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Subway 16103

752 Riverbend Square NW Edmonton AB T6R 2E3 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The undercounter cooler is currently not being used and was empty at the time of inspection.- Staff are waiting for the cooler to be serviced.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The undercounter cooler in the food preparation area is operating at 9C. Foods in the cooler measured at 7-8C.- High-risk foods relocated to the other coolers until a temperature of less than 4C is maintained.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **--0 ppm chlorine was detected in the chlorine sanitizing solution used for utensils storage. Please maintain 100ppm concentration for sanitizing solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--The undercounter cooler in the food preparation area was operating at 12C. The operator was instructed to relocate the high-risk foods to the other coolers until a temperature of less than 4C is maintained.**--Walk in cooler was at a temperature of 7C. Staff were instructed to monitor and report temperature over the next 30 minutes to determine if it will drop to below 4C as required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the pop stand located next to the mop sink and relocate the paper towel that is stored on the shelving unit located on the other side of the mop sink to prevent contamination from splashes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of rubber baseboard is loose by the back door and missing on the other side of this door.- Repair
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution that the knives are stored in at the front sandwich make table was measured at 0 ppm quats, needs to be at minimum 200 ppm.Staff prepared a 200 ppm quats solution and were instructed to test the sanitizer strength frequently.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator cannot locate/confirm their Food Safety Training certificate and no other current staff have completed an approved course.- A management level staff is to successfully complete an approved food safety training course.