Press'd The Sandwich Company
510 - 5000 Emerald Drive Sherwood Park AB T8H 0K9 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Soup ladles were observed to be soiled and dirty. The soup ladles were cleaned and sanitized immediately upon request.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A meat tenderizer was observed to have large amounts of painters tape on the handle which was used to prop up the panini press. The meat tenderizer and painters tape was visibly soiled. The painters tape was removed immediately upon request and the tenderizer was cleaned and sanitized. The panini press was also cleaned and sanitized. Ensure only food safe products are used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jigaloo lubricant and adhesive caulk was observed to be stored beside food items and utensils. The jigaloo lubricant and adhesive caulk were removed immediately upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ten parts per million chlorine was measured at dish level in the dishwasher. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for the sanitize portion until the dishwasher is repaired. Quats sanitizer measuring 200ppm will be used for the sanitize portion of the manual dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility's chlorine test strips were observed to be contaminated and could not give an accurate reading. Quat test strips were observed to be expired. Obtain new chlorine and quat test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ten parts per million chlorine was measured at dish level in the dishwasher. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- Food debris build up was observed under the prep coolers.- The mini freezer had ice and food debris spillage build up.- Bulk ingredient containers were dirty and food debris build up was observed.- Dust build up was observed on the walk-in cooler fan cover.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Paper towel for the handisnk in the back area was observed to be missing. This was corrected during the inspection.
- 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 posted was observed to be expired. Please ensure the most up to date permit is posted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- 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)?
- Test strips for QUAT sanitizer not available. Chlorine sanitizer to be used as test strips are available. March 21, 2024: Quat test strips were still not available. Please note that this is an on-going violation and must be corrected immediately. Quat test strips are required to ensure 200ppm Quat sanitizer solution is maintained at all times. The staff indicated the facility still uses Quat solution as sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap of the front hand sink was not in operation. March 21, 2024: The hot water tap for the front handwashing sink was still not operational. This is an on-going violation and must be corrected. Please repair the hot water tap. Hot water is required for proper handwashing.
- 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)?
- Test strips for QUAT sanitizer not available. Chlorine sanitizer to be used as test strips are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap of the front hand sink was not in operation.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher registered a chlorine residual of 0 ppm after multiple attempts and priming. It was also noted that hoses had been switched and were no longer in the correct order of intended operation. Facility only has one compartment sink to rely on. It was requested that dishwasher be used to manual dish was, and items be sanitized manually in the sink for one day only. To continue operating facility requires 2-compartment sink or properly operating dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap of the front hand sink was not in operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The meat slicer was not being cleaned and sanitized properly and there was an accumulation of debris on the back of the blade. Ensure that the slicer is disassembled, cleaned, and sanitized as per the manufacturer's instructions. 2. Single use utensils used to weigh/portion food were being re-used. Ensure each is only used once, or a utensil that can be cleaned and sanitized is used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?