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Osmow's Shawarma

106 - 9833 116 Street Grande Prairie AB T8W 0C7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • Main entrance & backside exit doors have gaps at the bottom side of the doors.Repair or replace the weatherstripping or door sweep to eliminate the gap and prevent potential pest entry.
  3. 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?
      • Main entrance & backside exit doors have gaps at the bottom side of the doors.Repair or replace the weatherstripping or door sweep to eliminate the gap and prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. If this is resolved, please send a photo via email.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Two used sponges are in the dishwashing area.1) Ensure sponges are discarded after use, as sponges are porous and uncleanable.Two used sponges were discarded by the supervisor, during the inspection.2) The QUAT sanitizing solution is noted at a concentration of 50ppm.2) Ensure the QUAT sanitizing solution is at a concentration of 200ppm to 400ppm.To mix a QUAT sanitizing solution ensure manufacturers instructions are followed.The supervisor replaced the QUAT sanitizing solution during the inspection, and when tested with a test strip it measured at a concentration of 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water knob on the handwashing sink in the back kitchen area does not dispense hot water.Ensure all handwashing sinks have hot and cold potable water for proper handwashing.Supervisor indicated plans are in place for repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ln the clean dishes' storage area, a wooden steel bristle brush is in disrepair. Ensure all utensils and equipment are in good repair at all times.Supervisor discarded the wooden steel bristle brush during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic storage bin is cracked. Repair or discard the plastic storage bin, and ensure all utensils and equipment are smooth, durable, easily cleanable and in good repair at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:-The high touch areas on the refrigerator doors.-The diapering table in the washroom.-The silver metal rack shelves in clean storage.-The white storage rack above the microwave.- Small patches on the walls of the three-compartment sink and handwashing sink.Ensure all areas are maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Two unsanitary cutting boards are noted in the clean dishes' storage area.Ensure all utensils, equipment and dishes are clean prior to being placed in clean storage.Supervisor placed the cutting boards in the dishwashing area at the time of inspection.