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Queen Donair On Jasper Ave

10827 Jasper Avenue NW Edmonton AB T5J 5G9 · Food - General

12 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured 0ppm.Ensure the sanitizer is prepared fresh at the start of the day and that it measures 100-200ppm Chlorine. An approved sanitizer should be one of the first things done as prep surfaces need to be sanitized prior to starting food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Metal container of chicken shawarma was being stored at room temperature by grill. The surface temperature measured~10C. Discussed with operator that high risk foods cannot be stored at room temperature. High risk foods need to be kept cold (4C or less) or hot (60C or higher).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Need paper towel dispenser or stand at the front hand sink. If paper towel sits on the counter, there is risk of it being contaminated from the counter surface, plus staff touch/ handle the roll more without a stand also potentially contaminating the paper towel more.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • April 1, 2026: - Pizza warmer/ hot holding unit needs to be removed from dishwashing area so flow of clean to dirty can be achieved. It is currently stored on the "clean" side where the dishwasher tray should be coming out. Nov 26, 2021: Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not checked at this inspection - Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  3. Demand 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?
      • Two donair cones had an external temperature of 35-50C. The heat was turned up upon request.Ensure the donair cones are kept on and being cooked. Ensure this document is being followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf- Once the exterior of the meat cone is cooked, this outside layer of meat (approximately ¼ inch or 0.85 centimeters) may be sliced off using a clean, sanitized knife.- The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
    • 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 hand sink at the front is not draining. During the inspection, the owner was able to drain the water by loosening a pipe underneath the sink, but once this was tightened again, the sink was still not draining. Owner said he will fix it and call the plumber to ensure it is repaired.Ensure the hand sink drains freely and quickly. Ensure there are no leaks in the plumbing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not checked at this inspection - Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  5. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were present; however, it was uncertain whether it was for chlorine as there was no label/legend. The strips were stored in a plastic bag. Operator indicated that new test strips were on order. Please obtain proper chlorine test strips that can measure from 0-200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink (by the cash register) was equipped with soap and paper towels. Hot and cold water was readily available, without the use of special knowledge. However, there was still a slow drain present. Ensure there is proper drainage.
    • 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 unavailable at the time. Operator indicated that the landlord has been contacted to obtain records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of chlorine sanitizer was measured at 0ppm. Operator replaced the solution with new solution and concentration was at >200ppm. Operator indicated that the yellow towels on the counter gets discarded in under 2 hours. Operator showed there was no hamper to collect the used towels and the stacks of new towels. Some used towels were stored in solution.
    • 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?
      • Operators indicated that the shaved Donair meat from the vertical broilers would be stored in the large metal bin and when an order was placed, then there would be a secondary cooking step using the stove. At the time, the metal bin was not hot holding the meat at 60C. The temperature of the meat was at 46C, operator was instructed on proper cooking procedures for Donair meat and the bin was placed into the walk in cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk in cooler, a bin of raw hamburger patties was stored above ready to eat foods. Operator corrected it during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operators indicated that the shaved Donair meat from the vertical broilers would be stored in the large metal bin and when an order was placed, then there would be a secondary cooking step using the stove. At the time, the metal bin was not hot holding the meat at 60C. The temperature of the meat was at 46C, operator was instructed on proper cooking procedures for Donair meat and the bin was placed into the walk in cooler. The hot holding unit for Donair meat was not in use and in storage at the time of inspection. A probe thermometer was not available during the inspection. Operator indicated that the leftover cones would be discarded at the end of the day as there was very little left. A new cone would be used each day. The white cooler in the back kitchen was at >10C. The salads ranged from 13-14C. Perishable items (including Tzatziki sauce) were discarded. Gravy was hot held at 60C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was missing detergent. Maximum hot water temperature was at 71C. The two-compartment sink was equipped with dish detergent and bleach, however, there was only hot water available. The handle for the cold water was broken and could not be turned on without the use of special tools. A wrench was later used to turn on the cold water during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were missing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink (by the cash register) was equipped with soap and napkins, however, there was no hot water readily available when the hot water handle was turned on. Special knowledge was required to turn on the hot water valve from underneath the sink. Cold water was readily available. In addition, the drain was plugged, and grey water could not be drained adequately. The back hand sink (by the walk in cooler) had soap, hot and cold water. There were no paper towels at the beginning of the inspection. Operator retrieved a package of napkins during the inspection. In addition, there was a jug of dish soap and a metal bin inside the basin.
    • 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 traps were opened and found the sticky traps had not been replaced and appeared to be covered with debris. Pest control records were unavailable at the time. Ensure they are readily available each time an inspection is conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • When not in use. keep used towels stored in sanitizer solution. A few towels were set on the counter.
