Quiznos
9304 137 Avenue NW Edmonton AB T5E 6C2 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bin containing meatballs was observed to be placed on top of the hot holding unit. Operator indicated that it was being defrosted and will be placed in the hot holding unit. All high risk foods must be properly temperature controlled at 4C or less. Alternatively, it can be at 60C or higher. Reheating must occur and reach 74C before it can be hot held at 60C. The meatballs were out for 10 minutes and operator was instructed to reheat using the microwave.Items in the hot holding unit were at 53C. Operator indicated it was turned down. It is important to keep hot food at 60C or higher. Use thermometer to verify. Operator was instructed to turn up the heat setting.
- 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?
- A gap was observed at the bottom corner of the back door. Please repair or replace to ensure gap is closed off.In house pest control records were available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the back kitchen was poor - two sets of lights were burnt/out. Increase lighting to highlight all areas of the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring 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?
- A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed to help prevent pests from entering into the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris is observed beneath the shelving in the corner in the back. Ensure that the indicated area is cleaned.
- 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?
- 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?
- Hand sink soap dispenser was non-operational at the time, staff were using a bottle of dish soap in the interim. Please repair or replace soap dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the back kitchen was poor. Many lightbulbs were burnt. Increase lighting throughout the kitchen. It must be bright to allow visual inspections of the kitchen without the use of other tools/equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?