Swan River Grocery Corp. - Food
225 Centre Street Kinuso AB T0G 1K0 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not available for hot-holding unit.Update June 3: Operator supplied thermometers for the right-side hot-holding unit with sliding doors and for two of the four shelves for the other hot-holding units. The other shelves which had no thermometers had food stored there. These foods ended up measuring below 60C internally. The operator indicated they will buy more thermometers and not use those shelves until an accurate thermometer verifies the temperature to be 60C or above. Update June 8: Thermometers in hot-holding are not heat resistant. The display screens went black and could not be read until they were brought out and cooled off. Please ensure the thermometers used are accurate and able to withstand the temperatures in the heating units.ENSURE:Thermometers are available for hot-holding units containing high risk foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not available for hot-holding unit.Update June 3: Operator supplied thermometers for the right-side hot-holding unit with sliding doors and for two of the four shelves for the other hot-holding units. The other shelves which had no thermometers had food stored there. These foods ended up measuring below 60C internally. The operator indicated they will buy more thermometers and not use those shelves until an accurate thermometer verifies the temperature to be 60C or above. ENSURE:Thermometers are available for hot-holding units containing high risk foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator had put up hanging doors on the open ends of the warming units, however, the internal temperature of certain foods was not maintained at 60C or above. Breaded chicken and wedge potatoes measured around 45-50C. These foods were reheated to 74C and then put in the right-side warmer that can be maintained at 60C or above. ENSURE:Unless a warming unit can maintain the internal temperature of foods to be 60C or above it is not to be used. This can only be verified with accurate thermometers. REPEAT VIOLATION
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat slicer was in an unsanitary condition. Cleaned and sanitized during inspection.ENSURE:Meat slicers are fully cleaned and sanitized after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility has a warming shelving unit where heat comes from the top and is open from both sides. Foods (wrapped burgers, wedge fries, wings, dry ribs, spring rolls, gyozas) in the warming unit tested between 40C-55C. The operator indicated they were in there for one hour. The temperature of the warming unit used is insufficient to maintain temperatures of 60C or above. The facility reheated the foods to 74C before being placed in a closed heating unit that could maintain a temperature of 60C or above. ENSURE:Hot-holding units are able to maintain a food temperature of 60C or greater.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not available for hot-holding unit.ENSURE:Thermometers are available for hot-holding units containing high risk foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility has two sets of two-compartment sinks. The smaller set of two compartments is on the bakery side, and the larger set is on the meat-cutting side. The facility was using the large two-compartment sinks for dishwashing in an improper manner. Only one sink was used for soap, rinse, and sanitizing and the other compartment was for drying. There were also no plugs for the sinks to allow for proper washing. ENSURE:A proper two-compartment sink dishwashing setup is done - The first sink for washing and rinsing and the second for sanitizing.Sink plugs are available to allow for proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing station located at larger two-compartment sink on butchery side. These sinks are dedicated for dishwashing. The sinks on the bakery side should be used for handwashing. ENSURE:Handwashing sinks are dedicated for hand washing only.The liquid soap and paper towel dispensers at the larger two-compartment sinks are removed and only allow the bakery sinks for handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A portable stovetop was being used without overhead ventilation. The operator indicated that oil is used in cooking with the stovetop. - The operator agreed to not use the stovetop using oil unless a ventilation hood was overhead.ENSURE:Cooking with grease-laden fumes is done with an overhead ventilation system.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in one of the buckets was measured to be 0ppm. This was corrected during the inspection. Operator made a new solution with the corrected concentration being 100ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were observed using gloves to handle food; washing their hands with the gloves on and using the same gloves for other tasks. This was corrected during the inspection.Gloves are not a replacement for handwashing. Food handlers must wash their hands frequently with soap and water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was observed thawing at room temperature. This was corrected during the inspection.Operator moved the meat into the cooler for thawing. Food must be thawed either in the cooler, by placing it under cold running water, or in the microwave to prevent bacterial growth.
- 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 provided were for a QUATS sanitizer. Facility uses a chlorine based sanitizer. Please ensure that chlorine sanitizer test strips are provided.
- 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?
- Fly strips were observed to be installed above food prep areas. Please ensure they are moved and placed in a non-food prep area to prevent contamination of food.Please ensure that pest control records are kept.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors and walls in deli area need to be cleaned and sanitized thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?