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Sobeys 3112 - Food

6403 51 Street Cold Lake AB T9M 1C8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • Recurring pest activity, identified by the operator/site manager as sewer flies, was observed in the meat department. This is an ongoing issue that has not been adequately resolved. Measures limited to killing adult insects are not sufficient where the source of infestation remains present. Please take immediate action to identify and eliminate the source of breeding/harbourage, and to thoroughly clean and sanitize all affected areas, including drains, grease trap-related components, and adjacent surfaces.Please ensure your pest control company conducts a comprehensive assessment of the meat department and associated drain/grease trap areas, confirms where the insects are breeding, and eliminates the source of infestation. Repeated treatment aimed only at killing visible insects is not acceptable where recurring pest activity persists. The presence of flying insects in a meat department is a significant sanitation concern, as it may result in contamination of food, equipment, food-contact surfaces, and food handling areas.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Small black insects remain present in the walk-in meat cooler. Operator indicated Orkin Pest Control has attended twice, including a visit from their manager. Species identification and a pest control plan are pending. Continued monitoring is recommended. Warmer weather may increase risk of fly activity; sanitation and pest prevention measures should remain in place.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Small, black insects, which were not clearly identifiable (possibly fruit flies, phorid flies, or drain flies), were observed in the walk-in meat cooler. These insects pose a risk, as they may carry harmful bacteria and pathogens that could potentially contaminate raw meat. The offensive odor that was previously noted has been eliminated; however, the insects remain. During the inspection, it was noted that Orkin Pest Control had not made any mention of these insects in their monthly report. It is important for Orkin to be made aware of this issue so they can help address it. Please take corrective action to eliminate the remaining insects.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, it was noted that the soup was at 20°C, as it had just been placed in the unit to cook. Cooking soup on the hot holding unit takes too long, as these units are not designed for cooking or reheating, but only for holding food hot. This practice is unsafe because the soup remains in the "temperature danger zone" (between 4°C and 60°C) for too long, allowing harmful bacteria to grow and potentially cause foodborne illness. Soup must be reheated to 74°C quickly and then held at 60°C on the hot holding unit.
    • 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?
      • Small, black insects, which were not clearly identifiable (possibly fruit flies, phorid flies, or drain flies) were observed in the walk-in meat cooler, accompanied by an offensive odor resembling a mix of sewer and decaying organic matter. The presence of these insects in a raw meat cooler is a concerning as they can carry harmful bacteria and pathogens that may contaminate raw meat. The noticeable odor may be originating from the grease trap area, which may be harboring decaying organic material. This creates an unsanitary environment that promotes the growth of harmful microorganisms. Please take any corrective action that is required to eliminate the insects and address the odor source.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A la Carte Section:1. The fan in the sandwich fridge is dirty with black debris buildup, please clean. Deli Section:1. The bottom shelf of the deli fridge is dirty, please clean.2. The walk-in cooler shelves have mold-like growth and need to be cleaned as often as required to maintain in a sanitary manner at all times.