Steve's Famous Sandwich Co.
100 - 10625 99 Avenue NW Edmonton AB T5K 0G1 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Correction:-Ensure chlorine test strips are available.-PHI provided some test strips.
- 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 inside the kitchen had no soap, and was not easily accessible.Correction:-Ensure hand sink is fully stocked with soap, paper towels, and garbage receptacles.-Ensure hand sink is easily accessible.
- 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?
- Most recent food permit was not displayed.Correction:-Ensure most recent food permit is displayed to the public.
- 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
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front handwash sink had soap in soap dispenser and paper towels were stored in dispenser. Kitchen hand sink was equipped soap and paper towels. However, the facility was waiting for plumber finalize the connection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer pail with cloth stored in the solution was present. However, the concentration of bleach was at 0ppm. Information was provided to operator on how to prepare a chlorine sanitizer solution. Ensure the pail is labeled as "sanitizer" and obtain chlorine test strips. If you choose to use QUAT, obtain QUAT test strips and ensure it is designed for food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The triple door cooler was at 13C (thermometer was present). Gravy was at 12C and Sweet Sauce was at 13C. High risk foods were asked to be discarded. Repair or replace cooler to ensure cooler is at 4C or less at all times. Please obtain a probe thermometer to verify temperatures. You may also obtain an infrared thermometer as well. Gravy was stored on stove and was at 60C. Good.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain chlorine test strips (or other applicable test strips)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front handwash sink had soap in a large pour out bottle and no paper towels were present. Store liquid hand soap in a pump style dispenser. Paper towels must be stored in a paper towel holder/dispenser. Operator mentioned that staff has dedicated towels to dry hands, please discontinue this method. Hands must be dried with single use paper towels. Kitchen did not have a hand wash sink installed. A hand wash sink is required to be installed in the kitchen. The sink must be accessible and unobstructed. It is recommended to submit a revised floor plan layout before beginning construction.
- 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?
- Operator indicated that three mouse traps were present in the facility.Please ensure a proper pest control monitoring system is in place. The records must be kept onsite, and no open bait is permitted in a food establishment.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner is required to take food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Eating utensils were stored with the eating end sticking up in the vertical utensil holders. Please have the business ends (handles) sticking up instead. It was unsure whether all the appliance/equipment on counters were needed for the facility. Should some of the equipment/appliances not be needed, please place away for storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?