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Sobeys 4984

100 - 200 Hartell Way SE Calgary AB T2X 4S9 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of buffalo wings stored in the warmer at buffet table was 57C located in the kitchen area.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Wings were reheated before storing back in the warmer.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer solution of pail located in bakery prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of deep-fried chicken stored in the warmer was 45.6C, mixed vegetables were at 51 C and fries at 52 CRequirement:-Ensure that perishable foods under hot holding area stored at 60 C and higher.-Chicken at 45.6C was discarded.- Mixed vegetable and fries were reheated before storing back in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cleaning clothes after use were soaked in sanitizer solution provided in sinks for utensils.Requirement:Do not soak used cleaning clothes in sanitizer solution meant for sanitizing the utensils to prevent contamination.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chow-mein noodles stored in the hot holding unit of buffet in kitchen area was 47C and fries were at 37 C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Noodles and fries were discarded.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat was high (500 ppm) in sanitizer spray bottle located in seafood prep area.Requirement:Overuse of chemicals on food contact surfaces can contaminate food. Ensure that concentration of quat is maintained at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent pail for the dish washer was empty located in the kitchen .Requirement:Provide dish detergent for the dish washer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty cleaning cloth was soaked in sanitizer solution made in the sink for utensils in meat prep area.Requirement:Do not soak dirty cleaning clothes in sanitizer solution made in the sink for sanitization of utensils to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on front area of walk-in freezer floor located in bakery area.Requirement: Clean the walk-in freezer floor.