Your Independent Grocer 7545 - Food
56016 Highway 28A Gibbons AB T0A 1N0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Visible debris was observed on a deli meat slicer, despite manager stating that these would have been cleaned the evening prior, and had not yet been used that day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sections of the produce air-chiller, containing mushrooms, peppers, carrots and another sectioning containing herbs, were found to be between 8C-10C, confirmed with infrared thermometer and unit's own thermometer. Temperature records from that morning indicated the cooler was within range.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Deli - handwashing station nearest the walk-in cooler does not have hot running water. This handwashing station is required, as the nearest alternative is >10 feet from all work areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside of the coolers in the produce prep area requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Countertops in the butcher department require deep cleaning. All equipment must be removed on a routine basis to allow for deep cleaning underneath and behind.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Visible debris was observed on a deli meat slicer, despite manager stating that these would have been cleaned the evening prior, and had not yet been used that day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple spray bottles and dishwashing sinks of quat sanitizer were tested throughout the departments and were found to be less than the required 200 ppm. Multiple departments had ran out of the dispenser style quat sanitizer and were mixing it by hand for dishwashing. Departments which did not require dishwashing and had dispenser-style quat were instructed to swap with those that needed it to ensure proper dishwashing. All spray bottles were instructed to be remade.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Throughout the warehouse area and in the bakery walk-in freezer, food items were not being sufficiently stored off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sections of the produce air-chiller, containing mushrooms, peppers, carrots and another sectioning containing herbs, were found to be between 8C-10C, confirmed with infrared thermometer and unit's own thermometer. Temperature records from that morning indicated the cooler was within range.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Deli - handwashing station nearest the walk-in cooler does not have hot running water. This handwashing station is required, as the nearest alternative is >10 feet from all work areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside of the coolers in the produce prep area requires cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning of floors is required throughout all departments, storage areas, and walk-in coolers/freezers. Special attention to corners, underneath and behind equipment is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- In the deli display, the butcher walk-in, and throughout many customer facing aisles, grease/food/hand prints were visible on glass surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- The warehouse area was unorganized and requires organization, removal of items from corners and floors, and removal of any items not required for operation of the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Countertops in the butcher department require deep cleaning. All equipment must be removed on a routine basis to allow for deep cleaning underneath and behind.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid and up-to-date food handling permit was not posted in a conspicuous place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some dust buildup was observed on the fan cover in the walk-in produce cooler. Clean the fan cover.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- November 21: A post construction cleaning must be completed in all areas where food handling or storage is occurring. Any food items that have been stocked prior to this approval must be visually inspected for cleanliness and if required, wiped down to remove any contamination with an approved food safe sanitizer.December 9: Additional cleaning is still required underneath equipment and on shelving to remove post construction debris and dust. Freezers that had their floors treated require additional cleaning to remove any dust and product remnants.
- 23. Is the facility maintained in a clean and sanitary condition?
- Initial Inspection
4 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?
- Adjustments must be made to all exterior doors and/or door sweeps must be installed to ensure weatherproofing.
- 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 floors of the walk-in freezers are currently unfinished concrete and must be sealed in order to achieve water imperviousness. Should Sikagard® Natural Look Clear Sealer not be able to achieve this, any alternate product must be sent to PHI Tran for approval prior to application.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Epoxy of bakery cooler flooring is to begin and be completed as soon as reasonably possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- A post construction cleaning must be completed in all areas where food handling or storage is occurring. Any food items that have been stocked prior to this approval must be visually inspected for cleanliness and if required, wiped down to remove any contamination with an approved food safe sanitizer.
- 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?
- Risk Management Inspection
3 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?
- Adjustments must be made to all exterior doors and/or door sweeps must be installed to ensure weatherproofing.
- 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 floors of the walk-in freezers are currently unfinished concrete and must be sealed in order to achieve water imperviousness. Should Sikagard® Natural Look Clear Sealer not be able to achieve this, any alternate product must be sent to PHI Tran for approval prior to application.
- 23. Is the facility maintained in a clean and sanitary condition?
- A post construction cleaning must be completed in all areas where food handling or storage is occurring. Any food items that have been stocked prior to this approval must be visually inspected for cleanliness and if required, wiped down to remove any contamination with an approved food safe sanitizer.
- 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?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions