Donair & Shawarma House 2
18555 Stony Plain Road NW Edmonton AB T5S 2X6 · Food - General
16 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
8 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?
- Both donair and shawarma vertical rotisseries were observed to be switched off at the time of inspection while cones were present on the units.Donair and shawarma cones must be cooked under continuous heating to ensure that the outer layers reach and maintain safe cooking temperatures. Turning off the vertical broiler slows or stops the cooking process, which may allow hazardous temperature conditions to develop and increase the risk of bacterial growth.Ensure that vertical broilers remain on and that cones are continuously cooked during operation, including while slicing. Food handlers MUST NOT turn off the rotisserie to slow down cooking. The staff turned on the rotisserie during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- -A “Raid” flying insect killer aerosol chemical was observed being used within the facility for fly control. -The use of this chemical has been documented on the pest control checklist.Chemical pest control products are not permitted for use within a food facility where they may pose a risk of contamination to food, food-contact surfaces, or equipment.-All such chemicals must be removed immediately from food preparation and storage areas to prevent potential contamination hazards.-During the inspection, the chemical containers were relocated to the office area.-Please remove all such chemicals from the food facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 19, 2026 - Still outstanding. Manual dishwashing is being conducted using a chlorine sanitizer. Please ensure that an appropriate chlorine test kit is available on site to verify that the sanitizer is maintained at the correct concentration to ensure effective sanitation and food safety. May 04, 2026 – Still outstanding. Manual dishwashing is being conducted using a chlorine sanitizer. Please ensure that an appropriate chlorine test kit is available on site to verify that the sanitizer is maintained at the correct concentration to ensure effective sanitation and food safety. May 01, 2026 - No test kit was available to verify the concentration of chlorine sanitizer used for sanitizing food‑contact surfaces and utensils.-A commercial food establishment must be equipped with all facilities, equipment, and utensils necessary to ensure safe operation and maintenance. All food‑contact surfaces and utensils must be maintained in a sanitary condition and must be washed and sanitized in a manner that effectively removes contamination. Sanitizer concentrations must be monitored to ensure effectiveness.- Provide an appropriate chlorine sanitizer test kit immediately.-Store the test kit in an easily accessible location near the sanitizing area.-Ensure staff routinely test and maintain sanitizer concentrations at approved levels during operations.
- 15. Is the facility free of a pest infestation?
- Flies were observed in the hot water heater area. The installed fly control light trap was not functioning at the time of inspection.Ensure a comprehensive, professional pest management program is implemented and maintained. This should include regular monitoring, servicing of fly control devices, and effective measures to eliminate breeding sources and prevent fly ingress.
- 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?
- May 19, 2026 - Proper pest control records are not being adequately maintained or updated. The documentation available lacks required details, such as service dates, findings, corrective actions, and technician verification.Ensure that complete and accurate pest control records are maintained and kept up to date at all times. Documentation should include detailed service reports, monitoring results and corrective actions taken. May 04, 2026 - Outstanding. No pest control reports or monitoring records were available on site. Pest control checklist will help keep your facility pest free and in compliance with applicable legislation. A record of all pest control measures, whether carried out by the operator or a certified pesticide applicator, should be completed monthly and kept in a file or binder. All records should be kept onsite for 12 months, so they can be reviewed by your public health inspector.May 01, 2026 -No pest control reports or monitoring records were available on site to verify routine pest monitoring and control.-A commercial food establishment must implement effective measures to prevent the entry and harbourage of pests. Pest control programs and related records must be maintained to monitor pest activity and verify ongoing control measures to ensure safe and sanitary operation.-Establish a pest control program, either through a licensed pest control service or an internal monitoring system.-Maintain written pest control reports and monitoring records on site.