Avesta Shawarma
514 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- a) Internal temperature of donair meat shaved from vertical spit and kept on the counter without temperature control was 40C, and no second step of cooking was done. b) Internal temperature of beef shaved from vertical spit and stored on the counter without temperature control was 53.7C,no second step of cooking was done.Requirement:a) Ensure that meats shaved from vertical spit are cooked to 74 C on the flat grill/ microwave before storing in the warmer at 60 C or higher.b) Staff was instructed to discard donair meat and cook beef meat to 74C , chill it faster and store in walk in cooler.c) Provide a warmer to store these meats at 60 C or higherd) Use probe thermometer to verify the temperatures.
- 09. Are chemicals stored and handled in a safe manner?
- Update on April 30/2026No label was provided on spray bottle containing concentrated bleach located in back prep area.(Repeat violation from previous inspection)Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Update on April 30/2026No Probe thermometer was provided. to verify cooking/reheating and hot holding temperatures.(Repeat violation from previous inspection)Requirement: Provide a functional probe thermometer and use it to verify cooking /reheating and hot holding temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Update on April 30/2026No drain plug was provided to hold sanitizer solution in the sink. A plastic bag was used to plug the sink drain.Requirement:(Repeat violation from previous inspection)Provide a sink drain plug of adequate size to hold sanitizer solution in the sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Update on April 30/2026No pest control records were available.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update on April 30/2026Baseboard was missing on the wall located near mop sink area. A paper sheet was provided to cover the missing baseboard, and this paper sheet was also detached.(Repeat violation from previous inspection)Requirement:Provide baseboard on the wall not a paper sheet.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on April 30/2026Dirt buildup on floor in walk in freezer and in the corner near prep cooler and display cooler.(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 10 ppm in sani pail located in the prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing concentrated bleach located in back prep area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of half-done deep-fried potatoes stored on the counter without temperature control was 21 Cb) Probe thermometer was nonfunctional as battery was dead.Requirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Potatoes at 21 C were discarded.Provide a warmer to store perishable foods at 60 C or higherb) Provide a functional probe thermometer and use it to verify cooking /reheating and hot holding temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No drain plug was provided to hold sanitizer solution in the sink. A plastic bag was used to plug the sink drain.Requirement:Provide a sink drain plug of adequate size to hold sanitizer solution in the sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were available.Requirement:Maintain pest control records on monthly basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update on April 24/2026Baseboard was missing on the wall located near mop sink area. A paper sheet was provided to cover the missing baseboard, and this paper sheet was also detached.(Repeat violation from previous inspection)Requirement:Provide baseboard on the wall not a paper sheet.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on floor in walk in freezer and in the corner near prep cooler and display cooler.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sani pail located in cooking area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Two vertical grills were turned off while beef was on these grills.Requirement:Ensure that vertical grills are not tuned off while meats are on the grills.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on a spray bottle containing concentrated bleach located in back prep area.Requirement:Ensure that label is provided on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic sauce stored in insert of prep cooler was 15.4 CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Garlic sauce was discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer solution prepared in the sink for utensils was murky having food debris.Requirement:Ensure that utensils are rinsed thoroughly before soaking in sanitizer solution to avoid any food debris getting in the sanitizer solution.Replace sanitizer solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was missing on the wall located near mop sink area.Requirement:Provide baseboard on the wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of a pail kept in front prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Meat cones were half cooked and then stored in walk in freezer.Requirement:- Shave meat from the cones while being cooked on vertical grill, cook on the grill to internal temperature of 74C, chill it and then store in the cooler, reheat again to 74C before serving.-Do not store half cooked meat in cooler or freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in both pails located in prep areas.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Meat cones were half cooked and then stored in walk in cooler.Requirement:- Shave meat from the cones while being cooked on vertical grill, cook on the grill to internal temperature of 74C, chill it and then store in the cooler, reheat again to 74C before serving.-Do not store half cooked meat in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of rice stored in the warmer was 58 C and warmer was not plugged in.b) Internal temperature of cooked beef stored on the counter without temperature control was 33CRequirement:a) Ensure that perishable foods under hot holding are stored at 60 C and higher.-Warmer was plugged in power during inspection.b) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.beef at 33 C was discarded
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of cooler located under the vertical grills was 8.6C and internal temperature of feta cheese stored in this cooler was 6.5CRequirement:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Feta cheese was moved to walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Partially frozen meat was kept at room temperature for thawing.Requirement:Thaw frozen meats by one of the following approved methods:a) in the coolerb) under running cold waterc) by heating in the microwaveDo not thaw frozen meats at room temperature.Partially frozen meat was moved to the cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was prepared in one of the dish washing sinks for the utensils.- No drain plug was available to hold sanitizer solution in the sink.Requirement:a) Provide sink drain plugb) Prepare sanitizer solution in one of the dish washing sinks for the sanitization of prep utensils.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(This is repeat violation from previous inspection).Requirement: Maintain adequate pest control records.
- 20. Do food handlers at the facility have adequate food safety training?
- -Staff on site lacked knowledge in safe food handling.-No food safety certified person on site.Requirement:-Person having care and control of the food establishment must be certified in food safety.- Other staff can do online basic food safety course available on AHS website free of cost
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine in sanitizer solution of pail located in front prep area was 50 ppm and solution was cloudy.Requirement:- Ensure that concentration of chlorine is maintained at 100 ppm.- Change sanitizer solution after every two hours or more frequently if it becomes dirty.DONE
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Heat of vertical grill was turned off while beef was still on it.Requirement:Do not turn off the heat of vertical grill while meat is still on it. DONE
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was stored in area having mop sink without a door.Requirement:Do not store food in this area having mop sink without a door to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A pail containing tahini sauce was stored directly on floor in front prep area and pails were stored directly on floor in walk in freezer.Requirement:Store food at least 15 cm off the floor. DONE
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in back prep area.Requirement: Provide label on spray bottle to identify its contents. DONE
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.(This is repeat violation from previous inspection).Requirement: Maintain adequate pest control records.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Accumulation of dirt and debris on floor in walk in cooler and walk in freezer-Accumulation of dirt and debris under and behind equipmentRequirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Internal temperature of beef shaved from vertical grill stored on the counter without temperature control was 40 C, 24.9C, chicken was at 44.9 CRequirement:Ensure that meat shaved from vertical grill is cooked to 74C and stored in the warmer at 60C and higher.-Beef and chicken were discarded.- Provide warmer.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were maintained.Requirement: Maintain adequate pest control records.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 50 ppm in sanitizer solution of spray bottle located in prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Left over beef meat from vertical grill was stored in walk in freezer.Requirement:-Ensure that leftover meat on vertical grill is shaved, cooked on grill to 74 C, chilled and stored in the cooler for next day use.Reheat to 74C before serving to the customers.-Leftover beef from vertical grill was discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic sauce stored in insert of prep cooler was 8CRequirement: - Ensure that garlic sauce is stored at 4C or less.- Garlic sauce was moved to the bottom part of prep cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in dish washing sink for the sanitization of utensils.Requirement: Provide sanitizer solution in one of dish washing sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?