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Basha Donair & Shawarma

101 - 16529 50 Street NW Edmonton AB T5Y 0S4 · Food - General

6 inspections

  1. Monitoring Inspection

    6 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?
      • Shaved off donair meat was observed stored at room temperature.-Chicken shawarma was measured at 17.9 degrees Celsius-Donair meat was measured at 25.4 degrees Celsius Staff indicated the meat had been held for less than 2 hours, no hot holding equipment for donair and shawarma meat was observed in the facility.Shaved donair meat must be held at 60 degrees Celsius or greater after the secondary cooking step. Ensure shaved donair meat is hot held at safe temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not following correct manual dishwashing procedures for a 3-compartment sink. The first sink is being used for scraping, the second sink is being used for both washing and rinsing.Staff were provided education on the proper procedures for dishwashing in a 3-comp sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the back was obstructed with boxes and crates, and a wire strainer was observed inside the sink. Ensure handwashing sinks are kept accessible at all times and are not used for any other purposes.
    • 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?
      • No pest control records were observed onsite. Ensure copies of pest control records are kept onsite for verification
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust was observed on the vertical pipe which supports the pre-rinse sprayer at the 3-compartment sink. Replace the plumbing fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation was observed on the fan cover in the cooler. Clean fan cover to ensure optimal air circulation.2. Customer washrooms, shared with staff, were observed in an unsanitary condition. With an accumulation of grime on handwashing sinks. Ensure washrooms are maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution present for surfaces or the 3-comp sink. They use a QUAT product. Have bleach but no test strips to ensure proper concentration.By Feb 7, 2025 ensure you have sufficient QUAT sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing practices observed in 3 compartment sink. Food residue was present in sanitizing sink and dirty items were in the middle, rinse sink.From now ensure proper practices are followed in 3 compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink is disabled. It is handsfree and there is something wrong the pedal.Ensure it is repaired & in good operation by the Feb 13, 2025.The back 3-compartment sink has black tape on one of the faucets to prevent water from leaking. Ensure the tap has been repaired and the tap has been removed by Feb 13,2025.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 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?
      • Improper donair handling processes in place.Staff indicate that sometimes, at the end of the night, they wrap what's left of the donair cone, and place it in the freezer to be used the next day.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle, containing maybe sanitizer, was not labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff do not appear to know how to properly manually wash dishes using a 3-compartment sink method.