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The African Superstore

109 - 2966 Main Street SE Airdrie AB T4B 3G4 · Food - General

6 inspections

  1. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. DO THE FOLLOWING:1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for sanitizing surfaces. DO THE FOLLOWING:1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap or disposable paper towels were observed at the handwash sink. DO THE FOLLOWING:1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
    • 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?
      • 1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging.2. Facility has an overdue invoice for their permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification.DO THE FOLLOWING:1. Obtain a food safety certification from an approved course to ensure safe handling of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and spills were noted in the back area. Dust and debris were noted in the retail section and in the kitchenette.DO THE FOLLOWING:1. Ensure the following areas are cleaned. 2. Ensure that a cleaning schedule is provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard boxes and other garbage bags were observed in the back area. DO THE FOLLOWING:1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
  2. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. DO THE FOLLOWING:1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for sanitizing surfaces. DO THE FOLLOWING:1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap or disposable paper towels were observed at the handwash sink. DO THE FOLLOWING:1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
    • 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?
      • 1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging.2. Facility has an overdue invoice for their permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification.DO THE FOLLOWING:1. Obtain a food safety certification from an approved course to ensure safe handling of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and spills were noted in the back area. Dust and debris were noted in the retail section and in the kitchenette.DO THE FOLLOWING:1. Ensure the following areas are cleaned. 2. Ensure that a cleaning schedule is provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard boxes and other garbage bags were observed in the back area. DO THE FOLLOWING:1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
  3. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. DO THE FOLLOWING:1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for sanitizing surfaces. DO THE FOLLOWING:1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap or disposable paper towels were observed at the handwash sink. DO THE FOLLOWING:1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
    • 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?
      • 1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging.2. Facility has an overdue invoice for their permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification.DO THE FOLLOWING:1. Obtain a food safety certification from an approved course to ensure safe handling of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. DO THE FOLLOWING:1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and spills were noted in the back area. Dust and debris were noted in the retail section and in the kitchenette.DO THE FOLLOWING:1. Ensure the following areas are cleaned. 2. Ensure that a cleaning schedule is provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard boxes and other garbage bags were observed in the back area. DO THE FOLLOWING:1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
  4. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Food from unpermitted sources was observed in the freezer. This included two packages of cow skin hides. Operator discarded these during the inspection. DO THE FOLLOWING:1. Ensure that all food provided at the facility are obtained from approved and permitted facilities.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Dry goods in the retail area and meats & vegetables observed in the chest and standing freezers were not labelled with product name, date packaged and facility contact. DO THE FOLLOWING:1. Ensure that all foods in the facility are properly labeled with product name, date packaged and facility information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for sanitizing surfaces. DO THE FOLLOWING:1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap or disposable paper towels were observed at the handwash sink. DO THE FOLLOWING:1. Ensure that the handwash sink is equipped with soap and disposable paper towels at all times for handwashing.
    • 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?
      • 1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging.2. Facility has an overdue invoice for their permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No individual at the facility, including the operator and staff, had completed or obtained an approved food safety certification.DO THE FOLLOWING:1. Obtain a food safety certification from an approved course to ensure safe handling of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing in half of the kitchenette. Food debris was observed on the floor. DO THE FOLLOWING:1. Ensure the kitchenette flooring is complete to ensure a smooth, non porous surface for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and spills were noted in the back area. Dust and debris were noted in the retail section and in the kitchenette.DO THE FOLLOWING:1. Ensure the following areas are cleaned. 2. Ensure that a cleaning schedule is provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard boxes and other garbage bags were observed in the back area. DO THE FOLLOWING:1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for sanitizing surfaces. DO THE FOLLOWING:1. Obtain an approved surface sanitizer (QUATS, Chlorine or an Iodine sanitizer) for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were observed at room temperature. Staff reported the eggs were placed outside the day before. 3 cartons of eggs were discarded during the inspection.DO THE FOLLOWING:1. Keep eggs at or below 7 degrees Celsius to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.
    • 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?
      • 1. Facility is in violation of their permit requirement. Facility is repackaging dried goods and meat. Facility has not been approved for repackaging.2. Facility has an overdue invoice for their permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris and spills were noted in the back area. Dust and debris were noted in the retail section and in the kitchenette.DO THE FOLLOWING:1. Ensure the following areas are cleaned. 2. Ensure that a cleaning schedule is provided.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Cardboard boxes and other garbage bags were observed in the back area. DO THE FOLLOWING:1. Ensure that garbage and recycling is carried out routinely to keep the facility clean and well maintained.
  6. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were no thermometers in the fridge and freezers.COMPLETE THE FOLLOWING:1. Please purchase thermometers to place inside each unit, OR, purchase an infrared thermometer to check temperatures. 2. Check temperatures of each unit daily to ensure the freezer is maintaining temperatures below 0*C and fridges are between 0*C - 4*C.