Walmart Supercentre 3087 - Food
700 St. Albert Trail St. Albert AB T8N 7A5 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there was one hand sink by the entrance to the deli area that was out of order, there was a second sink present between the entrance and the food handling area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be black debris present in the walk in cooler light fixture further from the door (maybe a seal). They plan on looking into this and repairing if there is a concern.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there was one hand sink by the entrance to the deli area that was out of order, there was a second sink present between the entrance and the food handling area.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***the doors so the various staff areas had a build up of dirt on them (especially the produce staff area doors).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Discussed that there were discoloured Quat test strips that were not to be used. The Quat test strips are to be the bright orange/peach colour of the 0ppm on the interpretation guide, not a bleached out pale colour or yellow. Education provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be black debris present in the walk in cooler light fixture further from the door (maybe a seal). They plan on looking into this and repairing if there is a concern.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there was one hand sink by the entrance to the deli area that was out of order, there was a second sink present between the entrance and the food handling area.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***the doors so the various staff areas had a build up of dirt on them (especially the produce staff area doors).
- 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
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 test strips were going to be changed as they had recently expired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The commercial canopy cleaning through to the roof was discussed. There was a build up overhead in the deli canopy. Manager indicated she would look into when/how often this was scheduled.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***the doors so the various staff areas had a build up of dirt on them (especially the produce staff area doors). *Flooring finishes were discussed in the produce processing area. There appeared to be a build up of soilage or the floors may just be hard to clean. Manager indicated she would check into that and get back.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dec 7, 2023Discussed with the deli manager the concern previously noted with the soap dispenser and alternatives for placement so that there was soap available at all hand sinks. It can be mounted on the other side of the paper towel dispenser so that the soap dispenser is usable and still reachable for the hand sink area OR if a permanent way found to re-mount the dispenser where it was previously that would be acceptable.Oct 25, 2023***The soap dispenser for the entrance to the deli/bakery area was low (had fallen down) and was hard to use. Please ensure that there is nothing to discourage hand washing by staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dec 7, 2023Various doors to the staff areas appeared soiled and unclean at the time of inspection. If the surfaces cannot be cleaned ensure that they are changed to a cleanable surface and are maintained in a clean and sanitary condition.Oct 25, 2023***the doors so the various staff areas had a build up of dirt on them (especially the meat department doors).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring 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 test strips in the bakery, deli, and produce area were discoloured indicating that they were not used regularly. Discussed that the colour of the strips was to match the 0ppm colour before starting or the test strips may not give accurate readings.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The soap dispenser for the entrance to the deli/bakery area was low (had fallen down) and was hard to use. Please ensure that there is nothing to discourage hand washing by staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***the doors so the various staff areas had a build up of dirt on them (especially the meat department doors).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?