Jaffa Shawarma

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

5 inspections

1. Risk Management InspectionAug 14, 2026

   1 infraction

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There was a leak in the walk-in freezer from the air condenser that leads to ice build-up on the floor. Please fix the leak.
2. Monitoring InspectionAug 10, 2026

   6 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Five (5) trays of raw honey were being sold in the store with no details/information on the source of the honey, as well as whether the honey was coming from an approved source and has undergone a proper approval process from Alberta Agriculture. The inspector removed the trays from consumer's view and instructed the operator to not sell the raw honey at the store. In order for honey to be sold at the store, it must undergo approval from the Alberta Agriculture, as well as follow the labelling requirements outlined by the Canadian Food Inspection Agency.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Opened canned food items were stored in the cooler. The inspector informed the staff that once a canned food item is opened, it should then be transferred to a food-grade plastic container. The food items were transferred to a plastic container during the inspection. Please do not use opened cans to store food.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There was a leak in the walk-in freezer from the air condenser that leads to ice build-up on the floor. Please fix the leak.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The lid of the bulk rice container was broken and had severe cracks. Please fix/replace the lid of the container.
3. Monitoring InspectionMay 1, 2025

   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.
4. Demand InspectionNov 25, 2024

   0 infractions

5. Initial InspectionJul 31, 2024

   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.