King Donair
4407 Lakeshore Drive Sylvan Lake AB T4S 1C4 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- An almost empty carton of uninspected eggs were found being stored in the prep cooler with food for public consumption. Operator indicated they were for personal use only and the menu supports this. Remaining eggs were discarded. Please ensure all food for personal use is stored separately from that of food for public consumption and is properly labeled. All food and food ingredients received at a food establishment must be from approved sources.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shaved meat was being held on the grill top in an open container that did not retain the heat and meat was at 36 C. Operator reheated the meat on the grill and placed in a covered container. Ensure meat is held at or above 60 C while hot holding.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- Permit posted was outdated as of end of April. Please locate and post the valid permit for this season.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Edge of counter to left of hand sink is worn away exposing wood surface beneath. There are 3 screws protruding from the edge. Please resurface the edge so it is non-absorbent and easily cleanable.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was prepared for use on food contact surfaces at greater than 200 ppm. Ensure the bleach solution is tested and mixed at 100 ppm. Solutions prepared too strong can leave a residual on 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?
- The remaining cone from a previous day was stored in the cooler on the spit. Meat on a cone at the end of a day must be shaved and shavings cooked to 74 C then cooled, or shaved to the fully frozen core and frozen core stored in the freezer, shavings cooked to 74 C and cooled, or cook the entire remainder of cone to an internal temperature of 74 C, then shave and cool. Meat cannot remain on the cone for reheating the next day. Remaining cone 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)?
- No test strips present to verify the concentration of sanitizing solution. Please acquire chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions