Press'd Sandwich Shop
10377 78 Avenue NW Edmonton AB T6E 6T3 · Food - General
11 inspections
- Risk Management 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?
- Gaps between the exit door and frame noted. Please ensure the exit door is vermin proofed.
- 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?
- 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?
- Gaps between the exit door and frame noted. Please ensure the exit door is vermin proofed.
- 20. Do food handlers at the facility have adequate food safety training?
- Advanced food safety certificate not observed. Please ensure at least one person in care and control gets certified.
- 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?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration temperatures measure with a probe thermometer noted to be 6.5-7.4C for the preparation cooler where high risk foods are present. Ensure all food are maintained under 4 C.
- 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?
- Gaps between the exit door and frame noted. Please ensure the exit door is vermin proofed.
- 20. Do food handlers at the facility have adequate food safety training?
- Advanced food safety certificate not observed. Please ensure at least one person in care and control gets certified.
- 23. Is the facility maintained in a clean and sanitary condition?
- Extra sanitation noted to be needed in some areas. Area discussed with the operator.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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)?
- Chlorine test strips are expired. Please purchase new chlorine test strips.It does not appear that chlorine test strips are being used daily to test the dishwasher and sani buckets due to 2 chlorine test strip bottles being full and expired (expired 2023 and 2019).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- Chlorine test strips are expired. Please purchase new chlorine test strips.It does not appear that chlorine test strips are being used daily to test the dishwasher and sani buckets due to 2 chlorine test strip bottles being full and expired (expired 2023 and 2019).
- 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?
- Rear entry door requires weatherstripping so that there is no gap of light shining under.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A heavily soiled sanitizer solution bucket was observed. Staff made a new sanitizer bucket. Ensure sanitizer buckets are replaced every 2-4h or when soiled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are expired. Please purchase new chlorine test strips.It does not appear that chlorine test strips are being used daily to test the dishwasher and sani buckets due to 2 chlorine test strip bottles being full and expired (expired 2023 and 2019).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towel at back kitchen handwashing sink. Staff put soap at the sink, paper towel still required in the dispenser.
- 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?
- Rear entry door requires weatherstripping so that there is no gap of light shining under.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Soiled single use disposable cardboard scoops were being re-used to scoop ground beef. Discussed that reusable scoops must be used or if using single use disposable cardboard scoops, they must be used once and immediately discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff bathroom has no paper towel. Ensure paper towel dispenser is stocked with paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet/used cleaning cloths observed on food contact surfaces. Used cleaning cloths must be stored in sanitizer solution when not in immediate use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution not prepared - corrected onsite.There should be 2 sani buckets prepared: one for the front area and one for the back kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was obstructed by empty containers. Ensure the handwashing sink is empty at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- Expired chlorine and QUAT test strips observed. Please purchase new test strips and ensure they are being used daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket measured at 0 ppm chlorine - corrected onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal staff belongings (cell phone, water bottle, keys) stored on food contact surfaces. Corrected onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine and QUAT test strips observed. Please purchase new test strips and ensure they are being used daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Empty container and empty carton of almond milk were observed in the handwashing sink. Corrected onsite.
- 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?
- Pest control records were not available for viewing. Ensure monthly records are maintained and are kept onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?