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Sobeys

392 St. Albert Trail St. Albert AB T8N 5J9 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***there was cross contamination in the bulk area of the bakery where there was a large container being used for oats and whey flour. There were oats in the whey flour. Manager told staff to discard the cross contaminated product. Follow up was done and some of the oats had been removed but there were still oats present in the whey flour. Discussed allergen and cross contamination and staff were observed removing and discarding the Whey flour. Discussed procedures to prevent cross contamination (taking the product out to the side and not over top of the front part of the container).
    • 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 flying insects were observed in the bakery department. Pest control appeared to be aware as fly traps were present. Staff indicated they may have come in on the strawberries that were being used.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***the soap dispenser in the meat department was in disrepair.***The garbage container by the hand sink in the meat department was not set up and ready to be used.
    • 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 were walls where the finishes were in disrepair (in the bakery around the front hand sink, trim was missing and there were uncleanable surfaces, in the back where unfinished wood was used).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***the floors in many areas (high traffic areas, walk in coolers, etc) were in disrepair and not cleanable. There was a build up of dirt and grunge on the floor where the finishes appeared to have worn off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt/grunge present on several areas of the floor where the finishes appeared to be uncleanable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat department's sanitizer solution was tested and found to be at 50 ppm. Solution was remade to 200 ppm at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding free-standing unit closest to the checkouts was holding rotisserie chickens for sale. The unit appears to be incapable of maintaining 60C or higher consistently, as 5 of the displayed chickens were probed and were found to be at temperatures of 43C-54C. These 5 roast chickens were destroyed as they had been on display for longer than 2 hours and all chickens that were at 60C or higher were moved to another hot holding unit. This self-standing unit cannot be used for the hot holding of perishables until it can maintain 60C or hotter at all times, in all storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front beverage display, nearest to the checkouts, was stocked with dairy and non-dairy coffee creamers, with temperatures ranging from 5-11C. Manager stated the temperature had not been logged that day as this cooler was not normally used for perishable items. Instructed to move all perishable products until display is capable of maintaining 4C or colder at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • in the "Fresh Cut" area, the Ecolab sanitizer station is actively leaking onto the floor and leaving standing water. This was cited during last routine inspection and had been reported as corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the "A La Carte" chicken area, there is a leak under the over causing a white crusty substance to accumulate on the floor and prevent proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the departments are dirty and require additional cleaning with special attention to corners and underneath/beside equipment.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the "A La Carte" and "Bakery" departments require deep cleaning, with special attention to corners and underneath/behind equipment.
  6. Demand Inspection

    2 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?
      • In the "Fresh Cut" department, the sanitizer dispenser is leaking when in use, causing a water accumulation on the floor near the 3-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the "A La Carte" and "Bakery" departments require deep cleaning, with special attention to corners and underneath/behind equipment.