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Press'd Sandwich Shop

29 - 10200 102 Avenue NW Edmonton AB T5J 4B7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • September 9- 2025;- Prep cooler was measured between 14C-17C. Internal temperatures of high-risk food stored in the cooler from the previous day ranged between 12-14C using a probe thermometer. High risk food in the cooler was discarded by the operator during inspection. Veggies were moved to another cooler below 4C. Ensure cooler is not used to store high risk food until temperature can be maintained below 4C.-----------------------------------------------------------------------One of the prep cooler in the front service area was in disrepair. Food had been moved out of the cooler before inspection. Ensure prep cooler is repaired.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler in the front service area was in disrepair. Food had been moved out of the cooler before inspection. Ensure prep cooler is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dough mixer and top of the dishwasher needs to be cleaned and maintained in a sanitary condition at all times.
  4. Monitoring 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?
      • Mice droppings were observed on the floor beneath dishwasher and prep table in the back prep area.Clean up all mice droppings in the facility.Active pest monitoring especially in the back food prep area is required.Identify points of entry (holes on walls/ceiling) and have them seal.Remove unused items from the facility
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • 2 dead mice were noted on a monitoring station in the back kitchen prep area.- Identify all points of entry and have them seal to prevent pest entry.- Holes on ceiling tile and walls around plumbing fixtures need to be seal.
  7. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open flour bag was not stored in a pest proof container.Store all open flour bags in tightfitting food containers to prevent potential contamination by pest.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bag was used to cover baked bread in the kitchen.Use food grade packaging only to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings are stored together with customer utensils on a shelving unit.Rearrange the shelving unit and have staff personal items store on a separate shelf (bottom shelf) away from food and customer utensils.
    • 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?
      • No pest records available during inspection.Pest reports must be maintain onsite and made available during inspection.
    • 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?
      • Mice droppings were noted on the floor beneath oven and refrigeration units in the back kitchen prep area.Dead cockroaches were also noted on multiple glue traps inside pest monitoring stations.- Remove equipment from the wall and clean all mice droppings noted throughout the food premise.- Identify all points of entry and have them seal to prevent pest entry.- Holes on walls around plumbing fixtures need to be seal.- Remove any unused material from the food premise that create harborage site for pest.- Store all foods and customer disposables in pest proof containers with lids.- Request pest control to replace all glue traps with dead cockroaches inside all pest monitoring stations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not being display to the public.Display the food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice cream scoop was stored inside a container with water in the back kitchen prep area.Store ice cream scoop in ice water bath or under continuous cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough prep table, bread slicer, and the bread slicer table in the back kitchen prep area were not clean and sanitized.Clean and sanitize the dough prep table and the bread slicer.Remove the dirty cloth and clean all bread crumps noted on the bread slicer table.