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The Donut Man

1202 Railway Street Crossfield AB T0M 0S0 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit in the front service area has insufficient heat to maintain perishable foods at suitable temperatures. Stored sausage roll was measured at an internal temperature of 50C.Potentially hazardous foods were removed during inspection. Adjust hot-holding unit to ensure that foods requiring temperature control can be maintained at a temperature of 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer dispensed for the mechanical dishwasher was measured at 0ppm.A sanitizing basin of 200ppm quats solution was prepared during inspection. Manually sanitize dishes after washing until dishwasher is able to reliably dispense a sanitizer concentration of 100ppm chlorine.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The silver refrigerator in the kitchen and the small refrigerator in the coffee service area do not have visible display thermometers.Ensure that accurate display thermometers are available in all refrigeration units.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat-containing pastries in the hot-holding unit at the front service counter were measured at a temperature of 45.7C. Foods were adjusted and later re-measured at a temperature of 62.8C during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The silver refrigerator in the kitchen and the small refrigerator in the coffee service area do not have visible display thermometers.Ensure that accurate display thermometers are available in all refrigeration units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris was identified on the hood vents above the cooking line.Clean indicated area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration from the sink dispenser was measured at a concentration between 100-200ppm quats.Sanitizer in use was corrected to 200ppm during inspection. Adjust dispenser to release a concentration of quats sanitizer of at least 200ppm, or add sanitizer concentrate manually to achieve necessary concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring surfaces in food handling areas have gaps that would make the area difficult to properly clean. Seal or repair gaps in floor panels to render the surface smooth and easily cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of sanitizer from the mechanical dishwasher could not be identified at the time of inspection. Acquire suitable test strips.
    • 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 wooden shelf used to hold the microwave was observed to be worn, with edges that would be difficult to clean. Paint, cover, or otherwise finish shelving to render surfaces smooth and easily cleanable.
  10. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of unknown chemicals were observed to be unlabeled. Correctly label all chemicals used in food handling areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of sanitizer from the mechanical dishwasher could not be identified at the time of inspection. Acquire suitable test strips.
    • 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 wooden shelf used to hold the microwave was observed to be worn, with edges that would be difficult to clean. Paint, cover, or otherwise finish shelving to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and debris was noted along the wall and metal box above the cooking flattop. Clean indicated area.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloth for steam wand stored in water. Water was replaced with sanitizer to prevent the growth and spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop stored on top of ice machine. Scoop was transferred to a container to protect it from contamination. 2. Customer soup spoons stored with eating side in different directions. Spoons were changed so that the eating side were pointed in the same direction.3. Staff open drinks stored next to the soup hot holding unit. Drinks were moved during the inspection. COMPLETE THE FOLLOWING:1. Please designate an area for staff to store their drinks that is separate from the food area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Whisks and cooking/baking utensils stored action side up.2. Scrapers used for cleaning and dough cutter stored between the prep table and back wall. Table was not easily moveable. 3. Knife block with plastic bristles being used to store knives and was not easily cleanable. COMPLETE THE FOLLOWING:1. Store all food utensils action side down to protect them from contamination when reaching for utensils.2. Do not store utensils in between the prep table and wall, as this area is not easily accessible. 3. Replace the knife block with other storage items that are easy to clean (i.e., magnetic knife strip, containers, etc.).
    • 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. Washroom door located next to coffee area and cafe is not equipped with a self-enclosing door mechanism.COMPLETE THE FOLLOWING:1. Please install a self-enclosing door mechanism to protect the food area from contaminants.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cloth used to clean glazing station was not stored in sanitizer. A bucket of sanitizer was made during the inspection and cloth was placed inside. COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of to go containers, straws, napkins and other food related items stored on floor in basement. 2. Buckets of fillings and boxes of chocolate filling stored on main floor by stairs. COMPLETE THE FOLLOWING:1. Ensure all food and food related items are kept stored on the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. There were cleaning items stored on the same shelf as food related items. Cleaning items were relocated to a separate area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Bacon in hot holding measured 35*C. Bacon was discarded during inspection, as it had been out for 4 hours. 2. The foods in the hot holding case measured 42*C. Foods included bread with donair meat and pepperoni, as well as pastries with pepperoni sticks and sausage rolls. The sausage rolls measured 35*C when probed. All foods had been out for 4 hours. All items were discarded during the inspection. COMPLETE THE FOLLOWING:1. High risk foods (i.e. foods that contain meat) must be kept below 4*C or above 60*C. Food that is left within the temperature danger zone of 4*C - 60*C must be discarded after 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hood vent filters had a buildup of dust. COMPLETE THE FOLLOWING:1. Clean filters to protect food area below from contamination.