Skip to content
Loading map…

Urban St. Donair

4 - 4105 4 Street NW Calgary AB T2K 1A3 · Food - General

4 inspections

  1. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowl of raw chicken was stored uncovered in the walk-in cooler.- Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat from the vertical broiler sored in a container was measured at 38.1 °C. Operator informed meat was left at room temperature for cooling before cutting. Meat was discarded during the inspection. - Operator instructed that sliced portion must be further heated to ensure the meat reaches a temperature of 74 °C as the second cook step. Following the secondary cooking step the sliced meat must be either:a. used immediately to prepare the donairs or shawarmas, orb. stored in a hot holding unit at 60C (140F) or greater, orc. cooled quickly to 4C (40F) or less for storage.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit measured between 37C to 45C. The operator stated the hot holding unit was still warming up to temperature as they just opened for the day. Ensure the hot holding units are heated to 60C or above prior to placing food inside. The operator removed the meat and reheated it at the time of the inspection.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit measured between 37C to 45C. The operator stated the hot holding unit was still warming up to temperature as they just opened for the day. Ensure the hot holding units are heated to 60C or above prior to placing food inside. The operator removed the meat and reheated it at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease and food debris accumulation on the floors underneath the fryer.2. There was grease and dust accumulation on the ceiling and in the metal chains.Hard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.
  4. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy.Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. Thoroughly clean the ventilation canopy.2. There was meat juice spillage in the chest freezer located in the back area. Food equipment must be maintained in a clean and sanitary manner for safe storage of food. Thoroughly clean the chest freezer.3. There was grease accumulation on the interior of the fryer. Thoroughly and regularly clean the interior of the fryer to prevent attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease and food debris accumulation on the floors underneath the fryer.2. There was grease and dust accumulation on the ceiling and in the metal chains.Hard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.