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Jerusalem Shawarma

2213 101 Street NW Edmonton AB T6N 0B8 · Food - General

16 inspections

  1. Demand Inspection

    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?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  2. Risk Management Inspection

    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?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 handsinks near front kitchen were not supplied with soap for handwashing (CDI)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - 2 handsinks near front kitchen were not supplied with soap for handwashing (CDI)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - minor leak observed at dishwashing sinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  4. Risk Management Inspection

    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?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** middle counter cooler (front line) is in disrepair (empty of all high-risk product).
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - middle counter cooler was not functioning properly (front cook line). Measured and verified at 18'C. Some of the fresher food was 12'C internal (put in the cooler recently). All foods were removed from the cooler. Please repair and ensure the cooler maintains a temperature of 4 degrees Celsius or less before using for high-risk food storage again.** - counter cooler inserts were overfilled with cut vegetables and high risk ready-to-eat foods. Please ensure that high risk foods such as cooked vegetables, cooked rice, and ready-to-eat foods are stored BELOW the fill line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - No sanitizer buckets containing sanitizer was observed - dirty wet cleaning cloths were noted throughout stored on counters instead of being stored in the sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - staff member was observed re-contaminating clean food surfaces with a dirty cloth - recommended paper towel for drying food equipment to avoid recontamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - 2 different staff were observed conducting non-food activities or touching dirty surfaces - then conducting food handling without washing hands at designated handsinks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - 2 staff members had to be asked to wear aprons - were wearing personal clothing
    • 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?
      • ** - Staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone which was then immediately served to customers** - staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone before placing the cut meat into the steam table
    • 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?
      • ** - staff member was observed turning the donair/shawarma cookers off - though meat cones were still installed. NOT PERMITTED AT ANY TIME. The temperature must be 74'C to cook and recook and to reheat, 60'C for hot holding. The Food Regulation is specific - temperature must be MAINTAINED. Not turning the temperature up down up down up down, etc.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - prayer mats/rugs were stored on top of food and/or food equipment** - coil fly strips observed - not permitted in any area where food is prepared or stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - plastic flimsy cups were used as scoops for dry food items and was left with the dirty surface in direct contact with the food. Do not use bowls for scoops (no handle). Do not use single-use disposable cups for scooping dry ingredients. Ensure that any scoop used is not stored with the dirty high touch surface in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cut donair meat was measured at 30'C in the steam table (steam table was functioning properly) - staff stored the meat at room temperature and placed it into the hot holding/steam table when the PHI arrived. Please retrain staff to ensure high risk potentially hazardous meat is not stored at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - required handsink in the kitchen was blocked and inaccessible for use and frequent handwashing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty single-use disposable cardboard was used to cover shelving - please remove
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required - all of the rice cookers, and the dry goods containers (especially under the lids and on rims)
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - changes to the structure of the kitchen were performed without first obtaining approval from AHS - staff bathroom was removed and turned into a food storage room. Ensure that alterations to any of the plumbing, structures, addition of food equipment, food storage - must be submitted in blueprints or plans with descriptions of the specifications for the construction/alterations to be approved by the Executive Officer/PHI before the alterations are made and meet the requirements to comply with the approval from appropriate agencies. Written approval must be obtained from Alberta Health Services before changes to the premises can occur.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A broken thermometer is observed in the cold table in the back food prep area. Ensure that the cold table is equipped with a functional thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the handwashing sink in the back storage area is not functioning. Ensure that the indicated tap is repaired to be functional.
    • 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 permit is not posted. Ensure that the food permit is posted where the public can see it.
  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.
  13. Demand 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?
