Original Shawarma
1 - 338 10 Street NW Calgary AB T2N 1V8 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- There is a gap on the bottom of the back exit door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap on the bottom of the exit door.
- 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?
- ***Update - February 5: The operator obtained a professional pest control company and will come onsite for an assessment sometimes this week. A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).No pests or activity of pests observed during the inspection
- 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?
- Demand Inspection
2 infractions
- 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?
- A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).No pests or activity of pests observed during the inspection
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was grease and dust buildup on the ventilation canopy. All equipment must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the indicated equipment. The filters itself should be removed at least once a week to remove contamination
- 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?
- Monitoring Inspection
2 infractions
- 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?
- A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).No pests or activity of pests observed during the inspection
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was grease and dust buildup on the ventilation canopy. All equipment must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the indicated equipment. The filters itself should be removed at least once a week to remove contamination
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was not made at the time of the inspection.Corrected on site.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the hot holding unit was 12C and the water bath was around 52C.Foods were instructed to reheat rapidly above 74C on the grill. Only place hot foods into the hot holding unit after it is able to maintain foods over 60C. Do not reheat foods in the hot holding unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions