Walmart Supercentre 3012 - Food
1 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Not observed at time of inspection**The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.2°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 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?
- 1. Weatherstripping on the fire exit man door in the receiving area was in disrepair. 2. Sweeper on the receiving dock was worn-out.3. Sweeper on the inside sliding door in the omni dispensing area was missing.- Fix the noted gaps to prevent potential entry of pests and vermin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Not observed at time of inspection**The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.2°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 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?
- 1. Weatherstripping on the fire exit man door in the receiving area was in disrepair. 2. Sweeper on the receiving dock was worn-out.3. Sweeper on the inside sliding door in the omni dispensing area was missing.- Fix the noted gaps to prevent potential entry of pests and vermin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.2°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 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?
- There was a gap on the backdoor in the receiving area. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.The backdoor was also being kept open by the staff during the operations using a small blocking device on the bottom of the door. The inspector informed the manager that the backdoors must be kept closed to prevent the entry of pests and vermin to the facility.**CORRECTED DURING INSPECTION (2024-07-12).
- 23. Is the facility maintained in a clean and sanitary condition?
- Several mouse traps in the back storage area had dirt and dust accumulation. The manager mentioned that their pest control personnel is in the process of replacing the traps. Please ensure that the mouse traps are kept in clean and sanitary conditions to allow adequate monitoring of pest activity in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.2°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 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?
- There was a gap on the backdoor in the receiving area. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.The backdoor was also being kept open by the staff during the operations using a small blocking device on the bottom of the door. The inspector informed the manager that the backdoors must be kept closed to prevent the entry of pests and vermin to the facility.**CORRECTED DURING INSPECTION (2024-07-12).
- 23. Is the facility maintained in a clean and sanitary condition?
- Several mouse traps in the back storage area had dirt and dust accumulation. The manager mentioned that their pest control personnel is in the process of replacing the traps. Please ensure that the mouse traps are kept in clean and sanitary conditions to allow adequate monitoring of pest activity in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two (2) prep coolers by the north wall of the kitchen area were measured at 12°C. The inspector informed the operators that the coolers must be able to maintain a temperature of 4°C or below. Please configure the coolers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit for storing roasted chicken were measured at 40°C. The inspector informed the operators that the hot-holding unit must be able to maintain at least 60°C or above. Please configure the unit.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.2°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Several handwashing stations in the kitchen did not have adequate hot water. The hot water temperatures were measured at around 30°C. The inspector informed the operator to configure the hot water settings of each handwashing sink. A plumber was on site to fix the fixtures. Adequate hot water temperature was achieved afterwards.
- 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?
- There was a gap on the backdoor in the receiving area. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.The backdoor was also being kept open by the staff during the operations using a small blocking device on the bottom of the door. The inspector informed the manager that the backdoors must be kept closed to prevent the entry of pests and vermin to the facility.**CORRECTED DURING INSPECTION (2024-07-12).
- 23. Is the facility maintained in a clean and sanitary condition?
- Several mouse traps in the back storage area had dirt and dust accumulation. The manager mentioned that their pest control personnel is in the process of replacing the traps. Please ensure that the mouse traps are kept in clean and sanitary conditions to allow adequate monitoring of pest activity in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several dented cans were noted during the inspection. The dented cans were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all food items, and that they must be discarded immediately if necessary.
- 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?
- There was a gap on the backdoor in the receiving area. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.The backdoor was also being kept open by the staff during the operations using a small blocking device on the bottom of the door. The inspector informed the manager that the backdoors must be kept closed to prevent the entry of pests and vermin to the facility.**CORRECTED DURING INSPECTION (2024-07-12).
- 23. Is the facility maintained in a clean and sanitary condition?
- Several mouse traps in the back storage area had dirt and dust accumulation. The manager mentioned that their pest control personnel is in the process of replacing the traps. Please ensure that the mouse traps are kept in clean and sanitary conditions to allow adequate monitoring of pest activity in the facility.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions