Spirit River IGA - Food

4804 50 Street Spirit River AB T0H 3G0 · Food - General

3 inspections

1. Monitoring InspectionFeb 11, 2026

   1 infraction

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Ceiling lights in back area are not shattered proof.Ensure all lights are shattered proof.
2. Monitoring InspectionDec 3, 2024

   3 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Pizza was found assembling at the counter near produce sink area.The staff was asked to move the pizza preparation to bakery area as the counter near produce wash station is not meant for food handling. Ensure food is handled in a safe and sanitary manner. Ensure all food preparation is conducted in the food preparation area. Ensure food is dealt with in a hygienic manner.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery: Ceilings above the oven & walls are discoloured & dirty due to fumes and heat from the oven. Ensure walls and ceiling tiles are cleaned.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Failed to observe or notice during inspection. This is an outstanding violation from the last inspection. Water bottling: light fixture does not have shatter proof covers.Ensure shatter proof bulbs are installed.
3. Monitoring InspectionDec 11, 2023

   7 infractions

   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Bakery: food handlers are not changing gloves after each task. Ensure glove use policy is in place. Glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after each task.
   • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
     • Water bottling: sanitizer concentration is not checked regularly and recorded. Ensure sanitizer concentration is checked and recorded daily before bottling water.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Produce: Prep area does not have adequate number of sinks to wash hands or for dishwashing. Meat department sinks are currently used for dishwashing purposes. Ensure bakery sinks are used for dishwashing purposes. Do not use meat department sinks for dishwashing as this creates a risk for potential cross contamination. Additional sinks will be required in the produce area if operational needs are not met.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Produce: Liquid soap was not supplied at the single sink that's used to wash vegetables. Operator indicated that washroom is used to wash hands.Ensure liquid soap is provided at the sink to wash hands before washing fruits and vegetables. Each food prep area requires a designated hand washing sink.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery: Ceilings above the oven & walls are discoloured & dirty due to fumes and heat from the oven. Ensure walls and ceiling tiles are cleaned.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Water bottling: light fixture does not have shatter proof covers.Ensure shatter proof bulbs are installed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery: Walls near the 3 compartment sink are stained with dirt and debris. Ensure walls are cleaned.