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Simply Donairs

245 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

8 inspections

  1. Monitoring Inspection

    11 infractions

    • 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?
      • ***Food safety record keeping was not available. Template was set up during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Food in the cooler was not protected from contamination. Operator covered the open food in the top display of the prep cooler. Gravy on the trolly in the back area was not covered. All were covered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front display/prep cooler was 8C to 10C. Operator was going to call the repair person. Unit is not to be used to store perishable foods until it is maintaining 4C or colder temperatures at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Fries were being stored under the counter at room temperature. they were removed to the freezer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Gravy was left uncovered and cooling in the back area. Discussed proper cooling procedures including timing the product to ensure that it is moved to the cooler in a timely manner. Gravy was moved to the walk in cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were expired test strips present (2024). Discussed that expired test strips may not be providing accurate reading of the sanitizer concentrations.
    • 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?
      • ***Pest control records were not available for review. Discussed that having an undated completed form on the wall did not meet the requirements. The pest control records were to be completed monthly and be available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there was cardboard being used as mats and shelf covers. Discussed that cardboard was an unclean and uncleanable surface and was not acceptable as flooring or shelf covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The canopy cleaning through to the roof was overdue. It was to have been completed in January.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The written sanitation procedures were not being kept up to date. The half filled out form posted on the wall was not sufficient.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there were areas that were not being maintained in a clean and sanitary condition:-The exterior of the garbage containers (in the front and back area) were soiled with an accumulation of dirt and debris present.-the floor under the mats was not being cleaned. There was debris present.-the floor under the bottom shelf had debris present.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was measured to be 51°C in the hot holding unit. The temperature was turned up during the inspection and the gravy measured 60°C by the end of the inspection. Ensure all hot holding reaches at least 60°C or higher.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket measured over 200ppm chlorine. A new solution was prepared immediately measuring 100ppm. Ensure test strips are used to check sanitizer solutions to ensure proper concentrations.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lysol and window cleaner spray bottles were observed to be stored beside several food containers. A container of disinfectant wipes were also stored beside hot pepper rings. All chemical products were removed immediately and stored separately away from any food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair toppings measured between 15°C and 18°C. The toppings were separated into smaller piles and the lids were placed on top to allow for better refrigeration. The topping measured 4°C by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom compartment of the front prep cooler measured 10.4°C. All high risk food items were moved to the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of fries were observed to be stored under the cashier till at room temperature. The bag of fries were immediately moved to the chest freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom of the front prep cooler measured 10.4°C. Repair the cooler such that it can hold 4°C or lower. No high risk foods are to be stored in the bottom of the prep cooler until it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build up was observed in and around the front chest freezer, under the cookline, beside the 3 compartment sink and in some hard to reach areas. Clean the above mentioned areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed operator retrieve a raw hamburger patty from the freezer with no previous handwashing step.- Discussed importance of handwashing before and after handling food and whenever changing 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?
      • Operator reported the temperature of gravy in the hot holding unit is not monitored. - Monitor the temperature of the gravy in the hot holding unit with a thermometer to ensure a temperature of 60C or greater is maintained after initially heating the gravy to 74C or above.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen raw hamburger patties stored in the same container as frozen pre-cooked chicken fingers in chest freezer unit. - Raw meat should be stored separate from pre-cooked foods. Operator removed frozen raw hamburger patties for storage in a separate container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bucket of powder poutine mix stored on the floor adjacent to chemicals. - Do not store food in close proximity to chemicals. Operator moved bucket of powdered poutine to storage area away from chemicals elevated off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During inspection operator indicated the internal temperature of hamburgers are not being measured during cook step.- Discussed with operator the importance ensuring that minimum safe internal temperatures are met when cooking foods cooking meat to 74C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The surface and internal temperature of prep cooler was noted to be at 11.6 degrees C. All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler to store high risk food items. Please repair the cooler and ensure it is maintained at or below 4 degrees c at all times.The following was noted during inspection on August 14th, 2024: The ambient internal air temperature of the sandwich prep cooler measured between 8C and 9C. Cut onions stored within the surface portion of the prep cooler measured at 7.6C with probe thermometer. Operator had a receipt from recent prep cooler maintenance.- All potentially high risk food items must be maintained at a temperature of 4C or less. Operator instructed to moved perishable food items to the walk-in cooler and arrange for prep cooler maintenance to achieve temperatures of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed operator wash equipment with detergent and water, then rinse equipment with water and store to dry without sanitizing step. - Proper manual dishwashing procedures must be followed using an approved sanitizer. Discussed appropriate manual dishwashing procedure and sanitizer testing with operator. See attached manual dishwashing procedure guide.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bottom corner of plastic bin reported to be used to store cut lettuce noted to be cracked and damaged missing pieces of plastic. - Equipment is to be maintained in a condition that ensures safe food handling and does not pose a risk of physical contamination of food. Operator discarded plastic bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning procedures and implement them.The following was noted during inspection on August 14th, 2024: Food debris and dust build up on floor around prep tables and dishwashing area. - Please complete additional cleaning in the above areas.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed during the inspection. The operator prepared fresh bleach solution during the inspection. Please ensure that the bleach solution is maintained at 100 pm at all times. Please use a test strip to test the concentration of bleach solution. 2. Cleaning cloths were noted to be stored on prep counters at the time of inspection. Please note that all cleaning cloths must be stored in a bleach solution at all times. 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?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, after taking them off, and between glove change. Gloves must be discarded after each use.
    • 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 noted that the facility was not following proper Donair procedures. Half shaved Donair cone was noted in the walk-in-cooler of the facility. Shaved shawarma meat was stored at room temperature. Proper Donair handling procedures were discussed with the operator. Please ensure that the Donair cone must be fully shaved, or half used cone must be discarded at the end of the day. The second cook step must be used, and all shaved meat must be cooked to the internal temperature of 74 degrees C immediately after shaving. The meat must be stored either in a hot holding unit maintained at or above 60 degrees C or in a cold holding unit maintained at or below 4 degrees C after the second cook step. The half-used cone was discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food related items were noted to be stored with nonfood related items. Please designate an area to store nonfood related items, located away from food prep and storage area. Please do not store nonfood related items with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The surface and internal temperature of prep cooler was noted to be at 11.6 degrees C. All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler to store high risk food items. Please repair the cooler and ensure it is maintained at or below 4 degrees c at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. Proper three compartment manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare a quat solution at 200 ppm in the third sink and leave clean dishes fully submerged in the quat solution for at least two minutes. - air dry the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning procedures and implement them.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the food preparation counter. The operator prepared 100ppm chlorine/bleach sanitizer solution and stored the cloth.Please ensure cleaning cloths are always stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal phone and eyeglasses were stored on a food preparation counter in the facility. The items were removed during inspection and the operator advised to clean and sanitize the surface before use. Ensure personal items are always stored properly away from food and food surfaces/utensils/equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils such as knives and scrappers were stored in an unclean container. The operator removed the utensils and container for washing and sanitizing. Please ensure all utensil storage containers are kept in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas/corners in the facility require cleaning. Dirt and debris were observed underneath counters, shelves, and other hard to reach corners.Please ensure all corners and hard to reach areas in the facility are cleaned.
  8. Monitoring Inspection

    2 infractions

    • 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?
      • Donair and shawarma cones were being put into the walk-in cooler at the end of the night and reheated the next day. Donair and shawarma meat must be removed from the cone and cooked prior to cooling, baked until the internal temperature reaches 74C before cooling or disposed of at the end of the night. One partial remaining beef cone and one whole chicken shawarma cone were disposed of.
    • 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?
      • Pest Control records are not available for review. Pest control records must be completed on a monthly basis or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.