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Farrow Sandwiches Ritchie

9855 76 Avenue NW Edmonton AB T6E 1K6 · Food - General

Official record from Alberta →

Inspection summary

Farrow Sandwiches Ritchie has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on February 20, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on February 4, 2026. 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?

  • 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 once on April 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on July 17, 2025. 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?

  • 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 once on December 17, 2024. 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • No - there was one (1) 'fresh' dead mouse observed in a rodent trap under the counter and set of 2-compartment sinks adjacent to the dishwasher, with a possible rodent-entry point being a small hole/opening in the adjacent corner baseboard section.The operator is to discard the one dead mouse and ensure to seal the small hole/opening in the baseboard corner section (to prevent any further possible entry by rodents).
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 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?
      • No - there was one dessicated rodent (mouse) in a metal rodent trap under the counter adjacent to the commercial dishwasher. The pest control technician and/or staff are to regularly 'check' and remove any dead rodents from traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was significant accumulation of grease/oil in the exhaust hood canopy at the front food prep area. The operator is planning cleaning and including installation of metal filters to enhance recovery of grease/oil vapours during cooking (with the filters to be removed and washed by staff at least once per week, as part of the regular cleaning schedule).
  5. Monitoring Inspection

    2 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?
      • No - there was one dessicated rodent (mouse) in a metal rodent trap under the counter adjacent to the commercial dishwasher. The pest control technician and/or staff are to regularly 'check' and remove any dead rodents from traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was significant accumulation of grease/oil in the exhaust hood canopy at the front food prep area. The operator is to schedule professional cleaning of the exhaust hood canopies in the food premises every six months or as often as necessary, in order to maintain sanitary condition (and to reduce risk of a grease fire).
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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?
      • No - staff are to monitor and keep consistent daily food safety temperature records by use of checklists/logs (with records to be kept for a period of 90 days). The AHS template was provided by email to operator for review and use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was significant grease/oil accumulation in the small exhaust canopy in the front food prep area. A regular twice per year schedule of professional cleaning (at minimum) is necessary for all exhaust hood canopies, including the two located in this food premises (with the scheduled cleaning of the exhaust canopy located in the rear food prep area due again in February 2025).Also, staff are to more regularly wash the grate covers of the compressor fans in the walk-in cooler (as there was significant accumulation of dust/lint, etc., on the covers, and which can also lead to mould growth and circulating spores, due to the moisture level in a walk-in cooler).
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not provide any chlorine sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operation was required to repair/resurface walls in dishwasher area and front flat top area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler door and area around front counter cooler compression unit required cleaning.

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