Prairie Donair

Cleaning cloths were observed on the food prep surfaces at the front with no sanitizer residue detected in them/in sanitizing solution. , , - Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.

1. The internal temperature of high-risk foods such as chicken, beef and lamb stored in the hot-holding unit beside the donair cone were measured at 23.1, 11.2 and 19.4 degrees Celsius respectively. The hot-holding unit was observed to be off, operator indicated that they forgot to turn it on during the morning shift., , - Operator was instructed to discard and pour sanitizer on the high-risk foods., , Ensure that all high-risk foods are always stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature., , 2. Cooked rice in the hot-holding unit at the front preparation area was measured at an internal temperature of 50.9 degrees Celsius at the time of inspection., , - Operator adjusted the unit and the internal temperature of the cooked rice was measured at 61.3 degrees Celsius., , Ensure all high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or greater at all times.

In the handwashing sink located at the front:, 1. Food debris was observed at the time of inspection., , - Do not pour food into the handwashing sink, only use to wash hands., , 2. There was no paper towel available in the dispenser to dry hands after washing., , - Operator replaced the paper towel in the dispenser., , Handwashing sinks must always be stocked with supplies such as liquid soap and paper towels in suitable dispensers.

Additional food safety training required for all kitchen staff as operator was not able to answer questions on temperatures and safe food handling., , - Take the free basic online food safety training., , https://www.albertahealthservices.ca/eph/Page3151.aspx

1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times., , 2. Grease and food debris observed on the floor underneath the commercial deep fryer and behind the cook line equipment., , - Clean the floor.

1. The Donair slicer and other utensils were observed to be soiled and sitting at room temperature in front of the hot-holding unit and on the grill., , - Clean and sanitize the slicer every 2 hours or store the parts that come into contact with food at 4 degrees Celsius or less (ice bath) or 60 degrees Celsius or greater or in a sanitizer solution at the correct concentration (100ppm Chlorine/200ppm Quats). Alternatively, continuously switch out the utensils with clean utensils., , 2. Food items such as onions, cases of canned soda drinks, buckets containing pickled turnips, mayonnaise, rice were observed to be placed directly on the floor at the back area beside the exit door., , - Please ensure all food items/buckets containing foods are stored at least 6 inches off the floor to prevent potential contamination., , 3. A soiled rice paddle was observed to be stored in a container at room temperature beside the rice cooker at the front preparation area., , - Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow., , 4. A scoop was noted to be placed inside the rice container/bin., , -Ensure that scoops are stored in such a manner that the handles do not come into contact with food to prevent potential contamination.