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Arby's

12805 50 Street NW Edmonton AB T5A 4L8 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be less than 50ppm. Fresh 200ppm solution was prepared by the staff during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand 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?
      • - There was a hole observed in the wall in the front area. Action required:- The staff was instructed to seal this hole.-All floor, walls, ceilings in the food facility must be smooth, easily cleanable and in good repair.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of coolers, freezer and hot holding were appropriate except one hot holding at front counter which had gravy. The temperature was measured at 40C. Action taken:-The staff was instructed not to overfill the hot holding as overfilling caused improper circulation of heat. Therefore, it is difficult to maintain the temperature at 60C.-The staff took out the excess gravy in other hot holding and the temperature was measured again at 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The staff member was unable to accurately describe the 3 compartment dishwashing method. The staff member stated that they wash the utensils, sanitize in a sanitizer sink, rinse and then air dry.Action taken:-Education was provided regarding the 3 sink method which is as follows;Scrape if necessary-wash in detergent-rinse-sanitize and then air dry.-3 sink method infographic will be provided to the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole observed in the wall in the front area. Action required:- The staff was instructed to seal this hole.-All floor, walls, ceilings in the food facility must be smooth, easily cleanable and in good repair.