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Jerusalem Shawarma

310 - 6100 Macleod Trail SW Calgary AB T2H 0K5 · Food - General

9 inspections

  1. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handling both the cash register and food without performing hand hygiene between tasks.Ensure all staff wash their hands thoroughly when transitioning between different duties, particularly between handling money and food, to prevent cross-contamination.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back preparation area did not have hot water.Repair this sink and ensure it consistently provides both hot and cold running water at all times.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts stored on a tray adjacent to the front service cooler were not packaged or covered, leaving them susceptible to customer contamination.Cover these desserts or store them in a location that prevents customer access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back preparation area did not have hot water.Repair this sink and ensure it consistently provides both hot and cold running water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the cooler beneath the grill is in disrepair and is accumulating food debris.Repair the cooler handle to ensure the unit can be properly cleaned and maintained.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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)?
      • No sanitizer in third compartment sink that contained inserts.Proper wash procedure involves washing, rinsing and then sanitizing.Bleach/chlorine added to water at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink in main food handling was obstructed.2. Handwash sink in back area was obstructed.3. No hot water at back area handwash sink. Water shut off due to leak.4. No soap dispenser at juice bar area handwash.All handwashing sinks must be unobstructed, be supplied with both hot and cold water and have required soap and paper towel in dispensers.
  6. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • No production date or expiration date was available for the grab and go food products.- Ensure date is provided to support first in first out.
    • 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?
      • Valid food handling permit was not posted
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One container of bulk tea located in the juice/smoothie area had a disposable cup as a scoop.Cup was discarded during inspection. Ensure that scoops with handles are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west undercounter cooler located under the vertical broilers had an ambient air temperature of about 10 degrees Celsius. Internal food temperatures measured:Garlic sauce= 12 degrees CelsiusHumus= 12.3 degrees Celsius.Repair/service, adjust or replace the cooler. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.