Jerusalem Shawarma
605 - 3545 32 Avenue NE Calgary AB T1Y 6M6 · Food - General
13 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach in the Sani buckets were between 50-100 ppm.* New bleach solution was prepared which was still less than 100ppm. * The operator was taught to make bleach solution which was tested at 100ppm.-Ensure that the bleach is maintained at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- "Outstanding violation"January 19, 2025In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.-Ensure that the perishable food is kept at room temperature for not more than 2 hours. -Keep a timer or stopwatch to monitor the time and discard the food after 2 hours.*12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand sink was available at the new back food preparation area.-Ensure that the hand sink is installed and available.
- 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?
- Gap was noticed at the bottom and side of the two exit doors.-Weather strip and seal the gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Outstanding violation" January 19,2025.*12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - No soap at the front hand washing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Outstanding*- Plumbing at the three-compartment dishwashing sink was leaking.*The manager was informed, and as per the staff plumber has been called to resolve the issue.*Ensure to fix the issue and sanitize the surrounding area. Keep the area dry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Marinite Chicken container lid was broken and was in use at the time of inspection.*Ensure that the broken food containers are not used in the facility as there is a potential of physical contamination. Additionally, harder to clean and sanitize.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The handwashing sink was obstructed by serving trays.*Staff removed the dishes from the sink and cleared the 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?
- - Plumbing at the three-compartment dishwashing sink was leaking.*The manager was informed, and as per the staff plumber has been called to resolve the issue.*Ensure to fix the issue and sanitize the surrounding area. Keep the area dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Not observed at this time of inspection*1) Broken rice bulk container was in use.-Ensure that the broken food containers are not used in the facility as they are hard to clean and sanitize.2) Salt, tea and sugar containers had food particles and debris on them.-Clean the food containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1)Bleach in the spray bottle was measured less than 50 ppm. 2)Bleach in the Sani buckets were measured at 0 ppm.3) Bleach in the Sani sink in the 3-compartment sink was measured less than 50 ppm.* New sanitizer solutions were prepared for the spay bottles, sanitizer buckets and the Sani sink which was tested at 100 ppm.-Ensure that the bleach sanitizer solution is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap was available in the back hand wash sink.Hand soap was provided.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
- 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?
- Black flies were noticed in the washroom area.-Ensure that the black flies are removed and monitor.-Ensure that the facility is kept free of pests and conditions which lead to the harborage of pests.
- 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 light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Broken rice bulk container was in use.-Ensure that the broken food containers are not used in the facility as they are hard to clean and sanitize.2) Salt, tea and sugar containers had food particles and debris on them.-Clean the food containers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed knives stored between the table and the wall.Utensils must be stored in sanitary manner. Use the existing magnetic holder
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Repair or replace the faucet in the washroom.
- 23. Is the facility maintained in a clean and sanitary condition?