ALZ Donair
9921 101 Avenue Peace River AB T8S 1T3 · Food - General
8 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No cleaning and sanitizing observed during the inspection and no sanitizing solution or cleaning cloths available in food handling area.Dec. 2, 2025 - Spray bottle with chlorine sanitizing solution had no measurable chlorine. Sanitizer chlorine solution must be at 100 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Inadequate handwashing observed during the inspection. Handwashing must be done before handling food, when changing tasks, after answering the phone and any other time that they may have been contaminated.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Donair meat was not further heated to ensure the meat reaches a temperature of 74 degrees C as required by provincial standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- All kitchen surfaces and equipment were visibly dirty and greasy. The washroom light switch was also visibly dirty.Facility also needs better organization and the removal of items not contributing to the safe operation of the food facility.Thorough cleaning and organization of the food preparation, storage and public areas are required.December 2, 2025 - Organization and clearing of clutter has been started. Facility cleaning has been started but some areas still require cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning records on phone but do not adequately describe or record the cleaning and sanitizing tasks. Cleaning records must be updated to reflect the cleaning and sanitizing of equipment and surfaces of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No cleaning and sanitizing observed during the inspection and no sanitizing solution or cleaning cloths available in food handling area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Inadequate handwashing observed during the inspection. Handwashing must be done before handling food, when changing tasks, after answering the phone and any other time that they may have been contaminated.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Donair meat was not further heated to ensure the meat reaches a temperature of 74 degrees C as required by provincial standards.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Gravy, raw chicken and falafel mix, in cooler were not covered and at risk of contamination.All food in storage must be covered to prevent contamination.Items not related to food preparation, such as replacement phone screens, are stored in the kitchen and food storage areas. This is a barrier to effective cleaning and sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler temperature was 6.6 degrees C. This is likely due to leaving the top open. Cooler must be maintained at a temperature below 4.0 degrees C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station did not have handwash soap available. Operator took the soap container from the washroom but that left the washroom without handwash soap. All handwash stations must be supplied with liquid handwash soap.
- 23. Is the facility maintained in a clean and sanitary condition?
- All kitchen surfaces and equipment were visibly dirty and greasy. The washroom light switch was also visibly dirty.Facility also needs better organization and the removal of items not contributing to the safe operation of the food facility.Thorough cleaning and organization of the food preparation, storage and public areas are required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash soap missing. Replaced during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand wash sink tap is broken. Broken tap must be repaired or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 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?
- Hand wash sink tap is broken. Broken tap must be repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dirt and debris behind and under equipment. Cleaning records were available for review but not up to date.Some cleaning and organization has occurred but more still required. Better cleaning and organization required throughout the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- Hand wash sink tap is broken. Broken tap must be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large chest freezer at the back and the small chest freezer near the 2-compartment sink both have damaged tops held together with tape. Tape is not an acceptable method of repair because it prevents adequate cleaning.Both units must be properly repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of grease, dirt and debris on surfaces and deep fryers. Also dirt and debris behind and under equipment. Spill in the refrigerator has been cleaned up. Cleaning records were available for review.Some cleaning and organization has occurred but more still required. Better cleaning and organization required throughout the facility.
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator temperature was too high. Unit temperature was reduced during the inspection. Ensure all coolers are able to keep food temperatures below 4.0 C at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand wash sink tap is broken. Broken tap must be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large chest freezer at the back and the small chest freezer near the 2-compartment sink both have damaged tops held together with tape. Tape is not an acceptable method of repair because it prevents adequate cleaning.Both units must be properly repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of grease, dirt and debris on surfaces and deep fryers. Also dirt and debris behind and under equipment. Spill in the refrigerator. Cleaning records are not up to date. Better cleaning and organization required throughout the facility. Cleaning records must be restarted and kept current.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer prepared for sanitizing surfaces. Sanitizer in a spray bottle or clean cloths in a container of water and sanitizer must be available for sanitizing surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand wash sink tap is broken. Broken tap must be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer handle is broken.Broken handle must be replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler is not working. Operator indicated he is not using it at the moment and is ordering a new unit to replace it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of grease, dirt and debris on surfaces and equipment. Also dirt and debris behind and under equipment. Refrigerator requires cleaning inside and out. Ceiling fans and ceiling need cleaning. Items not used for food preparation and storage in the kitchen and storage areas,Better cleaning and organization required throughout the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?