Donair On Main
1116 Main Street SW Slave Lake AB T0G 2A1 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cans of food stored on the floor in kitchen/dry storage.ENSURE:Foods are stored six inches off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in an unsanitary condition.Floor under cooking equipment is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under deep fryer is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the back had debris, grime and were sticky. Areas under the shelves in the walk-in cooler and freezer had food debris and grime. Please ensure these are cleaned consistently and thoroughly to prevent pest harbourage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the bucket and the spray bottle was measured to be 10ppm. This was corrected during the inspection. Corrected concentration was 100ppm in the bucket and the spray bottle.Please ensure that sanitizer is made frequently and tested to have a concentration of 100ppm for effective sanitizing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature ranged between 64-68 degree Celsius. Dishwasher was run 4-5 times. Corrected temperature was 75 degree Celsius. Please ensure the dishwasher is run prior to use to allow it to reach the required temperature of 71 degree Celsius for effective sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser at the front is in disrepair. Please ensure that it is repaired or another soap dispenser is provided.Handwash station in the back can be used in the meantime.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the back had debris, grime and were sticky. Areas under the shelves in the walk-in cooler and freezer had food debris and grime. Please ensure these are cleaned consistently and thoroughly to prevent pest harbourage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Soap dispenser in the men's bathroom is not in working order. No additional soap was provided. Please ensure soap is provided for proper handwashing. Owner has been asked to ask inform the patrons to use the unisex bathroom until soap is provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator with the inspection report. There was no evidence of pest activity observed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.**Update (January 17, 2025): Operator is still in progress of completing pest control records for this month. Operator stated that the pest control monthly check list form will be completed and sent to PHI on Monday January 20.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scented bleach was being used as a sanitizer solution. Bleach that contains any scent or fiber guard must not be used, as they contain additional chemicals that are not food grade. Ensure that an approved sanitizer is used (Bleach, QUATS, or Iodine). If bleach is used, it must be unscented.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An opened can of eggplant and sesame paste mixture was found in the walk-in cooler. Staff indicated the can was opened in the morning that day. PHI instructed staff to transfer the eggplant and sesame paste into a food grade container. Opened cans should not be stored in the fridge or refrigerator for prolonged periods of time.
- 09. Are chemicals stored and handled in a safe manner?
- Various spray bottles within the kitchen were observed without a label. Operator was instructed to label the bottles with a permanent marker. Ensure that all bottles that contain chemicals are labeled to identify their contents and prevent accidental use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility lacked a probe thermometer to monitor food temperatures. Obtain and use a functional thermometer to ensure foods have reached the minimum required temperatures for safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips were observed to have expired in August 2021. Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.
- 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 for the hand sink near the three-compartment sink. The facility operator indicated that the soap dispenser was in disrepair. Obtain liquid soap for hand washing and or repair and refill the soap dispenser**Note: There is another hand washing sink available for use that is fully stocked with handwashing supplies to facilitate adequate hand hygiene
- 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?
- No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator with the inspection report. There was no evidence of pest activity observed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The underside of the preparation cooler lids were observed with a significant build-up of food debris. The above mentioned areas must cleaned and sanitized to protect stored food from contamination. It is highly recommended to increase the cleaning frequency of the preparation cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff coats and personal effects were hanging on a dry storage shelf. These items must be stored separately from food and/or food preparation-related items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back food prep area's hand sink was obstructed by a container at the beginning of the inspection. The hand sink for the front food prep area was kept clear.
- 23. Is the facility maintained in a clean and sanitary condition?
- Due to a recent equipment issue, the walls and floor in the cooking area need to be cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?