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Beirut Shawarma and Kabab

411 2 Avenue S Lethbridge AB T1J 0C2 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the white refrigerator to monitor its temperature.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the white refrigerator to monitor its temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler located next to the grill was measured at 8°C. Please ensure that this unit is maintained at 4°C or lower at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available in the dispenser in the washroom. The operator provided paper towels for hand drying.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can in the cooler being used to store food. Operator stated that they had opened the can within the past hour. Food was transferred to a food safe container immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar was found being stored on the floor.Packages of spices were found being stored in a suitcase.Please ensure that the indicated items are being stored in an adequate manner, at least 6" off of the floor and protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bin was in front of the handwashing station, making it inaccessible. Employees immediately moved the bin and consulted about potential solutions for positioning their bin.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator did not wash her hands before putting on gloves to prepare shawarma for a customer. Proper hand hygiene must always be performed before and after preparing meals to prevent contamination and ensure food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator's phone was on the food preparation counter. The food preparation counter must always be kept clean and used exclusively for food preparation to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ready to eat vegetables was not kept at appropriate temperature.High risk food in coolers was not kept at proper temperaturePlease ensure vegetables and high-risk food are kept less than 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During inspection, the operator was observed performing manual dishwashing but skipped the sanitizing step, completing only the wash and rinse stages.The operator was educated on manual dishwashing procedures on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was not easily accessible; a garbage bin was blocking it, and soap and paper towels were not available. Please ensure the handwashing station is easily accessible at all times and is properly stocked with soap and paper towels to support proper hygiene practices.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The facility leaves the door open, allowing flies to enter the premises. A shisha was observed in the kitchen. The operator stated it is for personal use.Remove all personal use items from the facility.Please ensure the door remains closed at all times until an insect screen is installed.
  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are some dirt build-ups around the food preparation area and in between equipment.There is grease accumulation on the kitchen hood.All food preparation areas and equipment need to be maintained in clean and sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution bottle was not labeled. All cleaning agents and chemicals need to be clearly labeled to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station was not accessible and missing supplies for hand drying. Hand washing sinks should be accessible and equipped with appropriate supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are some dirt build-ups around the food preparation area and in between equipment.There is grease accumulation on the kitchen hood.All food preparation areas and equipment need to be maintained in clean and sanitary condition.
  10. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was inaccessible. The operator removed items from the sink at time of inspection. Please keep the handwash sink accessible and equipped with soap and paper towel at all times.