Donair Way
11822A 103 Street NW Edmonton AB T5G 2J2 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soap being added to sanitizer solution. Please ensure that this practice is discontinued
- 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 were not being maintained. The operator provided a pest control checklist at the time of inspection. The operator was instructed to ensure the checklist is completed monthly and that records are maintained and available for review.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- What appears to be mold was noted on the cloth used to wrap around the drain line for the cooling unit in the walk‑in cooler. Operator instructed to discard cloth.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer being used was too strong
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- no hand soap in washroom available
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
4 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 were not available. Please have chemical test strips to check the strength of your sanitizer. Please email our office photo evidence of your valid chemical test strips.
- 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?
- A written pest control record was not available onsite. Please have available a written pest control program to prevent entry and harborage of pests. AHS pest control checklist emailed with report. AHS pest control template emailed with report. Please email our office a copy of your written pest control program.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth noted on prep line. Operator informed that cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth of bacteria. Chlorine solution at 100ppm made at the time of inspection
- 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 not available. Please have chemical test strips to check the strength of your sanitizer. Please email our office photo evidence of your valid chemical test strips.
- 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?
- A written pest control record was not available onsite. Please have available a written pest control program to prevent entry and harborage of pests. AHS pest control checklist emailed with report. AHS pest control template emailed with report. Please email our office a copy of your written pest control program.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Peeling paint noted in walk-in cooler
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?