    • 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 indicated that the pest control monitoring was conducted by the landlord of the building. Pest control technician was reported to have visited on May 1. The pest traps had no sticky strip inside the box nor were there pest control records onsite. Ensure the pest control technician provides reports once their inspection is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mobile dry goods bin - the cover for the rice bin was cracked. Replace cover with materials that are smooth, impervious to moisture, easy to clean and in good repair. Owner provided video recording of technician repairing and old compressor being replaced. Good.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Owner posted the daily and monthly cleaning schedule, however, there needs to be a staff member signing off on the work completed to show accountability. Please update the lists to show more detail. There is an accumulation of items such cases of supplies/food, old equipment/appliances (in the mop sink and dishwashing area), etc in the back kitchen. The pathway to the walk in freezer and back storage area was obstructed. It limits the ability to maintain cleanliness and increase risk for pest harborage. Remove the number of non useful items and reassess supply needs.
  8. Demand Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloths were being stored on food prep surfaces.Ensure used cloths are stored in the sanitizer solution when not in use.
    • 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 donair cone was turned off. PHI observed staff member turn it back on without any prompting. The donair cone measured less than 60C. - Staff do not shave the cone down at the end of the night. They could not properly describe cooking/ cooling process of a partial cone. This document must be reviewed with staff and followed: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Outstanding - Food boxes were improperly stored on the walk-in cooler floor.Outstanding - Food boxes and donair cones were being stored directly on the floor of the walk-in freezer, and there was spilled content from a pail on the floor. - Advised staff to store all food products off the floor and on the shelves in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Buckets of nuggets in the food prep area's chest freezer were inadequately stored without proper covers for protection. Smaller containers were stacked on top of the nuggets, which is not acceptable. - Discussed the need to acquire proper lids and to store the smaller containers separately in the freezer, avoiding direct stacking on the nuggets.
    • 09. Are chemicals stored and handled in a safe manner?
      • The mixture at the top part of the ice cream machine measured approximately 17C. Ensure high risk foods/ mixtures are kept at 4C or less or 60C or higher. This mixture was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked, sliced chicken shawarma was sitting at room temperature and measured approx 12C. Staff said they leave it on the counter when it's busy, however, it was not busy.High risk foods temperatures must be continuously maintained and high risk foods cannot be stored at room temperature. Foods can be brought out to prep/ use and then placed back into a temperature controlled unit, but cannot be stored at room temperature, even during busy periods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - Thermometers were not available onsite to monitor the temperature of food as required.- Advised the operator to acquire both probe and infrared thermometers to ensure proper temperature monitoring of food products, especially during critical phases such as cooling, reheating, and display.
    • 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 sink in back of house had a sanitizer bucket stored inside of it and did not have paper towel. Ensure hand sinks are only used for handwashing and are fully stocked with soap and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink has no soap or paper towel. Staff said they do not use this hand sink. However, this was a designated hand sink during approval and therefore needs to be used as a hand sink.Ensure all hand sinks are stocked with soap and paper towel. Contact this office if you are making any changes to the original approval.
    • 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?
      • - There were no written pest control reports available. - A complete pest control monitoring program does not appear to be in place. Cockroach monitoring boards were not noted.A comprehensive pest control program is required with monthly written pest control reports available upon request. The pest control program must include monitoring for pests like rodents (ie. mice) and insects (ie. cockroaches).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were placed at the back hand sink to stock it. This is an interim measure. Proper paper towels that are in a suitable dispenser is 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?
      • Not observed at this inspection - The facility has a valid food handling permit but was not visibly displayed onsite as a requirement under the food regulations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not observed at this inspection - The kitchen range hood was scheduled for a professional cleaning and servicing in January 2023.- Immediate action is required to schedule professional maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 12, 2024: The mixture in the top part of the machine measured approximately 17C. This machine needs to be able to maintain cooler temperatures at 4C or less. Oct 17, 2023: The ice-cream machine was in disrepair. Operator was advised to stop use, discard content and to get a technician to have it repaired.- Staff members were advised not to utilize the ice-cream machine until it had been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule was available.Ensure a written cleaning schedule is available. This is a sample template: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdfSanitation program: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Thorough cleaning required especially in the areas under the grill/ stove and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - Boxes of food products were stored directly on the floor. All food products must be stored above the floor.Outstanding - The back area of the kitchen is disorganized and cluttered with various items, making it inaccessible and posing a potential pest hazard. - The operator was advised to organize and thoroughly clean this area.
