Basha Donair & Shawarma
440 - 1115 St. Albert Trail St. Albert AB T8N 4K6 · Food - General
7 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution was not observed at the time of inspection. When inquired, food handler indicated that they use sometimes use either degreaser or bleach. PHI tried to make fresh quat solution and it was noted that the quat auto dispenser was dispensing quat solution at 150 ppm. Please calibrate the auto quat dispenser and ensure it is maintained at 200 ppm at all times. A chlorine container was noted, and PHI trained the operator on how to make chlorine solution. The concentration was noted to be at 100 ppm. 2. Cleaning cloths were noted all over the facility, clean dish area, on dishwashing sinks, etc. Please be advised all cleaning cloths are stored either in a clean cloth storage container or in a sanitizing solution on in a soiled laundry area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks.Importance of hand washing was discussed with the operator. Hands must be washed between tasks, after handling garbage bin, soiled dishes and before putting gloves on, before handling food items, etc. Please wash hands.
- 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 facility was not performing second cook step prior to storing them in the cooler. Proper Donair cooking procedures were discussed with the operator during the inspection. The proper process is also mentioned in the closing comment of this inspection report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two deep fryer strainers were noted to be stored inside the garbage bin when the PHI arrived. The food handler brought eh garbage bin the back area while PHI was still performing hand hygiene. PHI walked towards the back prep area and noted these strainers inside the dishwashing sinks. Please be advised that garbage bins are not an appropriate storage and must not be used for storage purposes. Once an item is thrown in a garbage bin, it must remain in the garbage bin. Please do not remove items from garbage bin.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A barrier is not present between public washroom and kitchen area. Please install a barrier to limit kitchen access from public area.Feb 05, 2025: No barrier was observed to limit kitchen access from public area/washroom. Ensure this on-going deficiency is corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer to check the internal temperature of shaved Donair meat during second cook step was not observed. Please acquire a probe thermometer to check the internal temperature of Donair meat during second cook step.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It was noted that food handlers were using reusable cloth towel to dry hands.Please be advised that reusable cloth towel must not be used to dry hands. Please either use a disposable paper towel or hot air drier to dry hands.
- 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?
- Pest control records were not observed. Please ensure to maintain monthly pest control records.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that food handlers require additional training. Please register for one of the approved food safety courses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A barrier is not present between public washroom and kitchen area. Please install a barrier to limit kitchen access from public area.Feb 05, 2025: No barrier was observed to limit kitchen access from public area/washroom. Ensure this on-going deficiency is corrected.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A barrier is not present between public washroom and kitchen area. Please install a barrier to limit kitchen access from public area.Feb 05, 2025: No barrier was observed to limit kitchen access from public area/washroom. Ensure this on-going deficiency is corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of some food items that require temperature control stored in the walk-in cooler was above 10C. Potentially hazardous food must be kept at a temperature of 4C or below. The food items were either discarded or adulterated during inspection.Discarded food items include:- 4kg of cheese at 11.3C- 17 small plates of cooked rice at 11.6C- 3 small bags of seasoned chicken at 11.1C- 3 small bags of seasoned beef at 10C- 7 packs of 500g Kirkland egg white at 11.5C- Small bag of falafel at 11.6C- 3 bottles of milk based donair sauce at 11.6CAdulterated food items (adulterated with bleach) include:- 4 liters of gay lea sour cream at 11.5C- About 8 liters of sunspun ultimate dressing at 11.3C- Less than 0.5kg of parkay garlic spread at 10.8C- About 9kg of yogourt balkan at 11.8C
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The temperature of the walk-in cooler was measured to be at 10C. Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is capable of maintaining the temperature of food at or below 4C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A barrier is not present between public washroom and kitchen area. Please install a barrier to limit kitchen access from public area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of quat solution was noted to be at 50 ppm. It was noted that the auto dispenser was dispensing quat solution at 50 ppm. Ensure an approved sanitizing solution is available to sanitize food contact surfaces. Please calibrate the quat solution. 2. Cleaning cloths were noted to be stored on prep counters. Please note that all cleaning cloths must be stored in a sanitizing solution at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks and were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Please wash hands between tasks, before putting gloves on and after taking them off. Hands must be washed between glove use.
- 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?
- Half cooked Donair cone was noted in the facility. Food handlers indicated that they leave the half-used cone in the freezer overnight. The second cook step was not being followed with after shaving the meat. The shaved meat was also noted to be stored at room temperature. Proper Donair handling procedures were discussed with the operator. Please ensure that the Donair cone must be fully shaved, or half used cone must be discarded at the end of the day. The second cook step must be used, and all shaved meat must be cooked to the internal temperature of 74 degrees C immediately after shaving. The meat must be stored either in a hot holding unit maintained at or above 60 degrees C or in a cold holding unit maintained at or below 4 degrees C after the second cook step. The half-used cone was discarded during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Staff personal items such as cell phones were noted to be stored on prep counters. Please designate an area to store staff personal items located away from food storage and prep area.2. A barrier is not present between public washroom and kitchen area. Please install a barrier to limit kitchen access from public area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not observed at the time of inspection. Please acquire quat test strips and use it to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times. Please train staff members.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The auto dispenser of quaternary ammonium solution needs to be calibrated.Please calibrate the auto dispenser. The operator was advised to use bleach solution at 100 ppm until the auto dispenser is calibrated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?