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Vilna Family Grocery - Food

5027 50 Street Vilna AB T0A 3L0 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is food debris on the meat slicer. Food debris can harbour and spread bacteria. Ensure the meat slicer is fully washed and sanitized after being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop is being stored in a mug of water between uses. The water has suitable conditions for bacteria to grow and multiply and then contaminate the ice cream. Ensure the scoops are not stored in water between uses.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The interior of the microwave on top of the deli meat counter was observed to be dirty. All equipment that comes into contact with food is required to be cleaned and sanitized to prevent cross-contamination and bacteria growth. Ensure that the interior of the microwave is cleaned with soap and water, followed by a sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deli meat and open produce products were observed on the floor of the milk cooler and produce cooler. Food products are required to be 6" off the ground to eliminate food access to pests. Ensure that the deli meat and produce are 6" off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelving in the produce cooler was observed to have uncleaned spilled liquid and moldy food. All surfaces that come into contact with food are required to be maintained in a clean and sanitary condition to prevent pests and cross contamination. Ensure that the shelving is cleaned with soap and water, followed by a sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were documented during inspection. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that written cleaning procedures are available.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli meat slicer at front of store was noted to be uncleaned when not in use. All food contact surfaces are required to be cleaned and sanitized to prevent cross- contamination and bacteria growth. Ensure that the slicer is cleaned after each use, using soap and water followed by a food safe sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The interior of the microwave on top of the deli meat counter was observed to be dirty. All equipment that comes into contact with food is required to be cleaned and sanitized to prevent cross-contamination and bacteria growth. Ensure that the interior of the microwave is cleaned with soap and water, followed by a sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Evidence of a single use plastic glove being re-used in between deli slicing. Single use glove was found intact on top of the deli counter. Items that are designed to be single use cannot be cleaned and sanitized and are required to be disposed of. Education with operators regarding single use gloves. Ensure that single use items are disposed after every use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw packaged chicken was observed to be placed above ready to use bottled drinks in the stand-up cooler by the deli counter. Raw chicken may drip and be a source of direct cross-contamination which may result in illness. Ensure that the cooler is re-arranged and the ready to use drinks are stored above the raw chicken product.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deli meat and open produce products were observed on the floor of the milk cooler and produce cooler. Food products are required to be 6" off the ground to eliminate food access to pests. Ensure that the deli meat and produce are 6" off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shelving in the produce cooler was observed to have uncleaned spilled liquid and moldy food. All surfaces that come into contact with food are required to be maintained in a clean and sanitary condition to prevent pests and cross contamination. Ensure that the shelving is cleaned with soap and water, followed by a sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were documented during inspection. Cleaning procedures are required to ensure the facility is maintained in a clean and sanitary condition. Ensure that written cleaning procedures are available.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are uninspected eggs for sale in the cooler. A permitted food facility is not allowed to sell uninspected food. Ensure the uninspected eggs are removed from the retail cooler.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was not sure about hand washing before handling the deli meat. Dirty hands can transfer microbes to open foods like deli meat. Ensure all staff wash their hands with warm soapy water before slicing deli meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a lot of cardboard and plastic on the floor of the dry storage area and coolers. Debris can make it difficult to see what needs to be cleaned and can become a tripping hazard. Ensure the facility is cleaned on a regular basis.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli cooler is 8 degrees Celsius. Perishable foods must be kept at or below 4 degrees Celsius to reduce bacterial activity. Ensure the cooler is repaired and able to maintain 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a build up of food debris on the meat slicer, a knife, and the microwave. Food debris can harbour bacteria and can contaminate other foods that contact it. Ensure the meat slicer and microwave are cleaned and sanitized on a frequent basis and that other utensils are washed and sanitized after being used.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no chlorine detected in the sanitizer solution. In order to effectively reduce the amount of bacteria on food contact surfaces a 100 ppm chlorine sanitizer solution is required. Ensure there is always a 100 ppm chlorine solution available.
  13. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine in the sanitizer solution. Please ensure there is always a 100 ppm chlorine sanitizer solution available for use in the facility.