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Donair Fusion

140 - 5 Spruce Village Way Spruce Grove AB T7X 0B2 · Food - General

15 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 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 for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall where the soup was cooked was stained, table under cutting boards was dirty, range hood professional cleaning is overdue, range hood was oily/greasy on the surface, donair cooking machines had some grease build up on heating elements. Please ensure routine cleaning is performed on a regular basis.Garbage can in public washrooms was overflowing with used paper towel.
  4. Risk Management Inspection

    4 infractions

    • 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 available.Please ensure sanitizer test strips are provided and employees know where to find them.
    • 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 for review.
    • 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?
      • Expired food permit displayed.Please display current food permit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall where the soup was cooked was stained, table under cutting boards was dirty, range hood professional cleaning is overdue, range hood was oily/greasy on the surface, donair cooking machines had some grease build up on heating elements. Please ensure routine cleaning is performed on a regular basis.Garbage can in public washrooms was overflowing with used paper towel.
  5. Monitoring Inspection

    7 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?
      • Half cooked chicken donair/shawarma cone observed inside the cooler. This is not proper donair cooking procedure. Please ensure required donair cooking steps are followed.Asked the employee to not serve the half cooked chicken donair to the public.Soups cooked in the back of the kitchen were left at room temperature for unkown period of time and temperature was at 24 C. Employee discarded leftovers. Please ensure hot foods are kept at or above 60C or after cooled down for 30 minutes maximum stored in the fridge below 4C. No cooking in the back of the kitchen is allowed. All cooking must be done under the existing ventilation system.Temperature log was not maintained as required/not available for review.Leftover pineapple chunks were left in the original can after opened - appeared to be spoiled and discoloration on the can inside was noted. This food was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions was left on the floor in dishwashing area. Corrected immediately.Please ensure all foods are stored off the floor.
    • 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 available.Please ensure sanitizer test strips are provided and employees know where to find them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available by the kitchen hand sink - corrected immediatelyPaper towel was not available in the dispensers in one of the public washrooms and by the sink located between the two washrooms.Please ensure hand washing supplies are provided in proper dispensers by all hand sinks.
    • 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 for review.
    • 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?
      • Expired food permit displayed.Please display current food permit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall where the soup was cooked was stained, table under cutting boards was dirty, range hood professional cleaning is overdue, range hood was oily/greasy on the surface, donair cooking machines had some grease build up on heating elements. Please ensure routine cleaning is performed on a regular basis.Garbage can in public washrooms was overflowing with used paper towel.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available. Please ensure thermometer is provided. Temperature log was not available for review.
    • 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 available. Must be available.
  8. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cooked rice, cooked potatoes and cooked potato and french beans left at room temperature for over 2 hours (cooked in the morning and time of inspection was 2:20pm).Discarded all of these foods (~10pounds) and asked the owner to ensure food is properly handled at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Employee was not aware of requirement to sanitize properly cutting board in the back. Used just soap and water to wash the board.Proper steps reviewed - please ensure all food contact surfaces are properly sanitized as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available. Please ensure thermometer is provided. Temperature log was not available for review.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing - employee working alone at the time of visit was not aware of proper dishwashing procedures - not aware of sanitizing step. Owner arrived during the inspection and proper procedures were reviewed again. Please ensure proper manual dishwashing is followed all the time.Properly working sink stopper/plug must be available.
    • 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 available. Must be 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?
      • Currently, there is no pest control program in place. Owner reported they canceled the contract with pest control company as it was too expensive. Mouse traps and glue boards must be provided and self inspection conducted once monthly as a minimum (pest control checklist emailed with this report)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Additional cooking area set up in the back prep area - cooking with grease without adequate ventilation above the cooking appliances. This type of cooking is not allowed in the back. Equipment could be used for hot holding only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness was poor - range hood was greasy, floor under the deep fryer was oily, almost all fridges were dirty inside with spilled food and debris, fridge handles were stained, walls were stained in some areas, gravy pot was badly stained on the outside, sanitizing sink in dishwashing area was dirty, vent cover inside public washroom was covered with dust and washroom smelled bad. Please ensure all areas are cleaned thoroughly and keep up with routine cleaning as required.Cleaning checklist not available for review.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General housekeeping/deep cleaning is required: -floors and walls inside the back prep area-range hood and floor under the deep fryers-washrooms - one toilet was plugged up + garbage was not removed regularly.- fridge door - in the back
  11. Monitoring Inspection

    1 infraction

    • 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?
      • Food handling permit was not displayed as required. corrected immediately.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    2 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 program not developed. Please ensure written pest control program is developed and monitoring records are made available during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Range hood requires professional cleaningDonair machines, deep fryers and griddle were caked with grease.Please ensure equipment is cleaned regularly.Written cleaning and sanitation program is required - information emailed.
  14. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw donair meat left on the cutting board with sliced tomatoes, cheese and some bread. Cone started melting and some blood was observed on the cutting board. Donair cone removed, tomatoes discarded, and cutting board was cleaned and sanitized immediately.Raw meat must not be stored on the same cutting board with ready to eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available in public washrooms. There is a handwashing station with hand soap available at the hand sink just outside the washrooms. Hand soap must be provided at the hand sinks inside the washrooms
    • 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 program not developed. Please ensure written pest control program is developed and monitoring records are made available during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Range hood requires professional cleaningDonair machines, deep fryers and griddle were caked with grease.Please ensure equipment is cleaned regularly.Written cleaning and sanitation program is required - information emailed.
  15. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature for cooked samosas was 38C. food left in the hot case for about 1.5 hours - adjusted to higher setting and 60 C was reached prior to leaving the sit.Condiments fridge was at 13C - discarded high risk foods from this fridge (hamburger patties, salads containing meats) - must not use this cooler for storing perishable foods until it is capable of maintaining temperature between 0-4C.Temperature log not maintained - please ensure temperature for hot and cold food storage are recorded twice daily in a temperature log.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available in public washrooms. There is a handwashing station with hand soap available at the hand sink just outside the washrooms. Hand soap must be provided at the hand sinks inside the washrooms
    • 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 program not developed. Please ensure written pest control program is developed and monitoring records are made available during future inspections.
    • 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?
      • Operating without valid food handling permit - permit application filled out during this inspection and given to me.Critical issues corrected during the inspection - approval granted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Range hood requires professional cleaningDonair machines, deep fryers and griddle were caked with grease.Please ensure equipment is cleaned regularly.Written cleaning and sanitation program is required - information emailed.