The Donair Place
12 - 277 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat cones were stored just in contact with bread in one chest freezer.Requirement:Store raw meat apart from any other food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of tzatziki sauce stored in insert of prep cooler was 8C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-tzatziki sauce was moved to bottom part of the prep cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff said that utensils were washed with a solution of soap and bleach, rinsed and air dried.Requirement:Ensure that utensils are washed and sanitized by the following approved method:a) wash with soap in first sinkb) rinse under running water in the first sink.c) Immerse in sanitizer solution (bleach at 100ppm) in second sink for minimum two minutes.Followed by air drying.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler was 8C and internal temperature of tzatziki sauce stored in insert of this prep cooler was 9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Temperature of the cooler was adjusted during inspection. Tzatziki sauce was moved to bottom part of the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mop bucket was stored in back food storage area.Requirement:Store mop bucket in non-food handling area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in one of the dish washing sinks for sanitization of the utensils.Requirement:Provide sanitizer solution in the sink for the utensils.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?