This kitchen is using sanitizer buckets with a chlorine solution to sanitize surfaces in the kitchen., wiping cloths are stored in the solution when not in use., , The solution was being made with bleach, water, and soap. The concentration of the solution was tested with a chlorine test strip and was measuring 0 ppm of chlorine, likely because the soap was reacting with the chlorine and reducing the concentration and therefore, the ability for the solution to sanitize., , This was discussed with the staff onsite, and a new solution of sanitizer was created and measured at 100 ppm.

Critical

About this inspection record

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.

Learn more about Canadian health inspections

Prep cooler was on defrost cycle and had an ambient temperature of 5C, which was correlated with the displayed temperature reading on the unit itself., , 1. Donair meat that was shaved and being reserved for later use was observed sitting at room temperature in a steel mixing bowl. The temperature of the meat was probed and found to be adequate and had been prepared sitting out for less than two hours., , The donair meat was moved into the refrigerator to cool.