Stockland African Market
302 - 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General
5 inspections
- Initial Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available.- Obtain appropriate on test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site 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?
- 1. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available.- Obtain appropriate on test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site 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?
- 1. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available.- Obtain appropriate on test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site 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?
- 1. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions