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Sobeys Thickwood - Food

210 Thickwood Boulevard Fort McMurray AB T9K 1X9 · Food - General

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.Provide an update in writing on the projected renovation by the target deadline.Update Mar 6, 2026 - the floors of the bakery and butcher areas appeared smooth and easy to clean. District inspector will follow up on the outstanding repairs.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36Provide an update on the projected renovation plans by the target deadline.Update Mar 6, 2026: The above-mentioned flooring damages were not observed at the time of inspection. District inspector will follow up on any outstanding repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors the walk-in main freezer, the meat walk-in freezer, and the diary walk-in coolers were unclean with debris.- Remove debris and wash floors thoroughly. Floor surfaces should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.Surfaces surrounding the garbage disposal chute and floor area around the chute were insanitary with accumulated debris.- Remove debris, thoroughly clean and disinfect surface.
  2. Risk Management Inspection

    2 infractions

    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.Provide an update in writing on the projected renovation by the target deadline.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36Provide an update on the projected renovation plans by the target deadline.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was noted at 0 ppm in the butcher area. Hot water was used to prepare the sanitizer solution in butcher area. Discussed with the staff to use room temperature water for preparing the sanitizer solution. Staff mixed QUAT sanitizer during the inspection, and it measured a concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mesh bags of onion and open boxes of pineapples were stored on the pallets, right next to the Dumpster shoot. Discussed with the store owner the risk of contamination and she agreed to have the products moved to a different location.Ensure all the food items are stored appropriately away from the possible source of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in the following coolers around the store:walk-in cooler: sys22, sys23, sys35, Deli cooler; Island coolers in deli area opposite to prep counter, prep line coolers in produce area, island coolers in bakery area.The store owner placed thermometer in the walk-in coolers during the inspection and indicated that she would order additional thermometers for the remaining coolers.Ensure thermometers are available in all the cooler units.
    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.Provide an update in writing on the projected renovation by the target deadline.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36Provide an update on the projected renovation plans by the target deadline.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A ceiling light above the produce prep area and multiple ceiling lights in food receiving area were missing light covers.Cover the lights with the shatter proof covers.2. In the cooler sys22 and Deli cooler the cooler fan drainpipe was observed leaking and not secured to the cooler wall leading to water pooling on the cooler floor.Ensure the plumbing issue is addressed. 3. The baseboard along the lower cabinets in the bakery decorating area was not properly affixed to the wall and requires repair.4. The commercial vent in deli area was past due its scheduled maintenance date of June 2025. Ensure that professional cleaning and maintenance of the commercial exhaust system is performed on the regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife blocks in deli and produce were visibly dirty and/or staff indicated that they were not aware of the requirement to clean knife blocks. Ensure all knife blocks are routinely cleaned and sanitized. - July 7, 2025- Food debris were observed on the insert of the knife block in the produce area. Assessment of the other knife blocks in the produce area was not possible as they were screwed into the table. The ability to remove the knife block for cleaning was discussed with the store owner and department staff during the inspection and the owner agreed to remove the screws from the knife blocks. Knife block in the deli area was observed in the sanitary condition but couple of knives in the block were observed dirty. Onsite staff moved the indicated knives to the dishwashing sink for cleaning, during the inspection.Ensure all knife blocks are routinely cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant ice buildup was observed on walls and floor of the walk-in freezer SYS36 in bakery area and around the door of the walk-in meat freezer at the back storage area. The store owner indicated that a work order has been placed for the repair work on these units.Address the issue with the freezer units to ensure the walk-in freezer are safe to access and equipment efficiency is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure all the areas are maintained in clean and sanitary condition to prevent the attraction of pests. The following areas require cleaning:Bakery area: Accumulation of flour was observed dispersed across the flour bags storage area. Deli area: 1. Raw chicken drippings were observed on the tray of the food cart and food debris were observed on the floor under the storage racks in the walk-in cooler. Onsite staff removed the trays and moved them to dishwashing area during the inspection.2. Food debris were observed accumulated around the door seal of the non-functional prep line cooler, located opposite to the dish washing sink.3. Significant accumulation of dust was observed on the ceiling ventilation cover and the tiles around it.Back storage area: 1. Food debris and water pooling were observed in the walk-in coolers: sys22 and deli cooler.2. Dust accumulation was observed on the top of the ice machine.3. Food debris were observed accumulated around the wooden pallets in the meat walk-in freezer.Butchery area: Stains from the meat drippings were observed on the floor beneath the food cart, near the access door of the butchery area in the walk-in cooler.All of the above areas requiring cleaning were indicated to and discussed with the store owner during the inspection.
  4. Monitoring Inspection

    4 infractions

    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.Provide an update in writing on the projected renovation by the target deadline.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36Provide an update on the projected renovation plans by the target deadline.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom interior of the front island cooler facing sushi in the deli was heavily pitted and requires resurfacing to be smooth and easily cleanable. - February 27, 2024 - Store owner indicated that this equipment would be removed/replaced and in the meantime, staff had been instructed not to use this area for food storage. - Food was in the unit at the time of the inspection and transferred to another cooler. January 13, 2025 - Store owner indicated that she would have a repair person in to look at the surfacing. Unit was in need of defrosting at the time of the inspection and food was inside - temperatures were not uniform throughout the unit with some areas measuring above 4C. Do not use this unit until repairs are complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife blocks in deli and produce were visibly dirty and/or staff indicated that they were not aware of the requirement to clean knife blocks. Ensure all knife blocks are routinely cleaned and sanitized.
  5. Demand Inspection

