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Jerusalem Shawarma

204 - 30 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available for use at the back kitchen area during active food preparation.2. The concentration of the sanitizer in the bucket at the front service area measured at 50ppm of chlorine.**Ensure sanitizer at adequate concentrations is available for use at all times.**Ensure to have the sanitizer concentrations monitored frequently and changed out as required. Chlorine sanitizers are to be maintained at 100-200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops used for serving rice were being stored in water at room temperature.**Ensure the scoops are changed out frequently (once every 2 hours) or stored in an ice bath (4 degrees C or below) to limit the growth of pathogenic bacteria and protect the food being served from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were being stored together with food items in the dry storage area. **Please have the area organized and ensure personal items are stored distinctly separate from food items and food utensils/equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplied with detergent at the time of the inspection.**Ensure the mechanical dishwasher is supplied all the chemicals/supplies required for proper dishwashing at all times.-Revert to manual dishwashing procedures pending when the dishwasher is restocked.
    • 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?
      • The food handling permit displayed was expired.**Ensure to a have a valid permit posted on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the dish sink was observed to be in disrepair.**Have the caulking replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surfacing of the cupboard below the hand sink in the front service area was observed to be in disrepair, exposing areas of raw wood.**Ensure the surface is repaired to render them smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray holding clean tea/coffee cups was stored on the counter directly adjacent to the hand sink.**Ensure clean dishes/utensils are stored in a manner that protects them from contamination at all times.-The tray was relocated to a suitable area during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required on the floors below the food equipment, shelves, counters and other hard-to-reach areas throughout the facility.**Ensure additional care is taken when cleaning these areas to prevent the accumulation of food, dirt and other debris.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket measured 100 ppm with a quat test strip.Fresh quat sanitizer bucket was promptly made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Beef donair and chicken were stored in a stainless-steel container with a temperature of 25.8°C and 24°C.There is no timeline to track the timeline of how long the food items have been held at room temperature.Food discarded.2. Chicken and beef donair on the holding unit measured 46°C and 35°C respectively. There was no hot holding unit available.The owner indicated that the hot holding unit electrical wires sparked that day.Food discarded.Obtain hot holding unit.3. Kabab with vegetables (onions and green pepper) measured 44°C on the hot holding unit.Food discarded.4. Food items for different delivery services were stored on the shelves with no temperature control.Obtain a hot holding unit to store custovers' food.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and beef shavings were observed under the cones by the grease catching area. Staff were shaving the meat. According to staff, the meat might be left 5 to 10 minutes before doing the secondary cooking on the flat top grill. Chicken shavings after cooking on flat top were cooled in a tray under the condiment line. The meat was already between 25C to 48C. Ensure the meat are stored outside of danger zone. Store it under 4C or above 60C. Cooling at room temperature for the meat that is done with secondary cooking must be less than one hour. Then store the meat in the cooler.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution had a concentration of 0ppm.Ensure that the sanitizing solution is maintained at 100pm. Verify the concentration using chlorine testing paper.Staff prepared a new solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open tray of Baklava was stored at the front counter for customers uncovered.Please ensure that all food is protected from customer contamination.The operator moved the tray from the front counter and placed plastic wrap on it.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket kept at the handwashing sink at the severy/front retail area was measured at 50ppm.Sanitizing solution was discarded and fresh sanitizing bucket was prepared at 100ppm and new cleaning cloths were kept therein.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 69.1°C.Operator indicated a work order was in place and the dishwasher technician had been contacted.Compartment sink was washed and sanitizing solution was prepared at 100ppm in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation from 2023-05-09:Walk-in cooler condenser covers were accumulated with dust and grime.Ensure the indicated area is cleaned, sanitized and free from dust/grime at all times.Previous violation:Dust observed on the fan cover in the walk in cooler. Discussed putting the cover through dish.