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Flame O Pizza & Donair

6488 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solutions available in the food handling areas.- Staff prepared 100 ppm chlorine solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step is not occurring when staff are manually washing dishware at the 2-compartment sink.Proper manual dishwashing procedures are Wash with soapy water -> Rinse -> Sanitize -> Air Dry. Review the proper procedures with all staff.
    • 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/documentation is not being maintained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewer gas odor is noted in the customer washroom.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution present in the food handling area.- Operator prepared a 100 ppm chlorine sanitizer 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?
      • The secondary cook step is not happening immediately after the meat is sliced from the cone. Partially cooked cone was noted in the walk-in cooler.- Meat sliced from the cone must receive the secondary cook step immediately after. Partially cooked cones cannot be kept intact for future use, continue to cook and slice the meat until the cone is finished or fully cook the remaining cone to an internal temperature of 74C or higher.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed written cleaning schedules/records not available.