12 - 7110 50 Avenue
25 septembre 2025
Non conformeThe sanitizer spray bottle was measured at over 1000 ppm, as determined by dilution. Please ensure chlorine solutions are tested with strips to confirm they are within the correct concentration of 100–200 ppm. , , For reference, a 750 mL spray bottle typically requires ½ to 1 teaspoon of bleach to achieve this concentration. , , A sanitizer preparation guide has been emailed to the operator.
The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges., , Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
The back kitchen light above the dishwashing sink was missing its protective cover., Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
The handheld meat cone slicer (motorized blade used to shave meat from a donair/shawarma cone) was reported to be cleaned once or twice per day., , Please ensure the slicer is disassembled, cleaned, and sanitized at least every two hours, as meat residue left on the equipment for longer than two hours stored at room temperature can support bacterial growth and contaminate freshly cut meat, creating unsafe food products.
Ce restaurant a été inspecté 5 fois depuis le 16 octobre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
The sanitizer spray bottle was measured at over 1000 ppm, as determined by dilution. Please ensure chlorine solutions are tested with strips to confirm they are within the correct concentration of 100–200 ppm. , , For reference, a 750 mL spray bottle typically requires ½ to 1 teaspoon of bleach to achieve this concentration. , , A sanitizer preparation guide has been emailed to the operator.
The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges., , Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
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.
The back kitchen light above the dishwashing sink was missing its protective cover., Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
The handheld meat cone slicer (motorized blade used to shave meat from a donair/shawarma cone) was reported to be cleaned once or twice per day., , Please ensure the slicer is disassembled, cleaned, and sanitized at least every two hours, as meat residue left on the equipment for longer than two hours stored at room temperature can support bacterial growth and contaminate freshly cut meat, creating unsafe food products.
The chlorine solution in the spray bottle was measured above the detectable limit of the test papers., , A sani bucket with submerged cloth was prepared during inspection (100ppm)., , ACTION:, , Please ensure that a 100ppm chlorine solution is available during food handling. Cleaning cloths should be submerged in the sanitizing solution to help keep the bacterial load on the cloth low.
The hand sink was accessible and supplied with soap and hot and cold water. The paper towel dispenser was empty - paper towels were available around the corner., , ACTION:, Please ensure that paper towels are available at the hand sink at all times and are stored in a dispenser or holder.
A bucket of soapy water and a bucket of 100ppm chlorine were observed for cleaning and sanitizing surfaces. , , Cleaning cloth was observed on the counter. PHI discussed with operator - storing cloths at room temperature allows bacteria to grow on the cloth. To prevent this, please store the cloth submerged in 100ppm chlorine., , Note: a bucket of soap and water will not prevent the growth of bacteria and is not required to ensure safe food handling.
A container of falafel seasoning was stored next to chemicals. Operator moved this away from chemicals during inspection., , Reminder to store food and food equipment distinctly separate from chemicals.
The hand sink was not draining during inspection. Operator noted that a plumber had already been scheduled to resolve the issue. Operator was observed to perform hand washing. One of the compartments of the 3 compartment sink can be sued for handwashing should the hand sink be unavailable due to this issue., , ACTION: please resolve the drainage issue at the hand sink. , , A re-inspection will occur to observe the corrective action.