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Farrow Sandwiches and Coffee

10542 Jasper Avenue NW Edmonton AB T5J 1Z7 · Food - General

Official record from Alberta →

Inspection summary

Farrow Sandwiches and Coffee has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on August 4, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on February 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on November 22, 2023. 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?

  • 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 3 times across 2 separate inspections, most recently on July 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dishwashing area has accumulated dirt and debris.Ensure the ceiling is cleaned .
  4. Risk Management Inspection

    0 infractions

  5. Demand 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)?
      • No chlorine test strip is available to measure the concentration of sanitizer in the Sani cycle of the dishwasher.Acquire chlorine test strips,
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink located by the entrance of the kitchen (when entering from the front counter/customer area, on the south wall) had very low water pressure & was not stocked with paper towel. A loose roll of paper towel was put by the hand wash sink at the time of inspection. 2. The hand sink in the kitchen preparation area (on the east wall) was not equipped with soap or paper towel.3. The hand sink in the dishwashing area was not functional (no water) and was not equipped with paper towel. Staff stated that they use the two-compartment sink to wash their hands in this area.ACTION REQUIRED: ensure handwashing facilities are stocked, functional, and easily accessible.
  6. Monitoring 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)?
      • No chlorine test strip is available to measure the concentration of sanitizer in the Sani cycle of the dishwasher.Acquire chlorine test strips,
  7. Demand Inspection

    3 infractions

    • 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 are present in back dry storage room.- Remove shelves from the wall and clean all mice droppings in the food premise. - Remove any unused items in the facility that create harborage sites for pest.- Identify and closed up all mice holes on walls, floor and ceiling in the food premise to prevent pest entry.Do not use spray foam.Set out traps throughout the food premise. Active pestmonitoring is required.- Ensure all exit doors to the facility have proper weather stripping to prevent pest entry.- Store all open foods in pest proof containers with tightfitting covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak was noted on plumbing fixtures beneath the dishwashing sink.Repair the plumbing leak beneath the dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, grease and dirt build up was noted on the wall and ceiling tiles in the dishwashing room and the front service area.Clean the walls and ceiling tiles in the food premise.

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