Uncle Moe's Donair, Chicken & Falafel
C - 4524 Edmonton Trail NE Calgary AB T2E 3V8 · Food - General
5 inspections
- Monitoring Inspection
4 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?
- 1. Used cones were stored in the walk-in freezer. Used cones must not be stored in the freezer for future use. Use cones must be handled in the following manner: - Sliced completely, cooked, then served- Sliced completely, cooked, then cooled - Discarded The operator discarded the used cones at the time of the inspection.2. Observed the operator slicing meat from the cone, then placing in the hot holding unit, then performing the secondary cooking step. Meat from the cone must be cooked after slicing then served or placed in the hot holding unit. Storing partially cooked meat in the hot holding unit will contaminate fully cooked meat and could lead to foodborne illnesses. Ensure sliced meat is cooked immediately, then served or store in the hot holding unit. The operator demonstrated proper cooking methods at the time of the inspection.
- 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 a leak coming from the condenser in the walk-in freezer. Equipment must be maintained in good repair to prevent contamination of food. Repair the condenser and ensure there is no leak.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Outstanding violation - noted on June 10, 2026***A hole was observed in the wall adjacent to the steel prep table in the back kitchen area.**Please have the wall repaired to ensure it is smooth, nonabsorbent, easy to clean and to prevent the harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris on the floor of the walk-in freezer. All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area.
- 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?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was observed in the wall adjacent to the steel prep table in the back kitchen area.**Please have the wall repaired to ensure it is smooth, nonabsorbent, easy to clean and to prevent the harborage of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in a bucket in the back kitchen area measured at 10ppm.**Ensure sanitizer solutions are maintained at adequate concentrations at all times.-The operator mixed bleach to 100ppm of chlorine during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of spices were stacked directly on the floor of the walk-in freezer.**Ensure all food items are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The standing cooler in the front food prep area measured at 12 degrees C. The operator indicated that it may be due to frequent opening of the cooler during their busy period.**Please monitor the temperature of the cooler to ensure it is able to maintain adequate temperatures of 4 degrees C or below. Adjust the cooler temperature or repair/replace the cooler if required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the back kitchen area was obstructed with produce being washed by the kitchen staff during the inspection.**Please ensure hand sinks are used for hand washing purposes only and must remain unobstructed 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 posted permit was expired.**Please ensure a valid permit is posted at all times and in an area visible to the public/clients.
- 20. Do food handlers at the facility have adequate food safety training?
- The operator informed the PHI on (2025-08-13) that they will have the course completed and provide the certificate in 2 weeks.**Outstanding from previous inspection (2024-04-17) -There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired and taken ~20 years ago. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. **Obtain a valid food safety training certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was observed in the wall adjacent to the steel prep table in the back kitchen area.**Please have the wall repaired to ensure it is smooth, nonabsorbent, easy to clean and to prevent the harborage of pests.
- 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 surface finishing of the meat cone stand in the walk-in freezer was observed to be in disrepair.**Please have the stand re-finished to ensure it is smooth, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris was observed on the floor of the walk-in freezer. **Outstanding violation from previous inspection (2024-04-17). **Please have the entire freezer cleaned and sanitized including the floor, walls, ceiling and shelves. and implement a cleaning schedule to maintain the cleanliness of the freezer floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired and taken ~20 years ago. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2024-04-17). No certificate was provided during the inspection. The operator mentioned that they have already registered and will be taking the course. Please have a valid certificate readily available on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor of the walk-in freezer was dirty. Please clean.**OUTSTANDING (2024-04-17). Significant cleaning was done in the walk-in freezer floor; however, more cleaning is required. Please clean the floors further and implement a cleaning schedule to maintain the cleanliness of the freezer floor.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
10 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the walk-in freezer were found not adequately covered and some food containers stored on the floor. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please cover all food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Front prep cooler — top unit was measured @7 deg C, bottom cooler was @6.8 deg C. Operator adjusted temperature dial while PHI onsite. Ensure prep cooler maintains foods at 4 deg C or lower. **OUTSTANDING (2024-02-29). The front stand-up cooler was measured at 12­°C. The inspector informed the operator to adjust and configure the unit. If not able to maintain a temperature of 4°C or below, please contact a technician to fix the unit. In the meantime, please ensure that no high-risk food items are stored in the unit unless able to maintain adequate temperatures.2. Infrared thermometer onsite only. A probe thermometer is required onsite for use.**OUTSTANDING (2024-02-29). An infrared thermometer was available on site; however, it was not giving accurate readings. Please calibrate the thermometer according to the manufacturer's instructions or obtain a functional one.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit, containing sliced shawarma meat, was measured at 55°C. Double container being used; please use single container only for better heat absorption and/or distribution. The unit was adjusted during the inspection and double containers removed. The inspector informed the operator that hot-holding units must be maintained at or above 60°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)?
- The staff/operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
- 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 no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. **OBTAIN CHLORINE TEST STRIPS.
- 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 in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Portable ventilation fans were being used above the food preparation area. Please ensure to remove the fans and not use it as it would spread dust around the food preparation area.**REMOVE THE FANS
- 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 Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired and taken ~20 years ago. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor of the walk-in freezer was dirty. Please clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?