Prairie Donair
4 - 4530 49 Avenue Olds AB T4H 1A4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw onions were observed stored on cardboard placed directly on the floor beneath a storage shelf in the rear of the kitchen. This practice poses a risk of contamination.The operator was advised to cease and desist this practice. Food must not be stored on floor. Also, single-use cardboard can absorb grease and moisture, creating harborage conditions for bacteria and pests.The operator removed the cardboard and onions from the floor on PHI's request.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was observed stored above ready-to-eat foods in the refrigerator. This practice poses a significant risk of cross-contamination. The operator voluntarily stored the raw meat at the bottom shelf of the refrigerator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A two-seater sofa constructed of absorbent material was observed at the back of the kitchen right next to the storage area. A blanket and a cushion were also observed on the sofa.Food premises are required to maintain surfaces and furnishings that are smooth, non-absorbent, and readily cleanable.Ensure the sofa, blanket and cushion are removed or replaced with furnishings that are non-absorbent and easily cleanable to maintain sanitary conditions.Also, only staff should have access to the kitchen area.
- 09. Are chemicals stored and handled in a safe manner?
- Food items and utensils were stored adjacent to cleaning chemicals and room freshening spray bottles, posing a risk of chemical contamination.The operator removed all food items and utensils and kept them away from the chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available to measure the internal temperature of the donair on PHI's request.Ensure that a functional probe thermometer is available on-site at all times for proper temperature monitoring of potentially hazardous foods.
- 23. Is the facility maintained in a clean and sanitary condition?
- The rear of the kitchen was not well organized, preventing effective cleaning. Multiple cardboard boxes were present, with some not disposed of and others stored directly on the floor, posing a tripping hazard.Ensure the back area of the kitchen is organized to enable proper cleaning and avoid any tripping hazard..
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A Container of Meat was being stored uncovered on the bottom Shelf of the upright Cooler in the back area at the time of Inspection.Ensure that all Food is being stored covered at all times in order to prevent potential contamination of said Food.This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces/Salad Dressings labelled 'Keep Refrigerated' were being stored at room temperature in the Dry Storage Area at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats Sanitizer was measured to have a concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand Sink in the back area was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions