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Westview Co-op - Food Store

400 10 Avenue S Carstairs AB T0M 0N0 · Food - General

13 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Visibly soiled cardboard shelving was observed to be used in the walk-in cooler for the storage of bakery food containers.Remove or replace cardboard shelving to ensure food storage surfaces are cleanable or otherwise maintained in a visibly clean state.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The doorframe of the Dairy department's cooler door is damaged, rendering this surface difficult to clean.Repair damaged areas to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling directly above the bakery area has a build-up of debris.The cooler fan guards of the ceiling-mounted unit in the Produce department's walk-in cooler has a build-up of debrisClean indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • A section of flooring in the meat department walk-in cooler is damaged, with surfaces that would be difficult to properly clean. Repair flooring to render surfaces smooth and easily cleanable.
  4. 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?
      • Sections of baseboard in the meat department and associated walk-in cooler are damaged, creating areas that would be difficult to fully clean. Repair indicated area to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard for the cabinet beside the deli oven is missing, exposing a surface that would be difficult to properly clean. Sections of baseboard in the dairy walk-in cooler are damaged, exposing insulation and surfaces that would be difficult to clean as needed.Repair baseboards to ensure smooth and easily cleanable areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the meat department walk-in cooler is damaged, with surfaces that would be difficult to properly clean. Repair flooring to render surfaces smooth and easily cleanable.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut bread pieces are being stored on open trays in the deli walk-in cooler without suitable coverings or lids to protect food from contamination.Cover food being stored on the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of foods stored in the deli hot holding display unit was measured at 51-55C. Foods had been stored in this unit for approximately two hours.Hot held foods were removed during inspection for disposal. Check hot holding unit settings to ensure that foods are stored at temperatures of 60C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard for the cabinet beside the deli oven is missing, exposing a surface that would be difficult to properly clean. Sections of baseboard in the dairy walk-in cooler are damaged, exposing insulation and surfaces that would be difficult to clean as needed.Repair baseboards to ensure smooth and easily cleanable areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the meat department walk-in cooler is damaged, with surfaces that would be difficult to properly clean. Repair flooring to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of baseboard in the meat department and associated walk-in cooler are damaged, creating areas that would be difficult to fully clean. Repair indicated area to render surfaces smooth and easily cleanable.
  6. Risk Management Inspection

    2 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?
      • Sections of baseboard in the meat department and associated walk-in cooler are damaged, creating areas that would be difficult to fully clean. Repair indicated area to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat: The shelving used for open disposable container storage is visibly unclean.Clean indicated area.
  7. Risk Management Inspection

    4 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?
      • Sections of baseboard in the meat department and associated walk-in cooler are damaged, creating areas that would be difficult to fully clean. Repair indicated area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: The countertop used as a cutting surface were observed to be discoloured.Scour and thoroughly clean surface or replane/replace to ensure that food handling surface can be effectively sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board used in the produce department is visibly stained and discoloured. Thoroughly scour, resurface, or replace cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat: The shelving used for open disposable container storage is visibly unclean.Clean indicated area.
  8. Monitoring Inspection

    4 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?
      • The wall of the shelf used for produce utensil storage in the produce department is damaged, making the surface difficult to properly clean. Sections of baseboard in the meat department and associated walk-in cooler are damaged, creating areas that would be difficult to fully clean. Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board used in the produce department is visibly stained and discoloured. Thoroughly scour, resurface, or replace cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: The countertop and a cutting board used as a cutting surface were observed to be discoloured.Scour and thoroughly clean surface or replane/replace to ensure that food handling surface can be effectively sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat: The shelving used for open disposable container storage is visibly unclean.Clean indicated area.
  9. Monitoring 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?
      • The dairy cooler has a deep seam which would be difficult to properly clean.Seal or cover floor crack to allow for this surface to be more easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the doorframe and a section of baseboard in the meat department's walk-in cooler has exposed insulation, making the surfaces difficult to clean.Repair surfaces to render them smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: The countertop and a cutting board used as a cutting surface were observed to be discoloured.Scour and thoroughly clean surface or replane/replace to ensure that food handling surface can be effectively sanitized.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: The countertop and a cutting board used as a cutting surface were observed to be discoloured.Scour and thoroughly clean surface or replane/replace to ensure that food handling surface can be effectively sanitized.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The deli cooler has cardboard shelving used to store food containers. The cardboard observed was visibly soiled.Replace cardboard with a cleanable material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery: A section of wall beside the oven was damaged, creating an uneven surface difficult to clean if needed.Seal or cover damaged wall section.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: The countertop and a cutting board used as a cutting surface were observed to be discoloured.Scour and thoroughly clean surface or replane/replace to ensure that food handling surface can be effectively sanitized.
  12. Monitoring Inspection

    5 infractions

    • 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. A gap was noted under the door beside the receiving bay door. 2. A gap was noted under the door at the emergency exit door to the outside. COMPLETE THE FOLLOWING:1. Repair/replace weatherstripping to prevent entry of pests into facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Produce:The handwash sink was partially obstructed by a large box stored on the shelf beside the sink.COMPLETE THE FOLLOWING:1. Keep handwash sink clear.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat department:The meat tenderizer cover was in disrepair and duct tape was being used to hold it together. COMPLETE THE FOLLOWING:1. Replace or repair the cover. Duct tape is not appropriate for use on food equipment, because it is not smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Produce:- Cutting boards were significantly discoloured. Informed by staff that the cutting boards are bleached once a week. COMPLETE THE FOLLOWING:1. Please bleach the cutting boards more often during the week. When cutting boards are significantly discoloured, it is more difficult to determine if a board is sufficiently cleaned or not.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Bakery:- The cake decorating station table was cluttered and not easy to clean. COMPLETE THE FOLLOWING:1. Organize cake decorating table.
  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Produce: Observed staff phone on food prep counter. Staff removed phone during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Bakery:- The cake decorating station table was cluttered and not easy to clean. - There was an accumulation of food debris under the black shelves in front of the oven. COMPLETE THE FOLLOWING:1. Organize cake decorating table. 2. Clean under black shelves more often. - It is recommended to cover the bottom shelf, so debris does not fall through, or lift the bottom shelf to facilitate cleaning.