Walmart Supercentre 3151
100 - 310 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in Deli prep area.Requirement:Ensure that ready to use sanitizer solution is provided for the surfaces.Staff prepared and provided quat solution during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of barbecue chicken and potato wedges stored in the warmer was 58 C, located in Deli prep area.There was gap in the sliding doors of this warmer.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Keep the warmer sliding doors completely closed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in produce prep area.(This violation is from previous inspection and not addressed this time)Requirement:Provide ready to use sanitizer solution in produce prep area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in produce prep area.Requirement:Provide ready to use sanitizer solution in produce prep area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in bakery prep area.Requirement:Provide ready to use sanitizer solution in bakery prep area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Access to hand washing sink in bakery prep area was blocked with a pile of boxes stored on a cart kept in front of the sink.b) Paper dispenser located at hand washing sink in produce prep area was empty.Requirement:a) Ensure that access to hand washing sink is not blocked at any time.b) Provide paper towels in the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Heavy ice buildup in ice-cream freezer located in grocery area.Requirement:Defrost the freezer to remove ice buildup.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of cart being used to store food in produce prep area were rusted making surface rough.Requirement:Refinish the cart shelves to make surface smooth.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in bakery prep area.Requirement:Provide ready to use sanitizer solution for surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of barbeque chicken stored in the warmer located in deli prep area was 48C, potato wedges were at 52 C, barbeque chicken stored on the other end of the warmer was 57C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.-Barbeque chicken at 48 C was discarded.-Barbeque chicken at 57 C and potato wedges at 52 C were reheated before storing back in the warmer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink shared by bakery, deli and sushi prep area was non- operational as foot paddle to run water supply was broken.Requirement:Ensure that foot paddle is repaired or replaced asap to make hand washing sink operational .
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves of cart being used to store food in produce prep area were rusted making surface rough.Requirement:Refinish the cart shelves to make surface smooth.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris and dirt in B8 open freezer located in grocery area.Requirement:Clean the freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of quat measured more than 1000 ppm in spray bottle located in produce prep area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One shelf in deli walk in cooler was lined with cardboard.Requirement:All surfaces must be smooth, washable and non- absorbent. Please remove carboard lining from the shelf.
- 09. Are chemicals stored and handled in a safe manner?