  9. Risk Management Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Food boxes were improperly stored on the walk-in cooler floor.- Food boxes and donair cones were being stored directly on the floor of the walk-in freezer, and there was spilled content from a pail on the floor. - Advised staff to store all food products off the floor and on the shelves in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Buckets of nuggets in the food prep area's chest freezer were inadequately stored without proper covers for protection. Smaller containers were stacked on top of the nuggets, which is not acceptable. - Discussed the need to acquire proper lids and to store the smaller containers separately in the freezer, avoiding direct stacking on the nuggets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometers were not available onsite to monitor the temperature of food as required.- Advised the operator to acquire both probe and infrared thermometers to ensure proper temperature monitoring of food products, especially during critical phases such as cooling, reheating, and display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING- Chlorine test strips not available. Please obtain chlorine test strips as your sanitizer is chlorine-based and you need to verify that the concentration of the chlorine is at a 100 ppm.
    • 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 facility has a valid food handling permit but was not visibly displayed onsite as a requirement under the food regulations.
    • 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 kitchen range hood was scheduled for a professional cleaning and servicing in January 2023.- Immediate action is required to schedule professional maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice-cream machine was in disrepair. Operator was advised to stop use, discard content and to get a technician to have it repaired.- Staff members were advised not to utilize the ice-cream machine until it had been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The lid of the bulk food container at the back of the kitchen, in front of the 2-comp sink was broken.- Advised the operator to replace the lid immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Thorough cleaning required especially in the areas under the grill/ stove and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Boxes of food products were stored directly on the floor. All food products must be stored above the floor.- The back area of the kitchen is disorganized and cluttered with various items, making it inaccessible and posing a potential pest hazard. - The operator was advised to organize and thoroughly clean this area.
  10. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizing solution was unavailable onsite. Staff were instructed to purchase household bleach for sanitizing food contact surfaces and utensils.- Wet/ used cleaning cloths were left on food contact surfaces without proper storage in sanitizing solution or put away for laundering. Emphasized the importance of storing cleaning cloths in sanitizing solution to prevent microorganism growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Food boxes were improperly stored on the walk-in cooler floor.- Food boxes and donair cones were being stored directly on the floor of the walk-in freezer, and there was spilled content from a pail on the floor. - Advised staff to store all food products off the floor and on the shelves in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Buckets of nuggets in the food prep area's chest freezer were inadequately stored without proper covers for protection. Smaller containers were stacked on top of the nuggets, which is not acceptable. - Discussed the need to acquire proper lids and to store the smaller containers separately in the freezer, avoiding direct stacking on the nuggets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cream measured at 10°C with a probe thermometer, was left in the ice-cream machine overnight. - The operator was directed to discard the cream promptly
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometers were not available onsite to monitor the temperature of food as required.- Advised the operator to acquire both probe and infrared thermometers to ensure proper temperature monitoring of food products, especially during critical phases such as cooling, reheating, and display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING- Chlorine test strips not available. Please obtain chlorine test strips as your sanitizer is chlorine-based and you need to verify that the concentration of the chlorine is at a 100 ppm.
    • 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 monitoring reports not available onsite.- Discussed with staff the importance of maintaining records of monthly pest control monitoring conducted in the facility.
    • 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 facility did not have a valid food handling permit visibly displayed.- The operator had received the new permit but had not displayed it as a requirement under the food regulations.
    • 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 kitchen range hood was scheduled for a professional cleaning and servicing in January 2023.- Immediate action is required to schedule professional maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice-cream machine was in disrepair. Operator was advised to stop use, discard content and to get a technician to have it repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Knives used to cut the donairs were placed on a kitchen towel when not in use, creating a conducive environment to microbial growth.- Discussed with the operator the importance of placing used knives in a sanitizing solution rather than directly on kitchen towels..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The lid of the bulk food container at the back of the kitchen, in front of the 2-comp sink was broken.- Advised the operator to replace the lid immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Thorough cleaning required especially in the areas under the grill/ stove and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Boxes of food products were stored directly on the floor. All food products must be stored above the floor.- The back area of the kitchen is disorganized and cluttered with various items, making it inaccessible and posing a potential pest hazard. - The operator was advised to organize and thoroughly clean this area.