-Ensure records are kept up to date and available for review to demonstrate ongoing pest prevention and control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor drain is missing a cover and was observed to have an accumulation of dirt and debris.An uncovered and unclean drain can contribute to pest attraction and unsanitary conditions within the facility.Please thoroughly clean and sanitize the affected drain. Install an appropriate drain cover to prevent contamination and pest access. Maintain the drain in a clean and sanitary condition at all times to support safe facility operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deposits of food debris and grime were observed on hard-to-reach surfaces within the facility. Accumulation of debris and grease can attract pests and contribute to unsanitary conditions, increasing the risk of contamination. Conduct a thorough general cleaning of the facility, including all hard-to-reach areas. Ensure all appropriate surfaces are cleaned and sanitized effectively and maintained in a clean and sanitary condition on an ongoing basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- May 19, 2026 - Still Outstanding - A commercial food establishment is required to have written food safety and sanitation procedures to ensure the safe and sanitary operation and maintenance of the facility. At the time of inspection, proper food safety records are not being adequately maintained or kept up to date. Existing documentation is incomplete and lacks sufficient detail. Please maintain accurate and up‑to‑date food safety records. May 04, 2026 – Still outstanding. A commercial food establishment is required to have written food safety and sanitation procedures to ensure safe and sanitary operation and maintenance of the facility. Food safety records must be maintained and kept up to date to monitor critical processes, verify compliance, and support timely corrective actions. Maintaining accurate food safety records is essential in helping to prevent potential foodborne illness.May 01, 2026 -No written sanitation program or food safety records were available for the facility.-A commercial food establishment must have written food safety and sanitation procedures designed to ensure safe and sanitary operation and maintenance. Food safety records must be maintained and kept up to date to monitor processes, verify compliance, and support timely corrective actions to ensure food is safe for consumption.-Develop and implement a written sanitation and food safety program, including cleaning and sanitizing procedures.-Maintain accurate and up‑to‑date food safety records (e.g., cleaning schedules, temperature logs, sanitizing records).-Ensure records are readily available on site for review and are used consistently to monitor and verify safe food handling practices.
- 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?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- May 04, 2026 – Please note that a probe (stem) thermometer is required to verify the internal cooking temperature and doneness of food. Infrared (IR) thermometers are limited to measuring surface temperatures only and cannot be used to determine internal food temperatures. Verification of internal temperatures is essential to ensure food safety.May 01, 2026 -No probe thermometer was available on site to verify the internal cooking temperature and doneness of foods. -Food must be cooked to the required internal temperatures, and an accurate probe thermometer must be available and used to verify doneness.-Provide an appropriate, functional probe thermometer immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 04, 2026 – Still outstanding. Manual dishwashing is being conducted using a chlorine sanitizer. Please ensure that an appropriate chlorine test kit is available on site to verify that the sanitizer is maintained at the correct concentration to ensure effective sanitation and food safety. May 01, 2026 - No test kit was available to verify the concentration of chlorine sanitizer used for sanitizing food‑contact surfaces and utensils.-A commercial food establishment must be equipped with all facilities, equipment, and utensils necessary to ensure safe operation and maintenance. All food‑contact surfaces and utensils must be maintained in a sanitary condition and must be washed and sanitized in a manner that effectively removes contamination. Sanitizer concentrations must be monitored to ensure effectiveness.- Provide an appropriate chlorine sanitizer test kit immediately.-Store the test kit in an easily accessible location near the sanitizing area.-Ensure staff routinely test and maintain sanitizer concentrations at approved levels during operations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- May 04, 2026 - Still outstanding. Single‑use paper towels provided in an appropriate dispenser are required in the staff washroom to facilitate proper handwashing and to ensure food safety.May 01, 2026 -No single‑use towels were provided at the handwashing sink in the staff washroom.-Handwashing sinks must be adequately supplied at all times to allow for proper hand hygiene, including soap and an approved hand‑drying method such as single‑use towels in appropriate dispensers.-Provide single‑use paper towels at the staff washroom handwashing sink immediately.-Ensure the hand sink is continuously supplied and maintained to encourage and support effective hand hygiene practices.
- 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?
- May 04, 2026 - Outstanding. No pest control reports or monitoring records were available on site. Pest control checklist will help keep your facility pest free and in compliance with applicable legislation. A record of all pest control measures, whether carried out by the operator or a certified pesticide applicator, should be completed monthly and kept in a file or binder. All records should be kept onsite for 12 months, so they can be reviewed by your public health inspector.May 01, 2026 -No pest control reports or monitoring records were available on site to verify routine pest monitoring and control.-A commercial food establishment must implement effective measures to prevent the entry and harbourage of pests. Pest control programs and related records must be maintained to monitor pest activity and verify ongoing control measures to ensure safe and sanitary operation.-Establish a pest control program, either through a licensed pest control service or an internal monitoring system.-Maintain written pest control reports and monitoring records on site.-Ensure records are kept up to date and available for review to demonstrate ongoing pest prevention and control.
- 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?
- May 04, 2026 - Still outstanding. Please print and post the permit in the facility.May 01, 2026 -The food handling permit is not displayed.-The operator must ensure that the permit is displayed in a conspicuous place in the approved food establishment where it may be easily seen by persons served. -Please print and post the permit in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- May 01, 2026 -The certificate for the commercial kitchen exhaust ventilation system indicates that the system is overdue for professional cleaning.-Commercial kitchen exhaust ventilation systems, including hoods and ductwork, must be routinely cleaned and maintained to ensure safe and sanitary operation. Regular cleaning is required to remove accumulated grease and dust and to prevent fire hazards.-Arrange for professional cleaning and servicing of the exhaust ventilation system, including ductwork, immediately.-Maintain documentation of routine cleaning and servicing on site.-Ensure the ventilation system is cleaned at appropriate intervals to prevent grease buildup and fire risk.
- 23. Is the facility maintained in a clean and sanitary condition?
- May 04, 2026 – Still outstanding. A commercial food establishment is required to have written food safety and sanitation procedures to ensure safe and sanitary operation and maintenance of the facility. Food safety records must be maintained and kept up to date to monitor critical processes, verify compliance, and support timely corrective actions. Maintaining accurate food safety records is essential in helping to prevent potential foodborne illness.May 01, 2026 -No written sanitation program or food safety records were available for the facility.-A commercial food establishment must have written food safety and sanitation procedures designed to ensure safe and sanitary operation and maintenance. Food safety records must be maintained and kept up to date to monitor processes, verify compliance, and support timely corrective actions to ensure food is safe for consumption.-Develop and implement a written sanitation and food safety program, including cleaning and sanitizing procedures.-Maintain accurate and up‑to‑date food safety records (e.g., cleaning schedules, temperature logs, sanitizing records).-Ensure records are readily available on site for review and are used consistently to monitor and verify safe food handling practices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- May 04, 2026 – Please note that a probe (stem) thermometer is required to verify the internal cooking temperature and doneness of food. Infrared (IR) thermometers are limited to measuring surface temperatures only and cannot be used to determine internal food temperatures. Verification of internal temperatures is essential to ensure food safety.May 01, 2026 -No probe thermometer was available on site to verify the internal cooking temperature and doneness of foods. -Food must be cooked to the required internal temperatures, and an accurate probe thermometer must be available and used to verify doneness.-Provide an appropriate, functional probe thermometer immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 04, 2026 – Still outstanding. Manual dishwashing is being conducted using a chlorine sanitizer. Please ensure that an appropriate chlorine test kit is available on site to verify that the sanitizer is maintained at the correct concentration to ensure effective sanitation and food safety. May 01, 2026 - No test kit was available to verify the concentration of chlorine sanitizer used for sanitizing food‑contact surfaces and utensils.-A commercial food establishment must be equipped with all facilities, equipment, and utensils necessary to ensure safe operation and maintenance. All food‑contact surfaces and utensils must be maintained in a sanitary condition and must be washed and sanitized in a manner that effectively removes contamination. Sanitizer concentrations must be monitored to ensure effectiveness.- Provide an appropriate chlorine sanitizer test kit immediately.-Store the test kit in an easily accessible location near the sanitizing area.-Ensure staff routinely test and maintain sanitizer concentrations at approved levels during operations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- May 04, 2026 - Still outstanding. Single‑use paper towels provided in an appropriate dispenser are required in the staff washroom to facilitate proper handwashing and to ensure food safety.May 01, 2026 -No single‑use towels were provided at the handwashing sink in the staff washroom.-Handwashing sinks must be adequately supplied at all times to allow for proper hand hygiene, including soap and an approved hand‑drying method such as single‑use towels in appropriate dispensers.-Provide single‑use paper towels at the staff washroom handwashing sink immediately.-Ensure the hand sink is continuously supplied and maintained to encourage and support effective hand hygiene practices.
- 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?
- May 04, 2026 - Outstanding. No pest control reports or monitoring records were available on site. Pest control checklist will help keep your facility pest free and in compliance with applicable legislation. A record of all pest control measures, whether carried out by the operator or a certified pesticide applicator, should be completed monthly and kept in a file or binder. All records should be kept onsite for 12 months, so they can be reviewed by your public health inspector.May 01, 2026 -No pest control reports or monitoring records were available on site to verify routine pest monitoring and control.-A commercial food establishment must implement effective measures to prevent the entry and harbourage of pests. Pest control programs and related records must be maintained to monitor pest activity and verify ongoing control measures to ensure safe and sanitary operation.-Establish a pest control program, either through a licensed pest control service or an internal monitoring system.-Maintain written pest control reports and monitoring records on site.-Ensure records are kept up to date and available for review to demonstrate ongoing pest prevention and control.
- 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?
- May 04, 2026 - Still outstanding. Please print and post the permit in the facility.May 01, 2026 -The food handling permit is not displayed.-The operator must ensure that the permit is displayed in a conspicuous place in the approved food establishment where it may be easily seen by persons served. -Please print and post the permit in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- May 01, 2026 -The certificate for the commercial kitchen exhaust ventilation system indicates that the system is overdue for professional cleaning.-Commercial kitchen exhaust ventilation systems, including hoods and ductwork, must be routinely cleaned and maintained to ensure safe and sanitary operation. Regular cleaning is required to remove accumulated grease and dust and to prevent fire hazards.-Arrange for professional cleaning and servicing of the exhaust ventilation system, including ductwork, immediately.-Maintain documentation of routine cleaning and servicing on site.-Ensure the ventilation system is cleaned at appropriate intervals to prevent grease buildup and fire risk.
- 23. Is the facility maintained in a clean and sanitary condition?
- May 04, 2026 – Still outstanding. A commercial food establishment is required to have written food safety and sanitation procedures to ensure safe and sanitary operation and maintenance of the facility. Food safety records must be maintained and kept up to date to monitor critical processes, verify compliance, and support timely corrective actions. Maintaining accurate food safety records is essential in helping to prevent potential foodborne illness.May 01, 2026 -No written sanitation program or food safety records were available for the facility.-A commercial food establishment must have written food safety and sanitation procedures designed to ensure safe and sanitary operation and maintenance. Food safety records must be maintained and kept up to date to monitor processes, verify compliance, and support timely corrective actions to ensure food is safe for consumption.-Develop and implement a written sanitation and food safety program, including cleaning and sanitizing procedures.-Maintain accurate and up‑to‑date food safety records (e.g., cleaning schedules, temperature logs, sanitizing records).-Ensure records are readily available on site for review and are used consistently to monitor and verify safe food handling practices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Old food equipment was covered with plastic wrap, creating an uneven surface that made the equipment difficult to clean and sanitize. The equipment had been used the previous day and was observed to be dirty with dried food debris.-All food equipment must be maintained in a condition that allows for effective cleaning and sanitizing.-Remove the plastic wrap immediately. Thoroughly clean and sanitize the affected equipment before further use. Ensure all food equipment is kept clean, sanitary, and in good repair at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -No probe thermometer was available on site to verify the internal cooking temperature and doneness of foods. -Food must be cooked to the required internal temperatures, and an accurate probe thermometer must be available and used to verify doneness.-Provide an appropriate, functional probe thermometer immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The staff described the dishwashing procedure.-The sanitizing step is missing from the dishwashing procedure.-Manual and mechanical dishwashing procedures must include a sanitizing step to effectively reduce microorganisms on food‑contact surfaces.-Staff was educated on proper dishwashing procedures, including washing, rinsing, and sanitizing. Ensure the complete dishwashing process is followed at all times and that appropriate sanitizing methods and concentrations are used consistently.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - No test kit was available to verify the concentration of chlorine sanitizer used for sanitizing food‑contact surfaces and utensils.-A commercial food establishment must be equipped with all facilities, equipment, and utensils necessary to ensure safe operation and maintenance. All food‑contact surfaces and utensils must be maintained in a sanitary condition and must be washed and sanitized in a manner that effectively removes contamination. Sanitizer concentrations must be monitored to ensure effectiveness.