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The Soup & Sandwich Co.

144 - 2833 Broadmoor Boulevard Sherwood Park AB T8H 2H3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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 couple of floor tiles to the right of the dishwasher was observed to be broken and in disrepair. Repair/replace the damaged tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • This violation has been carried over from the previous report:The handle of the meat slicer was duct taped. Remove duct tape and replace with removable grips that are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous report: The manufacturer's protective wrapping was still present on one of the refrigerators. Remove the plastic so that the surfaces are smooth, non-porous and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution registered a QUAT residual greater than 400 ppm. The sanitizer solution was diluted to 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display fridge measured a temperature of roughly 10 degrees Celsius. Operator was requested to observe the refrigeration temperature and to remove items if the temperature does not decrease to 4 degrees Celsius. At the time of the inspection only low to medium risk items were in the refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the meat slicer was duct taped. Remove duct tape and replace with removable grips that are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The manufacturer's protective wrapping was still present on one of the refrigerators. Remove the plastic so that the surfaces are smooth, non-porous and easy to clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer at 10-50 ppm. Operator changed out chlorine sanitizer to 100 ppm. Reminder to change out sanitizer as it becomes soiled or every few hours to ensure efficacy of sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not observed to be handwashing frequently enough. Please remind staff to handwash as they change tasks - eg. making sandwiches, taking payment for food and going back to food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bag of onion stored adjacent to cleaning chemicals. Onions were placed away from chemical storage. ensure that food is stored away from chemicals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover is missing near dish area in kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 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?
      • Pest monitoring has not been completed monthly. Last record was dated March.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler at front customer service area measured 10°C. The temperature was taken after lunch service. Ensure the display cooler can maintain 4°C or lower. Repair the display cooler if the temperature cannot be maintained.