Subway 12217
1121 Windermere Way SW Edmonton AB T6W 2P3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The back cooler refrigerator was measured at 8°C. A review of the temperature log indicated that readings were within the acceptable range earlier in the morning. Operator informs that a refrigeration technician has already been called and is to arrive shortly. The operator was instructed to monitor the temperature, place bags of ice on the foods. If the temperature rises further to relocate the high risk foods from this cooler until a temperature of 4C or lower is maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- The Food Handling Permit on display expired Sept 2024.- Locate and post the current Permit.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Dead ants noted on glue boards located under the pop machine cupboard.- Pest control abatement procedures in place.
- 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?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed a staff member washing knives by rinsing them under water and wiping with a paper towel, no soap or sanitizing step occurred.- Proper manual dishwashing practices (Wash-> Rinse -> Sanitize) were reviewed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?