- Provide an appropriate chlorine sanitizer test kit immediately.-Store the test kit in an easily accessible location near the sanitizing area.-Ensure staff routinely test and maintain sanitizer concentrations at approved levels during operations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -No single‑use towels were provided at the handwashing sink in the staff washroom.-Handwashing sinks must be adequately supplied at all times to allow for proper hand hygiene, including soap and an approved hand‑drying method such as single‑use towels in appropriate dispensers.-Provide single‑use paper towels at the staff washroom handwashing sink immediately.-Ensure the hand sink is continuously supplied and maintained to encourage and support effective hand hygiene practices.
- 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 pest control reports or monitoring records were available on site to verify routine pest monitoring and control.-A commercial food establishment must implement effective measures to prevent the entry and harbourage of pests. Pest control programs and related records must be maintained to monitor pest activity and verify ongoing control measures to ensure safe and sanitary operation.-Establish a pest control program, either through a licensed pest control service or an internal monitoring system.-Maintain written pest control reports and monitoring records on site.-Ensure records are kept up to date and available for review to demonstrate ongoing pest prevention and control.
- 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?
- -The food handling permit is not displayed.-The operator must ensure that the permit is displayed in a conspicuous place in the approved food establishment where it may be easily seen by persons served. -Please print and post the permit in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The certificate for the commercial kitchen exhaust ventilation system indicates that the system is overdue for professional cleaning.-Commercial kitchen exhaust ventilation systems, including hoods and ductwork, must be routinely cleaned and maintained to ensure safe and sanitary operation. Regular cleaning is required to remove accumulated grease and dust and to prevent fire hazards.-Arrange for professional cleaning and servicing of the exhaust ventilation system, including ductwork, immediately.-Maintain documentation of routine cleaning and servicing on site.-Ensure the ventilation system is cleaned at appropriate intervals to prevent grease buildup and fire risk.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Mold is observed around the three‑compartment dishwashing sink in the facility.-All food‑contact and adjacent areas must be maintained in a clean and sanitary condition. Surfaces must be smooth, non‑absorbent, and in good repair to allow effective cleaning and sanitizing.-Thoroughly clean and sanitize the affected area around the three‑compartment sink to remove mold.-Apply appropriate caulking (sealing) around the sink to eliminate gaps and prevent moisture accumulation and mold growth.-Maintain the dishwashing area in a clean, sanitary condition to ensure safe operation of the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- -No written sanitation program or food safety records were available for the facility.-A commercial food establishment must have written food safety and sanitation procedures designed to ensure safe and sanitary operation and maintenance. Food safety records must be maintained and kept up to date to monitor processes, verify compliance, and support timely corrective actions to ensure food is safe for consumption.-Develop and implement a written sanitation and food safety program, including cleaning and sanitizing procedures.-Maintain accurate and up‑to‑date food safety records (e.g., cleaning schedules, temperature logs, sanitizing records).-Ensure records are readily available on site for review and are used consistently to monitor and verify safe food handling practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Dirty cleaning rags are observed and are not stored in a container with sanitization solution. Clean wiping rags must be used in the facility and during usage, it must be kept in a container with sanitization solution during the time of use.2. Contact surfaces are not being properly clean and sanitized. all food contact surface and equipment must be properly cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ground meat was left in a container on the floor to thaw. Food must be thawed under clean, cool running water, in the refrigerator or using heat during the cooking process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. A three-compartment sink is used to manually wash, rinse, and sanitize plates, utensils, and pots; however, no proper procedure was being followed, resulting in improper manual dishwashing. Manual dishwashing must be done in a systematic order; wash, rinse, and sanitize, to prevent cross-contamination.2. Sinks must be labeled accordingly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food droppings and particles were found on the kitchen floor, cupboards, and equipment. Conduct thorough deep cleaning, degreasing, and sanitizing of all kitchen areas.2. Written cleaning and sanitation schedule were not observed at the facility. Establish written cleaning and sanitation procedures to ensure the facility safe and sanitary operation and maintenance.
