PrimeTime Donair & Poutine
2779 119A Street SW Edmonton AB T6W 3R3 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 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?
- The permit displayed is expired.- note: the business license owner and the food permit handling permit owner do not match. Please ensure that the correct ownership is on the Food land permit.
- 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?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of cooked chicken in the walk-in cooler undergoing the cooling process were tightly covered. Temperature of eth food was measured at 40C.- Do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test papers could not be located.- Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solutions were measured at 50 ppm, needs to be at minimum 200 ppm. Corrected- Operator manually prepared the 200 ppm QUAT solutions.
- 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?
- Sliced meat from the Donair cones is being put into the cooler without the secondary cook step occurring.- The secondary cook step must occur immediately after the meat is sliced from the cone after which the meat can be used immediately to prepare the donairs/shawarmas, stored in the hot holding unit at 60C or greater or cooled quickly to 4C or less for storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in the drawer cooler under the grill (2 containers of cooked beef) were measured at 19C. Foods were discarded.- High risk foods must be stored at less than 4C or greater than 60C. It was determined that the cooler had been accidentally shut off when staff moved it. Foods will not be relocated to this cooler until a temperature of 4C or colder is maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of raw cut vegetables are being stored at room temperature in front of the grill. Vegetables were relocated to the cooler.- Cut vegetables must be stored at less than 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test papers could not be located.- Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
- 20. Do food handlers at the facility have adequate food safety training?
- It could not be confirmed if a person in care and control has a certificate in an approved food safety training course.*Ensure that person(s) in care and control of the facility hold a certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?