    4 infractions

    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine door seals were visibly dirty and require cleaning. - February 27, 2024: store owner indicated that staff would start the cleaning process immediately. Discussed increasing the frequency of routine cleaning this equipment with store owner. A buildup of water around the base of the ice machine was noted suggesting a potential leak. Investigate the cause of the water and repair any leaks found. - February 27, 2024: No ice/water build up surrounding ice machine - store owner indicated that repair work had been completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom interior of the front island cooler facing sushi in the deli was heavily pitted and requires resurfacing to be smooth and easily cleanable. - February 27, 2024 - Store owner indicated that this equipment would be removed/replaced and in the meantime, staff had been instructed not to use this area for food storage. - Food was in the unit at the time of the inspection and transferred to another cooler.
  6. Risk Management Inspection

    4 infractions

    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.
    • 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 flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine door seals were visibly dirty and require cleaning. - February 27, 2024: store owner indicated that staff would start the cleaning process immediately. Discussed increasing the frequency of routine cleaning this equipment with store owner. A buildup of water around the base of the ice machine was noted suggesting a potential leak. Investigate the cause of the water and repair any leaks found. - February 27, 2024: No ice/water build up surrounding ice machine - store owner indicated that repair work had been completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom interior of the front island cooler facing sushi in the deli was heavily pitted and requires resurfacing to be smooth and easily cleanable. - February 27, 2024 - Store owner indicated that this equipment would be removed/replaced and in the meantime, staff had been instructed not to use this area for food storage. - Food was in the unit at the time of the inspection and transferred to another cooler.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counter in the deli and hanging on the outside of the sanitizer bucket in the bakery department. All wiping cloths must be stored in a sanitizing solution when not in active use.Cloths were transferred to sanitizer solutions during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff not washing hands prior to putting on gloves in the produce and deli departments. Discussed issue with staff as issue was noted. Used single use gloves were stored on the counter in the deli. Ensure all single use gloves are discarded immediately after use and no attempt to reuse is made - storing soiled gloves on counters is also a cross contamination risk. Discussed issue with staff in the area and the supervisor on duty at the time of the inspection. Ensure all staff are trained on proper glove use practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available onsite for monitoring cooking temperatures. New probe thermometer obtained from product shelves during inspection.Ensure a probe thermometer is always available for monitoring cooking temperatures.
    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.
    • 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 following coolers were dim and require additional lighting to facilitate effective cleaning and product evaluation. - produce cutting room cooler - back area deli coolerThe caulking at the back deli/produce 3-compartment sink was dirty and in disrepair. The flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36
    • 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 lower left (from back entrance door) wall of the back dairy cooler was in disrepair and requires refinishing/cleaning. Damage potentially caused from a leaky pipe from the condenser unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine window was broken and requires repair.Ice machine door seals were visibly dirty and require cleaning.A buildup of water around the base of the ice machine was noted suggesting a potential leak. Investigate the cause of the water and repair any leaks found.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken knife was in use at the produce station. All utensils must be in good working order for continued use - knife had the end portion broken off. Discussed issue with produce staff and supervisor on duty and had the knife discarded (instructed to wrap and label as sharp for waste workers).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom interior of the front island cooler facing sushi in the deli was heavily pitted and requires resurfacing to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- meat/seafood display case handles- large back ice machine
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in the 3 compartment sink in the meat and produce measured greater than the required 200ppm. Discussed solution mixing with staff and adjusted concentrations during the inspection. Higher concentration sanitizer is used for clean in place equipment in these areas. Ensure staff understand which concentrations are appropriate for each use scenario. Wiping cloths were stored on the counter in the bakery department. Ensure all wiping cloths are stored in a sanitizing solution when not in active use. Cloths were transferred to a sanitizing solution.
    • 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 various areas, including the produce section, the butcher area and the bakery was in disrepair and not smooth, impervious to moisture and easy to clean.Ensure flooring is maintained so it is in good repair, smooth and impervious to moisture.Note: large scale renovation is planned for May 2024.Temporary fixes may be necessary in the meantime to ensure flooring meets requirements.
    • 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 following coolers were dim and require additional lighting to facilitate effective cleaning and product evaluation. - produce cutting room cooler - back area produce cooler - back area deli cooler - further corners of the bakery walk-in coolerThe caulking at the back deli/produce 3-compartment sink was dirty and in disrepair. The flooring in multiple walk-in coolers in the bakery was in disrepair - no longer smooth, non-porous, and easily cleanable - and must be refinished/replaced. - cake cooler, Sys 9, Sys 36
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large ice machine scooping utensils must be stored in a covered, cleanable container to protect from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine window was broken and requires repair.Ice machine door seals were visibly dirty and require cleaning.A buildup of water around the base of the ice machine was noted suggesting a potential leak. Investigate the cause of the water and repair any leaks found.