Jerusalem Shawarma
111 - 722 85 Street SW Calgary AB T3H 1S6 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pre-cooked beef, lamb, and chicken was placed in the hot holding unit before properly reheating. Temperature of the items measured at 34C, 28C, and 18C respectively. Cold foods are to be quickly reheated to a temperature of 74C before placing in the hot holding unit to be held at 60C
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels available at the back hand wash station. Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of sliced donair meat was placed in a hot holding unit that was not turned on. Donair meat measured at 18C. Donair meat was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bins and a container of skewers were placed around back hand wash station blocking access. Corrected during inspectionEnsure all hand wash stations are easily accessible 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?
- No cold water available at the front hand wash station. All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice scoops stored in a container of visibly dirty sanitizer. Sanitizer had a concentration of 0 ppm. Corrected during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The quat sanitizer buckets in the front preparation and back kitchen preparation areas did not detect sanitizer with a quat test strip.New quat sanitizer buckets were prepared and measured 200 ppm.2) The quat sanitizer dispenser station at the 3-compartment sink was not detecting quat sanitizer with a quat test strip.Fix the quat sanitizer dispenser.Previous violation:Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm.Previous Inspection:No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
- 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?
- 1) Leftover Donair beef cone was placed on the vertical broiler.Food was discarded.Do not use leftover Donair cone.2) The food handler was not following the secondary cooking step of the sliced Donair beef from the partially cooked cone prior to serving customers.Food handler was instructed to reheat the Donair beef and chicken on the grill to an internal temperature of 74°C.Secondary cooking steps can include the use of ovens, grills, broilers, microwaves and any other method that has been approved by your Health Authority.- Fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by whatever 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, OR- Discard all remaining partially cooked meat.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) The mop sink bucket was stored in the back kitchen.Store the mop sink bucket in a separate area where food handling or preparation is not being done.2) Serving utensils/tongs were stored on the counter in the front preparation area.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef and chicken in the front preparation areas were kept on the counter with a surface temperature of 35°C and 32°C.The beef and chicken were discarded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Recurring violation:There was no quat sanitizer test strip available. However, chlorine sanitizer test strip was available.Obtain a quat sanitizer test strip.Previous violation:No chlorine or quat sanitizer test strips. Provide test strips and test daily.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food handling permit was displayed.Print and display the valid food handling permit where customers can easily view it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The bulk food bin lid that was used to store dry rice was broken.Replace the bulk food bin lid.2) Deep groves were noted on the red cutting board.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm.Previous Inspection:No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine or quat sanitizer test strips. Provide test strips and test daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sliver contact adhesive shelf liner was peeling off the front shelves and some areas were torn off. Fix the shelf and provide smooth and washable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler plastic curtain panel was repaired with staples and saran wrap. Fix the plastic curtain.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
- 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?
- Chicken and Donair vertical grills were turned off. The vertical grills were measured at 32 degrees C. Chicken on the vertical grill was measured at 31.4 degrees C on the surface and Donair on the vertical grill was 42.2 degrees C on the surface. Discarded the chicken and Donair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Take out utensils were stored with business end up. Store all utensils with business end down.
- 09. Are chemicals stored and handled in a safe manner?
- Windex was stored in a bottle labelled "200ppm sanitizer".Proper label all chemical bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Chicken and Donair vertical grills were turned off. The vertical grills were measured at 32 degrees C. Chicken on the vertical grill was measured at 31.4 degrees C on the surface and Donair on the vertical grill was 42.2 degrees C on the surface. Discarded the chicken and Donair.2) Sliced chicken and Donair were left on the pans underneath the vertical grill and stove. Donair was measured at 23. 2 degrees C. and chicken was measured at 37.0 degrees C. 3) No probe thermometer was available. Provide a probe thermometer. 4) Tzatziki and hummus were stored above the insert load limit. Tzatziki and hummus were measured at 8.8 degrees C on top.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine or quat sanitizer test strips. Provide test strips and test daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sliver contact adhesive shelf liner was peeling off the front shelves and some areas were torn off. Fix the shelf and provide smooth and washable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler plastic curtain panel was repaired with staples and saran wrap. Fix the plastic curtain.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There were several food items, including pre-made sauces, in the walk-in cooler that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/manager that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk food items, including cut and sliced vegetables, were measured to have a surface temperature of 16.7°C. The internal temperatures of the food items were adequate and measured below 4°C. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the excess food items were removed. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
- 02. Is all food in this facility from an approved source and/or properly labelled?