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Supplement World

230 - 925 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

9 inspections

  1. Risk Management 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?
      • Pest control records were not observed. Please maintain monthly pest control records.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser and paper towel were not observed in the facility at the time of inspection. Please acquire paper towel dispenser and ensure it is stocked with paper towel at all times.
    • 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?
      • Pest control records were not observed. Please maintain monthly pest control records.
    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Accumulation of debris buildup was noted inside all cabinets, on the floor, etc. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner. Please create written cleaning schedule and implement them.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed at the time of inspection.Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. The operator prepared chlorine solution during the inspection (one teaspoon of chlorine in one litre of water). 2. Cleaning cloths were noted on prep counters. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters.3. It was noted that the facility was not sanitizing food contact surfaces. Please note to use one of the approved sanitizing solutions to sanitize food contact surfaces between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rolls of paper towel and other items were noted to be stored in the washroom. Please note that washroom must not be used for storage purposes. Please remove all items from washroom.2. Food items were noted to be stored on the floor.Please note all food items must be stored at least six inches above the floor. Please do not store food items on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed during the inspection. Please follow following dishwashing procedures:- wash with soap and water in the first sink,- rinse with clean water in the second sink, - prepare chlorine solution at 100 ppm in the third sink and leave clean dishes fully submerged in the chlorine solution for at least two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed at the time of inspection. Please acquire chlorine 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?
      • 1. A paper towel dispenser and paper towel were not observed in the facility at the time of inspection. Please acquire paper towel dispenser and ensure it is stocked with paper towel at all times. 2 Soap dispenser was noted to be empty at the time of inspection. The operator acquired hand soap during the inspection.
    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A chest freezer was noted to be in insanitary state. Please clean the chest freezer.2. Buildup was noted on the ice scoop. The ice scoop was not being cleaned/sanitized. Please store ice-scoop in a container. Please ensure that the ice-scoop is being cleaned/sanitized every four hours when in continuous use.3. Dishes were noted to be stored with damaged drink dispenser parts. Please organize the facility and store clean dishes properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Accumulation of debris buildup was noted inside all cabinets, on the floor, etc. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner. Please create written cleaning schedule and implement them.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 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 washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism to this door and ensure it remains closed at all times.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 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 washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism to this door and ensure it remains closed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize all shelves and ensure the facility is maintained in a clean and sanitary manner at all times.
  6. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed at the time of inspection.Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. A chlorine container was noted in the facility. The operator was advised to prepare chlorine solution (one teaspoon of chlorine in one litre of water). 2. Cleaning cloths were noted on prep counters. Cleaning cloths were also being used to wipe hands. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use them to wipe hands.3. It was noted that the facility was not sanitizing food contact surfaces. Please note to use one of the approved sanitizing solutions to sanitize food contact surfaces between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed during the inspection. Please follow following dishwashing procedures:- wash with soap and water in the first sink,- rinse with clean water in the second sink, - prepare chlorine solution at 100 ppm in the third sink and leave clean dishes fully submerged in the chlorine solution for at least two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed at the time of inspection. Please acquire chlorine test strips.
    • 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?
      • Pest control records were not observed. Please ensure to maintain monthly pest control records.
    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a food safety certificate. Please register staff members for one of the approved food safety courses and send a copy of receipt to this office by Feb 17, 2025. A list of recognized food safety courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism to this door and ensure it remains closed at all times.
  7. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A couple containers of supplements stored on the shelf were noted to be expired in Dec 2024. There were protein bars that noted to have expiration date of Feb 16, 2025. Please remove all expired supplements from the shelf. Please ensure to go through the inventory and remove all expired supplements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed at the time of inspection.Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. A chlorine container was noted in the facility. The operator was advised to prepare chlorine solution (one teaspoon of chlorine in one litre of water). 2. Cleaning cloths were noted on prep counters. Cleaning cloths were also being used to wipe hands. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or use them to wipe hands.3. It was noted that the facility was not sanitizing food contact surfaces. Please note to use one of the approved sanitizing solutions to sanitize food contact surfaces between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks, after touching part of their clothing, etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were noted inside bulk food containers. The handles were noted to be in physical contact with food items. Please do not store scoops inside the bulk food containers.2. Staff drinks were noted on prep counter at the time of inspection. Please do not store staff personal items on prep counter. Please designate an area to store staff personal items (drinks).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed during the inspection. Please follow following dishwashing procedures:- wash with soap and water in the first sink,- rinse with clean water in the second sink, - prepare chlorine solution at 100 ppm in the third sink and leave clean dishes fully submerged in the chlorine solution for at least two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed at the time of inspection. Please acquire chlorine 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?
      • A paper towel dispenser and paper towel were not observed in the facility at the time of inspection. The operator indicated that they use reusable cleaning cloths to dry hands. Please acquire paper towel dispenser and ensure it is stocked with paper towel at all times. Please do not use reusable cloth to dry hands.
    • 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?
      • Pest control records were not observed. Please ensure to maintain monthly pest control records.
    • 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?
      • A food handling permit was not displayed. Please ensure that the food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone in the facility has a food safety certificate. Please register staff members for one of the approved food safety courses. A list of recognized food safety courses can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism to this door and ensure it remains closed at all times.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed in the facility. Please be advised that one of the approved sanitizing solutions must be present in the facility at all times. Following are the approved sanitizing solutions:- a bleach solution at 100 ppm, - a quaternary ammonium solution at 200 ppm, - an iodine solution at 12.5 - 25 ppm, or, - a low-level disinfectant with a DIN (Drug Identification number), a word disinfectant written on it and has claims for food contact surfaces. Please acquire one of the approved sanitizing solutions and test strips. 2. Cleaning cloths were noted to be stored on prep counters. Please note that all cleaning cloths must be stored in a sanitizing solution as mentioned above at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were noted to be stored inside the bulk food containers. Please be advised that scoops must be stored in a manner that protects food from contamination. Please do not store scoops inside the bulk food containers.2. Food items were stored on the floor. Please ensure that all food items must be stored at least six inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not performing proper three compartment manual dishwashing sink method. Proper manual dishwashing procedure was discussed with the operator during the inspection. Please follow following procedure:- Wash all reusable dishes with soap and water in the first sink, - rinse all dishes in the second sink. - Prepare an approved sanitizing solution in the third sink and leave clean dishes in the third sink fully submerged for at least two minutes. - Air dry all dishes.
    • 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 were not observed. Please acquire test strips.
    • 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 pest control checklist was not observed at the time of inspection. Please ensure to maintain monthly pest control checklist.
    • 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?
      • It was noted that the facility was operating without a food handling permit. An inspection was conducted, and the facility was allowed to sell pre-packaged food items only. Please submit a food handling permit application.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safe certificate was not observed. Please submit a copy of the food safe certificate to this office.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The floor plans were not submitted to this office prior to construction. Please ensure to submit floor plan prior to construction for all future facilities.