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding: The cooler across the oven is above 4C -m 7C. The operator said the facility was busy. Please continue monitoring and ensure the temperature is at or below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C.Please have a thermometer to monitor the cooler's temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C.Please have a thermometer to monitor the cooler's temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding:The caulking at the three-compartment sink requires cleaning; please replace if required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- During inspection it was observed that two vertical broilers with cones were switched off. 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. Please ensure correct method of cooking donair is followed.Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The caulking at the three-compartment sink requires cleaning; please replace if required.
- 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?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outstanding: Single use paper towel at the hand sink in the front is kept on the counter soaked with water and is unclean. Please install an appropriate dispenser both for liquid soap and single use paper towel to prevent from potential contamination and to encourage hand washing.
- 15. Is the facility free of a pest infestation?
- Fly control in place but not enough. Still flies observed in the facility potential to contaminate food. Please have an appropriate fly control measures in place; help of a professional pest control may be sought.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The following items require through cleaning and sanitizing:- The frying basket is unclean with burnt food items adhering to the bin. Through cleaning of the frying basket including the frying equipment. if unable to clan the basket / equipment they may be removed from service and replaced with new one. Please don't use unclean frying machine. - The floor in the walk-in cooler is unclean with stains of meat juice sticking to the floor where cones are stored. Through cleaning and sanitizing of the floor is required. - Cleaning cloth is socked in water with no sanitizer - Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler in the front:- The temperature taken at 12:00 midnight was 3C. However, the temperature at the beginning of the day 11:30AM is observed to be 6C. Please ensure the cooler is maintaining a uniform temperature of 4C or below at all times. Please call for service should require. - No thermometer in the prep cooler (on the floor). Please ensure a clean and sanitized thermometer is in the cooler to measure the ambient temperature of the cooler - Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Single use paper towel at the hand sink in the front is kept on the counter soaked with water and is unclean. Please install an appropriate dispenser both for liquid soap and single use paper towel to prevent from potential contamination and to encourage hand washing.
- 15. Is the facility free of a pest infestation?
- Flies observed through out the facility potential to contaminate food. Appropriate fly control measures required. The help of a professional pest control may be sought.
- 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 are incomplete. -Critical information on evidence of Pests in the facility and follow-up action taken should require are missing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the three compartment sinks is leaking and is not in good repair. Puddle of water observed on the floor. Repairing of the sink is required to effectively wash, rinse and sanitize dishes.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 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?
- Food safety records not available. Required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap and towel to wash & dry hands.
- 15. Is the facility free of a pest infestation?
- Flies observed. Appropriate fly contol method required.
- 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?
- -Flies observed. Appropriate fly control program required. -Pest control record required.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Walk-in freezer Floor & cooler fan are unclean , cleaning/sanitization required. -Donair/Shawarma stand in the freezer must be cleaned and sanitized frequently. -Sanitization records not available - required.
- 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?