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Donair & Poutine House Ltd.

8523 118 Avenue NW Edmonton AB T5B 0S8 · Food - General

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 had expired September 19, 2025. Action Required:Please replace expired test strips with valid ones so you can accurately verify the strength of your Chlorine sanitizer. Email PHI photo evidence of your valid chlorine test strips by December 18, 2025.
    • 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?
      • 1. Back door had a gap between the door and doorframe. Action Required:Repair or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.Third party pest control company now in place, inspection conducted, and traps were now in place.
    • 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 9April 30, 2025) was posted in full public view.Action Required:Please post a valid food handling permit in full public view where customers can see it. Correct by December 18, 2025, and email PHI photo evidence.
  2. Risk Management Inspection

    5 infractions

    • 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 had expired September 19, 2025. Action Required:Please replace expired test strips with valid ones so you can accurately verify the strength of your Chlorine sanitizer. Email PHI photo evidence of your valid chlorine test strips by December 18, 2025.
    • 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?
      • 1. Back door had a gap between the door and doorframe. Action Required:Repair or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.Third party pest control company now in place, inspection conducted, and traps were now in place.
    • 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 9April 30, 2025) was posted in full public view.Action Required:Please post a valid food handling permit in full public view where customers can see it. Correct by December 18, 2025, and email PHI photo evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had accumulated oil and grease build up. Action Required:Thoroughly clean and sanitize the ventilation canopy. Ensure all food equipment is maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage containers did not have lids.Action Required:Ensure all garbage containers are leakproof and have lids to prevent conditions that may promote harborage of pests. Correct by December 20, 2025.
  3. Demand Inspection

    7 infractions

    • 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 had expired September 19, 2025. Action Required:Please replace expired test strips with valid ones so you can accurately verify the strength of your Chlorine sanitizer. Email PHI photo evidence of your valid chlorine test strips by December 18, 2025.
    • 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?
      • 1. Back door had a gap between the door and doorframe. Action Required:Repair or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by December 30, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 9April 30, 2025) was posted in full public view.Action Required:Please post a valid food handling permit in full public view where customers can see it. Correct by December 18, 2025, and email PHI photo evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had accumulated oil and grease build up. Action Required:Thoroughly clean and sanitize the ventilation canopy. Ensure all food equipment is maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was still poor throughout the facility. Areas noted include but may not be limited to: --Dirt and food debris build-up under and around the two-compartment sink/dishwashing area --Grease and food debris under the cookline equipment --Grease build-up on the interiors of the deep fryers (2) --Food debris and dirt on the shelving under the front counter --Heavy dirt build-up on the floor and baseboards next to the back exterior doorThe facility still did not have a written cleaning schedule and currently cleaning practices were inadequate. ACTION REQUIRED: conduct a deep and thorough clean of the entire facility. Ensure all garbage containers have lids to prevent conditions that may promote harborage of pests. Remove all equipment that is not needed. Develop a written cleaning schedule. Due December 30, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen walls, ceiling and floors had accumulated dirt. Action Required:Thoroughly clean wall, ceiling and floor surfaces throughout the building. Ensure all wall, ceiling and floor surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests. Correct by December 28, 2025.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage containers did not have lids.Action Required:Ensure all garbage containers are leakproof and have lids to prevent conditions that may promote harborage of pests. Correct by December 20, 2025.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed multiple wet, used cleaning cloth mounted on countertops. Corrected during inspection. Wet, used cloths removed and food contact surfaces cleaned and sanitized.Action Required:Please store cleaning cloths in approved sanitizers when not in use, to prevent contamination of food contact surfaces.Resources:AHS guidelines for the use of wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed Operator attempting to use non-food safe, Intermediate disinfectant, Oxivir Tb wipes to wipe food contact surfaces. PHI directed operator to not use disinfectants on food contact surfaces, store the disinfectant away from food and food preparation areas and educated the operator on the difference between food contact surface sanitizers and disinfectants. Operator voluntarily discarded the wipes at the time of inspection.Action Required:Only use approved sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) to sanitize utensils, food equipment and food contact surfaces. Only use disinfectants on non-food contact surfaces e.g. the washroom and store disinfectants away from food and food contact surfaces.
    • 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 had expired September 19, 2025. Action Required:Please replace expired test strips with valid ones so you can accurately verify the strength of your Chlorine sanitizer. Email PHI photo evidence of your valid chlorine test strips by December 18, 2025.
    • 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?
      • 1. Back door had a gap between the door and doorframe. Action Required:Repair or replace door weatherstripping to close the gap between the door and the doorframe to prevent entry of pests.2. Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by December 30, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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 9April 30, 2025) was posted in full public view.Action Required:Please post a valid food handling permit in full public view where customers can see it. Correct by December 18, 2025, and email PHI photo evidence.
    • 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 multiple cardboard boxes lining the floor of the dish room and back storage areas. Corrected during inspection. PHI directed operator to remove all carboard boxes lining the floor and discard them at the time of inspection.Action Required:Do not use cardboard as surface liners. Ensure all surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had accumulated oil and grease build up. Action Required:Thoroughly clean and sanitize the ventilation canopy. Ensure all food equipment is maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen walls, ceiling and floors had accumulated dirt. Action Required:Thoroughly clean wall, ceiling and floor surfaces throughout the building. Ensure all wall, ceiling and floor surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests. Correct by December 28, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was still poor throughout the facility. Areas noted include but may not be limited to: --Dirt and food debris build-up under and around the two-compartment sink/dishwashing area --Grease and food debris under the cookline equipment --Grease build-up on the interiors of the deep fryers (2) --Food debris and dirt on the shelving under the front counter --Heavy dirt build-up on the floor and baseboards next to the back exterior doorThe facility still did not have a written cleaning schedule and currently cleaning practices were inadequate. ACTION REQUIRED: conduct a deep and thorough clean of the entire facility. Ensure all garbage containers have lids to prevent conditions that may promote harborage of pests. Remove all equipment that is not needed. Develop a written cleaning schedule. Due December 30, 2025.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage containers did not have lids.Action Required:Ensure all garbage containers are leakproof and have lids to prevent conditions that may promote harborage of pests. Correct by December 20, 2025.
  5. Risk Management Inspection

    3 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?
      • Donair broilers were not on at the start of the inspection. CDI (without instruction): broiler units were turned on. Discussed donair procedure requirements at the time of inspection. ACTION REQUIRED: Review donair cooking procedures with all staff. See resource below.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was only able to locate one drain plug. ACTION REQUIRED: locate second drain plug for the dishwashing sink. Review & train staff on dishwashing requirements. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor general sanitation observed throughout the facility. Areas noted include but may not be limited to: --A green storage container used to hold spices in the cookline was visibly dirty with spilled spices and grease --A clear storage container in the dry goods area was visibly dirty with spilled spices --Dirt and food debris build-up under and around the two-compartment sink/dishwashing area --Grease and food debris under the cookline equipment --Grease build-up on the interiors of the deep fryers (2) --Food debris on the top shelf (in the door) of the upright freezer --Food debris and dirt on the shelving under the front counter --A used glove was left on the floor of the staff washroom --Heavy dirt build-up on the floor and baseboards next to the back exterior door --Roofing material was dumped at the back door of the facility (roof was being resurfaced) and staff were tracking the material into the facility upon entering the back door --Garbage such as an old grease trap and several (>10) boxes were left outside the back doorThe facility did not have a written cleaning schedule and currently cleaning practices were inadequate. ACTION REQUIRED: conduct a deep and thorough clean of the entire facility. Remove all garbage from the exterior. Remove all equipment that is not needed. Develop a written cleaning schedule.
