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Sal's Famous Donair & Pizza

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

10 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.