Simply Donairs
9004 50 Street NW Edmonton AB T6B 2Z5 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No (update) - the two hand-wash sinks in the food premises (in front kitchen and rear main kitchen) were installed with automatic water-flow sensors, which must be set so there is at least 20 to 30 seconds running water availability while staff are washing hands. The sensor timing is currently about five seconds or less and is not conducive to adequate hand-washing with the limited on/off timing. The operator is to have the sensor timer lengthened, or to return to the installation of manual taps for hot and cold running water. Additional time is required for contractor work on the two hand-wash sinks. Follow-up again in two weeks.Also, the left over food spillage in the southwest corner 'food storage' room has been removed and area organized and cleaned, with no food-handling in this room (which will be used only for food storage, due to no hand-wash sink access).
- 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?
- No - there were no recent pest control service reports or invoices available for review. The operator is to ensure pest control reports/invoices are provided from a licensed pest control company, or that the operator or staff consistently complete the AHS 'monthly pest control checklist' (with all pest control reports/invoices kept on-site for a period of one year, available for review as paper copies or digital pdf files).Also, there was one (1) desiccated skeletal remains of a dead mouse in a metal rodent trap in the southwest corner food storage room. The operator is to ensure all rodent traps are monitored and inspected regularly (and contents discarded when necessary), whether by staff or the technician of a licensed pest control company.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No (update) - the two hand-wash sinks in the food premises (in front kitchen and rear main kitchen) were installed with automatic water-flow sensors, which must be set so there is at least 20 to 30 seconds running water availability while staff are washing hands. The sensor timing is currently about five seconds or less and is not conducive to adequate hand-washing with the limited on/off timing. The operator is to have the sensor timer lengthened, or to return to the installation of manual taps for hot and cold running water. Additional time is required for contractor work on the two hand-wash sinks. Follow-up again in two weeks.Also, the left over food spillage in the southwest corner 'food storage' room has been removed and area organized and cleaned, with no food-handling in this room (which will be used only for food storage, due to no hand-wash sink access).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No - the two hand-wash sinks in the food premises (in front kitchen and rear main kitchen) were installed with automatic water-flow sensors, which must be set so that there is between 20 to 30 seconds running water availability while staff are washing hands. The sensor timing is currently about five seconds or less and is not conducive to adequate hand-washing with the limited on/off timing. The operator is to have the sensor timer lengthened, or to return to the installation of manual taps for hot and cold running water.Also, there was left over food spillage in the southwest corner 'food storage' room (which is to be used only for food storage, with no food-handling in this room permissible due to a lack of a plumbed hand-wash sink). Staff are to clean the storage room area and remove food spillage from counters, floor area, and the large slicer (which is to be removed to the main kitchen area for all food prep).
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No - there was no locking mechanism on the door of the single staff washroom, in the rear area of the main kitchen. The operator is to ensure an adequate door handle and locking mechanism is installed, as per the Building Code and Occupational Health and Safety requirements.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No (update) - there was still accumulation of dirt/dust and old rodent (mouse) droppings in the dry storage room on the lower shelving sections and also underneath the large shelving units, on the floor area. The operator is to ensure to wash shelving and floor areas in the dry food storage room as per the cleaning schedule (whether once per week or twice per month, as often as necessary to maintain a sanitary condition).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Yes (corrected during inspection) - note that there was bar soap at the hand-wash sink in the main kitchen, which was removed at time of inspection. There can be only liquid soap and paper towels at hand-wash sinks in a commercial food premises (with air-dryers permissible only in public washrooms).Also, there as food-handling and preparation occurring in the far southwest storage room, with no hand-wash sink available in this room. At this time, there is to be no further food-handling in this room, only food storage (as a plumbed hand-wash sink MUST be installed in this room if any type of food-handling is required).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No - there was accumulation of dirt/dust and old rodent (mouse) droppings in the dry storage room on the lower shelving sections and also underneath the large shelving units, on the floor area. Ensure to wash shelving and floor area in dry food storage room as per a cleaning schedule (whether once per week or twice per month, as often as necessary to maintain a sanitary condition).Also, there was left over food spillage in the southwest corner 'food storage' room (which is to be used only for food storage, with no food-handling in this room permissible due to a lack of a plumbed hand-wash sink). Staff are to clean the storage room area and remove food spillage from counters, floor area, and the large slicer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 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?
- Yes (corrected during inspection) - there were no daily records of food safety temperature monitoring (i.e. checklists/logs). The AHS template was provided to the operator for daily use and recording, with records to be kept for a period of 90 days.
- 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?
- Yes (corrected during inspection) - copies of pest control monitoring / service records are to be kept on-site, with the AHS 'monthly pest control checklist' provided to operator via email for staff use each month, to be completed in full (with records kept for a period of one year).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - more regular cleaning required in between equipment, under sinks, and around the above ground grease-interceptor in the rear food prep and storage areas (as there was accumulation of dirt, dust, and other spillage in these hard-to-reach areas). Ensure that a regular cleaning schedule is followed, for daily, weekly, and monthly scheduled cleaning of equipment, floors, walls, and ceilings, as necessary.Also, ensure all food products, boxes, and beverages in the side storage room are stored at least six inches off the floor, and onto racks, shelves, or pallets (so as to allow for ease of cleaning and inspection).
- 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?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions