Quiznos 11846
103 - 10010 88 Avenue Fort Saskatchewan AB T8L 0A8 · Food - General
12 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is 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?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is required.
- 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 control records not observed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.A thorough cleaning of the entire facility is required, including but not limited to, floors, walls and ceilings from front to back,
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.This is a temporary solution, and a proper resolution of a repaired or replaced prep cooler is required.
- 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?
- Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.A thorough cleaning of the entire facility is required, including but not limited to, floors, walls and ceilings from front to back,
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.2. A large jar of pickles and a large jar of banana peppers were being stored at room temperature. They were labelled as refrigerate after opening. Items that require refrigeration must be stored below 4C.
- 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?
- Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom tray of the pop machine had a build up of pink scum near the drain. Clean the pop machine tray/drain.2. The meat slicer had an accumulation of food debris left on the underside of the blade after cleaning and sanitation was completed. Ensure you are disassembling all removable parts and cleaning the meat slicer thoroughly.3. Broken and cracked containers/lids were in use to store food. Discard broken/cracked containers and lids. Store food in dishes and containers that are in good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A container of ready-to-serve tuna was stored in the fridge covered with a broken plastic lid. A piece of plastic from the lid was found inside the tuna. The tuna was also labelled with a date of Oct 7, 2025. PHI asked employee to discard the tuna and the broken plastic lid. Employee did so during inspection.Multiple other cracked lids and containers were seen during the inspection. Please discard broken/cracked containers and lids to avoid further physical contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Because the prep cooler was not working, containers of sandwich meats and cheese were being stored in ice. A proper ice bath has water as well as ice, to ensure even distribution of cool temperature throughout the container. If using ice baths as a method of keeping things cold, ensure water is present as well as ice.2. A large jar of pickles and a large jar of banana peppers were being stored at room temperature. They were labelled as refrigerate after opening. Items that require refrigeration must be stored below 4C.
- 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?
- Mouse droppings (approximately 12) were observed in the corner to the left of the pop machine. There was a hole in the corner of the wall. Operator was doing their own pest control. Work with a pest control company to deal with the mice.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom tray of the pop machine had a build up of pink scum near the drain. Clean the pop machine tray/drain.2. The meat slicer had an accumulation of food debris left on the underside of the blade after cleaning and sanitation was completed. Ensure you are disassembling all removable parts and cleaning the meat slicer thoroughly.3. Broken and cracked containers/lids were in use to store food. Discard broken/cracked containers and lids. Store food in dishes and containers that are in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
5 infractions
- 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?
- A food handling permit was not posted in an area visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
- 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?
- Risk Management Inspection
6 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?
- Pest control records were available however there were no monitoring devices in place. Ensure that active monitoring is in place.
- 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?
- A food handling permit was not posted in an area visible to the public.
- 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. The plastic surfacing on bottom shelf of the stainless-steel table holding the toaster oven is beginning to peel and wear. Remove plastic coating so that the shelf is smooth, non-porous and easy to clean.2. The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler is out of order and ice baths are being used instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards on the small prep cooler is heavily rutted.Repair or replace cutting board so the surface is smooth, non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
- 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?
- Monitoring Inspection
3 infractions
- 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. The plastic surfacing on bottom shelf of the stainless-steel table holding the toaster oven is beginning to peel and wear. Remove plastic coating so that the shelf is smooth, non-porous and easy to clean.2. The counter holding the pop machine is water damaged. Replace or repair the building material that is water damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The customer pop machine is leaking water onto the counter below.2. A prep cooler is out of order and ice baths are being used instead.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces such as the prep cooler lid and door handles.Ensure that high touch surfaces are being cleaned and sanitized daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- January 24/2024, REPEAT VIOLATION; Food handling permit was not displayed in the facility. Display the food handling permit at front area where it is visible to the public.Aug 26, 2024: A food handling permit was still not displayed in the facility. Please note that this an on-going violation was be corrected.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A microwave at the front area appeared unclean. Old food debris were observed. The staff cleaned the microwave during inspection.Please ensure equipment in use are always maintained in a sanitary condition.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the sanitizing bucket during food handling was at 0ppm. Sanitizer was from the previous day. Refill from the sanitizer line was measured at 50ppm.Chlorine based sanitizer was provided, mixing steps were discussed and measured at 100ppm. Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm, is prepared at the beginning of daily shift and replaced every 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Quat sanitizer line at the 2-compartment the was measured at 50ppm due to a plumbing issues at the tap. Chlorine based sanitizer was provided, mixing steps were discussed and measured at 100ppm. Ensure quat sanitizer at 200ppm or chlorine sanitizer at 100ppm, is used for sanitizing utensils after washing and rinsing.
- 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?
- January 24/2024, REPEAT VIOLATION; Pest control records were not available to review.Ensure pest control monitoring is done and records are maintained. Contact licensed pest control company if there are pest issues.
- 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?
- January 24/2024, REPEAT VIOLATION; Food handling permit was not displayed in the facility. Display the food handling permit at front area where it is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The plumbing lines at the 2-compartment sink are in disrepair. Operator indicated a plumber has been contacted for repairs.Ensure the sink is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- January 24/2024, REPEAT VIOLATION; The food debris was noted along the walls inside the prep cooler.Clean properly and maintain the equipment in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- 1-Flies were noted in the front area of facility. Live beetle was noted on the door of walk-in cooler.2- Pest control records were not available to review.Ensure pest control monitoring is done and records are maintained. Contact licensed pest control company if there are pest issues.
- 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 displayed in the facility. Display the food handling permit at front area where it is visible to the public.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food debris was noted along the walls inside the prep.cooler.Clean properly and maintain the equipment in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dry storage area need cleaning at the floor under the shelves. Properly clean the areas and maintain in a clean and sanitary condition.
- 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?