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Donair Grill

311 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of spring rolls and pita bread were stored along with raw burger patties in the freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in the warmer was 50C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higherStaff was instructed to reheat rice to 74C before storing back in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 50 ppm in sanitizer solution prepared in the sink for dishes.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Store cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw meat bags were stored along with bags of samosas and other food in the chest freezer.b) Raw meat cones were stored along with boxes of fries and pita bread bags in second chest freezer.Requirement: Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Apron and phone were kept on pop bottles in back storage area.Requirement:Store personal and miscellaneous items separately from food/drinks.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 8.7C and internal temperature of perishable foods stored in the inserts of this cooler were cheese at 11.8C, humus was at 10.5C, garlic sauce at 7C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Cheese and humus were discarded.Remaining perishable foods were moved to another cooler during inspection.