Donair Choices Cafe

The sanitizer concentration measured at 0ppm of chlorine., , , **Ensure chlorine sanitizers are maintained between 100-200ppm.

The hand sink was not supplied with soap and paper towel., , ** Ensure all hand sinks are supplied with the required articles for proper hand washing.

Mouse droppings were observed on the side of the wall opposite the mop sink. Insulation material was also observed below the dish sink., , -The facility has not had a pest monitoring assessment in recent months., , **Please employ the services of a licensed pest operator to investigate and eliminate the pests. Ensure pest monitoring activities are carried out at least once a month and records/reports of the activities must be maintained on file and available for review at all times., , **Ensure to safely clean the mousing droppings using bleach and PPE.

The ventilation canopy was due for maintenance as of January 2026., , **Please have the canopy services.

A buildup of frost and food debris was observed in both standing freezers located in the back storage area., , **Have the freezers defrosted, cleaned and sanitized.

The following areas or items require cleaning:, , 1. The cupboards in the front service area., 2. The walls of the back storage area., 3. The ventilation canopy filters., , In addition to the required cleaning, please have the back storage area including the shelves decluttered organized to allow for proper sanitation and pest monitoring activities.

-The services of a licensed pest control operator have been employed., -Mouse droppings have been cleaned and potential entry points sealed, , **Continue to monitor for pest activity via the licensed operator, ensuring to adhere to their recommendations., , **Please send the pest control reports for subsequent visits to the Health Inspector via email.

A buildup of frost and food debris was observed in both standing freezers located in the back storage area., , **Have the freezers defrosted, cleaned and sanitized.

A pack of raw ground beef was observed directly on a pack of donair wraps in a standing freezer located in the back storage area., , **Please ensure food items are properly stored to prevent contamination. Have raw foods stored distinctly separate from ready to eat food items., , -The Operator discarded the wraps during the inspection.

The ambient temperature of the display cooler measured at 5.6 degrees C during the inspection. The Operator indicated it may be as a result of traffic., , **Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust or repair if required

The hand sink was not supplied with soap and paper towel., , ** Ensure all hand sinks are supplied with the required articles for proper hand washing.

Mouse droppings were observed on the side of the wall opposite the mop sink. Insulation material was also observed below the dish sink., , -Self monitoring for pest activity is being conducted by the operator., , **Please employ the services of a licensed pest operator to investigate and eliminate the pests. Records of the pest controls activities must be maintained on file and available for review at all times., , **Ensure to safely clean the mousing droppings using bleach and PPE.

Several single use client utensils were stored directly adjacent to the hand wash sink., , **Ensure utensils are stored in a manner that protects them from contamination. Please install a splash guard on the hand sink or move the utensil/equipment to a minimum separation distance of 18 inches or discontinue the use of that area for food preparation and storage of food/utensils.

A buildup of frost and food debris was observed in both standing freezers located in the back storage area., , **Have the freezers defrosted, cleaned and sanitized.

The following items/areas require cleaning:, , 1. The filters and body of the ventilation hood., 2. The floor below the dish sink., 3. The floor below the cookline., , In addition, please have the back storage area decluttered, organized and cleaned.

The rotating mechanism of the donair machine was observed to be inoperable. Donair machines must be continuously rotating to ensure an even cook of the donair or shawarma meat., , Please repair or replace the donair machine.

The rotating mechanism of the donair machine was observed to be inoperable. Donair machines must be continuously rotating to ensure an even cook of the donair or shawarma meat., , Please repair or replace the donair machine.

The rotating mechanism of the donair machine was observed to be inoperable. Donair machines must be continuously rotating to ensure an even cook of the donair or shawarma meat., , Please repair or replace the donair machine.

Chlorine test strips were unavailable when requested., , Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.

1) The handles on the prep cooler were observed to be covered in sticky grime and food debris, posing a risk of cross-contamination., , Please clean and sanitize the indicated area., , 2) The inside of the hot holding unit was observed to be dirty and covered with food debris, posing a risk of cross-contamination., , Please clean and sanitize the indicated area.

Chlorine sanitizer buckets located in the kitchen were tested using test strips and measured at 10 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm., , Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.

Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.

Whole, used donair and chicken shawarma cones were left on the spit and stored in the cooler from the day before and reused. This can lead to bacterial growth from improper cooling, incomplete reheating, and potential cross-contamination., , The operator promptly discarded 1/2 a donair cone, and 1/2 a chicken shawarma cone. Please stop this practice immediately. Leftover meat from the end of the day must be sliced from the spit and cooked to 74C, cooled and stored in the cooler until the next day where it must be reheated again to 74C before serving the customers., , Please refer to the document outlining the requirements for preparation and serving of Donairs and Shawarmas: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf

The temperature of donair meat was tested after the secondary cook step and measured at 63C. Gyro, donair, and shawarma meat must be cooked to 74C before served to the customer., , The operator was instructed to reheat the donair meat to 74C. Please ensure all donair and shawarma meats are cooked to 74C before serving it to customers.

Chlorine test strips were unavailable when requested., , Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.

1) The ambient temperature of the display cooler was tested using a probe thermometer and measured at 5.6C., , Please repair or adjust the sandwich cooler to ensure it can hold and maintain temperatures of 4C or lower., , 2) The rotating mechanism of the donair machine was observed to be inoperable. Donair machines must be continuously rotating to ensure an even cook of the donair or shawarma meat., , Please repair or replace the donair machine., , 3) Soiled rice scoops and ice cream scoops were stored in room temperature water. Food debris in room temperature water provides an ideal environment for harmful bacteria to grow., , Please store used rice scoops in an iced water bath, maintaining the temperature at 4C or lower, as discussed during the inspection. Replace the water when the ice has melted or when the water is visibly soiled with food debris., , 4) The handles on the prep cooler were observed to be covered in sticky grime and food debris, posing a risk of cross-contamination., , Please clean and sanitize the indicated area., , 5) The inside of the hot holding unit was observed to be dirty and covered with food debris, posing a risk of cross-contamination., , Please clean and sanitize the indicated area.

Cabinet doors and handles in the kitchen have a significant accumulation of grime., , Thoroughly clean and sanitize the cabinets.