Skip to content
Loading map…

Okotoks Donair and Pizza

116 Elizabeth Street Okotoks AB T1S 1J9 · Food - General

3 inspections

  1. Monitoring Inspection

    4 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?
      • The bottom shelves of the central cabinet/worktable was observed to have a gap between the shelves and cabinet, creating a gap that would be difficult to clean. Cover or seal this gap to render the area smooth and easily cleanable.
    • 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 baseboard underneath the cabinet beside the stove is in disrepair. Significant gaps in this area make the surfaces difficult to properly clean.Repair the bottom of this cabinet to make the baseboard smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation logs observed on-site were incomplete. More cleaning schedules for weekly and monthly tasks are necessary. Ensure complete sanitation logs are prepared and available for review upon future inspections. *Ongoing violations. Complete on-site templates to ensure sanitation of hard-to-reach areas are verified and recorded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Area to the left of the stove, including cabinets-Area around the dough stand mixer
  2. Monitoring Inspection

    4 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?
      • The edges of shelving on the central island of the kitchen were found to be absorbent and not smooth.Cover or finish these surfaces to allow for easy cleaning. *Ongoing violation*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The shawarma area was observed as having a floor mat made with a carpeted material. These are unsuitable for food handling areas due to their difficulty to thoroughly clean. Remove carpeted surface and/or replace with a non-absorbent cleanable surface. 2) The counter below the hot-holding unit in the kitchen appeared to be made from an absorbent material that would be difficult to properly clean. Paint, finish, or cover this surface to render it smooth and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the shelving of the walk-in cooler was noted as requiring more frequent cleaning. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation logs observed on-site were incomplete. More cleaning schedules for weekly and monthly tasks are necessary. Ensure complete sanitation logs are prepared and available for review upon future inspections. *Ongoing violations. Complete on-site templates to ensure sanitation of hard-to-reach areas are verified and recorded.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of sanitizer in the compartment sink was measured at 100ppm chlorine.2) The concentration of sanitizer in a spray bottle was measured in excess of 200ppm chlorine, bleaching out the test paper.Sanitizer concentrations were corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several food scoops were observed being improperly stored directly inside bulk dry food containers.Scoops stored within food were moved during inspection. Ensure staff are properly storing utensils. 2) The dough mixing bowl was stored directly on the floor under the pizza oven.Mixing bowl was moved onto stand during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Written pest control records were not available for review at the time of inspection. Prepare a written record of any pest control measures conducted.
    • 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 edges of shelving on the central island of the kitchen were found to be absorbent and not smooth.Cover or finish these surfaces to allow for easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More regular cleaning is needed in a few areas of the facility:-Beside the kitchen cooking line-Beneath walk-in cooler shelving-Exhaust hood of pizza oven, including the fire suppression hose -Exhaust hood guards above the deep fryer Ensure these areas are a part of weekly or monthly cleaning schedules.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation logs observed on-site were incomplete. More cleaning schedules for weekly and monthly tasks are necessary. Ensure complete sanitation logs are prepared and available for review upon future inspections.