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Falafel King

A - 225 8 Avenue SW Calgary AB T2P 1B7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer for the kitchen was not available at the time of the inspection. A 100ppm chlorine solution was mixed by staff. Please ensure that when food handling is occurring a food safe approved surface sanitizer is prepared and ready for use.
    • 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?
      • Operators are not following the proper Donair/shawarma handling procedures. All three vertical broilers were turned off at the time of the inspection.The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.The broilers were turned back on at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the basement walk-in cooler. Please ensure that all food is stored elevated off of the floor to protect from contamination and to allow for proper cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid was in the cupboard under the front service area hand washing sink. Discard the can of Raid. Only licenced professional pest control companies can apply insecticides/pesticides in food establishment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test and verify the concentration of the chlorine surface sanitizer solutions. Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front hand-washing sink was empty at the time of the inspection. The paper towel was re-stocked by staff at the time of the inspection. Please ensure that all hand-washing sinks are always stocked with paper towels, liquid hand soap, and running hot/cold water to allow for proper hand washing by food handlers.
    • 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?
      • Pest control reports were not available for review at the time of the inspection. Staff indicated the facility has received treatment and monitoring for pest activity from a professional company but was unable to provide service reports. Please obtain service reports and provide to the undersigned PHI.
    • 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?
      • 1) A dead cockroach was observed on the floor behind the two-door glass cooler in the main floor kitchen. 2) 2 dead adult cockroaches were observed in a sticky trap under the front service area cooler. Staff were aware of a cockroach issue and explained they have had a professional company come late 2025 to spray and treat for the pests. Traps along with Seclira gel were observed in the facility. Please provide the reports of what service/treatment was done, when the service was done, and what the plan for action moving forward is.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility uses the Quat sanitizer in the front of the facility but uses a bleach solution in the back. The bleach concentrate that was available on-site was lemon scented. The lemon scent additive is not food safe. Pleas only use unscented bleach for the bleach solution used on food contact surafces or to sanitize food equipment.To prepare a 100ppm chlorine (bleach) solution using household bleach: Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water.
    • 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?
      • Operators are not following the proper donair/shawarma handling procedures. 1) Staff are not checking the temperature of the secondary cook step. After meat is sliced off of the cone it must be cooked to 74C and verified with a thermometer.2) Partially cooked cones are being placed in the cooler and used again the next day.At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74C has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74C on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Please store the ice scoop outside of the ice bin in a clean and sanitary manner that limits cross-contamination. 2) The rice paddle was being stored in the rice cooker with direct contact with the rice. Please store the rice paddle outside of the rice cooker in an ice bath to limit cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The quat solution bottle located in the front service are was unlabeled. Please ensure that all chemical bottles including sanitizer solutions are labeled correctly such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was being stored in a hot holding device and had an internal temperature of 35C. The chicken was discarded at the time of the inspection. Staff indicated that when they are slower to keep the chicken from getting dry in the 60C hot holding unit they double the containers to reduce the temperature. This practice is not allowed as food must be kept out of the danger zone (above 4C and below 60C) to limit pathogen growth and foodborne illness. The chicken must be kept at 60C or above or be rapidly cooled and stored in a cooler at a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer on-site was not functional. Please replace the battery or obtain a new probe thermometer to be able to verify the temperature of foods.
    • 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 procedure was being followed. Staff were not conducting a sanitizer step and drain plugs were not available. Please obtain two drain plugs for the two-compartment sink. Please also follow proper two-compartment manual dishwashing procedure:- 1) wash with warm water and soap- 2) rinse with clean water - 3) Sanitize (100ppm chlorine solution or 200ppm quat solution for 2 min) (dishes and equipment must be submerged in the solution)- 4) air dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • If the facility wishes to continue using a bleach solution, chlorine test strips must be obtained to be able to test and verify the concentration of the sanitizer solution (100ppm for bleach).
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety certificate was not able to be provided by staff at the time of the inspection. Please provide the undersigned PHI with a copy of the food safety certificate for someone in care and control of the facility.
  5. Monitoring Inspection

    0 infractions