Calgary Co-op 05 - Food Store

Meat - The concentration of the sanitizer (quats) in the bucket was measured at 150ppm. The concentration of quats must be at 200ppm to ensure proper cleaning and sanitizing of surfaces. Test the sanitizer with test strips every 2 hours to ensure the appropriate concentration is used. The operator remade the sanitizer solution at the time of the inspection and was measured at 200ppm of quats. , , Kitchen - Cleaning cloths out of solution and placed on the counter. Cleaning cloths must be placed in a sanitizer solution of 200ppm of quats or 100ppm of chlorine to remove contamination and prevent microbial growth. The operator placed the cleaning cloths in the sanitizer bucket during the inspection.

Kitchen - Dirty cloth was used to cover vegetables stored inside the walk-in cooler. All food must be stored in a manner that protects it from contamination, refrain from using contaminated cloths to cover food, recommend using saran wrap as an alternative. The operator removed the cloth during the inspection.

Bakery - , 1. Scoops were stored inside the food container where the handle was in contact with the bulk supply. All scoops must be stored in a manner that prevents contamination of the bulk supply. The operator removed the scoop from the container during the inspection. , , 2. The bread slicer was placed underneath a blue light trap for insects. Ensure all food equipment are placed in a safe area that prevents contamination of surfaces in which food comes into contact with. The operator moved the bread slicer away from the blue light trap during the inspection., , Kitchen - Scoops were stored inside the food container where the handle was in contact with the bulk supply. All scoops must be stored in a manner that prevents contamination of the bulk supply. The operator removed the scoop from the container during the inspection.

Gas Bar - Expired food permit. A valid food permit must be posted in the facility to ensure compliance with the conditions within the permit.

Bakery - The caulking between the proofer and the oven began to peel off. Dirt and debris are building up making it difficult to effectively clean in hard-to-reach areas. Replace the caulking to ensure the surfaces are smooth, durable and easy to clean. , , Kitchen - The baseboard under the counter beside the three-compartment sink is in disrepair. Repair the baseboard to ensure proper cleaning in hard-to-reach areas.

Kitchen - Grease is building up near the top of the self-contain fryer. Maintain the self-contain fryer by ensuring frequent cleaning is performed to remove grease buildup.

Kitchen - Broken scoop stored inside the flour container. Replace the scoop. All utensils must be in good repair to prevent physical contamination of the bulk supply. The operator disposed the scoop during the inspection.

Bakery - , 1. Dirt and debris build up along the floor under the sliding door (walk-in cooler). , , 2. Dirt and debris build up along the floor between the proofer and the oven. , , Ensure hard to reach areas are adequately cleaned. , , Kitchen - , 1. Dirt and debris build up in the corner, left of the three-compartment sink. Ensure hard to reach areas are frequently cleaned. , , Produce (storage) - , 1. There were dead leafy greens and a spill that collected dirt and debris near the gutter of the walk-in cooler. The operator stated that there will be cleaners coming in to wash down the floors. Clean the floors as soon as possible when a spill occurs to prevent dirt and debris from building up.