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Don's Dining

106 - 9840 97 Avenue Grande Prairie AB T8V 7K2 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two insanitary sponges in disrepair were noted during the inspection.The sponges were discarded by Manager.
    • 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?
      • Temperature records for the refrigerating units are not adequately filled in the electronic format, as filled logs up to April 2026 are available.Hot holding temperature records are not filled and available for review.- Public Health inspector will send printable temperature logs templates that should be used in the facility going forward and it should be filled daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers in all refrigerating units were noted to be without lids.Some of the containers were covered with their lids by the manager during the inspection, while some others were not still covered.Ensure all containers are adequately covered with their lids or with plastic wraps (Cling film).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sink in the kitchen is noted to be without paper towels.Ensure that the hand-washing sink is always supplied with paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sink is not easily accessible as it is obstructed by bags of dry products.Ensure hand washing sink is accessible at all times; by changing the position of the dry product storage, this will also prevent water from splashing on the dry products.
    • 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?
      • Food handling permit was not posted at the time of the inspection.Ensure that the food handling permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several work surfaces are covered with pieces of paper boxes.Ensure that all pieces of paper boxes are removed as surfaces must be smooth, durable and easy to clean.Ensure that surfaces are properly finished to be smooth durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment are insanitary:- The food heater that is off white in color on the cook line.- The chopping board is heavily stained.Ensure that the following equipment's are clean and in a sanitary condition at all times.The cutting board can be bleached to remove the stains.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floor in the kitchen especially the dishwashing area-The walls around the hot holding unit- All refrigeration units in the kitchen- Other areas of the kitchen wall that are stained.- The bulk storage containers for dry products.Ensure the following areas are kept clean and sanitary at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was noted to be in a insanitary condition.Ensure that the washroom is clean and in a sanitary condition at all times.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are strips of raw beef and a whole chicken thawing in the sink with water running over- Water level increased to submerge beef under water and frozen chicken separatedENSURE THAWING HIGH RISK FOODS THAT THEY ARE COVERED IN COLD RUNNING WATERENSURE RAW CHICKEN AND RAW MEAT ARE THAWED SEPARATELY AS CHICKEN REQUIRES A HIGHER COOK TEMPERATURE AND MUST NOT CONTAMINATE OTHER FOODS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding temperature of the fried rice is low at 50.4 degrees Celsius- Rice discarded by operator- Hot holding unit temperature increasedENSURE POTENTIALLY HAZARDOUS FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AOVE 60 DEGREES CELSIUS
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drink glasses are being stored on upper shelves on the cook-lineENSURE DRINK GLASSES ARE STORED IN A DESIGNATED AREA SEPARATE FROM FOOD HANDING AND MADE OF A LESS BREAKABLE MATERIAL SUCH AS PLASTIC CUPS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust, and debris in the following areas: under/behind the line cooking equipment, on the walls surrounding the prep sinkCLEAN IDENTIFIED AREAS AND OTHERS OF DIRT AND DEBRIS
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Temperatures of two buckets of raw chicken and one tray of raw beef ranged from 21.8 to 23.1 Degrees Centigrade. *****PHOTOGRAPHS WERE TAKEN DURING INSPECTION.The operator was instructed to discard the contents of the buckets and tray immediately. DO NOT store high risk food in the temperature danger zone (i.e. 4c-60/40F-140F).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found on the counter and not submerged in an approved sanitizing solution.Please ensure cleaning cloths are always immersed in an approved sanitizing solution.
    • 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?
      • Temperatures of two buckets of raw chicken and one tray of raw beef ranged from 21.8 to 23.1 Degrees Centigrade. *****PHOTOGRAPHS WERE TAKEN DURING INSPECTION.The operator was instructed to discard the contents of the buckets and tray immediately. DO NOT store high risk food in the temperature danger zone (i.e. 4c-60/40F-140F).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was found sitting next to cooked chicken. The operator was instructed to remove the cooked chicken away from the raw meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was found being improperly thawed at room temperature. Temperatures of two buckets of raw chicken and one tray of raw beef ranged from 21.8 to 23.1 Degrees Centigrade. *****PHOTOGRAPHS WERE TAKEN DURING INSPECTION.The operator was instructed to discard the contents of the buckets and tray immediately. DO NOT store high risk food in the temperature danger zone (i.e. 4c-60/40F-140F).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the food preparation area was obstructed and therefore inaccessible for use.Ensure that:1. Any clutter around the hand sink is removed to make it easily accessible for use.2. There is a suitable amount of liquid hand soap at all hand wash sinks.
    • 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 displayed was expired. Ensure that the updated food handling permit is printed off and is posted in an area easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white cutting board on the rear kitchen table was severely scratched and stained and thus was not in good condition.ENSURE all cutting boards are smooth and are not severely scratched and stained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was buildup of dust and debris in the dining and food preparation areas, namely on top of the light fixtures, along the chains suspended from the ceilings, and on top of the vent hoods.2. Various areas within both the kitchen and dining room require re-organization.Ensure that the noted areas are re-organized, cleaned and made free of dust/debris.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were noted on the counter- ensure cleaning cloths remain stored in sanitizing solution
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure wooden side table next to hot holding units is finished to ensure a smooth and easy to clean surface.
