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PrimeTime Donair & Poutine

109 - 11652 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer solution underneath the black cart measured below 100 ppm with the quat test strip.2. Quat sanitizer solution on the green rack measured below 100 ppm.New sanitizer solution buckets were prepared at 200 ppm.Ensure quat sanitizer solution are measured at 200 ppm at all times and changed after every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was stored on the hot holding unit at 43.5°C. It was noted that the chicken was leftover chicken that was brought from the walk-in cooler and stored directly on the hot holding unit. The chicken was not reheated prior to storing it on the hot holding unit. The inspection was conducted within an hour the facility opened.The chicken was cooked on the stove grill to over 74°C.Ensure leftover food is reheated to 74°C before placing it on the hot holding unit.2. Meat balls burgers were stored in a container on the counter at -1.8°C to thaw.The meat balls were stored in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black mold was observed along the wall caulking at the 3-compartment sink.Clean the indicted area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket in the front service area did not detect any sanitizer with the quat test strip.2. Sanitizer bucket in the back kitchen area did not detect any sanitizer with the quat test strip.Quat sanitizer buckets were prepared at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips was stored above food handling area.Remove the fly strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used rice scoop was stored on top of the rice cooler.2. Used serving tongs and spoons were stored underneath the stove.Serving utensils were washed using the 3-compartment sink.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair beef were held on the hot holding unit at 31 degrees Celsius.The Donair beef were brought from the cooler and held directly on the hot holding unit.The Donair beef were reheated above 74 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was accumulated on the kitchen ceiling and air vents.Clean the indicated areas.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser was stored in the D10 quat sanitizer bottle. Label all chemical properly.