107 - 1840 Strachan Road SE
This restaurant has been inspected 7 times since June 28, 2024, with 7 passes and 0 closures on record.
A non-food grade container was used to store donair meat in the front prep cooler. The operator transferred the meat into food grade containers as instructed.
Chemicals in spray bottles are not being labelled., *Clearly label contents of each chemical container.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
The following areas are dirty and have accumulated grime: , - prep cooler at front service area, - the sides of the deep fryer, - can opener, *Thoroghly clean the indicated areas.
Chicken (still in packaging) was thawing in the sink, it was not submerged under cold running water. Staff submerged the chicken under cold running water., , Food may be thawed:, i) under refrigeration at 4 degrees C or less;, Ii) completely submerged in cold running water;, iii) as part of the cooking process;, iv) by microwaving
Scrap donair meat was being held in a container at room temperature. It was discarded by staff., , Ensure any leftovers are quickly cooled and then stored at 4 degrees C or below.
Staff did not demonstrate or describe how to properly sanitize dishes when manually washing. They were given instructions on how to manually sanitize with 100 ppm chlorine and a sink was set up for demonstration. Written instructions on the poster by the sink were updated as it they were not longer legible.
There is some dirt buildup underneath the hand dryer and beside the toilet in the customer washroom., , There is a buildup of dead ants/debris underneath the shelving by the three-compartment sink.
Donair meat from the cooler had been placed in hot holding and measured <60 degrees C. The operator recooked the donair meat before placing everything back in the hot holding.
The cold-water tap is not working at either handwashing sink in the kitchen area. Noted that the hot water tap did provide a comfortably warm temperature after 20 seconds.