Jerusalem Shawarma
17 - 4307 130 Avenue SE Calgary AB T2Y 3V8 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler for hummus/donair spread did not have enough water and ice filled to submerge the inserts therefore, both were measured at 17C.*requirement - add more ice/water and ensure the insert is fully immersed.Thermometers missing from coolers.*requirement - obtain thermometers for coolers to monitor temps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler temperatures under the donair spits were measured at 10C and 7C.*requirement - coolers must be maintained at 4C or below.Cooler for hummus/donair spread did not have enough water and ice filled to submerge the inserts therefore, both were measured at 17C.*requirement - add more ice/water and ensure the insert is fully immersed.Both discardedThermometers missing from coolers.*requirement - obtain thermometers for coolers to monitor temps.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink is blocked by chest freezer*requirement - please move chest freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is broken and currently not in use.Only single use customer dishes and utensils may be used until the dishwasher is fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Tap broken on front area hand wash sink.Fix / repair so sink is easy to use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions