Jerusalem Shawarma
4 - 3434 34 Avenue NE Calgary AB T1Y 6X3 · Food - General
11 inspections
- Monitoring Inspection
4 infractions
- 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?
- Weather stripping on the back bay door was in disrepair, leaving visible gaps at the right bottom of the door.- Please eliminate the gaps to prevent potential pest entry.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A propane powered portable stove was set up in the front food preparation area next to the handwashing sink. - Remove the propane portable stove from the food establishment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floor near the walk-in cooler and dishwasher was damaged making surface rough.- Repair the floor to have a smooth surface.2. Baseboards near the electrical panel in the front food preparation room were missing.- Properly install the baseboards in this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. In the front food prep area, plumbing for hand sink and electrical wiring/outlets from the panel appeared to be out of compliance. - Please consult with the regulatory agency to ensure compliance and requirements.2. Water leak observed in the p-trap underneath the handwashing sink in the front food prep area.- Repair the leak.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- - Weather stripping at the front door appeared damaged, leaving a visible gap below the door.*Replace/repair the weather stripping.
- 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?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Sanitizer in the cleaning clothes bucket was measured as 0 ppm.*Staff changed the solution, and it was measured as 100 ppm.**Wet cleaning clothes can harbor germs and, if left without soaking in sanitzer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice scoop was stored inside the ice dispensing machine with the handle in contact with the ice.*Staff stored the scoops in a clean container.
- 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?
- - Weather stripping at the front door appeared damaged, leaving a visible gap below the door.*Replace/repair the weather stripping.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Ice build-up was observed at the front entrance door.*Clean the door and keep the area clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler touching the face, then cell phone while wearing gloves. The employee wanted to return to food preparaion. Gloves must be discarded. Hands must be washed before using new gloves. Do this everytime the goves become contaminated
- 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?
- Mice droppings observed between the walk-ins. Clen up the area and call the pest control company for service
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Reviewed manual dishwashing with staff again during inspection. Observed staff using two compartment sink only instead of the three compartment sink. (CDI)Previous Inspection:Reusable dishes and utensils are being used. Dishwashing method was not being followed. Only using two-compartment sink for dishwashing. Food debris and sticker were found in the sink with sanitizer. Dishes and utensils need to wash in the three-compartment sink.Sink 1 - wash with soap and warm waterSink 2- rinse with warm water. Sink 3- sanitize with 100ppm chlorine sanitizer for 2 minutes and then air dry,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff observed using a pan to transfer undercooked donair meat from cone to grill and then using same pan to transfer cooked product from grill to customer pita. Action RequiredDue to risk of cross contamination from undercooked meat to final cooked meat, a different pan or utensil must be used to handle meat after the final cook step on grill
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A roll of saran plastic wrap and a roll of aluminum foil were placed on the counter, no dispensers for these items. Place these items in clean containers or dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hummus and Garlic sauce in the prep cooler inserts were stored above the load limit. Hummus was measured between 6.5 to 11.7 degrees C. and garlic sauce was measured at 9.0 degrees C. Store all cold perishable food at 4 degrees C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Reusable dishes and utensils are being used. Dishwashing method was not being followed. Only using two-compartment sink for dishwashing. Food debris and sticker were found in the sink with sanitizer. Dishes and utensils need to wash in the three-compartment sink.Sink 1 - wash with soap and warm waterSink 2- rinse with warm water. Sink 3- sanitize with 100ppm chlorine sanitizer for 2 minutes and then air dry,
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1)Staff observed using a pan to transfer undercooked donair meat from cone to grill and then using same pan to transfer cooked product from grill to customer pita. Action RequiredDue to risk of cross contamination from undercooked meat to final cooked meat, a different pan or utensil must be used to handle meat after the final cook step on grill2)A large tray of uncovered baklava was sitting directly beside the cash register and in front of and below customers paying for food. Action RequiredFoods must be covered to prevent contamination. Ensure only prepackaged product are stored in area where there is open customer access.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions