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Swan Hills Super A

4923 Ravine Drive Swan Hills AB T0G 2C0 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two heat lamps are missing from the hot case in the deli. Internal temperature of the food was measured at 60C, with the dry ribs that were stacked above other ribs 55C. Ensure the missing set of heat lamps are installed to keep food above 60C.Sept 9- The heat lamps are still missing. Please ensure food is still above 60C and recorded if held in the unit for greater than 2 hrs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer in the produce department is not being tested on a regular basis. A minimum of daily testing is required. The sanitizer was tested at the time of inspection and was satisfactory.Sept 9 - Test strips were available but were still wrapped. Please ensure the sanitizer concentration is recorded daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water pooling is noted by the shelving unit by the back door. No products were on the floor. Action shall be taken to identify the source of the water and take actions to eliminate the water source.
  3. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bleach and other chemicals are stored on top of the ice machine. A scoop on the marching is sitting on the ice machine. All chemicals shall be removed from the ice machine to prevent contamination in the event of a spill. All scoops for the ice machine shall be stored in a container that can be cleaned and sanitized. The scoops shall be cleaned and sanitized before use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two heat lamps are missing from the hot case in the deli. Internal temperature of the food was measured at 60C, with the dry ribs that were stacked above other ribs 55C. Ensure the missing set of heat lamps are installed to keep food above 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer in the produce department is not being tested on a regular basis. A minimum of daily testing is required. The sanitizer was tested at the time of inspection and was satisfactory.
    • 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 large gap is present under the back door door sweep. This can allow pests and weather to enter the building. Actions shall be taken to close the gap under the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use cutlery is stored in a manner that does not prevent cross contamination of the food end. All handles shall be aligned so that customers do not touch the food end of the cutlery when reaching for the handle of the utensil.