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DK Donair

10 - 315 Carleton Drive St. Albert AB T8N 7L1 · Food - General

2 inspections

  1. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was present on-site at the commencement of the inspection. The operator was advised to obtain an approved sanitizer to ensure that food-contact surfaces are effectively sanitized between uses. During the inspection, the operator obtained a chlorine-based sanitizer (DIN: 02526360). Guidance was provided on preparing a 100 ppm chlorine solution and on verifying the sanitizer concentration using the test strips available at the facility to ensure proper and effective sanitization.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Evidence was observed of employees consuming food in food handling areas. Coffee paper cups, soda cans were found under the prep table, in the dishwashing area, and in the main serving area (beside the Donair cone).The operator was advised that eating and drinking are strictly prohibited in food handling areas. Staff must use designated dining or staff areas for food consumption and must wash their hands before returning to food handling duties.
    • 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?
      • No food safety records were available for review. An AHS template for food safety checklist was provided to operator via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine gravy was measured at 40°C in an unplugged unit at the time of inspection. The operator was instructed that hot-held foods must be maintained at 60°C or above to prevent bacterial growth. The operator was advised to ensure the unit remains plugged in and operational during use, and to routinely monitor temperatures to maintain proper hot-holding conditions. The operator plugged in the unit during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front service cooler was measured at 9.5 °C using a probe thermometer. The operator was advised to add ice beneath the container and adjust the settings to the lowest temperature to maintain 4 °C or below. If the unit cannot maintain proper temperature, maintenance should be contacted for repair.No high-risk food items were observed in the service cooler at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was observed to be used for storage, containing bags at the time of inspection. Staff confirmed that the dishwasher has not been in use for an extended period. The facility is equipped with a two-compartment sink; however, when asked to demonstrate the manual dishwashing procedure, the operator did not include a sanitization step.The operator was instructed that all dishwashing must include an effective sanitization step and that the dishwasher should be returned to use to ensure proper cleaning and sanitizing of utensils and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the kitchen entrance was obstructed by a mop bucket.The handwashing sink in the dishwashing area was obstructed by a garbage container.The operator was advised that all handwashing sinks must remain unobstructed at all times to ensure proper access for hand hygiene. The operator relocated both items immediately upon request.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand dryer units at the kitchen entrance and in the dishwashing area were not operational. The operator was advised to provide paper towels as a temporary measure until the units are repaired. Paper towel rolls were provided at both handwashing stations upon request.
    • 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?
      • A significant gap was observed beneath the back exterior door. The operator was advised to repair or replace the door sweep to prevent potential pest entry.
    • 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 food handling permit (expiration date: May 31, 2026) was observed posted in the facility. The operator was advised to obtain and display a current, valid permit.
    • 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 surface around the drain was observed to be damaged and deteriorating, with peeling coating and exposed areas that are no longer smooth or easily cleanable. Operator was instructed to repair or resurface the affected area to ensure a smooth, durable, and cleanable surface.
  2. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers are required for donair and shawarma cones.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Had chlorine test strips, but did not have the bottle they came in or a reference to ensure the strips showed the proper concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the ceiling tiles have holes and/or the seam surrounding them needs to be reaffixed to ensure the ceiling is smooth, impervious-to-moisture, and easy-to-clean.Ceiling tiles are also missing near the entry to the office (not a food handling space).