Sobeys 4053

Internal temperature of onion rings stored in the hot holding unit in HMR kitchen was 51 C, , , Requirement:, , Ensure that perishable foods under hot holding are stored at 60C or higher., , Onion rings were reheated before storing back in the hot holding unit during inspection.

Temperature of open cooler located at the back wall in deli prep area was 12.5C and internal temperature of perishable foods: pepperoni, deli meat and cheese were between 7C-9.7C, , Requirement:, , Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , All perishable foods were moved to another cooler during inspection.

Maximum temperature achieved at dish level during sanitizer cycle for dish washer located in bakery area was 56C, , Requirement:, , Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., , Manually wash and sanitize the dishes/pots until this dish washer is repaired.

Wall under dish washing area located near HMR Kitchen was damaged due to water leakage, mold growth was also noted on affected area of this wall., , Requirement:, , , Repair the wall and do treatment to eliminate mold growth., , (The manager stated that they are aware of the issue and repair work is in progress)

Update on April 6/2026, , One shelf in meat walk-in cooler was rusted having rough surfaces., , Requirement:, , All surfaces must be smooth, washable and non-absorbent., Refinish the shelf to have smooth surface.

Handle of prep cooler located in HMR kitchen was broken, , Requirement:, , Repair the cooler handle

Food and dirt on floor pads and on racks located in dairy walk in cooler., , , Requirement:, , Clean the above noted areas.