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Basha Donair & Shawarma

101 - 11001 Jasper Avenue NW Edmonton AB T5K 0K6 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial sanitizer concentration test result was 0 ppm.The operator prepared a fresh batch of sanitizer, and a retest was conducted that resulted in a satisfactory concentration of the sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired April 2024. Provide valid test strips to test and monitor sanitizer.
  2. Monitoring 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?
      • Leftover Donair cone was found on the Donair machine. Operator confirmed it was stored intact in the cooler overnight. Cone was discarded during inspection.Ensure left over donair and chicken cones are shaved down, cooked to 74C, then cooled and maintained below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • FEB 7, 2025- The handwashing sink is not sealed to the wall. - FRP wall is not secured against the wall by the 3 compartment dishwash sinks.Ensure sinks are well sealed to the walls to prevent water and dirt accumulation and maintain walls in easy to clean manner.
  3. Demand Inspection

    5 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/ shawarma meats are cut off the main cone but are not cooked to 74C before cooling. Corrected - the meat available onsite was reheated to 74C before cooling. - Partial donair cones were noted in the freezer. Unknown if the internal temperature was minimum 74C and it was not sliced prior to cooling. Corrected - partial donair cones were discarded. Ensure this document is followed:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats were cooling at room temperature near the donair cone which is a warm area. Owner said staff should have put it in the cooler but it had been left out for approx 30C. External temperature measured 35C. Corrected - These meats were reheated to 74C at the time of inspection. Ensure foods are cooled quickly in an area that is not hot/ warm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer capable of measuring the exterior of the donair cone. The food establishment operator must have a suitable thermometer for confirming / measuring the effectiveness of the secondary cooking step. For thinly sliced portions of food this means either an infrared thermometer or a probe thermometer with a thin sensor. Recommend that an IR thermometer is purchased.
    • 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?
      • Evidence of insects in the facility. What appears to be a cockroach was noted on one glue board by the three-compartment sink.Ensure a certified pest control technician continues with follow-up of the possible presence of cockroaches. Continue with cleaning, ensure there is no moisture on surfaces at the end of the night (ie. ensure items are thoroughly dried, do not leave mop bucket full, fix any plumbing issues immediately), and repair facility to prevent hiding/ breeding areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - FRP wall is not secured against the wall by the 3 compartment dishwash sinks- Under the 3 compartment sink, a piece of wall is missing exposing unfinished wooden beams - Wall across from the back door is damaged. There is a large hole that appears to have been pushed in, exposing insulation and pieces of drywall.Repair the above areas so the finishes are smooth, easily cleanable and non absorbent. Have walls that are intact, secured, present to not expose beams and insulation.