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Quiznos

2 - 205 19 Avenue Nisku AB T9E 0W8 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The ambient temperature inside the walk-in cooler was measured at 8C. Chopped onion and shredded cheese in the cooler were probed and the internal temperatures were measured at 8C. If the cooler is in good working order, it should be able to maintain a temperature of 4C/40F or colder overnight.- The two prep coolers at the front service area-maintained temperatures below 4CACTION REQUIRED:1) Repair the walk-in cooler to ensure it maintains a temperature of 4C/40F or colder.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At opening:- Walk-In cooler was still at 7C- Meat prep cooler was still at 13c- Vegetable prep cooler was still at 5cThe operator was directed to transfer all the food items from the meat prep cooler into the vegetable cooler. The operator also contacted a technician who is scheduled to come repair the refrigerators same day at 2pm.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The walk-in cooler was at 9C** The meat prep cooler was at 17C**The vegetable prep cooler was at 11C- Temperature records for the day had not been taken but temperature records for the previous day showed that the coolers were maintaining proper temperature. Staff stated that the cooler temperatures are high because of frequent opening.The facility opens at 10am. A follow up inspection will be done to ensure that coolers are capable of maintaining a temperature of 4C/40F or COLDER.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Staff are using the steam table to reheat food items. The steam table is very slow in heating food. Food must be reheated in the microwave to a temperature of 74C before placing it on the steam table. **The cheese cooler was at 8C. Temperature logs showed that the cooler was at 4C at opening and had consistently maintained temperatures below 4C. The operator was directed to monitor the cooler to ensure that it is in good repair and capable of maintaining temperatures below 4C.ACTION REQUIRED GOING FORWARD1) All food items must be reheated in the microwave to a temperature of 74C/165F before placing them on the steam table2) A probe thermometer shall be used to verify that the food is actually reheated to the 74C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting at the back of the facility. Please replace the light fixtures at the back of the facility for proper lighting