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Mr. Pretzels

37 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No valid sanitizer solution was available onsite. Please ensure a valid sanitizer solution is available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper. **Dec 23, 2025 - No test strips were available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handsoap was available for the handwashing sink (only dishsoap). The paper towel towel was also not in the dispenser or mounted. Please ensure handsoap is available onsite and paper towel roll is either in the dispenser or mounted.
  3. 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)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper.
  4. 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)?
      • -2 Compartment dishwashing sink was present. Upon questioning the staff, it was noted that the sanitizer was not being used to sanitize the dishes. Action taken:-Education was provided to the staff regarding proper 2 compartment dishwashing sink method. -Poster describing the 2 sink method will be provided via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Testing equipment (test papers) to monitor the strength of the sanitizer (Quats) were not in present.Action required:-Purchase the test papers for the Quats, ensure that it shows 200 ppm range on the reference paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Dishwashing sink was being used for washing hands, however, separate handwashing sink was present. Action taken:-Staff was instructed to always use the designated handwashing sink for washing hands.