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Steve's Famous Sandwich Co.

100 - 10625 99 Avenue NW Edmonton AB T5K 0G1 · Food - General

Official record from Alberta →

Inspection summary

Steve's Famous Sandwich Co. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on June 12, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on June 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 12, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on June 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 12, 2025. For example: 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?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. 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.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.

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