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Prairie Donair

14121 28 Avenue SW Edmonton AB T6W 0C3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quats sanitizer detected in the solution that wiping cloths are stored in. The automatic chemical dispenser was checked and found not to be dispensing 200 ppm quats. - Manually prepare 200 ppm QUAT sanitizer solutions until the dispenser is properly calibrated.
    • 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?
      • The secondary cook step is not occurring immediately after slicing meat from the cone when the meat is being sliced and cooled for the next day's use. - The secondary cook step must occur immediately after the meat is sliced from the cone.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test papers onsite expired over a year ago.- Obtain new QUAT test papers.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cloth covered couch is located in the back kitchen area.- Operator was instructed to remove the couch from the food handling/food storage/dishwashing area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solutions that wiping cloths are stored in.- Operator prepared a 200 ppm quat sanitizer solution. Test the sanitizer strength on a daily basis to ensure the automatic chemical dispenser is working properly.
    • 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?
      • The secondary cook step is not occurring after the meat is sliced from the cone.- The provincial standards for the cooking and handling of donairs was reviewed with the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A small cloth covered couch was noted in the back kitchen area.- The operator was instructed to remove from the kitchen/food handling/storage areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dirty utensil was noted in the front handwash sink basin.- Designated handwash sinks are to be used solely for handwashing purposes only. Do not store dirty utensils, rinse utensils, etc. at this sink.
    • 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 records are not being maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles are missing by the dishwash sink area. - ReinstallAcoustic ceiling tiles are located above the back food prep counter.- Replace these with a smooth, washable, moisture resistant tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records are not available.- Ensure written cleaning schedules are onsite that outline cleaning procedures and frequencies