Aleppo Shawarma & Donairs

1. No sanitizer solution was prepared for the purpose of cleaning surfaces and equipment. , , For a bleach water solution, ensure there is a chlorine concentration of 100 ppm (1/2 tsp bleach in 1L water or 1 cap of bleach in 4L water)., , Operator made a sanitizer solution bucket during the inspection., , 2. A cleaning cloth was left on the cutting board. , , Cleaning cloths must be stored in a sanitizing solution when not in use. If storing in a bleach water solution, ensure there is a chlorine concentration 100 ppm., , Operator discarded the dirty cloth and put a clean one in sanitizing solution during the inspection.

1. Bag of new dish cloths - cloths were damp to the touch, discolored, and dirty. , , Please provide receipts from the cleaning company to demonstrate that new clean cloths are being obtained., , 2. Cart used for making chicken shawarma cones, which was beside the food prep counter, was covered in food debris. , , Please wipe down and remove debris first using a soap solution, then sanitize with a bleach water solution of 100 ppm.

1. Aprons were being stored in the staff washroom behind the door. Washrooms must not be used for storage, to prevent contamination., , Operator moved the aprons to a different storage area during the inspection.

A used unwrapped chicken cone was found in the chest freezer by the three-compartment sink. Cones cannot be reused once cooked., , Operator was educated about the food handling process of Donair and shawarma cones and discarded the cone on site., , At the end of the day, partially cooked cones cannot be kept intact for future use. Food handlers must:, a. continue the cooking and slicing process on the vertical broiler until the entire cone has , been sliced. To ensure that a temperature of 74C has been reached, a secondary cooking step is required. Cool and store the sliced meat in a cooler or freezer; OR, b. fully cook the remaining cone to an internal temperature of 74C (165F) on the vertical , broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked , product before cooling and then store in a cooler or freezer; OR, C. discard all remaining partially cooked meat.

Inspector measured donair meat at 70C after second step cooking on the grill. The operator did not use a thermometer to verify the temperature. Donair meat needs to be cooked to 74C and temperature checked with an infrared thermometer., , Operator recooked meat to 74 degrees during inspection., , Please acquire an infrared thermometer to verify the meat is reaching 74C during the secondary cooking step.

The bottom of the prep cooler at the front of the store measured at 7.8C degrees. Food stored at the top was probed at 8C. , , Keep the covers on the inserts when it is not busy to prevent temperatures from rising. , , Ensure cooler works properly so potentially hazardous foods are kept at a temperature equal to or below 4C.

1.Dishes were being dried in the three compartment sink in the kitchen area, resulting in the inability to properly wash, rinse, and sanitize. , , Please remove the dishes from the sink and install a rack where air drying can properly occur., , 2. Operator did not demonstrate proper dishwashing procedures and was going to add bleach to dishwashing soap., , When using bleach in the sanitizing sink, only use bleach, do not mix with soap. , , Please post up signage about proper dishwashing procedures by the three compartment sink.

The paper towel dispenser by the front hand sink was empty. Instead, the paper towel was on top of the dispenser., , Operator was educated about why paper towels need to be stored properly in the hand washing area. , , Operator was able to put the roll into the dispenser.

1. The soap dispenser in the staff washroom was empty., , Please clean out the soap dispenser and ensure liquid hand soap is available for hand washing., , 2. No paper towels were present in the staff washroom. Instead, a reusable towel was hung on the back door., , Remove the reuseable hand towel and install a paper towel dispenser in the staff washroom.

1. Bulk food container under the food prep counter was not covered and the lid was very dirty. , , Food containers need to be closed when not in use., , Operator cleaned the lid and resealed the container during the inspection., , 2. Opened canned foods were being stored in original tins., , Operator was educated about the importance of food storage and decanted the products during the inspection.

Chlorine test strips were expired. , , Please purchase new test strips that are appropriate to use.

1. A large number of flies were observed by the back food prep table. , , Please thoroughly clean the area and put in a management strategy to get rid of the fly infestation., , 2. Pest control records were not being kept., , Please ensure proper records are kept for all pest control taking place.

Door on the staff washroom was propped open and did not have a self-closing mechanism., , Install a self-closing mechanism.

1. The chest freezer beside the three- compartment sink had frost build up around the sides and had food debris in the bottom of the freezer., 2. The freezer on the west wall of the kitchen area had frost build up around the sides and had food debris in the bottom of the freezer., , Defrost and clean out the food debris in the freezers., , 3. The standing fridge with double glass doors on the south side of the kitchen area had food debris on the floors and walls., , Please clean and sanitize the fridge to ensure it is sanitary.

Hard to reach areas behind the cooking equipment and the floor around edges of kitchen equipment were dirty and had a buildup of debris., , Deep clean all areas to ensure the facility is sanitary.