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Jerusalem Shawarma

923 17 Avenue SW Calgary AB T2T 0A4 · Food - General

9 inspections

  1. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was not labelled. Ensure all chemicals are labeled with their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink in back prep area had food debris in it and was backing up. There was a sign over the sink that said for hand washing only. Clean sink and talk to staff that this is for handwashing only.2. Soap dispenser clogged at front hand sink. Repair.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food items in the top inserts of the prep coolers measured at an average of 8 degrees C.**Adjust/repair the cooler as required to ensure it can maintain adequate temperatures of 4 degrees C or below at all times.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food items in the top inserts of the prep coolers measured at an average of 7 degrees C.The operator indicated that it was due to the busy period at the time of the inspection.**Adjust/repair the cooler as required to ensure it can maintain adequate temperatures of 4 degrees C or below at all times.
    • 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 posted on site was expired.**Please have a valid permit posted at all times.
    • 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 behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  5. 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?
      • The caulking behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  6. Monitoring Inspection

    4 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?
      • Two partially used cones intact from the previous day were observed on the vertical broilers. Both cones were discarded. One partially used intact donair cone, and one partially used intact chicken shawarma cone. Donair/shawarma requirements were reviewed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without handles and disposable paper cups were being in bulk dry food containers as scoops.Ensure proper scoops with handles are used. Scoops must either be stored out of the food or in a way that the handle of the scoop is not in contact with the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the front hand wash sink.Repair the hand wash sink to restore cold water.
    • 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 behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Initial 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?
      • Ceiling tiles in the back dishwashing and food preparation area were acoustic style ceiling tiles.Ceiling must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.