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Osmow's Shawarma

1055 Talbot St, St. Thomas ON N5P 1G4 · Restaurant

11 inspections

  1. Follow-up

    0 infractions

  2. Required

    1 infraction

    • Food premises operation general
      • ensure premises is 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
  3. Follow-up

    0 infractions

  4. Required

    2 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
  5. Required

    1 infraction

    • Food protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
  6. Required

    3 infractions

    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
  7. Required

    2 infractions

    • Acceptable sanitizing method and testing
    • Sanitizing food contact surfaces and equipment
  8. Required

    1 infraction

    • Temperature control for storage of potentially hazardous foods
  9. Follow-up

    0 infractions

  10. Follow-up

    4 infractions

    • Food premises provided with adequate access to potable water
    • Sanitizing food contact surfaces and equipment
    • Food protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
  11. Required

    5 infractions

    • Food premises provided with adequate access to potable water
      • provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
      • ensure that the method of sanitization is appropriate
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • All food is processed in a manner that makes the food safe to eat
      • ensure safe internal cooking temperature of potentially hazardous food
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower