Queen Donair On Jasper Ave

Bleach sanitizer measured 0ppm., , Ensure the sanitizer is prepared fresh at the start of the day and that it measures 100-200ppm Chlorine. An approved sanitizer should be one of the first things done as prep surfaces need to be sanitized prior to starting food prep.

Metal container of chicken shawarma was being stored at room temperature by grill. The surface temperature measured~10C. , , Discussed with operator that high risk foods cannot be stored at room temperature. High risk foods need to be kept cold (4C or less) or hot (60C or higher).

April 1, 2026: - Pizza warmer/ hot holding unit needs to be removed from dishwashing area so flow of clean to dirty can be achieved. It is currently stored on the "clean" side where the dishwasher tray should be coming out. , Nov 26, 2021: Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.

Need paper towel dispenser or stand at the front hand sink. If paper towel sits on the counter, there is risk of it being contaminated from the counter surface, plus staff touch/ handle the roll more without a stand also potentially contaminating the paper towel more.