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Amean Pizza Donair And Sub

3450 99 Street NW Edmonton AB T6E 5X5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 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?
      • ** - staff were saving donair beef cones at the end of the night and reusing the incomplete cone the next day. This is expressly against the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products guideline that ALL donair and shawarma food facilities must abide by. The cone is required to be cooked off COMPLETELY by the end of the night, secondary cook step also taken. Then store the cut and cooked twice meat in the cooler or freezer. DO NOT save partial meat cones.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - PHI observed the partial beef meat cone installed on the donair roaster. The roaster was in the off position. PHI turned the roaster on to start the cook on the beef and the staff member turned the roaster back off. PHI protested and turned it back on only to find that the staff member once again had turned off the roaster. BE ADVISED: beef donair or chicken shawarma cones cannot be stored at room temperature. If loaded into the roaster - the roaster must be ON and at a minimum hot holding temperature though meat must be reheated and cooked to an internal temperature of 74'C. Retraining of all staff This is expressly against the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products guideline.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished surfaces observed: unfinished drywall around fryer, unfinished wood shelving. All surfaces in a kitchen must be smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cleaning required on the following areas/items: the walk in freezer shelves and floor, the walk in cooler door edge, all white wire rack shelving, all installed shelving, the child high chair, the drain board, the industrial mixer
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray can of "Invisible Glass" is observed to be stored in the back food prep area. Ensure that all chemicals are stored separately from food prep areas. The operator removed the indicated spray-can from the food prep area during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine/bleach test strips are observed to be expired. Ensure that new chlorine/bleach test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several pieces of cardboard are observed on the shelving above the mixer and on the floor in the walk-in cooler. Ensure that the cardboard is removed to render the surface smooth, resistant to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed in the cabinets beneath the front food prep counters and Donair broilers. Ensure that the indicated areas are cleaned and sanitized.
  5. Demand Inspection

    2 infractions

    • 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 broilers were turned off to slow cooking of the cones. Operator verbally reported that unfinished donair cones are put in the freezer overnight. CDI: discussed that donair cones must be fully cooked by the end of the day. ACTION: Review & train staff on the following resource, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the walk-in cooler & walk-in freezer were not equipped with protective cover. ACTION: install protective covers on all lighting in food processing areas. Email inspector photos once completed.