Sobeys 5493 - Food
701 Cornerstone Slave Lake AB T0G 2A4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat spray in bakery tested 0 ppm. Bottle emptied during inspection. Quat solution from the dispenser tested 200 ppm.ENSURE:Quat in spray bottles are tested frequently to ensure they are 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)?
- Observed worker quickly dunking meat processing equipment in sink compartment full of quats and leaving it on the side of the sink. Workers were educated on proper dishwashing procedure by fully submerging equipment for at least two minutes, followed by a two-minute air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli walk-in cooler fan grates are in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor in the bakery walk-in freezer is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher measured 51.7-57 degree Celsius. Facility will be using the 3 compartment sink and the quats sanitizer to sanitize dishes while the dishwasher is being fixed.Dishwasher temperatures are required to be 71 degree Celsius at the dish level for effective sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher temperature is not at the required temperature. Facility will be looking into fixing it.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?