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Donair Palace

111 - 3604 52 Avenue NW Calgary AB T2L 1V9 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of inspection. Operator advised that they had run out. - Operator purchased bleach while PHI was on-site. - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
    • 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?
      • The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C.The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. - Discarded. - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:- in the cooler ahead of time. - under running cold water- during cooking procedure- in the microwave if being cooked or consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available at the time of inspection. Operator advised that they had run out. - Operator purchased bleach while PHI was on-site. - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed cardboard on a few surfaces such as the chest freezer. Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Donair and chicken shawarma stored in the hot holding unit were measured at 42-44 degrees Celsius. - Discarded. All high-risk foods under hot holding must always be held at a temperature greater than 60 degrees Celsius. 2) Shredded mozzarella cheese was left out in room temperature. Internal temperature was measured at 21.5 degrees Celsius. - Discarded. - High-risk foods such cheese must be held at a temperature of 4C or less.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Operating without running hot and cold water. Running hot and cold water is required in order to operate a food establishment safely. Food handling cannot occur safely if for any reason, facility is not supplied with running hot and or cold water.
  3. Initial Inspection

    0 infractions