Skip to content
Loading map…

Osmow's Shawarma

104 - 4632 Gateway Boulevard NW Edmonton AB T6H 4P1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Available sanitizer solution tested with test strips and noted to be at 0 ppm. Sanitizer solution was immediately refreshed during the visit.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser was noted to be in disrepair (front cover missing). Please ensure paper towel dispenser is fixed/repaired, to protect paper towel from contamination and for easy cleaning/maintenance.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -One Quat sanitizer solution container stored under the prep table was measured at 0 ppm, while two containers at the service counter also measured 0 ppm.-All Quats sanitizer solutions were changed to ensure the minimum concentration of 200ppm is reached.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • a. A staff member was observed washing hands with water only, without soap.b. Staff were observed not washing their hands between glove changes.-Proper handwashing procedures and glove use requirements were reviewed. Hands must be washed as often as necessary, with soap and running water, including between glove changes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There was no probe thermometer available for monitoring the internal temperature of meat during cooking and reheating.-A probe thermometer must be available and used to verify internal temperatures during these processes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The knife sharpener on the prep table had food particles in its crevices.-It was sent for washing and sanitizing. Utensils must be cleaned and sanitized in a manner that removes contamination.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 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?
      • Rear door requires weatherstripping.