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Farrow Sandwich and Coffee

6 - 10240 124 Street NW Edmonton AB T5N 3W6 · Food - General

Official record from Alberta →

Inspection summary

Farrow Sandwich and Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on April 9, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on April 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 20, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on November 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on April 9, 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured at 0ppm Chlorine. Staff said owner was contacting technician to fix the dishwasher. Staff adequately described two compartment sink manual dishwashing procedure to be used in the meantime. All customer utensils/ dishes are disposable. Ensure dishwasher is sanitizing at 100ppm Chlorine. Staff should be checking it before starting their first load of dishes/ part of opening duties for the day.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Wall behind two compartment dish sinks is flaking in sections/ paint is peeling. The wall by the dishwasher has some gouges in the paint and paint is flaking in places.Please repair/ refinish wall so it is smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is not in good repair (not sanitizing at 100ppm Chlorine).Please repair and ensure it is operating as per manufacturer's instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brown cutting boards have lots of cut marks making the surface rough and not in good repair.Please replace or repair cutting boards so the surface is smooth and easily cleanable.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The baked goods came from the Jasper Ave location. The front display area had proper protection of the baked goods, however, the main bulk supply at the back was uncovered/unprotected and stored close to the garbage can. Please have the baked goods covered to prevent potential cross contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was at 51C and the items in the unit had exceeded two hours in the Danger Zone, items were discarded during inspection. Ensure the hot holding unit is maintained at 60C or higher at all times. Use thermometer to verify temperatures on regular basis. Leftover food was placed in the cooler and reheated via microwave before placing in the hot holding unit.Food was delivered from the flagship location in Edmonton. Items comes refrigerated and heated in the microwave. Please ensure the food stays at 4C or less during delivery. When reheating, please heat to a minimum of 74C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink had detergent and QUAT. Concentration of QUAT - 300ppm from dispenser. Discussed three step dishwashing with staff. Mechanical dishwasher had detergent and chlorine connected, however, there was 0ppm at the dish level. Also, after 2 cycles, the maximum hot water temperature was at 57C, 58C. Please repair or replace unit. The unit must either reach 100ppm of chlorine or 71C at the dish level.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings behind the hot water tank. Please remove and clean the affected area. Continue monitoring the area for activity. Place out traps if needed and continue keeping facility clean. In house monthly pest control monitoring in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard loose by the cookline area. Please repair or replace.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** Quat test strips available onsite were expired.- New test strips should be purchased and kept onsite to test and ensure accurate measurement of sanitizing agent concentration.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** Quat test strips available onsite were expired.- New test strips should be purchased and kept onsite to test and ensure accurate measurement of sanitizing agent concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding - Pest control records were not available onsite. Please have monthly records available onsite. Response date has been extended - please send them via email.

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