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Mr. Sub

620 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection:The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the piles of vegetable toppings measured between 9°C and 13°C. The internal temperatures measured 4°C. The toppings were separated into smaller piles and the lids were placed on top to allow for better refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection:The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets surrounding the microwave and some of the shelving to the right have begun to peel away and are no longer smooth, impervious to moisture and easy to clean. These areas must be repaired.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display/prep cooler at the front service area was missing a thermometer. The staff replaced the thermometer during inspection.Note that coolers must always be supplied with functional thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils such as scoops were stored in an unclean container. The staff moved the utensils and container to the dishwashing sink for washing and sanitizing during inspection.2. Knives used for cutting sandwich were stored on an unclean wooden surface. The staff were instructed to wash/sanitize the knives and place them in a clean container. Utensils must be stored in clean containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A grilling spatula appeared unclean. The spatula was in use for more than 3hours. The staff present moved the spatula and storage container to the dishwashing sink for washing and sanitizing during inspection. Please ensure used utensils are changed with clean ones or washed and sanitized every 2 hours.
  5. Risk Management Inspection

    0 infractions