18555 Stony Plain Road NW · PLACE LARUE
12 janvier 2026
RéussiAucune infraction trouvée
Donair & Shawarma House 2 se trouve dans le quartier PLACE LARUE. PLACE LARUE, Edmonton compte 71 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 55 (77%) d'entre eux ont réussi leur dernière inspection, avec 1 (1%) fermé.
Ce restaurant a été inspecté 7 fois depuis le 27 août 2024, avec 7 réussites et 1 fermeture au dossier.
1. Dirty cleaning rags are observed and are not stored in a container with sanitization solution. Clean wiping rags must be used in the facility and during usage, it must be kept in a container with sanitization solution during the time of use., , 2. Contact surfaces are not being properly clean and sanitized. all food contact surface and equipment must be properly cleaned and sanitized.
Ground meat was left in a container on the floor to thaw. Food must be thawed under clean, cool running water, in the refrigerator or using heat during the cooking process.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1. A three-compartment sink is used to manually wash, rinse, and sanitize plates, utensils, and pots; however, no proper procedure was being followed, resulting in improper manual dishwashing. Manual dishwashing must be done in a systematic order; wash, rinse, and sanitize, to prevent cross-contamination., , 2. Sinks must be labeled accordingly.
1. Food droppings and particles were found on the kitchen floor, cupboards, and equipment. Conduct thorough deep cleaning, degreasing, and sanitizing of all kitchen areas., , 2. Written cleaning and sanitation schedule were not observed at the facility. Establish written cleaning and sanitation procedures to ensure the facility safe and sanitary operation and maintenance.
Outstanding: , The cooler across the oven is above 4C -m 7C. The operator said the facility was busy. Please continue monitoring and ensure the temperature is at or below 4C.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C., Please have a thermometer to monitor the cooler's temperature.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C., Please have a thermometer to monitor the cooler's temperature.
Outstanding:, The caulking at the three-compartment sink requires cleaning; please replace if required.
During inspection it was observed that two vertical broilers with cones were switched off. 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. , Please ensure correct method of cooking donair is followed., Corrected during inspection.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C.
The caulking at the three-compartment sink requires cleaning; please replace if required.