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Big Daddy's Sandwich Co.

15039 118 Avenue NW Edmonton AB T5V 1H9 · Food - General

Official record from Alberta →

Inspection summary

Big Daddy's Sandwich Co. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 19, 2025. The most recent inspection, on July 31, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on July 31, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Have plans for construction or alteration of this facility been submitted for approval?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not updated and maintained.Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, the small single door prep cooler is observed operating at temperatures above 4°C. The facility was busy during the inspection, which may have contributed to elevated cooler temperatures.The operator is advised to continue monitoring the temperatures of the cooler regularly and ensure they are functioning properly. If temperature issues persist, service or maintenance should be arranged promptly.Please ensure that all refrigeration units maintain food at 4°C or below at all times to support food safety.Please have a manual thermometer in all the coolers to monitor the temperature.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, three different coolers were observed operating at temperatures above 4°C. The facility was busy during the inspection, which may have contributed to elevated cooler temperatures.The operator is advised to continue monitoring the temperatures of all coolers regularly and ensure they are functioning properly. If temperature issues persist, service or maintenance should be arranged promptly.Please ensure that all refrigeration units maintain food at 4°C or below at all times to support food safety
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards are excessively worn and scored, preventing effective cleaning and sanitizing. Replace all damaged cutting boards to reduce the risk of contamination and ensure food safety.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records and cleaning schedule are incomplete. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -No probe thermometer available to check the temperature to ensure doneness of food.-Thermometers are missing in some coolers.Please have appropriate functional thermometers to ensure food safety.
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records and cleaning schedule are incomplete. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -No probe thermometer available to check the temperature to ensure doneness of food.-Thermometers are missing in some coolers.Please have appropriate functional thermometers to ensure food safety.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The back storage area is used for food preparation. Please submit floor plan for review and approval.
  6. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records and cleaning schedule are incomplete. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially high-risk food items (chicken, donair) were not maintained at safe temperature zone. Educated on donair safety and temperature control to ensure food safety. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -No probe thermometer available to check the temperature to ensure doneness of food.-Thermometers are missing in some coolers.Please have appropriate functional thermometers to ensure food safety.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The back storage area is used for food preparation. Please submit floor plan for review and approval.
  7. Demand Inspection

    0 infractions

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