  6. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed throughout the facility. Several cloths were left on food contact surfaces when not in use. The cloths were stained and visibly dirty. The sanitizer solution that was available was in an unlabeled container and tested >100ppm chlorine. ACTION REQUIRED: review the wiping cloth requirements and how to create a sanitizer solution. Retrain all staff members. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was not familiar with glove use requirements; staff was observed not washing hands between changing gloves. CDI: PHI instructed staff to wash hands prior to putting gloves on. ACTION REQUIRED: review glove use guidelines with all staff members.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was marinating on a plate next to customer utensils. Chicken blood and marinade moisture were on the plate and not well contained. CDI: the bag of chicken was moved to a pan with a larger lip on the side to keep leakage contained. The chicken was moved to the walk-in cooler. Contaminated disposable utensils were discarded.ACTION REQUIRED: review storage practices for raw meat. Re-train staff on separation requirements.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-raw-meat-food-safety-poster.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several foods were not adequately protected from potential contamination. Namely: --A mesh bag of onions was stored on the floor --A bag of rice was stored on the floor and a bottle of detergent was stored directly on top of it --A bag of sugar was stored directly on the floor --Containers of food such as cut up cucumbers and prepared protein dishes were uncovered in the walk-in cooler. --A can of tomatoes was stored in the open aluminum can in the walk-in coolerACTION REQUIRED: cover all foods during storage. Transfer foods from aluminum cans to closed containers once open. Date label foods stored in the walk-in cooler. Store all foods off the floor.2. A dirty mop was stored on top of a counter surface where food and food equipment was stored. Laundry detergent was stored next to food in the dry storage area. Dishwashing detergent was stored directly on top of a bag of rice.ACTION REQUIRED: create a separate storage space for cleaning equipment and chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was only able to locate one drain plug. ACTION REQUIRED: locate second drain plug for the dishwashing sink. Review & train staff on dishwashing requirements. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff bathroom was not equipped with paper towel.ACTION REQUIRED: Ensure hand wash stations are always equipped with hot/cold running water, soap, & paper towel.
    • 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?
      • 2025-04-11The facility appeared to be applying their own bait - a domestic style bait box was observed by the back door. Operator was unable to provide recent pest control reports. ACTION REQUIRED: hire a licensed pest control technician to provide monthly monitoring services and follow all recommendations.__________________________ 2024-12-19Bait was in closed domestic style traps. Discussed that only licensed pest control technicians can apply bait/pesticides. __________________2024-12-05Loose bait had been removed. Unable to provide recent pest control report. Discussed expectations if the facility is maintaining pest control program & records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf__________________2024-11-21Facility unable to provide recent pest control records. Loose bait observed in the staff washroom.ACTION REQUIRED: ensure the facility is maintaining a monthly pest control program. Pesticides must be applied by a licensed pest control technician.
    • 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?
      • Facility was not operating in accordance to the permit restrictions. The following was observed: --Several re-useable customer plates (>25) were stored on the stainless-steel rolling rack along the east wall of the back kitchen --A bus pan of re-useable cutlery was stored in the cabinet next to the donair broiler --Three re-useable customer plates were line up on the prep table cutting board in preparation of plating customer mealsACTION REQUIRED: discontinue using re-useable customer utensils. Remove all re-useable customer utensils from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cabinet door (next to front handwashing station) was in disrepair – the top hinge was disconnected. ACTION REQUIRED: Repair the cabinet door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor general sanitation observed throughout the facility. Areas noted include but may not be limited to: --A green storage container used to hold spices in the cookline was visibly dirty with spilled spices and grease --A clear storage container in the dry goods area was visibly dirty with spilled spices --Dirt and food debris build-up under and around the two-compartment sink/dishwashing area --Grease and food debris under the cookline equipment --Grease build-up on the interiors of the deep fryers (2) --Food debris on the top shelf (in the door) of the upright freezer --Food debris and dirt on the shelving under the front counter --A used glove was left on the floor of the staff washroom --Heavy dirt build-up on the floor and baseboards next to the back exterior door --Roofing material was dumped at the back door of the facility (roof was being resurfaced) and staff were tracking the material into the facility upon entering the back door --Garbage such as an old grease trap and several (>10) boxes were left outside the back doorThe facility did not have a written cleaning schedule and currently cleaning practices were inadequate. ACTION REQUIRED: conduct a deep and thorough clean of the entire facility. Remove all garbage from the exterior. Remove all equipment that is not needed. Develop a written cleaning schedule.
  7. 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?
      • 2024-12-19Bait was in closed domestic style traps. Discussed that only licensed pest control technicians can apply bait/pesticides. __________________2024-12-05Loose bait had been removed. Unable to provide recent pest control report. Discussed expectations if the facility is maintaining pest control program & records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf__________________2024-11-21Facility unable to provide recent pest control records. Loose bait observed in the staff washroom.ACTION REQUIRED: ensure the facility is maintaining a monthly pest control program. Pesticides must be applied by a licensed pest control technician.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-12-051. Most foods were covered. Covered a few at the time of inspection.2. No scoops observed in food products. 3. Some foods were still stored in cans after opening. Please transfer to a labelled container after opening. Label should indicate opened or use by date. 4. Improved cooler organization.________________________2024-11-211. Several foods were uncovered while in storage in the walk-in cooler. Some containers/bowls were stacked without a protective barrier in between them (base of bowl in contact with the food). Open lettuce was stored directly on the walk-in cooler shelving.ACTION REQUIRED: ensure all foods are covered when in storage.2. Scoops were stored in the bulk food product when not in use. The scoop handle was in direct contact with the food product. ACTION REQUIRED: Store scoops in such a way that they are not in direct contact with the food product.3. Canned tomato was left in the can upon opening & stored open in the cooler. ACTION REQUIRED: transfer canned product to a closed container upon opening.4. Raw chicken was stored above fresh ginger on a trolly in the walk-in cooler. ACTION REQUIRED: do not store ready-to-eat-food or vegetables below raw meat.
