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Sandwich Hut

11567 160 Street NW Edmonton AB T5M 3V9 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Outstanding: Food safety records such as temperature logs, cleaning schedules are not maintained. Please ensure these records are maintained and made available for review during inspections.Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
  4. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records such as temperature logs, cleaning schedules are not maintained. Please ensure these records are maintained and made available for review during inspections.Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
  5. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records such as temperature logs, cleaning schedules are not maintained. Please ensure these records are maintained and made available for review during inspections.Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 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?
      • - Multiple flies observed on the sticky ribbon in the dry storage room. Please don't use sticky ribbons as the flies may get dislodge when dehydrated and fall into food. Please have proper fly control program in place. If require have consult a pest control professional. Sticky ribbon removed during inspection. - A written record of the measures taken to control pests is to be available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic container is used as insert holding soup hot in the hot holding pot. Please do not reuse single use containers. These containers are not totally inert and leach varying levels of metals and chemicals into the foods they store—especially if subjected to elevated temperatures. If possible. please recycle single use containers.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers - Prep cooler in kitchen is >4C at the time of inspection. Please ensure the coolers are set at or below 4C to ensure food safety. Please monitor the cooler temperatures twice a day and record them. Food items moved to a working cooler at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please have thermometer in all the coolers to monitor the cooler's temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use food storage containers are reused. Please recycle these items after each use.