King of Shawarma
1132 13 Street SW Calgary AB T3C 3S8 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shaved beef from the donair cone was observed cooling at room temperature, with a measured temperature of 18°C. Ensure the meat immediately undergoes a secondary cooking step before it is served, placed under hot holding or cooled and stored in the refrigerator.**The shaved donair meat was subsequently cooked and placed into hot holding during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - The handle was partially repaired as there is still duct tape on the sides which makes the handle not easily cleanable.Panini grill handle was covered with aluminum foil and duct tape and grease build-up on the grill.Repair handle and clean the grill.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Dirty mop bucket and mop were stored next to the preparation table. Store mop and bucket in a non-food area. 2) Black container was used to marinate meats. Not sure if there are food grade containers. Provide food grade container for food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Samosas inside the cooler was measured between 5.8 to 6.8 degrees C. Previous InspectionFront Display Cooler:Samosas inside the cooler were measured between 8.4 to 8.7 degrees C. Fix the cooler and store perishable foods at 4 degrees C or below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Red tape and missing paint were noted on the rack above the two-compartment sink.Refinish or repair rack.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Panini grill handle was covered with aluminum foil and duct tape and grease build-up on the grill.Repair handle and clean the grill.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Chlorine in the sanitizer bucket was measured at 10ppm by the operator.Use 100ppm chlorine and verify with chlorine test strips.2) Cleaning cloth was stored on front shelf. Store cleaning cloths in chlorine sanitizer in between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Dirty mop bucket and mop were stored next to the preparation table. Store mop and bucket in a non-food area. 2) Beige Rubbermaid container and black container were used to marinate meats. Not sure if there are food grade containers. Provide food grade container for food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front Display Cooler:Samosas inside the cooler were measured between 8.4 to 8.7 degrees C. Fix the cooler and store perishable foods at 4 degrees C or below.
- 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?
- Owner has one mechanical mouse trap in his facility. He was not checking or recording the finding monthly. Provide two more traps and monitor monthly.Previous Report:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Fly strips were hanging above the two-compartment sink and food preparation table.Do not hang fly strips above food areas.
- 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) Water stain noted above the two-compartment sink. Fix the leak and change ceiling tile. 2) Red tape and missing paint were noted on the rack above the two-compartment sink.Refinish or repair rack.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Panini grill handle was covered with aluminum foil and duct tape and grease build-up on the grill.Repair handle and clean the grill. 2) Char and grease build-up on the top panini grill plate. Clean the panini grill.3) Probe thermometer was repaired with duct tape. Fix or replace the probe thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up on the menu board, ceiling and air vents.Clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food preparation takes place in the back area of the facility. No functional hand wash sink was available in the space, and a door separates the back area from the hand wash sink in the front service area.Either remove both door panels or install a designated hand wash sink in the back food preparation area.
- 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?
- Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- Food preparation takes place in the back area of the facility. No functional hand wash sink was available in the space, and a door separates the back area from the hand wash sink in the front service area.Either remove both door panels or install a designated hand wash sink in the back food preparation area.
- 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?
- Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris accumulation on the floor under the double door cooler on the right side (south side) of the back food preparation area.Clean the floor under the double door cooler on the right side (south side) of the back food preparation area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine in the bleach water available for sanitizing food contact surfaces was undetectable.Solution was remade. Concentration then measured 200 ppm. Ensure that bleach water is changed out as often as required to maintain the solution at an acceptable concentration (100-200 ppm).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a portioning scoop stored in a container with cooked rice. The handle of the scoop was in contact with the rice.Scoop was removed from the container and placed on top of the container for storage. Scoops must either be stored outside of food, or stored so that the handle of the scoop is not in contact with the food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine based food contact surface sanitizer was in use in the facility, however chlorine test strips were not available for use.Obtain chlorine test strips so that the concentration of chlorine-based food contact surface sanitizer can be verified.
- 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 available in the soap dispenser for the front hand wash sink. The dispenser was refilled, but then it was discovered that it was not properly dispensing soap. The bulk bottle of soap was placed at the sink temporarily. Either replace the wall mounted soap dispenser or otherwise ensure that the is liquid soap in a dispenser available at the hand sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food preparation takes place in the back area of the facility. No functional hand wash sink was available in the space, and a door separates the back area from the hand wash sink in the front service area.Either remove both door panels or install a designated hand wash sink in the back food preparation area.
- 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?
- Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damaged cardboard was present on the bottom right side of the food preparation table located on the south side of the back food preparation space. Cardboard is not a cleanable surface. All surfaces in food facilities must be smooth, non-absorbent to moisture, and easy to clean. Remove the cardboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The thermometer available in the front service area had been replaced with duct tape.Duct tape is not a cleanable material. Discard the damaged thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris accumulation on the floor under the double door cooler on the right side (south side) of the back food preparation area.Clean the floor under the double door cooler on the right side (south side) of the back food preparation area.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris accumulation on the floor under shelving/ tables on the left side (north corner) of the back food preparation area.Clean the floor under shelving/ tables on the left side (north corner) of the back food preparation area.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of items located in the back left (north) corner of the back food preparation area.Declutter the back left (north) corner and reorganize so that the area is easy to clean and pest inspections of the area can take place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?