    • 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?
      • 2024-12-05Loose bait had been removed. Unable to provide recent pest control report. Discussed expectations if the facility is maintaining pest control program & records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf__________________2024-11-21Facility unable to provide recent pest control records. Loose bait observed in the staff washroom.ACTION REQUIRED: ensure the facility is maintaining a monthly pest control program. Pesticides must be applied by a licensed pest control technician.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-12-05Some cleaning had been completed. Further detail cleaning required. Move all equipment and stock. Complete deep clean under and around all equipment and stock._____________________2024-11-21Sanitation & organization concerns noted in the following areas:-General filth build-up on the staff washroom light switch & surrounding wall/trim-Dirt build-up on surfaces such as the hand sink in the staff washroom-Pest control bait was not contained in the staff washroom-Dirt build-up on the floor and screen door by the back exterior door-Clutter and poor organization in the back hallway toward the exterior door (empty pop cans, containers, extension cord, onion skin, etc)-Tools were stored next to food/food equipment in the dry storage area - clearer separation required-Boxes and containers of food were stored on the floor of the walk-in freezer. -Dirt build-up on the floor & cabinetry in the back food processing area-Food debris inside the cabinets in the back food processing area-Food splatter on the shelving by and the interior of the microwave-Food debris & garbage to the west of the cabinet (under shelving) in the back food processing area-Food debris & garbage behind & around the hand wash sink (front counter, donair cooking area)
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counter when not in use. A sanitizer solution was not readily available. CDI: cleaning cloths were put in the laundering bag. Staff created a sanitizer solution at the time of inspection.ACTION REQUIRED: include creating a sanitizer solution as an opening duty. Store used cleaning cloths in sanitizer solution when not in use. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several foods were uncovered while in storage in the walk-in cooler. Some containers/bowls were stacked without a protective barrier in between them (base of bowl in contact with the food). Open lettuce was stored directly on the walk-in cooler shelving.ACTION REQUIRED: ensure all foods are covered when in storage.2. Scoops were stored in the bulk food product when not in use. The scoop handle was in direct contact with the food product. ACTION REQUIRED: Store scoops in such a way that they are not in direct contact with the food product.3. Canned tomato was left in the can upon opening & stored open in the cooler. ACTION REQUIRED: transfer canned product to a closed container upon opening.4. Raw chicken was stored above fresh ginger on a trolly in the walk-in cooler. ACTION REQUIRED: do not store ready-to-eat-food or vegetables below raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice was being held at room temperature. External (measured using IR thermometer) & internal (measured using a probe thermometer) temperature was 16C. Staff stated it was left outside upon arrival. The operator stated it was cooked in the morning prior to opening & cooling. There was no timer or indicator that length of cooling time was being monitored. Discussed that foods can cool at room temperature for a maximum of 2 hours. A timer should be used to track cooling time. Instructed operator to discard the food if it has been out greater than 2 hours. Operator moved the food to the cooler at the time of inspection. ACTION REQUIRED: review & revise cooling procedures.2. A bucket containing frozen chicken was held at room temperature. The chicken was still frozen. Staff moved the bucket of chicken to the walk-in freezer without instruction. ACTION REQUIRED: review & implement acceptable thawing methods. Do not thaw at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bathroom hand sink was not stocked with soap. ACTION REQUIRED: ensure all handwash stations are stocked with soap, paper towel, & hot/cold running water.
    • 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?
      • Facility unable to provide recent pest control records. Loose bait observed in the staff washroom.ACTION REQUIRED: ensure the facility is maintaining a monthly pest control program. Pesticides must be applied by a licensed pest control technician.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation & organization concerns noted in the following areas:-General filth build-up on the staff washroom light switch & surrounding wall/trim-Dirt build-up on surfaces such as the hand sink in the staff washroom-Pest control bait was not contained in the staff washroom-Dirt build-up on the floor and screen door by the back exterior door-Clutter and poor organization in the back hallway toward the exterior door (empty pop cans, containers, extension cord, onion skin, etc)-Tools were stored next to food/food equipment in the dry storage area - clearer separation required-Boxes and containers of food were stored on the floor of the walk-in freezer. -Dirt build-up on the floor & cabinetry in the back food processing area-Food debris inside the cabinets in the back food processing area-Food splatter on the shelving by and the interior of the microwave-Food debris & garbage to the west of the cabinet (under shelving) in the back food processing area-Food debris & garbage behind & around the hand wash sink (front counter, donair cooking area)
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An insert was being used as a scoop in the dry bulk goods. A scoop was stored in the dry bulk goods with the handle in contact with the food product. CDI: insert and scoop removed at the time of inspection. Discussed proper storage practices.
  11. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the counter when not in use. The facility did not have a sanitizer solution prepared at the time of inspection. Operator was unfamiliar with creating the required concentration of sanitizer solution. CDI: education provided at the time of inspection. Sanitizer solution created. Please review the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 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?
      • A half cooked donair cone was observed in the walk-in freezer. CDI: discarded the donair meat. ACTION REQUIRED: review the below resource. Retrain staff on required procedures.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Several foods were left uncovered in the walk-in walk-in cooler, walk-in freezer, and dry storage areas. CDI: Operator covered all foods at the time of inspection. ACTION REQUIRED: ensure all food are covered when in storage.2. Tomatoes were stored on dirty cleaning cloths. CDI: tomatoes were moved without instruction. 3. An open can of ketchup was stored in an aluminum can and was uncovered. CDI: discarded at the time of inspection. Discussed proper storage practices. 4. Open can of ghee had other food products inside it. CDI: discarded. 5. Poor organization in the walk-in freezer - products were stacked on top of each other in no clear order. ACTION REQUIRED: clearly organize stock in the walk-in freezer. Store raw meat products separate from other foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items and/or items not directly related to food handling (motor engine oil, tape, caulking) were stored in food processing areas. ACTION REQUIRED: create clear separation between personal items/tools and the food processing areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. A large container of pesticide was observed in the facility. ACTION REQUIRED: remove all pesticides from the facility. Hire a licensed pest control technician to apply pesticides. 2. A spray bottle was not labelled to indicate contents. ACTION REQUIRED: label all chemical spray bottles to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bus pan containing marinaded raw chicken was held at room temperature at the start of the inspection (facility had just opened). The external temperature of the chicken was 15-17C. CDI: Instructed operator to discard the temperature-abused chicken. 2. A can of open condensed milk was left on the counter. CDI: discarded at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom was not equipped with soap or paper towel. Ladies public washroom was not equipped with soap.CDI: additional soap was available in the facility. Instructed operator to restock the indicated 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?
      • Minor live cockroach activity noted. No glueboard traps were set to monitor the extent of the activity. Dirty pails of food/stagnant water were left out overnight. Operator was self-applying pesticides. Education provided - only licensed pest control providers are permitted to apply pesticides in a commercial food facility.ACTION REQUIRED: hire a licensed pest control provider to provide monthly services and follow recommended treatment plan. Conduct thorough clean of the kitchen prior to closing - ensure foods are sealed in pest proof containers.
    • 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?
      • 2024-05-28Food handling permit was not posted on public display. Upon a file review, determined the facility has not paid for the 2024-2025 invoice. ACTION REQUIRED: pay the food handling permit invoice. Post the food handling permit on public display.____________________2022-05-18Food handling permit invoice will be e-mailed. Once paid for, the permit will e-mailed as well. Print this off and post in a location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was not equipped with a protective cover. ACTION REQUIRED: ensure all lights are equipped with protective covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop was for the bulk sugar was stored in the storage bin when not in use. The scoop was visibly dirty.An insert was being used as a scoop in dry goods. CDI: scoop and insert removed from dry storage bins.ACTION REQUIRED: Use a scoop with a handle to scoop dry goods. Store scoops outside of the bin when not in use. Wash and sanitize the scoops regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease & food debris build-up under and around all the equipment in the front cookline area. Canopy filters were visibly greasy & ventilation system was due for professional cleaning. Some food debris in the prep table cooler. ACTION REQUIRED: conduct deep thorough clean throughout the facility.