PrimeTime Donair & Poutine
108 - 9382 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 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 were not available. Monthly pest control records required.Retain Records.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease on a few of the ventilation canopy filters. Clean and sanitize area noted.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not prepared at the time of the inspection. A 100 ppm chlorine sanitizer solution was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An open bag of rice was being stored on the ground.Bag was moved to be stored off the ground.
- 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 were not available. Monthly pest control records required.
- 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?
- Food handling permit is not posted.
- 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 in the walk-in cooler is not functioning. Repair or replace the light in the walk-in Coolie.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid soap available at hand washing sink behind service counter. No paper towel available at hand washing sink closer to dishwashing area. - Ensure hand washing sinks are appropriately supplied with liquid soap and paper towel. Operator replenished liquid soap and paper towel.
- 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?
- Food Handling Permit not posted. - Ensure Food Handling Permit is posted in a conspicuous place. Operator was in the process of printing and posting permit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach-based sanitizer in the spray bottle was not at an adequate level.Ensure chlorine sanitizer is replaced daily and maintained at 100ppm.
- 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 were not available on site. Ensure records are completed at least once a month and keep record onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of Dust on the ceiling tiles Infront of the ventilation canopy.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 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?
- Improper Donair procedures were observed in the following ways:1. A Donair cone was sitting on the spit, which was turned off. Donair cone had an internal temperature of 0 degrees Celsius and a surface temperature of 27 degrees Celsius.- A large portion of the Donair cone was shaved off and discarded. 2. In a conversation with an employee about proper cooking technique they informed inspector that Donair meat was shaved off Donair, cooled, and stored in refrigerator. - Proper Donair protocol requires a second step immediately after being shaved off cone. Second cook step is required to bring Donair meat to 74 degrees Celsius, and then cooled and maintained below 4 degrees Celsius, or kept hot above 60 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A Donair cone was sitting on the spit, which was turned off. Donair cone had an internal temperature of 0 degrees Celsius and a surface temperature of 27 degrees Celsius.- A large portion of the Donair cone was shaved off and discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no proof of professional cleaning of commercial canopy was available onsite.No service sticker was noted on the canopy.Get the ventilation canopy professionally cleaned.Provide documentation to Inspector.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of Dust on the ceiling tiles Infront of the ventilation canopy.
- 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?
- Demand Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- *** Sanitizer bottles were noted without labels. corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***One vertical cooler and prep cooler were noted without thermometers.Equip all coolers with functional thermometers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no proof of professional cleaning of commercial canopy was available onsite.No service sticker was noted on the canopy.Get the ventilation canopy professionally cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Ceiling and vents were noted in sanitary condition. Dust accumulation was noted on ventilation vents and over the ceiling tiles.
- 09. Are chemicals stored and handled in a safe manner?