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Olympus Donair

5639 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-- The sanitizing solution concentration was observed to be less than 100 ppm during the inspection. Please ensure that sanitizing solutions are prepared at the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--Sliced donair meat and chicken was observed sitting at room temperature (25C) to "cool". Proper practices for processing and storage of donair meat was reviewed with the operator and the meat and chicken was reheated to a minimum 74C and then cool properly. Please ensure compliance with this practice
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-- No soap observed in staff washroom hand sink. Please ensure soap is present at all times to allow for proper handwashing after using the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-- One light fixture in the back kitchen area is burnt out. Please replace faulty light fixture to allow for adequate lighting during food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **--Black buildup was noted in the cuts and grooves of the white cutting board. Please ensure thorough scrubbing to remove buildup or replace if stains remain to prevent contamination during handling and processing.**--The kitchen ceiling, vent and exhaust hood filters was observed to be fuzzy (accumulation of dust). Also include the portable fan located in the back kitchen area requires cleaning. Please ensure thorough cleaneing to prevent foreign particles from entering food during processing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm bleach-water detected in the solution that wiping cloths are stored in, needs to be at minimum 100 ppm.- Ensure that sanitizer solutions are prepared and maintained at the correct concentration.
    • 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?
      • 1. Meat cones on the vertical broiler were measured at 30C, needs to be at greater than 60C. Do not turn the temperature settings on and off. Corrected.- High risk perishable foods must be stored at less than 4C or greater than 60C.2. The secondary cook step is not always occurring after the meat is sliced off the cone.- Operator to review this process with all staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The TV remote was stored on top of the plastic food wrap dispenser.- Items not associated or required for the operation or maintenance of the facility must be store completely separate.
    • 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?
      • Pest control documentation is not being 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 light fixture in the back kitchen area is missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove grease/food particle buildup:the microwave interior and exterior, the sides of the cook line equipment and the exhaust hood filters and surrounding area.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Whisk used to mix the gravy is stored in a container of water in between uses.- Proper utensil storage practices reviewed.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty wiping cloths are being left around the front area handwash sink. - Store wiping cloths in a sanitizer solution in between uses or store in a designated container if waiting to be sent for washing.2. 0 ppm chlorine detected in the sanitizer solution located in the front food handling area, needs to be at minimum 100 ppm.
    • 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?
      • Sliced donair meat/chicken shawarma is not always placed onto the grill immediately after slicing from the cones.- The secondary cook step must occur immediately after the meat is sliced from the cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of sliced cooked chicken left on the counter measured at 26C.- High risk perishable foods are to be stored at >60C or <4C. Staff reheated the meat to >74C and then hot hold at >60 or cool and store in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Whisk used to mix the gravy is stored in a container of water in between uses.- Proper utensil storage practices reviewed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Remove the piece of grease soaked carboard covering the one fryer.2. Dirty cardboard box is being used to store utensils/items under the grill. Use a storage container that can be properly washed.3. The chest freezer lid (back hallway) and the floor in this area require cleaning.