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Jaffa Shawarma

2070 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T9 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Oil used for Potatoe marinade containing a mixture of garlic and ginger was stored at room temperature (discarded). This practice poses a risk of pathogen growth, especially in oil mixtures with garlic and ginger. Such mixtures must be stored under refrigeration at 4'C or below or hot at 60'C and above.2. Shaved chicken from the shawarma cone was left accumulating at the base of the cone before undergoing the secondary cooking step. (discarded)This practice poses a risk of bacterial growth, as partially cooked meat must not be held at room temperature. The secondary cook step must occur immediately after shaving to ensure food safety.
    • 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 washroom door that opens directly into the kitchen was not equipped with a self-closing door.Install a self-closing device on the door of the washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden riser made of rough, unfinished wood was used as an elevation surface for the dough mixer. Remove the wooden riser. Equipment surfaces must be constructed of durable, non-porous, and cleanable materials.
  2. Demand Inspection

    0 infractions

  3. Initial Inspection

    5 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?
      • Large amount of cut/shaved meat were left on meat pan, and stored at room temp under vertical broiler. Meat drippings from half cooked cone were dripping onto the cut/shaved meat. Please do not wait until orders are received before secondary cook step is taken during slow times - conduct secondary cook step after cut/shaving meat and store in hot holding unit before service.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff using the same catch pans for half-cooked and cooked meat. Avoid cross contamination and provide separate equipment/utensils for handling raw/half-cooked and cooked meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff bathroom paper towel dispenser was empty. Please restock.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing near the walk-in cooler. Please replace - ensure tiles are smooth, nonabsorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sandwich knife with an accumulation of food debris was stored in a greasy cardboard sleeve. Take dirty knives to dishwashing area - store utensils in a clean and sanitary manner.2) The condenser unit in the walk-in freezer was leaking badly and large pool of condensate had frozen onto the floor. Please remove condensation, clean, and repair unit so it no longer leaks.3) Lid of the chest freezer was badly damaged and insultation was exposed. Please repair/replace.