My Donair
K25 - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 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?
- The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
- 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?
- Demand Inspection
1 infraction
- 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?
- The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed clothes and placed in sanitizing solution.-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing solutio
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The staff was observed not performing handwashing between gloves change.-Ensure hand hygiene is done between gloves change and before handling food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following food was stored at ambient temperature within 2 hours:1. Cut lettuce in cold water at 9*C2. Fried falafe at 22.8*COperator returned food to cooler/freezer.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth-Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers
- 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?
- The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Wiping cloths were stored on the counter at the front service area.2) There was no sanitizer at the front service area.Sanitizer bucket was promptly prepared and measured 100 ppm.Ensure sanitizer bucket is available at each food preparation area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was using the same gloves that was used to handle uncooked raw chicken to serve ready-to-eat food to customer.The food handler was instructed to stop serving the food, remove the gloves and wash their hands to prevent cross-contamination.The serving spoon was promptly washed, and another food handler served the food with a clean spoon.A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches or shawarma/donair, after cleaning duties, etc.).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Serving utensils including tongs and spoons were stored on the counter at room temperature.The serving utensils were promptly washed.Operator indicated to store the serving utensils in the hot holding unit.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing procedures. The staff was placing the clean dishes on the counter after washing and rinsing the dishes. There was no sanitizer prepared to sanitize the dishes.The staff promptly prepared the sanitizer at 100 ppm and the dishes were sanitized using the 2-compartment manual dishwashing method.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tomatoes, onions and lettuce stored on the prep cooler inserts were measured at 10°C, 16°C and 17°C respectively.Operator indicated that the donair toppings are usually used up within an hour.There were no procedures to track the time that the foods are being cooled or used up.Ensure prep cooler inserts are covered with lids to prevent the cold air form escaping and the mixture of hot air generating from the vertical broiler with the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior liner for chest freezer lid is in disrepair and patched up with tape. Repair the interior surface to ensure it is smooth, non-absorbent, easily cleanable, and in good condition.**OUTSTANDING (2023-07-19). The operator mentioned that they were in the process of replacing the interior liner of the chest freezer lid. The operator showed the materials to be used to the inspector during the inspection. The operator would be doing the repair himself. Thus, the inspector informed the operator that the material would be sufficient provided that the repair would not alter the ability of the refrigeration unit to maintain adequate temperature of the unit, and that the material remains in good condition, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior liner for chest freezer lid is in disrepair and patched up with tape.- Repair the interior surface to ensure it is smooth, non-absorbent, easily cleanable, and in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?