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Sam's Donair

5020 50 Street Red Deer AB T4N 1Y3 · Food - General

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available on-site at the time of inspection. Donair meat is reheated as part of a secondary cooking step prior to service.Without a probe thermometer, staff cannot verify that Donair meat has reached the minimum required internal temperature of 74°C during reheating, which may increase the risk of foodborne illness.Ensure a calibrated probe thermometer is available on-site and used to verify that Donair meat reaches a minimum internal temperature of 74°C during the reheating process prior to service.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site to verify the sanitizer concentration at the time of inspection.Without test strips, the concentration of the chlorine solution cannot be verified to ensure it is being prepared and used at an effective strength for sanitization.Ensure chlorine test strips are available on-site and used to verify the concentration of chlorine sanitizer solutions on a routine basis in accordance with the manufacturer's instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was accessible and supplied with soap, paper towels, and hot and cold running water. Paper towels were stored on a shelf and were observed to be wet at the time of inspection.Paper towels used for hand drying should be stored in a manner that protects them from moisture and contamination to support effective hand hygiene practices.Ensure paper towels are stored and dispensed in a sanitary manner that protects them from moisture and contamination and allows for hygienic hand drying.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food handler training certificate was available on-site at the time of inspection. The operator confirmed that they do not hold a food handler training certificate.Ensure at least one person with approved food handler training is available and present as required during food operation activities and maintain proof of training on-site for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Donair cone rotisserie was not rotating at the time of inspection. The operator advised that the motor is not functioning and that a replacement motor has been ordered.Proper rotation of the Donair cone is required to ensure even cooking and prevent undercooked portions of the product.Ensure the Donair rotisserie is maintained in good working order and repaired prior to use so that Donair meat can be cooked evenly and safely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and food residue was observed on interior surfaces of the standalone white freezer.Food contact and non-food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination and facilitate effective cleaning.Ensure the freezer is thoroughly cleaned and maintained in a clean and sanitary condition.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available at the time of the inspection. The inspector created a chlorine solution and verified its effectiveness with a chlorine test strip to be at 100 ppm.Please ensure that sanitizer solutions are used to clean surfaces to eliminate pathogenic bacteria and that cleaning cloths are stored in the solution when not in use.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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?
      • It was observed that the cone in the vertical broiler is not rotating. Staff stated they are waiting for the parts to arrive. Please ensure to manually rotate the cone until the rotator gets fixed to ensure even heating and to prevent the growth of unwanted pathogens.