reach areas.
  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repackaged yogurt did not have adequate labelling.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.