Casablanca Donair & Pizza
9929 Jasper Avenue NW Edmonton AB T5J 2X4 · Food - General
7 inspections
- Demand Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking"Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes.Mechanical ventilation hood should be professionally maintained routinely.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking"Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes.Mechanical ventilation hood should be professionally maintained routinely.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
3 infractions
- 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 available.-Pest control records should be provided and control measures implemented.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit is posted at the facility. Ensure a valid food handling permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing.Fix the floor in the dishwashing area.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not prepared during food prep. Quat sanitizer measured at 200ppm was prepared during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet of the hand sink was in disrepair. Ensure facuet is repaired/replaced and hot water is available.
- 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?
- - Mice droppings were observed behind the chest freezer is the back area.Droppings should be cleaned and floors sanitized with acceptable disinfectants.-Pest control records were not available.-Pest control records should be provided and control measures implemented.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit is posted at the facility. Ensure a valid food handling permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood looks unclean and due for service. Staff indicated it was recently serviced but had no record to show. Ensure ventilation hood is cleaned and maintained in a sanitiry condition and keep records of professional maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing.Fix the floor in the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The public washroom door is in disrepair.Repair the washroom door
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing.Fix the floor in the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The public washroom door is in disrepair. The washroom handwashing sink lack soap.Repair the washroom door and stock the handwashing sink with soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops.All used cleaning cloths were immediately stored in bleach solution upon request.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff was observed preparing and handling food without a hair restraint.The staff immediately wore a hat upon request by Health Inspector
- 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?
- Partially cooked meat cones were stored intact inside a cooker for future use.The Donair cones were discarded during inspection.At the end of the day, you may either continue to cook and slice meat on the vertical broiler until the entire cone has been sliced, cook the remaining cone fully to an internal temperature of 74C (165F) on the vertical broiler or may discard all remaining partially cooked meat.Review the AHS requirements on the Preparation and Serving of Donairs, Shawarmas and Similar Product with all staf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy from a cooler was stored inside in a hot holding unit without proper reheating. The temperature of the gravy was measured at 36C.The gravy was immediately reheated to >74C in a microwave and then hot held at >60C on a hot holding unit.All food from the cooler MUST be reheated quickly to at least 74C in an oven, stove or grill before hot held on steam units/warmers
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedure is unsatisfactory. Clean dishes and utensils are not being sanitized.Review manual dishwashing steps (wash, rinse and sanitize) with all staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no sanitizer test strips.Acquire sanitizer test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit is not being displayed.Have the food permit display to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- A staff working alone onsite lack basic food safety knowledge.All staff preparing and handling food at this facility must take an approved food safety course recognized in Alberta
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing.Fix the floor in the dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops.All used cleaning cloths were immediately stored in bleach solution upon request.
- 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?
- Partially cooked meat cones were stored intact inside a cooker for future use.At the end of the day, you may either continue to cook and slice meat on the vertical broiler until the entire cone has been sliced, cook the remaining cone fully to an internal temperature of 74C (165F) on the vertical broiler or may discard all remaining partially cooked meat.Review the AHS requirements on the Preparation and Serving of Donairs, Shawarmas and Similar Product with all staff
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy from a cooler was stored inside in a hot holding unit without proper reheating. The temperature of the gravy was measured at 36C.The gravy was immediately reheated to >74C in a microwave and then hot held at >60C on a hot holding unit.All food from the cooler MUST be reheated quickly to at least 74C in an oven, stove or grill before hot held on steam units/warmers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedure is unsatisfactory. Clean dishes and utensils are not being sanitized.Manual dishwashing steps (wash, rinse and sanitize) reviewed with staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no sanitizer test strips.Acquire sanitizer test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit is not being displayed.Have the food permit display to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing.Fix the floor in the dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?