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Press'd Sandwich Shop

12550 137 Avenue NW Edmonton AB T5L 4Y5 · Food - General

Official record from Alberta →

Inspection summary

Press'd Sandwich Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on July 16, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on July 16, 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 4 times across 2 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on July 16, 2026. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    4 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?
      • Recent pest control records were not available for review during the inspection. The last pest control inspection was conducted on December 2024** Provide records showing proof of consistent pest control and management in your facility. Please note that AHS checklist fulfills this requirement.
    • 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 monitoring devices were not observed in the facility. No sticky traps, tin cats, or traps were observed in the facility. A pest control program, and monthly records are required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A back up 2-compartment dishwashing sink is required for when dishwasher is not in operation. A back up two compartment dishwashing sink is not available in the facility. Replace the one compartment sink with a two-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the underside of the shelves in the walk-in cooler.Clean and sanitize area. There was an accumulation of debris on the front cupboard handles. Clean and sanitize area.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was only dispensing a 50 ppm quat solution.Correct sanitizer dispenser to produce 200 ppm QUAT.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs and priming the dishwasher produced a 0ppm Chlorine solution. Repair the dishwasher so that it produces 100 ppm Sanitizer.The one compartment sink was set up with 100 ppm Chlorine sanitizer solutions. Facility is to use dishwasher to wash dishes, and then sanitize dishes in the one compartment sink for 2 minutes and then air dry. Dishwasher to be addressed immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A back up 2-compartment dishwashing sink is required for when dishwasher is not in operation. A back up two compartment dishwashing sink is not available in the facility. Replace the one compartment sink with a two-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks were being used for purposes other than hand washing. The one handwashing sink was holding mushrooms. The other handwashing sink was holding an empty sauce container. Hand sinks are to be kept clear and for the purposes of handwashing only.
    • 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?
      • Recent pest control records were not available for review during the inspection. The last pest control inspection was conducted on December 2024** Provide records showing proof of consistent pest control and management in your facility. Please note that AHS checklist fulfills this requirement.
    • 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 monitoring devices were not observed in the facility. No sticky traps, tin cats, or traps were observed in the facility. A pest control program, and monthly records are required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the underside of the shelves in the walk-in cooler.Clean and sanitize area. There was an accumulation of debris on the front cupboard handles. Clean and sanitize area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer buckets were measured at 0ppm. Once notified, the sanitizer was adjusted to 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk foods (cooked ham) were observed at room temperature (food was measured below 4°C). Staff onsite noted that food processing was in progress, but no individual was closely attending the food, and no timer was available to indicate the processing time. Staff was requested to reduce the amount of high-risk foods kept at room temperature and process small quantities at a time to prevent temperature abuse. ** Please note that high-risk foods cannot be kept at room temperature for more than 2 hours. A timer should be available to indicate the timing or make sure the food is being closely attended and immediately placed in a proper cooler.2. Batches of frozen chicken were observed thawing at room temperature (food was measured below 4°C). While onsite, the chicken was moved to a proper location to prevent temperature abuse. ** Please note the following approved thawing methods; cooler, cold running water, and microwave.
    • 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?
      • Recent pest control records were not available for review during the inspection. The last pest control inspection was conducted on December 2024** Provide records showing proof of consistent pest control and management in your facility. Please note that AHS checklist fulfills this requirement.
  4. Risk Management Inspection

    0 infractions

  5. Initial 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?
      • A gab was observed on the back exit door. The weatherstripping was no longer intact in certain areas. ** Repair or replace weatherstripping, ensure the gap is properly sealed.

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