Subway 67577
130 - 300 Amberley Way Sherwood Park AB T8H 1X8 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Permit expiry date is July 31, 2025. Please post valid Food Handling 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the three compartment sinks is not draining properly. There is no sign of stagnant water in the sink as it is not being used. Please repair the sink to allow it to drain properly to aid in the 3 sink method for warewashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of QUAT solution in two containers used for wiping cloths was approximately 50ppm each. The solution was replaced at the time of inspection and the concentration was 200ppm when verified with test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler temperature are 4C (40F) or colder. Freezer temperature is satisfactory.Hot-holding temperature of meatballs was 63C (145F).The potato soup was being held at a temperature of 60C (140F). The vegetable soup temperature was around 45C (113F).Marjorie indicated the soup was recently heated and placed in the hot-holding unit. The soup was reheated upon request. After reheating the temperature reached 74C (165F) and was then placed into the hot-holding unit. Please check each reheat temperature before placing on the hot-holding unit and check the temperatures regularly to ensure the temperature is being maintained at no less than 60C (140F).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the three compartment sinks is not draining properly. There is no sign of stagnant water in the sink as it is not being used. Please repair the sink to allow it to drain properly to aid in the 3 sink method for warewashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was observed using gloves without washing hands. Corrected onsite. Education provided and operator removed gloves and washed hands properly and wore new pair of single use gloves.Ensure adequate handwashing between change of gloves and change of tasks.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?