Press'd Sandwich Shop
3509 Tudor Glen St. Albert AB T8N 3V3 · Food - General
Inspection summary
Press'd Sandwich Shop has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on September 19, 2025, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 3 times on January 15, 2025. 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 January 15, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times on January 15, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 2 times on January 15, 2025. 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?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on January 15, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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.
2 inspections
- Risk Management Inspection
0 infractions
- Initial Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- In-use cleaning cloths were observed out on surfaces. Rags were replaced into sanitizing solution at the request of the PHI.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared quat sanitizer solution was tested and was found to be only 100 ppm. Remade at the required concentration of 200 ppm as per PHI's instructions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A prepared sanitizer solution was not available at the front food handling area. One was made at the request of the PHI. One must be available at all food handling areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Paper towel dispenser at front hand sink needs to be moved as it allows dripping of wet hands onto prep cooler surfaces currently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper reheating of soup was observed. Soup had been refrigerated overnight and was put back into the warming unit at 60C, vs rewarming to 74C then keeping warm at 60C. Soup was reheated to 74C at the request of a PHI.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back hand sink requires a soap dispenser.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Dining room booths are in a state of disrepair, with multiple patched, taped and ripped sections. Six areas of patching are >1 foot. Can no longer be cleaned or sanitized properly. Please decide on a plan for replacement.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 6 burnt out fluorescent bulbs need to be replaced in food handling area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the back storage area need to be replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?