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Wasim's Donair And Pizza

758 - 2220 68 Street NE Calgary AB T1Y 6Y7 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Visibly dirty cleaning cloths were submerged in the chlorine sanitizer solution, and concentration was measured at 50 ppm. Operator changed cleaning cloths and reprepared sanitizer solution during inspection, and concentration was retested at 100 ppm.- The sanitizer solution should be changed every two hours or sooner if it becomes visibly dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and debris was observed underneath the dishwashing sinks in the back kitchen.- Thoroughly clean the area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Dirty cleaning cloth was partially soaked in the chlorine sanitizer bucket. The solution tested at 200 ppm chlorine.*Staff increased the solution concentration and ensured the cloths were fully submerged in the bucket. The sanitizer solution should be changed every two hours or sooner if it becomes visibly dirty.Note: Wet cleaning cloths can harbor germs; keeping them submerged in sanitizer solution helps minimize bacterial growth.2) Spray bottle sanitizer was tested at 50 ppm chlorine.*Staff re-prepared the sanitizer, and it was retested at 100 ppm chlorine.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control monitoring record was available onsite.*Ensure to have a protocol monitoring system for the pest and maintain the record online.AHS pest control checklist link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beside the kitchen handwashing sink and behind the deep freezer.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution used for washcloths was measured at 0 ppm. - New sanitizer solution was prepared during inspection and tested at adequate concentrations of 100 ppm of chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items stored on lower shelves near the walk-in cooler should be stored away from food preparation area. - Items voluntarily removed and stored in a different area by staff.
  7. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins of tools and spray paint on lower shelves near the walk-in cooler should be stored away from food preparation area. Store these items in a different area.