  11. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the counter and not being stored in a sanitizer solution- cloths were removed and stored in sanitizing solution during inspection- ensure cleaning cloths are always being stored in sanitizer to prevent the growth and spread of bacteria
    • 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?
      • Temperature logs were not being kept up to date- ensure temperature logs are recorded daily to ensure accurate monitoring
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of green onions was being stored on the bottom shelf of the cooler next to raw chicken.- green onions were removed and properly stored during inspection- ensure raw food and prepared/ready to eat foods are stored separately to prevent cross-contamination
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk containers with flour, salt, and sugar were noted uncovered- appropriate lids were used to cover containers during inspection - ensure food is being protected at all times during storage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jackets were being stored in a cupboard in the food preparation area. - jackets were removed during the inspection- ensure non-food items are not stored in the kitchen
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops were being stored inside food containers. some of the noted scoops were bowls and not approved as a food utensil- scoops were removed during inspection and scoops with appropriate handles were stored appropriately outside of the food containers. - ensure only food scoops with handles are being used and that scoops are not being stored inside food containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken bites in a bowl were noted with an internal temperature of 28C- chicken was tossed out upon PHI request- ensure high risk foods are kept at a temperature below 4C or greater than 60C at all times
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelving for storage requires a varnish finish to seal areas exposing raw wood and the removal of uncleanable shelving covers - ensure all shelving is maintained in manner that renders it smooth, durable and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable peeler put away in storage was noted unclean - peeler was removed from storage to be recleaned and sanitized- ensure all equipment and utensils are adequately cleaned and sanitized prior to being stored
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris was noted:- on top of the light fixtures- along the chains suspended from the ceiling holding up the light fixtures- underneath the wok grill station- around the storage area above the kitchen- ensure all noted areas are adequately cleaned and maintained in a sanitary manner to prevent the cross contamiantion of food within the facilty
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not kept up to date.- ensure cleaning logs are maintained daily to provide safe and sanitary operation
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    7 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?
      • Temperature logs are not being completedENSURE TEMPERATURE LOGS ARE COMPLETED DAILY FOR COLD AND HOT HOLDING UNITS
    • 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?
      • Homemade chopped Garlic-in-oil is being left on the counter at room temperature- Garlic mixture discardedENSURE CHOPPED GARLIC IS NOT STORED IN A FAT SUCH AS OIL OR THE MIXTURES IS KEPT REFRIGERATED- GARLIC-IN-OIL POSES A SERIOUS RISK OF A BACTERIA TOXIN IF LEFT AT ROOM TEMPERATURE
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods are not being covered while in coolers or on the counters overnight.ENSURE FOODS ARE PROPERLY COVERED WHILE UNDER STORAGE TO PREVENT CONTAMINATION
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The mop and mop bucket are being stored directly beside packages of bulk food ingredientsENSURE THERE IS ADEQUATE SEPARATION AND/OR SEPARATE STORAGE BETWEEN THE CLEANING SUPPLIES SUCH AS THE MOP AND FOOD ITEMS
    • 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 for pest control monitoring are availableENSURE MONTHLY PEST CONTROL CHECKS ARE COMPLETED AND DOCUMENTED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust, and debris present. Cleaning is required in the following areas:- The back door- Under appliances and counters throughout the kitchen- Walls- Shelves and lower cabinets- Storage cabinet in the washroom
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs or sanitation plan are not completed or availableENSURE CLEANING LOGS ARE FILLED OUT AS TASKS ARE COMPLETED AND THE RECORDS ARE AVAILABLE ONSITE
  14. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not in good working orderREPAIR / REPLACE THE MECHANICAL DISHWASHER TO BE IN GOOD WORKING ORDERORREMOVE MECHANICAL DISHWASHER FROM FACILITY
  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared for wiping cloths - Operator made 100 ppm chlorine bleach solution after promptingENSURE SANITIZER SOLUTION IS PREPARED AND AVAILABLE FOR WIPING CLOTHS DURING FOOD HANDLING HORUS
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is being stored beside ready-to-eat foods- Raw meat moved to bottom of coolerENSURE RAW MEATS ARE STORED BELOW AND/OR SEPARATE FROM READY-TO-EAT FOODS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods such as bean sprouts are left out at room temperature- Sprouts moved to coolerENSURE ALL HIGH RISK AND POTENTIALLY HAZARDOUS FOOD ARE STORED UNDER TEMPERATURE CONTROL EITHER IN A COOLER OR HOT HOLDING
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not in good working orderREPAIR / REPLACE THE MECHANICAL DISHWASHER TO BE IN GOOD WORKING ORDERORREMOVE MECHANICAL DISHWASHER FROM FACILITY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning- The fryer compartments- Between, behind and under the cooking equipment on the cook-lineREMOVE DEBRIS, CLEAN AND SANITIZE INDICATED AREAS