RHM Donair and Subs

4539 Gertrude Street, Port Alberni, BC, V9Y 6J9 · Food Premises

4 inspections

1. RoutineOct 6, 2026

   7 infractions

   • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
     • The secondary cook-step time-temperature requirement is not being met. No probe thermometer was located onsite and staff rely on IR gun for readings. First internal readings: 60C.
     • Staff reheated three containers of donair meat to achieve a minimum of 74°C internal temperature for 15 seconds. Actions moving forward: 1. Locate or purchase a new probe thermometer to accurately temp the meat. 2. Maintain logs for temperature checks of hot held items to demonstrate the secondary cook-step is being achieved. Have the logs available for review in future inspections. 3. Only transfer the cooked meats to a functional hot holding unit that's already at 60°C.
   • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
     • The internal temperature of hot held meats registered a maximum of 58.9°C. This is below minimum hot holding temperature of 60°C. Staff also stated that it takes roughly 1.5 hours maximum for the hot holding unit to achieve 60C.
     • Repair or replace the hot holding unit back to a condition where it can achieve 60°C faster. Follow-up is required to ensure that the facility is utilizing functional equipment. Do not store foods in the units until they're already at 60°C.
   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • Veggie slicer still contained trapped food debris in its crevices at the time of opening.
     • Staff dismantled the slicer and conducted five step ware washing upon directives from area EHO. Ensure that food equipment is washed/rinsed/sanitized immediately after use to prevent cross contamination to new batches. Moving forward: 1. Ensure veggie slicer is also cleaned with soapy/detergent water, rinse, then sanitized. Do not only use sanitizer for food equipment.
   • Food Not Protected - General
     • Chlorine test strips are expired. Expiration date: June 2022.
     • Take the following actions: 1. Obtain unexpired test strips. 2. Send photo confirmation to area EHO.
   • Improper Construction / Maintenance of Establishment
     • The lid for the outside insert/prep cooler is not affixed. Improper closing of the lid can allow for the infiltration of warm air to raise the ambient storage temperature for potentially hazardous foods.
     • Repair the lid back to a condition where it's permanently affixed. Contact area EHO in one week's time. Deadline: October 13, 2026.
   • Food Safety Plan/Sanitation Plan
     • Facility serves smash burgers and soups. They do not have a written food safety plan for these items.
     • Submit an updated food safety plan to area EHO to validate the appropriate critical control points and critical limits. Deadline: 1 week.
   • Food Safety Plan/Sanitation Plan
     • Staff don't have new surface sanitizer prepared at the start of the shift. Staff stated that they only replace the solution one time a day. Regular replacement is required for pail surface sanitizer as used submerged rags can deplete the effective concentration.
     • Take the following actions: 1. Submit an updated floor plan explicitly mentioning the frequencies and times that sanitizer is made new. 2. Ensure the solution is replaced every two hours. 3. Have the sanitation plan available for review in the facility. Deadline: 1 week. Comments Routine inspection completed. A focused investigation was also conducted in response to sightings of larvae on a cold-cut sandwich. The food was couriered via Door Dash. The ingredients consisted of two vegetables and cold cut meats. Specific comments regarding the investigation: 1. Process flow of vegetable prep was reviewed. Lettuce heads are stored in the back-end cooler as soon as it's received (lot number: 4061). The lettuce is then shredded in batches of 3-4 heads at a time, producing two containers. They're then washed. Last veggie prep was at 1pm on October 5. 2. The batch present today was identified to be from the same batch as yesterday (complaint date). Two containers of shredded lettuce were eventually discarded as per directive from area EHO. 3. Operator confirmed they did receive the complaint yesterday via phone but did not document the complaint for record-keeping. 4. Staff stated they took steps to visually inspect the ingredients involved in the sandwich (i.e., spinach, lettuce, pepperoni, salami, ham, mayo, mustard) but did locate larvae. However, they did not discard the item as precautionary. 5. Area EHO inspected the same containers and could not locate eggs or larvae. Moving onwards, ensure that complaints are properly documented and corrective actions are taken accordingly. No obvious signs of a fly/pest infestation were identified during time of inspection. Comments: - Hand sink equipped with hot/cold running water, liquid soap, and paper towels. - 3-compartment sink equipped with hot/cold running water and two sink plugs. - Pail sanitizer is now available. Concentration read at 100ppm chlorine residuals. Ensure to maintain records of the readings daily. - All cooler units registered around 4°C: beverage (5.3°C); prep/insert (1.8-3.4°C). Note: Facility did not update area EHO on the malfunctioning front-end insert cooler. - All freezer units registered around -18°C: bread chest (-15.3°C); two meat and pita freezer (-20°C). - Temperature logs are maintained twice daily. - No evidence of pest activity observed onsite. - Permit to operate posted in a visible location. - Staff onsite with valid FOODSAFE certification. Expiration date: September 8, 2028. - Designated shelving area labelled for staff belongings.
2. Follow-UpAug 14, 2026

   1 infraction

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Front-end insert cooler is still not consistently maintaining temperatures below 4C: 9.2C internal temperature for the sliced cucumbers.
     • Staff relocated the sliced cucumbers to a functional location of the cooler where the temperature was maintained at or below 4C. Repair the cooler back to a condition where it can uniformly produce temperatures at or below 4C. Deadline: August 21, 2026. Comments Follow-up inspection conducted. Facility previously removed their back-end upright cooler. There was still no replacement cooler present during time of the inspection. Contact area EHO when the new cooler unit has been installed. Staff drinks were still being stored in the food preparation area. This was previously discussed needing to be stored in a designated shelving area to prevent cross contamination. Staff relocated the drinks to the shelves during time of inspection. Staff was also directed to make a label for the designated staff area to emphasize clear separation.
3. Follow-UpJul 23, 2026

   2 infractions

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Front-end insert cooler is not consistently maintaining temperatures below 4C: 8C on average. Implicated areas are for the left-end: pickled toppings, pineapple, and sliced cucumbers.
     • Staff relocated the sliced cucumbers and pineapple to a functional location of the cooler where a temperature of 4C and below was maintained. Repair the cooler back to a condition where it can uniformly produce temperatures at or below 4C.
   • Poor Hygiene and Activities of Food Handlers
     • Facility received shipment of frozen meat cones during time of inspection. Staff admitted to not conducting temperature checks for today's shipment and when asked what temperature they usually look for, they responded around -6C. Received products must read around -18C to accept.
     • Staff immediately stocked the freezer units with the received product. Moving forward, conduct the following actions: 1. Maintain temperature logs for the receival of food stock (detailing date, time, and contents of the delivery). 2. Produce a copy of the logs when requested by area EHO. Comments Follow-up inspection conducted. Action items: - Contact area EHO when the new cooler unit has been ordered and its expected delivery date. This is to properly validate that the unit is functional and can hold temperatures below 4°C. - Don't store staff beverages in the food preparation areas. Comments: - Back-door has no light shining through, with all gaps sealed with weather stripping. - Boxes are being flattened as soon as foods are stored in their cold storage units. - Ceiling light cover panel was installed. This protects the food preparation area from accidental physical contamination from shattered bulbs.
4. RoutineJul 13, 2026

   8 infractions

   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Staff was cooling cooked sliced beef at room temperature for less than 2 hours. The internal temperature registered at 23.7C. This is in the danger zone which can promote the growth of pathogens.
     • Staff relocated the bowl of sliced beef into a cooler for further cooling at controlled conditions. This is a repeat violation.
   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • One bag of frozen chicken cubes were stored at room temperature for less than 2 hours. This is an improper method of thawing - leading to risk for temperature abuse.
     • Staff relocated the bag of frozen chicken cubes to the compartment sink to thaw under cold water. Ensure to follow approved methods: cooler, under cold running water, or submersion in cold water with water replaced every 30 minutes.
   • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
     • Front-end insert cooler is not consistently maintaining temperatures below 4C: 9-10C on average. Implicated areas are for pickled toppings and sliced cucumbers.
     • Repair the cooler back to a condition where it can register at or below 4C consistently.
   • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
     • Front-end sanitizer registered at 10ppm chlorine residuals. Back-end sanitizer registered at 50ppm chlorine residuals. These are below the required range of 100-200ppm.
     • Staff refreshed both spray sanitizers to achieve 100ppm chlorine residuals. * Ensure to test from the bottle and not the nozzle.
   • Food Not Protected - General
     • One dented can of sweetened condensed milk was located on the premises. Dented cans can allow for the infiltration of environmental contaminants - which can lead to spoilage.
     • Staff discarded the dented cans. Ensure that all cans are closely inspected for visual impairments.
   • Inadequate Insect / Rodent Control
     • Five cardboard boxes were sprawled at the back-end hallway. This can lead to harbourage conditions for pests to inhabit.
     • Staff relocated the boxes to be neatly organized. Ensure to break down and flatten the boxes to remove places of inhabitance.
   • Inadequate Insect / Rodent Control
     • Back-end door has light shining through. This could allow for the infiltration of pests.
     • Seal the back door as to have no light shining through. Provide an update to area EHO once the gaps have been sealed.
   • Improper Construction / Maintenance of Establishment
     • Ceiling light cover panel was removed. There's no protective barrier to protect the prep area from potential glass shatter.
     • Operator will locate a replacement cover to protect the overhead lighting. Contact area EHO once the cover is installed. Comments Routine inspection conducted. Action items: - Store measuring cups with handles sticking up, to prevent cross contamination risks. - Replace split dry ingredient container lids. - Ensure that sanitizer test strips are before their expiration dates. - Don't reuse single-use disposable implements. Replace with food equipment that's durable, food-grade, and easy to clean. - Don't store staff foods in the food preparation area. A designated staff area must be labelled. Comments: - Overall sanitation and organization of the facility is satisfactory. - Hand sink fully equipped with hot/cold running water, liquid soap, and paper towels. * Don't use the sink for other purposes that's not hand washing. - 3-compartment sink fully equipped with hot/cold running water and 2 sink plugs. - Temperature logs are available, with records for the morning and evening (twice daily). - All coolers registered around 4°C: cheese cooler (5.2°C); side cooler (3°C); undercounter display cooler (3.4°C). - All freezer units registered at or below -18°C: frozen meat 2 (-20.1°C); pita freezer (-20.1°C); frozen meat 3 (-24.3°C); chest freezer (-19.1°C). - Staff onsite with valid FOODSAFE certification. Expiration date: September 8, 2028. - Permit to operate posted in a visible location. - No signs of pest activity available onsite.