111 - 3604 52 Avenue NW · BRENTWOOD
16 mai 2025
Non conformeNo sanitizer available at the time of inspection. Operator advised that they had run out. , , - Operator purchased bleach while PHI was on-site. , - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C., , The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. , , - Discarded. , - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:, - in the cooler ahead of time. , - under running cold water, - during cooking procedure, - in the microwave if being cooked or consumed immediately after.
Observed cardboard on a few surfaces such as the chest freezer. , , Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
Donair Palace se trouve dans le quartier BRENTWOOD. BRENTWOOD, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 85 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 2 octobre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
No sanitizer available at the time of inspection. Operator advised that they had run out. , , - Operator purchased bleach while PHI was on-site. , - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C., , The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
BRENTWOOD
Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. , , - Discarded. , - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:, - in the cooler ahead of time. , - under running cold water, - during cooking procedure, - in the microwave if being cooked or consumed immediately after.
Observed cardboard on a few surfaces such as the chest freezer. , , Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
1) Donair and chicken shawarma stored in the hot holding unit were measured at 42-44 degrees Celsius. , - Discarded. All high-risk foods under hot holding must always be held at a temperature greater than 60 degrees Celsius. , , 2) Shredded mozzarella cheese was left out in room temperature. Internal temperature was measured at 21.5 degrees Celsius. , , - Discarded. , - High-risk foods such cheese must be held at a temperature of 4C or less.
Operating without running hot and cold water. , , Running hot and cold water is required in order to operate a food establishment safely. Food handling cannot occur safely if for any reason, facility is not supplied with running hot and or cold water.