My Donair
9 - 5032 16 Avenue NW Calgary AB T3B 0N3 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable foods such as chopped onions, tomatoes and onion are left out in room temperature. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times. Please do not store in room temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *** On-going violation.Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The Chest freezer that holds the Donair cone, the lid is in disrepair.- Have the chest freezer lid repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build was found on the wall and on the ceiling right above the Donair vertical broiler.- Have the area clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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 test strips were expired and not effective. Old ones were discarded. The owner ordered new chlorine test strips during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach and detergent are being mixed to prepare a sanitizer solution. - Do not mix anything other than bleach and water to prepare a sanitizer solution for dishwashing or surface sanitizing. Always clean/wash first prior to sanitizing. - Mix 1/2 teaspoon of unscented chlorine or bleach per liter of water to prepare a solution at 100 ppm. Verify the concentration using chlorine test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable foods such as chopped onions, tomatoes and onion are left out in room temperature. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times. Please do not store in room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing method. Utensils and equipment are washed with a detergent/bleach mixture, rinsed and air dried. - Please follow the approved method of manual dishwashing: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Wash with detergent, rinse with water in the first compartment. - Sanitize by fully submerging in an approved sanitizer solution such as chlorine at 100 ppm for 2 minutes. - Remove and air dry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?