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Empire Shawarma and Donair

787 Northmount Drive NW Calgary AB T2L 0A1 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of shaved donair slices were not verified after the second cook step. The thermometer was not available on the main cooking line. - Ensure the internal temperature of shaved donair slices are verified after the second cook step. An internal temperature of 74C (165F) is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. No sanitation step after, washing and rinsing. - All re-usable equipment and utensils must be washed, rinsed and sanitized. The following steps are required each time:- Wash with detergent and water at 45 degrees or warmer in the first compartment- Rinse with water at 45 degrees or warmer in second compartment- Sanitize by full submersion in the sanitizer solution such as chlorine at 100 ppm in the 3rd compartment for 2 minutes- Remove and air dry in a clean and sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the front handwashing sink does not work. - Fix or replace. All handwashing sinks must be supplied with soap and paper towel in suitable dispensers at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several cutting boards had deep grooves and were no longer easy to clean and sanitizer. Discard these cutting boards. Ensure all utensils/equipment are good shape. Discard any other utensils that cannot be cleaned and sanitized adequately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and oil buildup on donair catch trays, cover used for steaming and knives in the main cooking area. - These utensils must be washed, rinsed and sanitized every 2 hours at a minimum.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of grease, oil, and/or food debris was present on surfaces in the kitchen including but not limited to: on floors underneath equipment and on food equipment such as deep fryer, blender, on shelves in the front and back, underneath and within the 3-compartment sink in and on surface the coolers. - Clean and maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled.Corrected on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor tiles on the main observed to have a buildup/grime. Clean the floor and maintain in a clean and sanitary condition at all times. 2)Hood oil filters were observed with lots of grease and dust.Clean.
  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) 2 cutting boards had deep grooves and were no longer easy to clean and sanitizer. Operator discarded the cutting boards. Ensure all utensils/equipment are good shape. Discard any that cannot be cleaned and sanitized adequately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was thick layer of grease/burned food residue on the surfaces of the flattop grill. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor tiles on the main observed to have a buildup/grime. Clean the floor and maintain in a clean and sanitary condition at all times.