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World's Finest Donair And Pizza

12106 Jasper Avenue NW Edmonton AB T5N 3J8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.2. Wiping rags were observed stored on the countertop. All wiping rags in use must be kept clean and stored in a container with sanitizer for the duration of use.
    • 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?
      • An intact partially cooked Donair cone was found storing in freezer. Partially cooked cones cannot be kept intact at the end of the day. Food handlers must either finish cooking and slicing the entire cone, ensuring it reaches 74°C (165°F) through a verified secondary cooking step, then cool and store the sliced meat, OR fully cook the remaining cone to 74°C (165°F) using any appropriate equipment, verify the temperature, slice, cool, and store it, OR discard any partially cooked meat that remains.
    • 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?
      • Pest control records were not maintained; however, no signs of pest activity were observed in the facility. Update and maintain pest control records to ensure ongoing monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt buildup were observed on the kitchen floor in hard-to-reach areas (e.g., under food-storage shelves, under the sink, etc.). Conduct thorough cleaning of all these areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was found on the counter. Ensure cleaning clothes are immersed in a food grade sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food packages were stored on the floor of the walk in cooler. Ensure food is stored at least 6inches(15cm) above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of the prep table in the back was in disrepair.Ensure equipment is maintained in a smooth, non-absorbent and easy to clean manner at all times.