Sobeys - Food
4419 52 Avenue Rocky Mountain House AB T4T 1A3 · Food - General
9 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap pumps are on order and not yet have arrive. However, the bakery sink is properly draining, and sinks are accessible. Please ensure handwashing sink in HMR is only used for handwashing and not for any other activities like floral arrangements. Previous ViolationHand sink in the HMR hot foods area observed to have a broken soap pump.Broken soap pump also observed in the bakery department. This sink also had a drainage issue. Another sink in the bakery department also observed to be blocked by equipment and not accessible.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat ViolationOperator states that the grease trap has overflown again, causing the floors around the oven area to have heavy grease accumulation. Some areas including equipment require more detailed cleaning. Previous ViolationIn addition to previous violation HMR hot foods area observed to have heavy grease build up around the chicken oven. Food requiring refrigeration observed sitting in room temperature while staff member went on break.Repeat ViolationPlease clean saranwrap equipment in the hot foods and produce area. Please clean weigh scale/saranwrap machine in the meat department.Please clean in the prep cooler in the hot foods area, the pizza prep cooler was observed to have old food debris, and rags.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths in the bakery department observed to be scattered throughout the department. Please ensure when cleaning clothes are not in use, they are submerged in a sanitizer solution.Oven gloves observed to be on the floor in the bakery department, bakery manager dispose of oven gloves for washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the HMR hot foods area observed to have a broken soap pump.Broken soap pump also observed in the bakery department. This sink also had a drainage issue. Another sink in the bakery department also observed to be blocked by equipment and not accessible.
- 23. Is the facility maintained in a clean and sanitary condition?
- In addition to previous violation HMR hot foods area observed to have heavy grease build up around the chicken oven. Food requiring refrigeration observed sitting in room temperature while staff member went on break.Repeat ViolationPlease clean saranwrap equipment in the hot foods and produce area. Please clean weigh scale/saranwrap machine in the meat department.Please clean in the prep cooler in the hot foods area, the pizza prep cooler was observed to have old food debris, and rags.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed eggs on the floor in the walk-in-cooler, please ensure all food is elevated off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean saranwrap equipment in the hot foods and produce area. Please do not store binders on top of the Saranwrap this was observed in the produce area. This can lead to potential cross contamination. Please clean in the prep cooler in the hot foods area, the pizza prep cooler was observed to have old food debris, and rags.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Prior deli meat items that expired the day before was left out, including multiple items expiring at the time of the inspection. PHI did not observe relabeling of items. PHI did note employee was throwing expired items in the bin.
- 09. Are chemicals stored and handled in a safe manner?
- Did not observe prior violationRepeat violationObserved clear liquid in a bottle without labels in the meat department. When asked staff what the solution is they had mentioned food grade oil used on the machines. Please label solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Did not observe prior violationRepeat ViolationIn the meat department observed leaking plumbing under the 3-compartment sink, please have this fix as soon as possible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Repeat violationSome equipment such as saran wrap machine in produce area needs cleaning, observed heavy dust build up, and old food debris within the machine. Please ensure equipment are being routinely cleaned. Please also ensure prep cooler in the Deli area and pizza making area are being routinely cleaned, as some trays were observed to have old food debris. Please ensure to change out towels daily as well in the trays, ideally towels should not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Did not observed prior violationsRepeat ViolationIn the Meat Department please clean vents and lights, observed slight dust build up.In the Bakery area please ensure all equipment is being routinely deep cleaned as per manufactures instructions, while all equipment is being cleaned daily, there are some equipment like the dough mixer that needs a deeper clean in hard-to-reach areas.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Did not observe prior violationRepeat violationObserved clear liquid in a bottle without labels in the meat department. When asked staff what the solution is they had mentioned food grade oil used on the machines. Please label solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Did not observe prior violationRepeat ViolationIn the meat department observed leaking plumbing under the 3-compartment sink, please have this fix as soon as possible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Repeat violationSome equipment such as saran wrap machine in produce area needs cleaning, observed heavy dust build up, and old food debris within the machine. Please ensure equipment are being routinely cleaned. Please also ensure prep cooler in the Deli area and pizza making area are being routinely cleaned, as some trays were observed to have old food debris. Please ensure to change out towels daily as well in the trays, ideally towels should not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Did not observed prior violationsRepeat ViolationIn the Meat Department please clean vents and lights, observed slight dust build up.In the Bakery area please ensure all equipment is being routinely deep cleaned as per manufactures instructions, while all equipment is being cleaned daily, there are some equipment like the dough mixer that needs a deeper clean in hard-to-reach areas.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Repeat violationObserved clear liquid in a bottle without labels in the meat department. When asked staff what the solution is they had mentioned food grade oil used on the machines. Please label solutions.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed employee backpack on top of the flour and sugar in the bakery area. Please ensure all personal items are kept separate from all food item, and equipment.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?
- Repeat ViolationIn the meat department observed leaking plumbing under the 3-compartment sink, please have this fix as soon as possible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Repeat violationSome equipment such as saran wrap machine in produce area needs cleaning, observed heavy dust build up, and old food debris within the machine. Please ensure equipment are being routinely cleaned. Please also ensure prep cooler in the Deli area and pizza making area are being routinely cleaned, as some trays were observed to have old food debris. Please ensure to change out towels daily as well in the trays, ideally towels should not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat ViolationIn the Meat Department please clean vents and lights, observed slight dust build up.In the Bakery area please ensure all equipment is being routinely deep cleaned as per manufactures instructions, while all equipment is being cleaned daily, there are some equipment like the dough mixer that needs a deeper clean in hard-to-reach areas.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Observed clear liquid in a bottle without labels in the meat department. When asked staff what the solution is they had mentioned food grade oil used on the machines. Please label solutions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- In the meat department, please ensure 3 compartment sink sanitizer is being routinely checked. As the sanitizer was observed to be low and not able to obtain 200ppm of Quats. Sanitizer was observed to be 0-25ppm of Quats.PHI asked Wesley (Meat Manager) to change the sanitizer but unable to confirm if he did as he was doing other task.
- 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 meat department observed leaking plumbing under the 3-compartment sink, please have this fix as soon as possible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some equipment such as saran wrap machine in produce area needs cleaning, observed heavy dust build up, and old food debris within the machine. Please ensure equipment are being routinely cleaned. Please also ensure prep cooler in the Deli area and pizza making area are being routinely cleaned, as some trays were observed to have old food debris. Please ensure to change out towels daily as well in the trays, ideally towels should not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- In the Meat Department please clean vents and lights, observed slight dust build up. In the Deli (Hot Food) department please clean walk-in-cooler (Syst 17B) as old food debris observed leaking under pallets, food spillage on walls and shelves. Please fix staff washrooms paper towel dispenser in men's and women's washroom. One of the dispensers in each washroom observed to be broke and showing unprotected paper towels.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions