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Basha Donair & Shawarma

2811 116 Street NW Edmonton AB T6J 4G2 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were available. Ensure QUAT sanitizer test strips are acquired to help maintain proper sanitizer concentration.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in a bucket located in the front food prep area was measured at 0ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer 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)?
      • No QUAT sanitizer test strips were available. Ensure QUAT sanitizer test strips are acquired to help maintain proper sanitizer concentration.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was detected at the designated handwashing sink or the three-compartment dishwashing sink. Ensure hot water is available at the indicated sinks.
  3. 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?
      • The vertical broiler containing the Donair meat cone was turned off at the beginning of the inspection. The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility does not have a thermometer to check the temperature of foods.