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Press'd Sandwich Shop

3384 Gateway Boulevard NW Edmonton AB T6J 6V1 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff was walking through food preparation areas while consuming food. Please ensure all staff leave the food preparation area to eat their foods, then wash hands before returning to work duty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the cooler inserts had high risk foods such as meats that were filled well above the recommended fill line. External temperatures were measured at 8'C, should be 4'C or less. Please retrain staff to ensure meats are not filled above the fill line
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood surfaces observed on a shelving unit near the counter coolers. Please refinish in a manner that is smooth, cleanable, non absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the metal shelf under one of the food prep tables is in poor condition: rust, rough surfaces was observed. Please refinish in a manner that is smooth, cleanable, non-absorbent, and durable OR replace.
  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?
      • ** - the metal shelf under one of the food prep tables is in poor condition: rust, rough surfaces was observed. Please refinish in a manner that is smooth, cleanable, non-absorbent, and durable OR replace.
  3. Demand 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?
      • ** - unapproved pest control methods were observed: outdoor bug zapper was observed - not permitted for indoor use, remove immediately. Unapproved fly strips were installed within food handling, food storage areas, remove immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the metal shelf under one of the food prep tables is in poor condition: rust, rough surfaces was observed. Please refinish in a manner that is smooth, cleanable, non-absorbent, and durable OR replace.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths are being left on counters instead of being returned to the sanitizer solution. 2. The QUAT sanitizer solution was measured at 50 ppm instead of the required minimum 200 ppm. - Staff prepared a 200 ppm QUAT sanitizer solution for the storage of the wiping cloths in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The sandwich prep cooler was operating at 8C. Staff will monitor and remove high risk perishable foods until the cooler can maintain a temperature of less than 4C.2. Several food containers located in the top compartment of the prep cooler are being overfilled. - The cooler cannot maintain foods stored in this manner at the correct temperature of 4C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test papers onsite are damaged and past the expiry date.- Obtain new chlorine sanitizer test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the caulking behind the spray sink.- Clean or replace the caulking.Black buildup noted on the floor under the spray sink.- Cleaning is required.
  6. Risk Management 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?
      • 2023-12-151. A loose bottle of hand soap was available at the back hand sink. Operator has ordered a new dispenser to install.2. Renovations are planned for the facility within the year. This issue will be addressed at that time.____________________2023-12-011. Hand soap dispensers at the hand sinks were in disrepair. Hand soap for back hand sink was located by the dishwashing sink (not the hand sink). ACTION: repair hand soap dispensers. 2. Caulking in the dishwashing area (behind spray sink) was soiled/discolored. ACTION: Refinish caulking if no longer cleanable.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fresh lettuce was stored in the dishwashing area & cleaning cloths were held in the food preparation sink.ACTION: keep dirty cleaning cloths in the dishwashing area. Keep prep sink designated for vegetable prep - do not store open foods in the dishwashing area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles were not labelled to indicate contents. ACTION: label all spray bottles.
    • 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?
      • Food handling permit was not posted on public display. ACTION: post the current food handling permit on display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Hand soap dispensers at the hand sinks were in disrepair. Hand soap for back hand sink was located by the dishwashing sink (not the hand sink). ACTION: repair hand soap dispensers. 2. Caulking in the dishwashing area (behind spray sink) was soiled/discolored. ACTION: Refinish caulking if no longer cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, dirt, and/or general filth build-up in the following areas:-Around the grease trap-Mop sink area-Office door-Interior ledge of upright freezer-Bulk containers of flour-Spray nozzle in dishwashing area-Spray sink in dishwashing areaACTION: Conduct a deep & thorough clean of the indicated areas.