Vegas Donair and Poutine
8525B 112 Street NW Edmonton AB T6G 2L7 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/chlorine sanitizer was measured at 800ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed two large containers of gravy cooling at room temperature on the counter. Operator informed that gravy is left to cool for approximately 8 hours before refrigeration. This practice does not comply with approved cooling procedures. Potentially hazardous foods must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius within 4 hours. Advised operator that using shallow pans can facilitate faster and safer cooling. Operator adjusted cooling method during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime was observed on the walk-in cooler shelving near the entrance door. Ensure the indicated shelving is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -No prepared sanitizer solution was observed. Action taken:-Staff member was instructed to prepare a sanitizer solution and dip the wiping clothes inside the sanitizer bucket.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?