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Eddie’s Donair & Pizza

12643 153 Avenue NW Edmonton AB T5X 5X8 · Food - General

6 inspections

  1. 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?
      • Pest control records were not being maintained. Please maintain monthly pest control records. Keep records onsite for review.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available during food preparation. Ensure a sanitizer solution is always readily available for active cleaning and sanitation. Corrected onsite. A 100 ppm chlorine bleach sanitizer solution was prepared.
    • 09. Are chemicals stored and handled in a safe manner?
      • A clear chemical solution in a spray bottle was unlabelled. Ensure all chemicals are properly labelled at all times to prevent misuse. Corrected onsite. The spray bottle was labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at 9.5-10C. Ensure that all coolers are maintained at 4C or below at all times. Please monitor and repair the cooler as required. Do not store high-risk food items in the walk-in cooler until it can maintain a temperature of 4C or below.The operator was instructed to move all high-risk foods to another cooler. The operator later confirmed that the cooler is functioning properly by providing photos of probed food in the walk-in cooler at <4C. Please continue to monitor the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was missing an internal monitoring thermometer. Ensure all coolers have an internal thermometer to monitor and verify temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please obtain new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was not stocked with soap. Ensure all hand sinks have soap available at all times.
    • 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. Please maintain monthly pest control records. Keep records onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Several spatulas showed signs of wear. Please ensure all utensils are maintained in good repair. Corrected onsite. The spatulas were removed and replaced with new ones. - Two small containers were stored in the gravy and seasoning salt containers. Please use a dedicated scoop or spoon with a long handle to prevent contamination. Corrected onsite. The small containers were removed. Spoons with long handles will be used instead.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • While food preparation was happening, facility was not equipped with an approved sanitizer. Only a bucket of water and soap was observed. Once notified, a chlorine sanitizer of 100ppm was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer of the front-end prep table cooler was not operational nor providing accurate readings. ** Repair or replace thermometer.
    • 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?
      • Records showing the last pest control measures conducted in the facility were not available. ** Have at minimum monthly pest control measures in place. Facility can continue to depend on the AHS-monthly pest control checklist. Ensure records available for review upon request. ** Please note that in cases of infestations a certified professional should be contacted for adequate treatment, and records of all treatments should be available onsite for review upon request.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not ready while food preparation was occurring. Once notified, a chlorine sanitizer was provided and measured at 100ppm.