LAZEEZ SHAWARMA

#37-200 Franklin Blvd, Cambridge ON N1R 8S8 · Facility

9 inspections

Complaint InspectionFeb 13, 2026
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers refrain from conduct causing contamination of food and food areas
Re-inspectionFeb 2, 2026
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Maintenance of sanitary facilities
  - Maintain sanitary facility clean and in good repair
  - Equip sanitary facility with single service towels or air dryer
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles in good repair
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Re-inspectionJan 27, 2026
4 infractions
- Either mechanical or manual dishwashing is provided
  - Provide drainage racks that are corrosion-resistant
- Food protected from contamination or adulteration
  - Store food off the floor to prevent contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  - Ensure equipment, utensils and or multi-service articles in good repair
Compliance InspectionJan 26, 2026
13 infractions
- Food protected from contamination or adulteration
  - Store raw foods separate and below cooked / ready-to-eat foods
  - Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Food processed in a safe manner
  - Process food in a manner to ensure it is safe to eat
  - Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
  - Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
  - Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  - Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
  - Clean and sanitize multi-service articles after each use and as often as necessary
  - Clean and sanitize food contact surfaces or equipment as often as necessary
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
  - Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
- Single service containers and articles kept free from contamination
  - Maintain single service containers and articles free from contamination
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange furniture to permit a clean and sanitary condition
  - Remove all materials not associated with the daily operation of the premises (s.7)
- Certified food handler present in the food service premise
  - Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
  - Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
  - Ensure wiping cloths are kept in a sanitizing solution when not in use
  - Keep cloths clean, in good repair, and restricted to a single task
  - Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Re-inspectionOct 30, 2025
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure ceilings are kept clean and in good repair
Re-inspectionOct 23, 2025
8 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
- Manual dishwashing: Wash, rinse, sanitize technique
  - Ensure clean wash / rinse water is provided
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
  - Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  - Use sanitizing agent for intended purpose
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure ceilings are kept clean and in good repair
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  - Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary
Compliance InspectionSep 16, 2025
11 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
- Manual dishwashing: Wash, rinse, sanitize technique
  - Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Food is held at 4°C (40°F) or less
  - Ensure all hazardous foods are stored at 4°C (40°F) or less
  - Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
  - Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure ceilings are kept clean and in good repair
- Testing reagent used to determine concentration of sanitizer
  - Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
  - Provide hand washing basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
  - Provide soap in a dispenser at hand basin in the food preparation area
  - Maintain hand washing stations with adequate supplies
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles are of sound and tight construction
  - Ensure equipment, utensils and or multi-service articles in good repair
  - Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
  - Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Certified food handler present in the food service premise
  - Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary
Compliance InspectionFeb 6, 2025
5 infractions
- Food protected from contamination or adulteration
  - Protect food from contamination and adulteration
  - Store food off the floor to prevent contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
  - Maintain and arrange furniture to permit a clean and sanitary condition
  - Maintain and arrange equipment to permit a clean and sanitary condition
  - Remove all materials not associated with the daily operation of the premises (s.7)
Compliance InspectionNov 7, 2024
9 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
  - Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  - Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
  - Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
  - Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  - Ensure ceilings are kept clean and in good repair
  - Ensure floors are kept clean and in good repair
  - Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
  - Provide hand washing basin in food preparation area
  - Hand washing stations must be conveniently accessible by food handlers
- Hand washing basin with supplies of soap and paper towels in dispensers
  - Provide paper towels in a dispenser at hand basin in food preparation area
  - Provide soap in a dispenser at hand basin in the food preparation area
  - Provide hot and cold running water under pressure
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
  - Ensure equipment, utensils and or multi-service articles in good repair
- Certified food handler present in the food service premise
  - Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Food handlers who come into contact with food/utensils do so in a sanitary manner
  - Ensure food handlers wash hands as often as necessary