105 - 11520 Westgate Drive
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 5 times since November 28, 2023, with 3 in compliance, 2 not in compliance, and 0 closures on record.
No violations
7 violations
Temperature monitoring records are not kept for prep coolers, , Ensure all cooling units are equipped with a functional thermometer and temperature for all cooling units are monitored daily and records are kept.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Firehouse Subs
At the time of inspection, improper thawing techniques were observed. Goat meat and chicken were left to thaw in sinks without the use of cold running water. The internal temperatures of both meats were measured at approximately 11°C. The products were not discarded, as they had been out for less than two hours. Staff were educated on proper thawing procedures as follows:, 1. Refrigerator Thawing:, Thaw meat in a refrigerator maintained at 4°C or below. This is the safest and preferred method., , 2. Cold Running Water Thawing:, Submerge meat in its original packaging or a leak-proof container under continuous cold running water not exceeding 21°C., Ensure water flow is strong enough to keep the water circulating., , 3. Microwave Thawing:, Use only when meat will be immediately cooked after thawing., , Never thaw at room temperature or leave meat standing in stagnant water.
Access to the handwash sink (beside the dishwasher) is blocked with a cart., , Ensure the handwash sink is easily accessible at all times.
Pest Control Records are not maintained or available for review., , Ensure pest control records are maintained and are readily available for review during the inspection.
A staff onsite has Alberta basic food safety training certificate, that does not meet the requirement of having one-person within 6 staffs to have an approved food safety training., , Ensure all staffs complete basic food safety training and at least one staff completes approved food safety training. List of approved and website address to the basic course provided with the report via email.
There is a hole in the ceiling tile above the prep table area., , Ensure the hole in the ceiling tile above the prep table area is repaired or tile is replaced to prevent potential contamination of food.
Written sanitation plan and records for daily, weekly and monthly cleanings are not available., , Ensure written sanitation plan and records for daily, weekly and monthly cleanings are available.
No violations
No violations
2 violations
No chlorine test strip was found to check the concentration of the sanitizing solution, , Obtain chlorine sanitizing test strips. Ensure the sanitizing concentration is maintained at 100 ppm.
The sink is not equipped with running hot water., , Ensure the hand sink is equipped with and cold running water.