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Karam Donair & Shawarma

16658 McKenzie Lake Boulevard SE Calgary AB T2Z 1N4 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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 material used under the sink covering the grease trap is unfinished wood.Please seal the wood or replace with an impervious to moisture material.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottles was too strong.Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm solution.Use test strips to confirm concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken in hot holding unit measured 14 degrees Celsius (discarded).Cooked donair meat in hot holding unit measured 14 degrees Celsius (discarded).Both products had been taken from the cooler and placed into the hot holding unit without being re-heated to 74 Celsius.In addition, the hot holding unit was not turned on.Foods in hot holding must be maintained at 60 degrees Celsius or greater.Ensure food is properly re-heated prior to placing in hot holding.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Pressure of hot water at front hand wash sink was very minimal.Pressure of cold water was sufficient.Fix / repair sink so that both hot and cold water under sufficient pressure are present.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe education had not been completed.
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe education had not been completed.
  7. Initial Inspection

    3 infractions

    • 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 soap in the dispensers at the handwash sinks-all handwash sinks must be stocked with soap and paper towel in suitable dispensers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safe education had not been completed.
    • 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) The drain at the 3-compartment sink was leaking.-repair the drain and ensure no plumbing fixtures leak2) The wall under the 3-compartment sink did not have a baseboard.-install a baseboard under the 3-compartment sink