Primetime Donair & Poutine
3172 Sunridge Boulevard NE Calgary AB T1Y 7G6 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Red Sanitizer buckets were emptied. Please ensure all sanitizer buckets are set-up before food handling.
- 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?
- Operator was not following Donair provincial standards for preparation.Second cook step was not done immediately after slicing the cone.Follow the Donair provincial standard, second cook step must be done immediately after slicing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken on the top of the hot holding unit was measured at 52 degrees C. Store all hot perishable foods at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Plastic was used to plug the sink to fill it with sanitizer. Please provide a properly stopper for the sink.
- 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?
- Owner is doing its own pest monitoring. No pest reports available. Provide pest reports for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grime build-up on the walk-in freezer door and floor. Clean the walk-in freezer door and floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Coolers and freezer temperatures were not checked or recorded. 2) Food surface sanitizer was not checked or recorded. Check and record the cooler and freezer temperatures and food surface sanitizer concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Initial Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The mop sink is not enclosed and there are wire racks of clean dishes withing a 10' radius of the sink. *Install a door on the front of the mop sink area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?