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Subway 36366

11162 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in the front food handling areas was measured at 100 ppm, needs to be at 200 ppm.- Staff instructed to prepare a new 200 ppm solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed the staff member on duty use a dirty cloth stored under the front sandwich cooler ledge to wipe a knife used to spread some sauces/cut the sandwiches in half and then place the knife and cloth back under the ledge for future use.- Proper utensil storage practices and washing practices reviewed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front area undercounter cooler was operating at 8C, needs to be at 4C or colder. A large block of ice was observed on the back wall of the cooler.- Staff instructed to relocate the high risk perishable foods until a temperature of 4c or colder is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff on duty informed that the utensils used in the front food handling area are only being sent for washing at the end of the day.- Review proper frequent utensil washing with all staff, Send utensils for washing at minimum every 4 hour or more frequently if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried food splashes, streaks of grease noted on the wall below the back area food preparation table. Black buildup observed on the floor around the grease trap and along the wall under the dishwashing sinks. Ice buildup noted in the walk-in freezer on the wall and shelves below the fan unit.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking the reheating temperatures of high risk foods.- Previously cooked high risk foods must be reheated to a minimum temperature of 165F.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff are using the same wiping cloth and sanitizer solution to wipe the dining room tables and surfaces in the front food handling area.- Designate separate cloths and sanitizer solutions for these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ladies public washroom handwash sink faucet is broken.- The operator was instructed to close the washroom as handwashing cannot occur.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used aprons, staff toque, staff water bottle stored on top/next to packaged food items on the back storage shelf.- Keep staff personal belongings stored away/separate from foods/business related items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food particle buildup and a dirty ladle noted in the empty soup well basin.- Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle accumulation noted on the floor in between equipment under the front service counter. 2. Dried food splashes noted on the walls around the food prep table. 3. Black buildup noted around the washroom handwash sink faucets.