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Sal's Famous Donair & Pizza

10321 100 Avenue Morinville AB T8R 1P9 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used for the sanitizer solutions had fabric protection. Any scented bleach or bleach with fabric protection or is not food safe. Obtain new bleach sanitizer.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach solution in the sanitizing bucket was noted to be at 0 ppm.The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present in the facility at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of sauces and milk shakes. Please be advised that raw meat must be stored either on the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved during the inspection. Please do not store raw meat on top of ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were noted to be stored in the laundry room. Please remove all food items from laundry room and keep this door closed at all times.2. Food items were noted to be stored on the floor of the walk-in-freezer and walk-in-cooler. Please be advised that all food items are stored at least six inches above the floor. Please do not store food items on the floor.
    • 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?
      • It was noted that the facility was using white-out and reusing pest control records. Please ensure to maintain proper pest control records on monthly basis. Please do not use whiteout and reuse same records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. An electrical switch plate was noted to be damaged in the upstairs dry storage area. Please replace the electrical switch plate.2. Light covers were noted to be missing from the light bulbs located in upstairs dry storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris was noted on hard-to-reach surfaced of the slicer. Please be advised to dismantle the slicer to achieve proper cleaning and sanitation level. A brush to clean/sanitize hard to reach surfaces. Please clean the slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Debris was noted on the fans of walk-in-freezers, and dry storage area. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloth was not stored in a sanitizer solution. A cleaning cloth was observed on the food preparation counter. The cloth was removed during inspection and a fresh cloth stored in a chlorine sanitizer solution for use. 2. The concentration of prepared chlorine sanitizer solution in a spray bottle was above 200ppm. 100ppm solution was prepared during inspection and the staff advised to always use chlorine test strips at the facility to measure and verify chlorine sanitizer concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Small disposable cups without handles were being used to portion salt and sugar in dry storage bins. The scoops were removed during inspection and replaced with proper scoops with handles.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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 ceiling of the facility needs to be painted. Drywall mud patches were noted in the facility. Please paint the ceiling and ensure it is maintained in a smooth, easy to clean and moisture resistant state at all times.
  9. Monitoring Inspection

    1 infraction

    • 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 ceiling of the facility needs to be painted. Drywall mud patches were noted in the facility. Please paint the ceiling and ensure it is maintained in a smooth, easy to clean and moisture resistant state at all times.
  10. Risk Management Inspection

    1 infraction

    • 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 ceiling of the facility needs to be painted. Drywall mud patches were noted in the facility. Please paint the ceiling and ensure it is maintained in a smooth, easy to clean and moisture resistant state at all times.
  11. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on hard-to-reach surfaces of the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times. 2. Bleach solution was not observed at the time of inspection.The operator prepared fresh bleach solution during the inspection. Please be advised that a bleach solution at 100 ppm must be available in the facility to sanitize food contact surfaces. 3. Cleaning cloths were observed to be stored on prep counters. All cleaning cloths must be stored in a sanitizing solution. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands in between tasks.
    • 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?
      • Half cooked cone of donair meat was noted in the walk-in-freezer. Few used cones of donair were noted in the walk-in-cooler. At the end of a day, partially cooked cones cannot be kept intact for future use. Food handlers may:- continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; OR- fully cook the remaining cone to an internal temperature of 74oC (165o F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR- discard all remaining partially cooked meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Garbage bags were being used to store food items and utensils. Please be advised that garbage bags are not made of food grade material. Please acquire food grade containers to store food items and utensils. 2. Staff personal items were noted on prep counters. Please do not store staff personal items on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was noted to be at 44 degrees C. Please be advised that all hot holding units must be maintained at or above 60 degrees C at all times. Please ensure this temperature is maintained or the food items must be discarded after two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not fully submerged in the bleach solution in the sanitizing sink. Please be advised that all dishes must be fully submerged in the bleach solution to achieve proper sanitization.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not observed in the sanitizing sink at the time of inspection. Please ensure that both hot and cold running water is available at all sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling of the facility needs to be painted. Drywall mud patches were noted in the facility. Please paint the ceiling and ensure it is maintained in a smooth, easy to clean and moisture resistant state at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.