Skip to content
Loading map…

Osmow's Shawarma

2138 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on the undercounter freezer.The cleaning cloth was cleaned and placed in a pail of sanitizer during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler had long fingernails.Keep fingernails short.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food boxes were stored on the floor of the walk-in freezer.Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the microwave.The cell phone was taken to a shelf designated for storage of personal items during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grill spatulas were rinsed with water at a kitchen hand sink.Perform dishwashing in the dishwashing sinks. Clean with soap, rinse with water, submerge in the sanitizer with a minimum contact time as per manufacturer's instructions then air dry. Use the hand sink for handwashing only. Hand sinks must not be obstructed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top covers for line coolers were stored on the floor.Top covers were elevated off the floor during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease droplets were noted on the ventilation hood.The ventilation hood was cleaned during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water at the dishwashing sink had a maximum temperature of 33C.Increase the temperature to minimum 45C. This is the minimum temperature requirement for proper manual dishwashing.