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RHM Donair and Subs

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

1 inspection

  1. Routine

    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.