  11. Risk Management Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Food boxes were improperly stored on the walk-in cooler floor.- Food boxes and donair cones were being stored directly on the floor of the walk-in freezer, and there was spilled content from a pail on the floor. - Advised staff to store all food products off the floor and on the shelves in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Buckets of nuggets in the food prep area's chest freezer were inadequately stored without proper covers for protection. Smaller containers were stacked on top of the nuggets, which is not acceptable. - Discussed the need to acquire proper lids and to store the smaller containers separately in the freezer, avoiding direct stacking on the nuggets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cream measured at 10°C with a probe thermometer, was left in the ice-cream machine overnight. - The cream left in the upper chamber of the ice-cream machine, which had been left from the previous day, was promptly disposed of, and the chamber was thoroughly cleaned. Staff members were advised not to utilize the ice-cream machine until it had been repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometers were not available onsite to monitor the temperature of food as required.- Advised the operator to acquire both probe and infrared thermometers to ensure proper temperature monitoring of food products, especially during critical phases such as cooling, reheating, and display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING- Chlorine test strips not available. Please obtain chlorine test strips as your sanitizer is chlorine-based and you need to verify that the concentration of the chlorine is at a 100 ppm.
    • 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 monitoring reports not available onsite.- Discussed with staff the importance of maintaining records of monthly pest control monitoring conducted in the facility.
    • 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 facility has a valid food handling permit but was not visibly displayed onsite as a requirement under the food regulations.
    • 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 kitchen range hood was scheduled for a professional cleaning and servicing in January 2023.- Immediate action is required to schedule professional maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice-cream machine was in disrepair. Operator was advised to stop use, discard content and to get a technician to have it repaired.- Staff members were advised not to utilize the ice-cream machine until it had been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The lid of the bulk food container at the back of the kitchen, in front of the 2-comp sink was broken.- Advised the operator to replace the lid immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Thorough cleaning required especially in the areas under the grill/ stove and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Boxes of food products were stored directly on the floor. All food products must be stored above the floor.- The back area of the kitchen is disorganized and cluttered with various items, making it inaccessible and posing a potential pest hazard. - The operator was advised to organize and thoroughly clean this area.
  12. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizing solution was unavailable onsite. Staff were instructed to purchase household bleach for sanitizing food contact surfaces and utensils.- Wet/ used cleaning cloths were left on food contact surfaces without proper storage in sanitizing solution or put away for laundering. Emphasized the importance of storing cleaning cloths in sanitizing solution to prevent microorganism growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Food boxes were improperly stored on the walk-in cooler floor.- Food boxes and donair cones were being stored directly on the floor of the walk-in freezer, and there was spilled content from a pail on the floor. - Advised staff to store all food products off the floor and on the shelves in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A garbage bag was used to cover pistachio nuts in the bulk food storage container. This is not in compliance with food safety standards as garbage bags are not food-grade materials. - The staff promptly rectified the issue by replacing the garbage bag with food-grade plastic bag.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Buckets of nuggets in the food prep area's chest freezer were inadequately stored without proper covers for protection. Smaller containers were stacked on top of the nuggets, which is not acceptable. - Discussed the need to acquire proper lids and to store the smaller containers separately in the freezer, avoiding direct stacking on the nuggets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cream measured at 10°C with a probe thermometer, was left in the ice-cream machine overnight. - The operator was directed to discard the cream promptly
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Meat and chicken shaved off from the donair cone were left sitting at room temperature and not being properly cooled.- Staff promptly moved them to the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Thermometers were not available onsite to monitor the temperature of food as required.- Advised the operator to acquire both probe and infrared thermometers to ensure proper temperature monitoring of food products, especially during critical phases such as cooling, reheating, and display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING- Chlorine test strips not available. Please obtain chlorine test strips as your sanitizer is chlorine-based and you need to verify that the concentration of the chlorine is at a 100 ppm.
    • 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 monitoring reports not available onsite.- Discussed with staff the importance of maintaining records of monthly pest control monitoring conducted in the facility.
    • 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 facility did not have a valid food handling permit visibly displayed.- The operator had received the new permit but had not displayed it as a requirement under the food regulations.
    • 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 kitchen range hood was scheduled for a professional cleaning and servicing in January 2023.- Immediate action is required to schedule professional maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice-cream machine was in disrepair. Operator was advised to stop use, discard content and to get a technician to have it repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Knives used to cut the donairs were placed on a kitchen towel when not in use, creating a conducive environment to microbial growth.- Discussed with the operator the importance of placing used knives in a sanitizing solution rather than directly on kitchen towels..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The lid of the bulk food container at the back of the kitchen, in front of the 2-comp sink was broken.- Advised the operator to replace the lid immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Thorough cleaning required especially in the areas under the grill/ stove and dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Boxes of food products were stored directly on the floor. All food products must be stored above the floor.- The back area of the kitchen is disorganized and cluttered with various items, making it inaccessible and posing a potential pest hazard. - The operator was advised to organize and thoroughly clean this area.