Calgary Co-op 13 - Food Store

Deli:, New sandwich cooler was not turned on and not checked. The new sandwich cooler was not added to the temperature check chart. , Brie cheese @ 17.8 degrees C. , Cheddar cheese @ 17.0 degrees C., Stuffing @ 18.6 degrees C. , Discarded all the perishable foods. , , A small container of meatballs was placed on top of the sandwich insert. Meatballs were measured at 19.8 degrees C. , Discarded the meatballs. , , Add new sandwich cooler to the temperature chart and store all cold perishable food at 4 degrees C or below

Bakery Department:, Rust on the ceiling and mold on sealant of the proofer. , , Clean the proofer.

Deli/Hot Kichen:, 1) Dust build-up on the air vents above the dishwasher/canopy area. , , 2) Debris build-up on the rolling pan storage rack.

Deli Department:, Cheeses and sliced deli meats were left on a trolley at room temperature without temperature control. Sliced deli meats were measured between 10.0 to 10.9 degrees C. and cheese were measured between 10.5 to 15.3 degrees C. , Discarded all perishable foods. , Prep cooler with inserts was not operational. , , Fix the cooler and store cold perishable foods at 4 degrees C or below. ,

Deli Department:, Utensils were stored in stagnant water. , , Store utensils in ice water or sanitizer. , , Bakery Department:, Three paint brushes were used to brush ingredients onto bake goods. One of the paint brushes was rusted. , , Use food grade utensils on food.

Debris build-up on the top of the cat tin traps., , Debris build-up on the floor's hard to reach areas throughout the store. ,

Bakery Department:, 1) Rust on the ceiling and mold on sealant of the proofer. , , 2) Stains and dried dough build-up on the walk-in cooler door handle., , Deli Department:, 1) Rust build-up on the rack behind the ovens, , 2) Ovens were leaking oil onto the floor. Grease build-up underneath the ovens., , 3) Debris and stains noted in the chiller cooler. , , 4) Calcium build-up on the dishwasher. , , 5) Old sticker residues on the clean food containers. , , Meat department:, 1) Stickers and residues were on the scale and on the wall by the saran wrapper. , , 2) Debris and calcium build-up on the bottom of the meat display coolers., , , ,

Bakery and Deli Departments:, Debris and grime build-up on the floor's hard to reach areas and baseboard., , Deli Department:, Miscellaneous items stored in the corner., Remove these items for easy eleaning. ,

Produce Department:, Debris and slight slime build-up underneath the black liner mats at the water spray fresh produce. This area is for monthly cleaning. , , Please clean this area more often to prevent build-up.,

Cheese Department:, 1) Debris build-up on the drain rack and cart. , , 2) Pink stains build-up on the sink and calcium build-up on the faucet screens. , , Bakery and Deli Departments:, 1) Grease and stain build-up on the paper towel and soap dispensers. , , 2) Dust and debris build-up on the waste pipes. , , 3) Grease and stains build-up on the swinging doors. , , Clean these areas. ,

Deli Department:, No quat sanitizer was detected in the spray bottles. (CDI)., , Use 200ppm quat sanitizer and verify with quat sanitizer test strips. , , Meat Department:, No quat sanitizer was coming out of the sanitizer hose. , , Fix hose and use 200ppm quat sanitizer. , ,

Bakery Department:, Found Portuguese tarts stored at room temperature. Not sure if this product is shelf stable. , , Provide evidence that the Portuguese tarts are shelf stable test or store them at 4 degrees C or below or at 60 degrees C or higher. ,

Debris build-up on the top of the cat tin traps., , Debris build-up on the floor's hard to reach areas throughout the store. ,

Community Kitchen:, Water stains noted on the ceiling tiles. , , Fix the leak and replace the ceiling tiles. ,

Bakery Department:, 1) Rust on the ceiling and mold on sealant of the proofer. , , 2) Stains build-up on the walk-in cooler and walk-in freezer doors., , Deli Department:, 1) Rust build-up on the rack behind the ovens, , 2) Ovens were leaking oil onto the floor. Grease build-up underneath the ovens., , 3) Debris and smell noted in the chiller cooler. , , 4) Calcium build-up on the dishwasher. , , 5) Old sticker residues on the clean food containers. , , Meat department:, 1) Stickers and residues were on the scale and on the wall by the saran wrapper. , , 2) Debris and calcium build-up on the bottom of the meat display coolers., , , ,

Bakery and Deli Departments:, Debris and grime build-up on the floor's hard to reach areas and baseboard., , Produce Department:, Dried/mold fruits and grime on the storage plastic pallets for produce in the walk-in cooler., , Deli Department:, Miscellaneous items stored in the corner., Remove these items for easy eleaning. ,

Debris and slight slime build-up underneath the black liner mats at the water spray fresh produce. This area is for monthly cleaning. , , Please clean this area more often to prevent build-up.,