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PrimeTime Donair & Poutine

208 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were noted on prep counters. Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. These were moved in the sanitizing solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was not washing hands between tasks.Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items (drinks) were noted to be stored with food items and on preop counters. Please designate an area to store staff personal items. Please do not store staff personal items on food prep counters and with food items.2. Nonfood related items were stored with food related items. Please do not store nonfood related items with food related items. 3. Single use containers were noted to be stored in the cardboard box. Please do not use cardboard box for storage as they cannot be cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing soap dispenser and paper towel dispenser located by the back area hand washing sink were noted to be empty.Please properly stock the hand washign sink.
  3. Monitoring Inspection

    3 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?
      • The facility was not performing second cook step prior to storing them in the cooler. Proper Donair cooking procedures were discussed with the operator during the inspection. The proper process is also mentioned in the closing comment of this inspection report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat (beef tube and beef patties) was noted to be stored on top of pickles and sauces. Please be advised that raw meat must be stored on the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved on the bottom shelf during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was only dipping dishes in the bleach solution instead of leaving them inside sanitizing solution for two minutes. Please be advised to fully submerge dishes in the bleach solution for two minutes.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was not reheating Donair meat stored in the cooler prior to storing it on the hot holding unit. This was discussed with the operator during the inspection. Please ensure that Donair meat is reheated to the internal temperature of 74 degrees C prior to storing it on a hot holding unit maintained at 60 degrees.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that the plumbing line of the three compartment dishwashing sinks was leaking.Please repair the leaking plumbing line.