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Sunterra Market

2536 Kensington Road NW Calgary AB T2N 3S3 · Food - General

12 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • Mouse droppings were observed under the dry food storage racks and near the back wall.-Clean the mouse droppings and monitor.
    • 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) The water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor.-Fix the pipe.2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen.-Fix the floor.3) Gap was noticed under the wall in the juicing area.-Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The door for the storage cabinet in the cafe was broken.-Fix the door.2)The deli meat cooler handle was broken.-Fix the handle.3) Dirty knives were stored on knife holder.-Ensure that knives are cleaned regularly and stored in sanitary manner.4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor.-Fix the ice machine or remove from the area.5) Mould was observed on the plastic cover of the ice machine.-Clean the ice machine.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cottage cheese was measured at 16 degrees C.* The cottage cheese was discarded.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees c or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap in the soap dispenser near the coffee machine station.Soap was refilled.-Ensure that the hand sink is properly supplied with hot/ cold potable water, soap and single use paper towels.2) The hand sink in the prep kitchen was obstructed with a cart.The cart was removed.-Ensure that the hand wash sink is not blocked is always available for hand washing.
    • 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?
      • Mouse droppings were observed under the dry food storage racks and near the back wall.-Clean the mouse droppings and monitor.
    • 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) The water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor.-Fix the pipe.2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen.-Fix the floor.3) Gap was noticed under the wall in the juicing area.-Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The door for the storage cabinet in the cafe was broken.-Fix the door.2)The deli meat cooler handle was broken.-Fix the handle.3) Dirty knives were stored on knife holder.-Ensure that knives are cleaned regularly and stored in sanitary manner.4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor.-Fix the ice machine or remove from the area.5) Mould was observed on the plastic cover of the ice machine.-Clean the ice machine.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again.Ensure the ice machine is cleaned and sanitized regularly.
  5. Monitoring Inspection

    5 infractions

    • 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?
      • ***Recurrent Violation***December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bento to go station on the main floor was set up with heat lamps and hot plates. The foods were measured around 50C. The hot plates were not on.Ensure the hot holding unit can maintain foods over 60C. If the current setup is not able to achieve that, replace the setup with a capable hot holding unit where the temperature can be easily controlled.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • During the malfunction of the sump pump in the basement on May10, 2024,the food operation that requires food handling, like packaging, was still happening. No food handling can be allowed without the adequate supply of water and drainage.Establish a clear written policy that during a sewerage backup or incident, all food operation must be stopped. The operation can only resume after the issue is resolved and affected areas are cleaned and sanitized. Email the inspector the policy for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Outstanding violation****First noted October 2023: Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again.Ensure the ice machine is cleaned and sanitized regularly.
  6. Demand Inspection

    5 infractions

    • 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?
      • ***Recurrent Violation***December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item, earbuds, were found on a shelve in the production area. All personal items must be stored in a dedicated area. Do not store in food storage or handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding violation***First noted October 5, 2023: The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C.- All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed pails of food cooling in a lukewarm water bath. Manager, advised the reason for this is that the ice machine was under repair until that morning and facility was waiting for ice to be produced. - An alternative cooling method is required when an issue such as the above arises. Staff were sent to the store next door to purchase several bags of ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Outstanding violation****First noted October 2023: Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
  7. Risk Management Inspection

    5 infractions

    • 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?
      • There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 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?
      • Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C.- All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed.**OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the 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?
      • Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
  8. Risk Management Inspection

    5 infractions

    • 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?
      • There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 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?
      • Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C.- All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed.**OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the 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?
      • Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
  9. Risk Management Inspection

    7 infractions

    • 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?
      • There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 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?
      • Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potential for contamination as foods cool. Large bins are placed on the floor in the cooking area to be filled from the kettles. Then, they are placed above one another on the wired shelves for cooling. - Do not places bins directly on the floor or provide an alternative method that eliminates and prevents any potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large amounts of soups in various areas of the blast chiller cooler cooled overnight were measured at an internal temperature of 7.6-21 degrees Celius. - Discarded. - Foods must be cooled to 20C within the first 2 hours and internal temperature must reach 4C or less in the following 4 hours. - Facility must utilize several cooling methods to achieve the requirements above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C.- All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed.**OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the 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?
      • Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
  10. Demand Inspection

    5 infractions

    • 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?
      • There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 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?
      • Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potential for contamination as foods cool. Large bins are placed on the floor in the cooking area to be filled from the kettles. Then, they are placed above one another on the wired shelves for cooling. - Do not places bins directly on the floor or provide an alternative method that eliminates and prevents any potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large amounts of chopped vegetables were left out in room temperature for hours. - Only bring out what is needed for immediate cooking. All perishable foods must be stored at a temperature of 4C or less or above 60C at all times. 2) Improper cooling method. Large amounts of hot foods (40 L bins) are left out in room temperature for up to 2 hours. - Foods must be cooled to 20C within the first 2 hours and internal temperature must reach 4C or less in the following 4 hours.
    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed.**OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
  11. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The SmartPower Sanitizer, which was pre-diluted in a dispenser on site, was measured to have 1130 ppm DDBSA and 3010 ppm Lactic Acid. The inspector informed the operator to contact their service technician to adjust the concentration of the aforementioned chemicals in the sanitizer solution. Leaving the concentration of DDBSA and Lactic Acid at this concentration would no longer be considered food-safe and may lead unwanted chemicals on food-contact surfaces, which may lead to chemical contamination of food during the food preparation process. The dispenser would also be using more chemicals than needed at this concentration. Thus, please ensure that the sanitizer solution remains at the required concentration, which is 272-700 ppm of DDBSA and 704-1875 ppm of Lactic Acid. Use test strips to verify. While waiting for the technician, you may dilute the dispensed solution with pure water and use test strips to verify the resulting concentration.**FIX THE SANITIZER DISPENSER.
    • 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?
      • There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the most-right-facing-the-counter front display cooler, was measured at 13.9°C. High-risk food items were being stored in the cooler. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.**FIX THE REFRIGERATION UNIT.
    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed.**OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
  12. Monitoring Inspection

    1 infraction

    • 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?
      • Some small flies were observed in the basement kitchen storage area. Pest control program is already in place.Monitor and increase pest control measures where is needed.