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Walmart Supercentre 3147

11050 103 Avenue Grande Prairie AB T8V 7H1 · Food - General

9 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed the complaint with assistant store manager. Site visit at the dairy area revealed the following: - pallets of dairy products were left in the aisle while staff were checking for best before dates, rotating products and restoking. Dairy product was still cold.- delivery of dairy products also occurred at the time of inspection. Dairy walk-in cooler was full, so pallets of milk were kept at room temperature at the back until stock rotation was complete to make additional room inside the walk-in-cooler. - assistant manager also stated that head office does the order and they order more than what the store can handle.Ensure the following changes occur as current practice (when it comes to food safety) is not acceptable:1. Staff checks for best before dates first (remove items as needed) before dairy products are taken out of the walk-in-cooler for restocking.2. Only bring small amounts to restock to ensure dairy products are not sitting at room temperature for extended period of time.3. Reduce dairy order as walk-in-cooler is not big enough to store large amounts of dairy products. Order small amounts frequently throughout the week as needed.4. Ensure there is adequate room for storage inside the dairy walk-in-cooler before the delivery arrives.Assistant manager stated that these measures will be discussed with staff to implement the changes. Head office will be informed regarding reduction in orders as current walk-in-cooler capacity is not adequate.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Men's washroom near customer service: Low water pressure at one of the hand washing sinks.Ensure all faucets have hot and cold running water at adequate water pressure.June 27, 2025The ticket has been escalated at regional level to get an ETA as the plumber was not able to fix the pressure due to damaged parts for electrical component.August 22, 2025Manager stated that parts are on order.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat cooler (bunker) thermometer was broken.Ensure thermometer is either repaired or replaced.June 27, 2025The thermometer has been ordered and waiting for replacement thermometer to be delivered.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Men's washroom near customer service: Low water pressure at one of the hand washing sinks.Ensure all faucets have hot and cold running water at adequate water pressure.June 27, 2025The ticket has been escalated at regional level to get an ETA as the plumber was not able to fix the pressure due to damaged parts for electrical component.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Women(s) washroom: baby change table strap is broken. Ensure baby change table strap is either repaired or replaced.June 27, 2025The straps have been ordered and waiting for delivery to the store.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher final rinse water gauge is not properly calibrated.Ensure final rinse water gauge is repaired.June 27, 2025Technician has reviewed the gauge and has ordered the replacement parts.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat cooler (bunker) thermometer was broken.Ensure thermometer is either repaired or replaced.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Men's washroom near customer service: Low water pressure at one of the hand washing sinks.Ensure all faucets have hot and cold running water at adequate water pressure.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Women(s) washroom: baby change table strap is broken. Ensure baby change table strap is either repaired or replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Reefer trailer is used for overstock storage. Patches of ice buildup on the floor. This is a slipping hazard.Ensure ice buildup is removed from the floors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the deli department is not properly finished. Stains are seen on the wooden shelves.Ensure wooden shelves are either properly finished or replaced with stainless steel/plastic shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher final rinse water gauge is not properly calibrated.Ensure final rinse water gauge is repaired.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm QUAT sanitizer was detected in sanitizer spray bottle in the deli/produce department. Ensure sanitizer spray bottle is tested daily and a new batch is prepared daily as per company policy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was 45 Deg C when food handlers started to place cooked foods in it. This is not a proper food handling practice. Temperature of unit went up to 60 Deg C in 30 minutes. Ensure hot holding unit is turned on an hour before food is cooked. Hot holding unit must be 60 Deg C or hotter before cooked food is placed in it for hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat cooler (bunker) thermometer was broken.Ensure thermometer is either repaired or replaced.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Men's washroom near customer service: Low water pressure at one of the hand washing sinks.Ensure all faucets have hot and cold running water at adequate water pressure.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Women(s) washroom: baby change table strap is broken. Ensure baby change table strap is either repaired or replaced.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Reefer trailer is used for overstock storage. Patches of ice buildup on the floor. This is a slipping hazard.Ensure ice buildup is removed from the floors.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates were not available on site for review.Ensure up to date food safety training certificates are kept on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the deli department is not properly finished. Stains are seen on the wooden shelves.Ensure wooden shelves are either properly finished or replaced with stainless steel/plastic shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher final rinse water gauge is not properly calibrated.Ensure final rinse water gauge is repaired.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bunker freezer was not in function at the time of inspection. The food in the bunker freezer was discarded.The manager provided documentation showing the discarded products.Ensure to notify the PHI once the freezer is repaired. Ensure the temperature for coolers shall be less than 4*C (40*F). Temperature for freezers shall be less than -18*C (0*F)
  9. Demand Inspection

    0 infractions