Fine Donair and Pizza
14062 127 Street NW Edmonton AB T6V 1K4 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floor/wall behind cookline - improvement noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 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 not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm.Feb 18/26: Chlorine sanitizer test strips were available but appeared old/water damaged. Please obtain new sanitizer test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floor/wall behind cookline - improvement noted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The dry storage room was being used as a sitting/resting and eating area. Dry foods were stored adjacent to this space, and shoes were scattered on the floor.Please keep seating, eating, and personal items away from food storage areas.
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles with unidentified liquids were found near the dishwashing area. Please ensure all chemicals are properly labelled to prevent misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer was not working. Please replace battery or obtain a working thermometer to verify food temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter containing minced/chopped garlic was measured at 28C on the grill. Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. If garlic butter is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours.The garlic butter was discarded.
- 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 not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm.
- 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 not available for review. Please provide pest control records. Ensure proper pest control measures are in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several of the pizza pans stored in the dishwasher were peeling. Please go through all pans. Ensure all pans are in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/utensils require attention:- Interiors of the prep coolers- Dough mixer in detail- Top of freezer in dry storage room - improvement noted- Pizza pans were stored in an unused, unsanitary dishwasher. Do not use the pizza pans until they have been thoroughly cleaned and sanitized. Do not store pizza pans in the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Walk-in cooler floor- Under prep coolers - Floor/wall behind cookline- Cupboard beneath the two donair machines
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available. Ensure a sanitizer solution is available at all times for active cleaning and sanitation. Maintain chlorine sanitizer concentration at 100 ppm. A 100-ppm chlorine sanitizer solution was prepared onsite. Education was provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The dry storage room was being used as a sitting/resting and eating area. Dry foods were stored adjacent to this space, and shoes were scattered on the floor.Please keep seating, eating, and personal items away from food storage areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Cooked chicken wings were uncovered in the walk-in cooler. Ensure all foods are properly covered. The chicken wings were then covered.- Two container covers for rice and tahini in the dry storage room were unsanitary. The operator cleaned the container covers.
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles with unidentified liquids were found near the dishwashing area. Please ensure all chemicals are properly labelled to prevent misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken wings were observed sitting out at room temperature. The operator indicated that the chicken was being thawed in the cooler and had been removed from the cooler approximately 30 minutes prior for prep. The temperature was measured at 12-13C. The chicken wings were moved back to the cooler.Do not leave out high-risks foods at room temperature. Do not thaw foods at room-temperature. Thaw food in the cooler, in a sink under cold running water, or as part of the cooking process (but only when thawing is taken into consideration in determining cooking time).
- 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 not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm.
- 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 not available for review. Please provide pest control records. Ensure proper pest control measures are in place.
- 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 displayed food permit is expired. Please display current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Four stored metal whisks were unclean.- One metal spaghetti strainer in use was damaged.The whisks were cleaned.The strainer was discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/utensils require attention:- Interiors of the prep coolers- Dough mixer in detail- Top of freezer in dry storage room- Pizza pans were stored in an unused, unsanitary dishwasher. Do not use the pizza pans until they have been thoroughly cleaned and sanitized. Do not store pizza pans in the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Walk-in cooler floor- Under prep coolers - Floor/wall behind cookline- Cupboard beneath the two donair machines
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Red cutting board was dirty and had not been cleaned and sanitized before put away into storage below prep table
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A plastic glove was noted stored in raw chicken bin in walk-in cooler with the intent of being re-used instead of obtaining a new glove each time.Glove was discarded.
- 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?
- Improper donair handling procedures noted. Unprocessed cone from previous day was being reheated on spinner.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Numerous food items were uncovered in walk-in cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken noted thawing out at room temperature.Please thaw frozen raw meats under running water in the sink or in coolers 1-2 days before processing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was available to verify internal cooking temps or monitor hot holding of foods.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Some coolers are missing monitoring thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- Top of chest freezer in back area- Can opener in detail- Inside microwave- Dough mixer- Black cart- Inside both lower prep coolers
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Flour bin - outside surfaces and scoop- All lower shelves throughout kitchen- wall by blenderWalk-in cooler"- walls- floors under shelves- wire shelves - built up food debris on some- outside main door
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Recently opened bulk sauce containers with the instruction "refrigerate after opening' were not being stored under any temperature control.Sauces were moved to cooler during the inspection. Please ensure these bulk sauces are placed into cooler after opening.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- inside lower surfaces of salad cooler and rails for doors - built up food debris noted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A container with no handle was being used as a scoop and stored directly in a dry food bin. A scoop with a handle was also observed stored in a manner where handle was in direct contact with food.Action item: please obtain scoops with handles for all dry storage food bins and stored in a manner where the handle does not come into direct contact with the food stored within the bin.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Floor under stainless table by oven. Built up dirt and food debris noted.- Ceiling tiles with built up dust
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?