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J.P.'s Submarines

4817 50 Avenue St. Paul AB T0A 3A0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smoked frozen meat was noted thawing on food prep table.Ensure that you use the following methods for thawing meat- under cold running water- in the refrigerator- in the microwave- cook immediately
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tiles and walls in disrepair around the passage to the washroom. Ensure that the floor and walls are smooth, easy to clean and impervious to moisture
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used for tables and food prep area at 50ppm chlorine.Ensure sanitizer is at 100ppm chlorine for effective sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips in use had expired. Ensure that test strips are valid for efficiency in testing 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?
      • Broken tiles and walls in disrepair around the passage to the washroom. Ensure that the floor and walls are smooth, easy to clean and impervious to moisture
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff noted not washing hands in between task - preparing a sandwich, touching their apron & handling the fridge. Ensure that staff are reminded to wash hands regularly and in-between task to prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Used dirty dishes noted in the handwash sink. Ensure that the handwash sink is accessible at all times to encourage handwashing practices and prevent cross contamination of food.