Magma Donair
5513 23 Avenue NW Edmonton AB T6L 7B9 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- please ensure sanitizer solution is prepared prior to starting food preparation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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 very strong. Please ensure it’s 100 ppm chlorine. An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
- 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?
- donair broilers were turned off tupon the arrival of the inspector. Donair cones were 19C. It is recommended that only 1 cone be started during slower times. Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was 45 Celsius at time of inspection operators. Instructed to reheat to 74.C and hold above 60C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Donair cones were turned off upon arrival of inspector. Internal temperatures were 22.6C and 23.6 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit, with donair meat inside was 22.6C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- dishes were not being sanitized during dishwashing.
- 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?