Basha Donair & Shawarma

1. A sanitizing solution was not observed at the time of inspection. When inquired, food handler indicated that they use sometimes use either degreaser or bleach. PHI tried to make fresh quat solution and it was noted that the quat auto dispenser was dispensing quat solution at 150 ppm. , Please calibrate the auto quat dispenser and ensure it is maintained at 200 ppm at all times. , A chlorine container was noted, and PHI trained the operator on how to make chlorine solution. The concentration was noted to be at 100 ppm. , 2. Cleaning cloths were noted all over the facility, clean dish area, on dishwashing sinks, etc. , Please be advised all cleaning cloths are stored either in a clean cloth storage container or in a sanitizing solution on in a soiled laundry area.

Food handlers were not washing hands between tasks., Importance of hand washing was discussed with the operator. Hands must be washed between tasks, after handling garbage bin, soiled dishes and before putting gloves on, before handling food items, etc. Please wash hands.

The facility was not performing second cook step prior to storing them in the cooler. , Proper Donair cooking procedures were discussed with the operator during the inspection. The proper process is also mentioned in the closing comment of this inspection report.

Two deep fryer strainers were noted to be stored inside the garbage bin when the PHI arrived. The food handler brought eh garbage bin the back area while PHI was still performing hand hygiene. PHI walked towards the back prep area and noted these strainers inside the dishwashing sinks. , Please be advised that garbage bins are not an appropriate storage and must not be used for storage purposes. Once an item is thrown in a garbage bin, it must remain in the garbage bin. Please do not remove items from garbage bin.

A probe thermometer to check the internal temperature of shaved Donair meat during second cook step was not observed. , Please acquire a probe thermometer to check the internal temperature of Donair meat during second cook step.

It was noted that food handlers were using reusable cloth towel to dry hands., Please be advised that reusable cloth towel must not be used to dry hands. Please either use a disposable paper towel or hot air drier to dry hands.

A barrier is not present between public washroom and kitchen area. , Please install a barrier to limit kitchen access from public area., , Feb 05, 2025: No barrier was observed to limit kitchen access from public area/washroom. Ensure this on-going deficiency is corrected.

Pest control records were not observed. , Please ensure to maintain monthly pest control records.

It was noted that food handlers require additional training. , Please register for one of the approved food safety courses.