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Sobeys - Food

2000 - 150 Millrise Boulevard SW Calgary AB T2Y 5G7 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of one package of barbeque chicken was 54.4C stored in the hot holding unit located in grocery area.Requirement:- Ensure that perishable foods are stored at 60 C or higher during hot holding.Chicken was reheated before storing back in 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?
      • a) Mice droppings were observed under the basket on the rack and also on the floor under the rack towards south side in bakery sale area.b) Mice dropping were observed under the stairs in back storage area of the storeRequirement:a) Clean and disinfect the affected areas.b) Seal all entry points for mice
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Five heat bulbs at the barbeque hot holding unit located in grocery sale area were nonfunctionalRequirement:Replace these non-functional heat bulbs.
  3. Demand 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?
      • Many mice droppings were noted at two places in bakery sale area: one under the baskets on a rack towards south side and second on the floor near storage racks towards bakery production area.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry points for micec) Contact pest control company and provide pest control inspection report after their inspection to the health inspector.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in the warmer in kitchen area were: Fries at 42.7C, potato wedges at 43.1C, crispy chicken at 52C, chicken wings at 53 C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher. Fries and potato wedges were discarded.Crispy chicken and chicken wings were reheated before storing back in the warmer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in deli prep area was empty.Requirement:Provide paper towels in the dispenser.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of spray bottle located in seafood prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sani -pail located in the kitchenRequirement:Ensure that concentration of quat is maintained at 200 ppm DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Thermometer provided in the warmer in kitchen was non- functional.b) Thermometer provided at cake freezer in bakery area was non-functional.c) Thermometer provided at one of the meat coolers in grocery area was non-functionalRequirement:Provide functional thermometers for the warmer, cake freezer and meat cooler.
    • 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 made in the sink for utensils in kitchen and deli prep area.Requirement:Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty located at hand washing sink in seafood prep area.Requirement: Provide soap in the dispenser.
  9. 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?
      • Paper towel dispenser at the hand wash station in the deli was empty. Corrected during inspection.