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Sobeys 4238

900 - 3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ham in the hot holding unit on the sales floor was measured at 50.2°C, below the required minimum hot holding temperature of 60°C. Product was stored on the lowest shelf. Recommend monitoring temperature distribution within the unit and ensuring all hot-held foods consistently maintain ≥60°C to prevent bacterial growth.The hams were removed from the hot holding unit at the time of inspection.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread outside of its packaging observed to be stored in the back of the facility where walls, ceilings and flooring is unfinished. Please ensure no open foods is stored in this area. The loafs of bread were discarded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An employee was observed dropping boxes that are used for packaging of hot food items on the floor and trying to salvage the boxes. Food, or food packaging items that touch the floor must be discarded. Food containers were asked to be thrown away- Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the bakery department needs repair, in the meat department, flooring is starting to peel. Please ensure these areas are addressed.Please also repair flooring in the meat department, that is starting to chip away.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Eggs observed to be stored on the floor in the walk-in-refrigerator in the dairy area. Please ensure all eggs/food are kept off the floor. - Corrected During InspectionBread in the bakery area observed to be stored uncovered on the baking racks in the back end of the store. Please ensure no uncovered food is kept in unfinished areas of the store- Corrected During Inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the bakery department needs repair, in the meat department, flooring is starting to peel. Please ensure these areas are addressed.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • multiple handwashing stations throughout the facility observed to have no paper towel. Corrected during inspection.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Deli meat on sale in the display cooler were being offered for sale several days past their best before dates. There is a system in place, but a few deli meats were past the procedural limits.2. 11 packages of Grimes Original Beef Jerky with the instructions to keep refrigerated were being stored at room temperature. Operator removed these from sale. Ensure all staff are aware of how each product is to be stored, rotated, and that hazardous foods are stored below 4 C or above 60 C. Ensure all deli staff are trained in the procedure for rotating the opened packages of deli meats.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat based sanitizer present in all departments. Sanitizer in the deli area bucket was below 150 ppm. Staff changed out the solution with fresh solution. Ensure sanitizer is changed as often as necessary to maintain the concentration in accordance with the manufacturer's instructions.
    • 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 wall in the bakery front section is damaged and requires repair. Ensure walls are smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the back storage area had debris under skids and floors require cleaning.