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Sunterra Market

803 49 Avenue SW Calgary AB T2S 1G8 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility does not document when items go into hot holding and when they are removed. Template provided.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Wings in the hot holding unit close to the front of the grocery store measured 45C and were not directly under the lamp. Any products that cannot be stored directly under the lamp, specifically in the center of the hot holding unit, should not be stored in that area as it does not maintain temperature. Removed onsite. 2. Dips and salsa were stored in a chest with ice close to the front of the grocery store. Measured 10C. These products should be stored in a cooler as they would be kept longer than 2 hours. Ice is not an adequate storage method for this type of product. 3. Cheeses and deli meat stored on top of ice near the back kitchen area. Measured 14C. These products should be stored in a cooler as they would be kept longer than 2 hours. Ice is not an adequate storage method for this type of product.4. Fried rice (31C) and other ready to eat meals (47C) placed in hot holding unit by the front of store and at the carving station but not heated to 71C before placing it in unit. Rice was discarded. Ensure all food products are heated to 71C before placing in the hot holding unit. Ensure there is written documentation of when the items went into the hot holding unit, what the temperature was (60C or higher) and when they are removed.5. Large rolls of deli meat were sticking out of the cooler with one top measured 10C. 6. Dips and minced garlic were stacked out of the cooler. 7. Whip cream stacked outside of the cooler measured 14C. Ensure all food products are stored directly in the cooler under the air curtain.8. Cheese cake stored at room temperature measured 21C. Discarded at the time of inspection. Please provide shelf stability information or store at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at hand sink in kitchen area was not operational. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spillage under one shelf in the walk in cooler. Ensure this area is cleaned.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whole produce stored directly next to mop sink.- Please refrain from storing food products directly next to the mop sink to prevent risk of contamination from splashing.
    • 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?
      • Update January 22, 2025:- Gap still present. A gap was found at the bottom of the loading door.- Ensure the gap is sealed to prevent entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface for one cutting board at produce department is in disrepair on both sides. - Resurface or replace the cutting board.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whole produce stored directly next to mop sink.- Please refrain from storing food products directly next to the mop sink to prevent risk of contamination from splashing.
    • 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?
      • Update January 22, 2025:- Gap still present. A gap was found at the bottom of the loading door.- Ensure the gap is sealed to prevent entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface for one cutting board at produce department is in disrepair on both sides. - Resurface or replace the cutting board.
  5. Demand Inspection

    6 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?
      • Shellfish tags were not being retained. Ensure that shellfish tags are kept for at least 90 days. Ensure tags are easily accessible for review upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pastry display cooler had an ambient air temperature of between 8-12 degrees Celsius.Repair/service or adjust the cooler. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less.
    • 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?
      • A gap was found at the bottom of the loading door.- Ensure the gap is seaded to prevent entry of pest.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A butane fueled cooking stove was being used in the facility to reheat and hot hold some items.This stove must not be used inside. Replace this stove with a safe method.
    • 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 wall under the produce department prep sink was opened.- Ensure the wall is repaired unsmooth foaming material sealant were used at the kitchen to seal the wall and floor gap.- Ensure the sealed areas are smooth and easily cleanable.The caulking between the wall and floor at the bakery are partially worn out, exposed uncleanable surfaces.- Ensure the caulking are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 6 mice droppings found under the kitchen prep table and the back mop sink near the walk-in coolers, and the droppings are covered in grease and dust.- Ensure the areas are cleanedThe floorings under the kitchen 3 comp sink and the grease traps were covered in grease- Ensure the areas are cleaned
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution available at the produce preparation station had an undetectable level of sanitizer.Solution was remade and then concentration measured within acceptable range. Ensure that test strips are used to verify sanitizer concentration.
    • 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?
      • Shellfish tags were not being retained. Ensure that shellfish tags are kept for at least 90 days. Ensure tags are easily accessible for review upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pastry display cooler had an ambient air temperature of between 8-12 degrees Celsius.Repair/service or adjust the cooler. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A butane fueled cooking stove was being used in the facility to reheat and hot hold some items.This stove must not be used inside. Replace this stove with a safe method.
  7. 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?
      • Shellfish tags were not being retained. Ensure that shellfish tags are kept for at least 90 days. Ensure tags are easily accessible for review upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh juice bottles were being stored on a mobile ice bath. The ice level of the ice bath was not completely covering the juice bottles. Ice was refilled so that it covered the juice bottles. When using ice baths, ice must be filled to the top of the food level in order for the food product to be properly cooled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink in the deli was empty of paper towels.Paper towel was refilled during inspection. Ensure that all paper towel dispensers are stocked with paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink in the "to go" food area was empty of paper towels.Paper towel was refilled during inspection. Ensure that all paper towel dispensers are stocked with paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards in the salad bar area were worn/ discoloured and had deep cut marks.Either replace the worn cutting boards, or resurface/plane down.