440 - 1115 St. Albert Trail
September 10, 2025
Pass1. 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.
This restaurant has been inspected 5 times since August 7, 2024, with 5 passes and 0 closures on record.
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.
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 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.
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.
The temperature of some food items that require temperature control stored in the walk-in cooler was above 10C. Potentially hazardous food must be kept at a temperature of 4C or below. The food items were either discarded or adulterated during inspection., , Discarded food items include:, - 4kg of cheese at 11.3C, - 17 small plates of cooked rice at 11.6C, - 3 small bags of seasoned chicken at 11.1C, - 3 small bags of seasoned beef at 10C, - 7 packs of 500g Kirkland egg white at 11.5C, - Small bag of falafel at 11.6C, - 3 bottles of milk based donair sauce at 11.6C, Adulterated food items (adulterated with bleach) include:, - 4 liters of gay lea sour cream at 11.5C, - About 8 liters of sunspun ultimate dressing at 11.3C, - Less than 0.5kg of parkay garlic spread at 10.8C, - About 9kg of yogourt balkan at 11.8C
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.
The temperature of the walk-in cooler was measured to be at 10C. , , Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is capable of maintaining the temperature of food at or below 4C.
A barrier is not present between public washroom and kitchen area. , Please install a barrier to limit kitchen access from public area.
1. The concentration of quat solution was noted to be at 50 ppm. It was noted that the auto dispenser was dispensing quat solution at 50 ppm. , Ensure an approved sanitizing solution is available to sanitize food contact surfaces. Please calibrate the quat solution. , 2. Cleaning cloths were noted to be stored on prep counters. , Please note that all cleaning cloths must be stored in a sanitizing solution at all times.
Food handlers were not washing hands between tasks and were unaware of glove policy. , Importance of hand washing, and glove policy were discussed with the operator during the inspection. Please wash hands between tasks, before putting gloves on and after taking them off. Hands must be washed between glove use.
Half cooked Donair cone was noted in the facility. Food handlers indicated that they leave the half-used cone in the freezer overnight. The second cook step was not being followed with after shaving the meat. The shaved meat was also noted to be stored at room temperature. , Proper Donair handling procedures were discussed with the operator. Please ensure that the Donair cone must be fully shaved, or half used cone must be discarded at the end of the day. The second cook step must be used, and all shaved meat must be cooked to the internal temperature of 74 degrees C immediately after shaving. The meat must be stored either in a hot holding unit maintained at or above 60 degrees C or in a cold holding unit maintained at or below 4 degrees C after the second cook step. The half-used cone was discarded during the inspection.
1. Staff personal items such as cell phones were noted to be stored on prep counters. , Please designate an area to store staff personal items located away from food storage and prep area., 2. A barrier is not present between public washroom and kitchen area. , Please install a barrier to limit kitchen access from public area.
Quat test strips were not observed at the time of inspection. , Please acquire quat test strips and use it to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times. Please train staff members.