Top Donair
6306 50 Street Beaumont AB T4X 0B6 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 exhaust ventilation canopy filters appeared very greasy, and the ducts have not been cleaned for a while. The operator stated that the canopy is scheduled for service at the end of November 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Inadequate lighting in the kitchen. Several light fixtures in the kitchen were burnt out.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **There was 0ppm QUATs sanitizer in the pail for cleaning cloths. The operator was out of QUATs sanitizer supply.** The degreaser bleach-based sanitizer observed on site is not food gradeACTION REQUIRED:1) Purchase a food grade sanitizer immediately.2) The degreaser bleach-based sanitizer is not food grade and shall not be used on food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no food grade sanitizer in the facility at the time of the inspection. Operator directed to immediately purchase a food grade sanitizer.
- 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 exhaust ventilation canopy filters appeared very greasy, and the ducts have not been cleaned for a while. The operator stated that the canopy is scheduled for service at the end of November 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Inadequate lighting in the kitchen. Several light fixtures in the kitchen were burnt out.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **There was 0ppm QUATs sanitizer in the pail for cleaning cloths. The operator was out of QUATs sanitizer supply.** The degreaser bleach-based sanitizer observed on site is not food gradeACTION REQUIRED:1) Purchase a food grade sanitizer immediately.2) The degreaser bleach-based sanitizer is not food grade and shall not be used on food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no food grade sanitizer in the facility at the time of the inspection. Operator directed to immediately purchase a food grade sanitizer.
- 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 exhaust ventilation canopy filters appeared very greasy, and the ducts have not been cleaned for a while. The operator stated that the canopy is scheduled for service at the end of November 2025.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** There was no sanitizer in the pail with wiping/cleaning cloths. The cook explained that she was just using water from the hand sink. The staff was directed to dispense QUATs sanitizer from the QUATs sanitizer dispenser.** Food particles and dried food smears were observed on the food prep surfaces. Education was provided and the staff was directed to clean and sanitize the food prep counterFURTHER ACTION REQUIRED:1) Ensure that staff store cleaning cloths in a sanitizer solution between use.2) Ensure that food prep surfaces are regularly cleaned and sanitized, especially between different menu items. Leaving the food prep surfaces dirty for prolong period of time allows for the growth of bacteria and consequently the contamination of food being prep on the surface.3) Prepare a cleaning checklist for new staff, pay particular attention on:- How to prepare sanitizer solution and- Regular cleaning and sanitizing of high touch surfaces** A handout on the use of wiping/cleaning is attached to this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **A frozen chicken pack was observed thawing on the cooler. The pack was still frozen. The cook explained that is how the thaw the frozen chicken. The different methods for thawing frozen food were explained to the staff and she was directed to transfer the frozen chicken into the cooler.** Shaved Donair meat was at 40C. The said donair meat did not undergo a secondary cook step after shaving. The cook was directed to reheat the meat to 74C and then keep hot at 60C or hotter. The cook was also educated on the proper procedures for preparing donair meat. FURHTER ACTION REQUIRED1) Ensure that frozen food such as frozen chicken is thawed under cold running water or in the cooler avernight. A handout on the thawing of frozen food is attached to this report.2) Ensure that shaved donair meat undergoes a secondary cook step and then kept hot at 60C/hotter or cooled and stored in the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator has registered for the course and is in progress.ACTION REQUIRED1) Please submit proof of food safety training to this office on or before October 17th/2023.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator has registered for the course and is in progress.ACTION REQUIRED1) Please submit proof of food safety training to this office on or before October 17th/2023.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator has registered for the course and is in progress.ACTION REQUIRED1) Please submit proof of food safety training to this office on or before October 17th/2023.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - There was no probe thermometer- Coolers not equipped with thermometers.ACTION REQUIRED:1) Purchase a probe/meat thermometer2) Ensure that all coolers/refrigerators are equipped with thermometers. I strongly recommend that you keep daily temperatures records of all coolers.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator has not completed the required food safety training. The operator had completed the basic food safety training.ACTION REQUIRED1) Please submit proof of food safety training to this office on or before October 17th/2023.
- 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 grills/filters of the ventilation system were covered in dark grease.- The ventilation canopy system was last serviced in 2022.ACTION REQUIRED:1) Removed and clean the grills/filters of the ventilation system. The grills/filters shall be removed and cleaned at least bi-weekly.2) Ensure that the ventilation system is serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- ACTION REQUIRED:1) There is no cleaning program. Establish a cleaning program.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution for sanitizing food contact surfaces during food preparation.ACTION REQUIRED:1) Ensure that there is a sanitizer solution available during food processing. Wiping cloths shall be stored in the sanitizer solution between uses.**Attached to this report is a guideline on the use of wiping cloths.
- 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?
- ** The operator is not following the proper procedures for processing donair. The operator was educated on the proper procedures.**Attached to this report is the guidelines for handling donair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cup without a handle used as scoops for dry condiments in the walk-in cooler/dry storage.Ensure that a scoop is provided in all bulk supplies to protect the bulk supply from contamination with soiled hands.
- 09. Are chemicals stored and handled in a safe manner?
- A glass cleaner was stored on same shelf with food items.Ensure that all chemicals are stored separate from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The following sauces requiring refrigeration after opening were stored at room temperature: mustard sauce, BBQ sauce, rancher's, mayonnaise, honey garlic sauce, Honey mustard, teriyaki sauce, sweet sour sauce and pineapple sauce- There was no probe thermometer- Coolers not equipped with thermometer- Shaved donair meat not cooked immediately and left at room temperature (at 37C)- The operator explained that he thaws frozen chicken at room temperature over night.ACTION REQUIRED:1) Ensure all the above sauces requiring refrigeration after opening are stored in the cooler2) Purchase a probe/meat thermometer3) Ensure that all coolers/refrigerators are equipped with thermometers. I strongly recommend that you keep daily temperatures records of all coolers ----> a template is attached.4) Ensure that frozen food is properly thawed. Attached to this report is a handout on how to thaw frozen food5) Ensure that shaved donair meat is immediately cooked and kept hot above 60C. see handout on how to properly process donair meat.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The paper towel dispenser for the hand sink near the two-compartment sink was empty- The soap dispenser in the female washroom was emptyACTION REQUIRED1) Ensure that all hand sinks are supplied with soap and paper towel at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The operator had been running the restaurant since August 2023 without a food permit. The operator completed a food permit application on site and an approval inspection was then conducted.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator has not completed the required food safety training. The operator stated that he has started taking the online course.ACTION REQUIRED1) Please submit proof of food safety training to this office on or before August 9th/2023.
- 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 filters of the exhaust ventilation system were covered in dark grease- The exhaust ventilation system was last serviced in 2022.ACTION REQUIRED:1) Removed and clean the filters of the ventilation canopy/hood. The filters shall be removed and cleaned at least bi-weekly.2) Ensure that the exhaust ventilation system is serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- ACTION REQUIRED:1) There is no cleaning program. Establish a cleaning program.2) The walk-in cooler, now used as dry storage, requires cleaning.3) The back area near the back exist door as well as the shelves in that area require cleaning
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?