Dream Donair & Pizza
6230 99 Street NW Edmonton AB T6E 6E1 · Food - General
5 inspections
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers with food are being stacked on top of one another without a barrier/protection in place. Ensure food is protected from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle noted to be labeled "ethanol". Ensure sanitizer solution is readily available and labeled to show contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not readily available for the preparation cooler in the front. Thermometer was placed in the cooler at the time of the visit. No records for temperatures noted.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked Donair meat noted to be stored outside at ambient room temperature @23C- 27C. Please ensure food is kept outside of the danger zone.Fresh meat was noted to be placed in the fridge at the beginning of the visit. Temperature was measured with a probe thermometer to be at 7C. Please ensure food is kept outside of the danger zone.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some ceiling tiles noted to be in disrepair/displaced or not smooth, easily cleanable impervious to moisture.Light covers noted to be in disrepair of missing in some areas. Please ensure light fixtures are in good repair and can be easily maintained.Shelving in the dry storage area noted to be unfinished. Please ensure all areas are smooth, easily cleanable and impervious to moisture. Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in June 2026. Please ensure ventilation maintenance is up to date.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer noted to be in disrepair. Please ensure all equipment is maintained in good repair and can be easily cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sanitation noted to be need in some areas (i.e. dry storage area, mixer). Please ensure all food items are stored off the floor and organized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No backup bleach or sanitizer available for dishwashing or for sanitizing surfaces.
- 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 re-used donair cone was observed in the freezer. Donair cones cannot be reused. The donair cone was discarded during inspection. Any leftover donair cone must be either discarded or fully sliced, cooked on the grill, cooled quickly, and refrigerated.
- 09. Are chemicals stored and handled in a safe manner?
- Facility was using Raid to spray insects (larder beetles). It was discussed that only a licensed pest control technician can use and apply pesticides in a commercial food facility. Please discontinue use of the Raid or any other pesticides. Sticky traps are permitted.Operator also indicated they leave the front or back door open for 5-15 minutes every day. Ensure the front and back door are kept closed unless an insect screen is installed to prevent the entry of pests and insects into the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper 2 compartment sink method in place; no sanitizing step is occurring. Sanitizer was not available in the building during the inspection.Discussed dishwashing requirements: wash with soap and rinse with water in the first sink, fully immerse items in sanitizer (1 tbsp of bleach per gallon of water; 100 ppm chlorine with test strips) in the second sink for at least 2 minutes. Remove to air dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand 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?
- -Pest control records were not maintained.Action required:-Please complete the monthly pest control and send us the recent report via email.
- 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?
- Initial Inspection
0 infractions