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Hinton Shawarma & Donair

1 - 114 Park Street Hinton AB T7V 2B1 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles are cracked in the kitchen. - Please repair or replace to ensure the flooring is smooth, non-absorbent to moisture and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles are cracked in the kitchen. - Please repair or replace to ensure the flooring is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed visibly soiled rugs stored on the bottom shelf of the preparation table cooler. - Please remove and clean or discard soiled rugs and maintain the cooler in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink is not maintained in a clean and sanitary condition, including visible scale buildup on the faucet. - Please maintain the sink in a clean and sanitary condition. 2. The flooring underneath the preparation table is not kept clean and sanitary. Cardboard lining is present under the legs of the preparation table.- Cardboard lining is not acceptable, as it is not cleanable. Please remove the cardboard lining and maintain the area in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 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?
      • Observed improper donair cooking: The donair (meat cone) was not cooked continuously. The vertical broiler was turned off while a meat cone was placed on it. - Please ensure that meat cones are cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.- Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the time of inspection. - Please ensure a functional probe thermometer for monitoring foods during cooking, reheating and cooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease has accumulated on the fan mounted on the wall above the donair cooking machine (vertical broiler). The wall beneath the fan is also greasy. - Please clean the fan and the wall.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the preparation cooler is in disrepair. - Please ensure the floor finishes in the food preparation and storage areas are smooth, non-absorbent to moisture, and easy to clean and sanitize.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths stored in plain water (without sanitizer solution).- The operator stored the cleaning cloths in a 100 ppm chlorine/bleach solution at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler is not equipped with a thermometer. - Please provide a functional thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring underneath the preparation cooler is in disrepair. - Please ensure the floor finishes in the food preparation and storage areas are smooth, non-absorbent to moisture, and easy to clean and sanitize.
  9. Monitoring Inspection

    1 infraction

    • 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 sink was obstructed with empty carboard boxes. Corrected at the time of inspection. Please ensure the hand sink is easily accessible at all times.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of the facility holds a food safety training certificate. - At least one person who is in care and control of the facility is required to complete an approved food safety training course. - Operator was provided the list of approved courses to complete one course within a week.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The three-compartment sink hot water faucet is not operational. Noted staff turning on/off the tap using the shut-off valve. - Please repair or replace the faucet.Dec 13: Operator advised a new faucet has been ordered.
  12. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer was available onsite. Operator provided chlorine/bleach sanitizer at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips are available for measuring the concentration of chlorine/bleach sanitizer solution. - Please provide test strips for chlorine/bleach sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The liquid hand soap for the hand sink is not stored in a proper dispenser - the wall mounted dispenser is not operational and that the soap is stored in its original container that is not suitable to use. - Please ensure the hand sink is equipped with liquid hand soap in appropriate dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of the facility holds a food safety training certificate. - At least one person who is in care and control of the facility is required to complete an approved food safety training course. - Operator was provided the list of approved courses to complete one course within a week.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The three-compartment sink hot water faucet is not operational. Noted staff turning on/off the tap using the shut-off valve. - Please repair or replace the faucet.