Lazeez Shawarma

599 Richmond St, London ON N6A 3G2 · Restaurant

21 inspections

1. RequiredFeb 23, 2026

   4 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
     • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain walls clean and in good repair
     • Fail to maintain ceilings clean and in good repair
2. Follow-upNov 6, 2025

   0 infractions

3. Follow-upOct 6, 2025

   1 infraction

   • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
     • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
4. RequiredSep 15, 2025

   5 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to maintain handwashing stations with adequate supplies
   • Food is protected from contamination and adulteration
   • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
     • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Sanitary facilities are maintained, properly equipped and in good repair
     • Fail to equip sanitary facility with single-service towels or hot air dryer
5. RequiredJun 10, 2025

   3 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
     • Fail to maintain handwashing stations with adequate supplies
   • Food is protected from contamination and adulteration
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
6. Follow-upApr 7, 2025

   2 infractions

   • Utensils are sanitized manually as required
     • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
7. Follow-upMar 25, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
     • Fail to use equipment, utensils, and / or multi-service articles for intended purposes
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
8. Follow-upFeb 10, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
9. Follow-upFeb 3, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
10. RequiredJan 22, 2025

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
11. Follow-upOct 18, 2024

    0 infractions

12. RequiredOct 16, 2024

    9 infractions

    • Constant supply of potable hot and cold running water under pressure provided
      • Fail to provide food premises with adequate potable water supply
      • Fail to provide hot and cold running water under pressure in food preparation area
      • Fail to provide hot and cold running water under pressure in utensil cleaning area
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler washes hands as necessary
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
    • Food premises is maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
      • Fail to maintain premises free from conditions that may be a health hazard
      • Fail to maintain premises free from conditions that may adversely affect the sanitary operation of the premises
13. RequiredJun 25, 2024

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
14. RequiredMar 6, 2024

    1 infraction

    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
15. RequiredDec 5, 2023

    1 infraction

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
16. RequiredAug 23, 2023

    3 infractions

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods at a safe internal temperature
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
      • Fail to construct furniture, equipment and appliances to permit thorough cleaning and maintenance of the room or place in a clean sanitary condition
17. RequiredMay 23, 2023

    6 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
    • Handwashing stations are maintained and adequately supplied
      • Fail to situate handwashing stations for convenient access by food handlers
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to use handwashing station only for handwashing of employees
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
18. RequiredApr 12, 2023

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
    • Lighting adequate for food preparation and cleaning
      • Fail to provide required lighting during all hours of operation
19. Follow-upApr 3, 2023

    2 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
20. RequiredFeb 15, 2023

    9 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to maintain handwashing stations
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to use food contact equipment and / or utensils that are corrosion-resistant and non-toxic
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to use sanitizing agent for which a test reagent is readily available
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
      • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
      • Fail to equip sanitary facility with single-service towels or hot air dryer
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls as readily cleanable
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
    • Inspection results are posted in accordance with the Public Health Inspector's request
      • Fail to keep posted the most recent MLHU Food Premises Inspection Summary in a conspicuous location at entrance or near the entrance to food premises and clearly visible to the public as per the local by-law
21. RequiredSep 23, 2022

    4 infractions

    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Utensils are sanitized manually as required
      • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
      • Fail to use sanitizing agent for which a test reagent is readily available
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system