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Unimarket

A - 2405 Edmonton Trail NE Calgary AB T2E 3M7 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters in the back kitchen.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the hot holding was not covered.-Cover the food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Mops, brooms, laundry basket and other cleaning equipment were stored with the utensil storage rack.-Ensure that the cleaning equipment and laundry basket are stored separately from any food contact surfaces such as utensils.2) Food and food containers were stored on the floor in different areas of facility, in walk-in freezer and cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler used to store perogies was measured at 9.1 degrees C.* Beef perogies was measured at 8.9 degrees C.*Chicken perogies was measured at 9 degrees C*Cheese perogies was measured at 9.3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food in the display cooler until it gets fixed.-Fix the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the back kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored on business end down. (handle down)-Ensure that the utensils are stored business end up. (handle up).2) Rice scoop was stored in stagnant water.-Ensure that scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was used as a liner in the food storage rack used to store juices and flour.-Ensure that the cardboards are not used a liner as cardboard cannot be cleaned.-Remove the cardboard.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters in the back kitchen.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the hot holding was not covered.-Cover the food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Mops, brooms, laundry basket and other cleaning equipment were stored with the utensil storage rack.-Ensure that the cleaning equipment and laundry basket are stored separately from any food contact surfaces such as utensils.2) Food and food containers were stored on the floor in different areas of facility, in walk-in freezer and cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler used to store perogies was measured at 9.1 degrees C.* Beef perogies was measured at 8.9 degrees C.*Chicken perogies was measured at 9 degrees C*Cheese perogies was measured at 9.3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food in the display cooler until it gets fixed.-Fix the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the back kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored on business end down. (handle down)-Ensure that the utensils are stored business end up. (handle up).2) Rice scoop was stored in stagnant water.-Ensure that scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was used as a liner in the food storage rack used to store juices and flour.-Ensure that the cardboards are not used a liner as cardboard cannot be cleaned.-Remove the cardboard.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was around 50ppm. Corrected on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.