      • Staff verbally reported that unfinished gyro cones are removed & stored in the freezer for the following day if not entirely used up. ACTION: revise closing procedures. The entire gyro cone is to be fully cooked by closing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemical spray bottles were not labelled to indicate contents. Note, some of the same style spray bottles were labelled which suggests either the label fell off or new bottles were acquired. ACTION: ensure all chemical bottles are labelled to indicate contents at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Donair/gyro meat in the steam table had an external temperature of 25C - reheating in the steam table. Staff reheated the product on the flat top grill prior to internal temperature being measured. ACTION: ensure staff reheat product rapidly prior to storing in the steam table (hot holding). 2. Two large bins of prepped (cut) tomatoes/salad were held at room temperature in the back kitchen. Supervisor noted it was just prepped that morning. CDI: moved to walk-in cooler. ACTION: store all high-risk foods in the cooler immediately after preparations.3. Pickled red cabbage product was stored at room temperature after being opened. Supplier packaging states "refrigerate after opening". ACTION: follow manufacturer recommendations for storage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Several fly strips were hanging in open food areas (in the back of kitchen). No active fly activity noted at the time of inspection. ACTION: remove fly strips. Consult with licensed pest control provider if flies begin to be an issue again. -Facility reported to have monthly pest control services. Onsite supervisor was able to provide pest control reports issued from 3rd party contractor on June 2023. Unable to locate a more recent report. ACTION: ensure the facility is keeping monthly pest control records & have records available for review upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the front food prep area including humus, pickled cabbage, and garlic sauce were found between temperatures of 5-9 degrees Celsius. The operator was told to monitor the temperatures of the unit every 2 hours to ensure that a temperature of 4 degrees Celsius or below is maintained to minimize microbe growth on the food. Do not overfill the inserts. The humus and garlic sauces at 8-9 degrees Celsius was changed during the inspection.August 24, 2023 The humus and garlic sauces were at temperatures of 8-9 degrees Celsius. The operator will get the units repaired. Ensure that perishable sauces are stored at a temperature of 4 degrees Celsius or below to minimize microbe growth that can cause foodbourne illness.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Flies were present in the facility at the time of inspection. Both house flies and repleta flies were seen flying and under sink areas. Ensure that the pest control technician is aware of the flies and control measures can be in place. Clean and sanitize areas of the facility to prevent the attraction of pests. August 24, 2023 There was a reduction of flies in the facility. The dry storage area still had many flies. The operator mentioned that he would look for ways to improve cleaning and sanitizing in this room and to consult with the pest control technician.
  16. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A garbage can was found in contact with a bag that contained pita bread. The garbage can was moved during the inspection. Ensure that garbage cans are stored away from food and food containers including bags to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the front food prep area including humus, pickled cabbage, and garlic sauce were found between temperatures of 5-9 degrees Celsius. The operator was told to monitor the temperatures of the unit every 2 hours to ensure that a temperature of 4 degrees Celsius or below is maintained to minimize microbe growth on the food. Do not overfill the inserts. The humus and garlic sauces at 8-9 degrees Celsius was changed during the inspection.2) Takeout containers of humus and garlic sauce were found at a temperature of 18 degrees Celsius. The operator removed the containers from the upper part of the insert and discarded them. Ensure that takeout containers with perishable sauces like garlic sauce and humus are stored at or below 4 degrees Celsius to minimize microbe growth. 3) An upright cooler with beverages and containers with humus, garlic sauce, tabbouleh were found at 8 degrees Celsius. The operator lowered plastic blinds to shield the food in the cooler and a temperature of 4 degrees Celsius was attained. Ensure that perishable foods are stored at or below 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were no thermometers in cooler units. Ensure that coolers and freezer units have a thermometer to verify temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher was in disrepair at the time of the inspection. There was a lot of scale and food debris build up in the unit. Repair or replace the dishwasher. The operator mentioned that he will purchase a new dishwasher. Meanwhile, the three compartment sink is in use for dishwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Flies were present in the facility at the time of inspection. Both house flies and repleta flies were seen flying and under sink areas. Ensure that the pest control technician is aware of the flies and control measures can be in place. Clean and sanitize areas of the facility to prevent the attraction of pests.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) No pest control records were seen during the inspection. Provide a copy of your pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) No food safe certificate was present at the facility. Provide a copy of your food safe certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several scoops were found in bulk bins with the handle inside the food. Some bins did not have scoops with handles. Ensure that scoops have handles and are stored separately from bulk food bins to prevent food contamination. Clean and sanitize the bins regularly. 2) A dirty knife was found stored in a container with clean knives. The knives were placed in the dishpit during the inspection. Ensure that clean utensils like knives are kept clean and stored in a sanitary manner. 3) A food processor used for slicing onions was found with dried on food debris on the front panel. Ensure that food processors are cleaned and sanitized inside and outside to prevent food contamination. 4) The dishwasher had build up of scale and grease. Ensure that the dishwasher is descaled and cleaned/sanitized regularly to prevent contamination of clean dishware.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris in hard to reach places like corners, under the dishpit, between different shelf units. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination and the attraction of pests. 2) There was pooled water in the dry storage area. Clean and sanitize the area. Ensure that water does not pool as it will attract pests and promote the growth of microbes. 3) There was some dust covering the light covers in the back food prep area. Clean and sanitize the covers so that the dust does not contaminate food. 4) The room with the mop sink was cluttered and the mop sink was dirty. Reorganize the room and clean and sanitize the mop sink.