St. Paul Co-op - Grocery
3 - 5017 42 Street St. Paul AB T0A 3A2 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli Area:Hot holding unit between 40-45C.Ensure that hot holding unit is at least 60C.Cooked chicken was discarded as operator indicated it was under 40C for more than 2hours.Ensure temperature is also monitored with constant steering of soups.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Buffet - Hot holding unit is in disrepair.Ensure that hot holding is maintained at least 60C.Manager indicated that a repair screw has been scheduled to fix the equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Deli Area: - Plastic handle was observed in contact with food (Flour).Ensure that all items not associated with food are separated to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli Area:- Cheese as noted at 10C.- Ensure that Cheese is kept at 4C or below to prevent contamination by dangerous microorganisms.Operator indicated that they were put there just over an hour ago. Operator was informed to transfer them to a cooler at 4C. This was corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Deli Area:- Dishwasher rinse temperature ran several times and the following rinse temperatures were achieved: 66C, 67C, 68C, 69C and 69C respectively.- Ensure that dishwasher rinse temperature s at 71C or higher for effective sanitization.Continue to manually sanitize dishes (100ppm chlorine or 200ppm QUAT) as discussed, until the dishwasher is fixed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli:- Faucet in the 3-comp sink as well as the hose for the sanitizer solution appear to be leaking. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli Area:- Can opener noted to be unclean and full of grease and dirt build up.This was corrected during inspection as operator cleaned and sanitized it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bakery:Dishwashing area requires cleaning and sanitization - buildup of grease and dirt on the dishwasher and sorrounding areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dishwashing area requires cleaning and sanitization - walls behind the dishwasher shows buildup of grease and dirt underneath the dishwasher
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:- Dishwasher is leaking. do repair to prevent contamination and occupational hazard.*Repeated violation - 3-Feb-2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:Bakery: - Floors noted with oil stains and were slippery- Underneath the dishwasherButchery:- Ventilation fan above the meat cutting area - dust build-up- Used Knives noted returned to the knife holder - ensure they are returned to the dishwashing sink to avoid cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Butchery:- Used wiping cloth noted on meat cutting table. Ensure that all used wiping cloths are returned to sanitizer solution to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli:Shredded cheese (whole bag) was noted on food prep table at 14C. Operator indicated they were brought out over an hour ago. Ensure that cheese is kept at 4C or less to prevent bacteria contamination. I would recommend bringing out small quantities at a time as needed to prevent temperature abuse.Cheese was returned to the cooler at 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli:Soups at the self-serve units were at 45C surface temperature. Ensure that soups monitored and steered regularly to achieve 60C or higher. This was corrected during the inspection.
- 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?
- Weatherstripping is missing at the backdoor of the bakery and receiving area back door. Ensure this is replaced to prevent pest entry. *Repeated violation on 3-April-2024Also, at the back storage area - delivery entrance backdoors require weatherstrips on the doors to prevent pest entry. *Repeated violation: 3-Feb-2025
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood in deli and bakery area is due for service - Expired in 2023.Ensure that ventilation hood is maintained to prevent fire hazards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:- Dishwasher is leaking. do repair to prevent contamination and occupational hazard.*Repeated violation - 3-Feb-2025
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitization:Bakery: - Floors noted with oil stains and were slippery- Underneath the dishwasherButchery:- Ventilation fan above the meat cutting area - duct build-up- Used Knives noted returned to the knife holder - ensure they are returned to the dishwashing sink to avoid cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Produce:Water was observed being dumped into hand wash sink. Ensure that handwash sink is used solely for handwashing and nothing else
- 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?
- Weatherstripping is missing at the backdoor of the bakery and receiving area back door. Ensure this is replaced to prevent pest entry. *Repeated violation on 3-April-2024Also, at the back storage area - delivery entrance backdoors require weatherstrips on the doors to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood in deli and bakery area is due for service - Expired in 2023.Ensure that ventilation hood is maintained to prevent fire hazards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:- Dishwasher is leaking. do repair to prevent contamination and occupational hazard.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bakery:1 - Used wiping cloth noted on the food prep table. Ensure these used wiping cloths are returned to sanitizer solution after use to prevent cross-contamination. 2 - QUAT Sanitizer was 300ppm - this is too high. Ensure that QUAT sanitizer is no more than 200ppm to effectively sanitize food prep surface and avoid food contaminationThis was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- DeliSandwich cooler at 14C. Ensure that it is closed when not in use and is maintained at 4C or less. High risk items such as cooked chicken strips should either be at 4C or less or 60C and higher. Chicken strips were discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Deli:Dishwasher was at 65, 69 and 72C - after running three times.Ensure that dishwasher is at 71C before placing in dishes to facilitate effective sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Produce:Packages strawberries and pineapple noted above the handwash sink in the produce area. Ensure that all handwash stations are accessible at all times to facilitate handwashing practices.
- 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?
- Weatherstripping is missing at the backdoor of the bakery and receiving area back door. Ensure this is replaced to prevent pest entry. *Repeated violation on 3-April-2024Also, at the back storage area - delivery entrance backdoors require weatherstrips on the doors to prevent pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth noted on the food prep table. Ensure these used wiping cloths are returned to sanitizer solution after use to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Broccoli Cheddar Soup in hot holding was at 50C. Ensure that High risk foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips noted onsite was expired September 2023.New was obtained and made available. Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Used knife was noted in the handwash sink. Ensure that hand wash sink is accessible at all times and is used only for handwashing.
- 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?
- Weatherstripping is missing at the backdoor of the bakery and receiving area back door. Ensure this is replaced to prevent pest entry. *Repeated violation on 3-April-2024Also, at the back storage area - delivery entrance backdoors require weatherstrips on the doors to prevent pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Produce:- No sanitizer solution available. Ensure that sanitizer solution are available for food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths noted on food prep counter. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bakery:- Plastic scoop handles were observed to be in contact with food (flour)Ensure that items not associated with food are separated to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following temperatures were obtained for hot-holding unit:-Beef Chili Soup = 47C-Chicken Noodle Soup = 50COperator indicated that these soups have been out for more than 2hours. Therefore, operator was instructed to discard soup, which she did.Ensure that high-risk foods are kept at 60C or higher during hot holding to prevent bacterial contamination.
- 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?
- Weatherstripping is missing at the backdoor of the bakery and receiving area back door. Ensure this is replaced to prevent pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher in the Deli Section appears to be leaking. Ensure that the dishwasher is in good repair to maintain sanitary handling of food within the deli area. *Recurring violation as @ 22-Dec-23
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic handles noted in contact with food (flour). Ensure items not associated with food are separated. This was corrected during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher in the Deli Section appears to be leaking. Ensure that the dishwasher is in good repair to maintain sanitary handling of food within the deli area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation in Deli Area:- hard to reach areas such as behind the cookline equipment - Underneath and on the top of the coolers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration units in Deli area missing internal thermometer. Ensure you have a thermometer is present for temperature monitoring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Knives noted in the handwash sink. Ensure handwash station is used for handwashing only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap unavailable in the soap dispenser.Ensure hand station is always fully equipped with soap, paper towel and warm running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?