Skip to content
Loading map…

Osmow's Shawarma

43 Crowfoot Terrace NW Calgary AB T3G 4J8 · Food - General

6 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in lukewarm standing water beside the flat top grill.Previously noted on inspection report on July 15th, 2025.Utensils were stored in stagnant water by the deep fryer at room temperature.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.Operator advised that they will be stored in the hot holding station going forward.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Color coded catch pan to distinguish catch pan for raw and cooked chicken was wrapped with tape on the handle. Please color code in a manner that does not prevent easy cleaning and sanitation. Tape cannot be adequately cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the cooler door beneath the flat top grill observed to be broken. There was significant amount of food debris that had accumulated on the interior part of the door.- Repair or replace broken gasket so the cooler door can seal properly.- Clean the door area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor in the food preparation area noted to be greasy and slippery at the time of inspection.- Clean the floor thoroughly.- Change the mop frequently due to the amount of grease/oil used.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in spray bottle at the back food preparation area was measured to be below 50 ppm.The concentration of freshly dispensed Quats sanitizer from the wall mounted dispenser was measured at 200 ppm.- Manager instructed to discard and refill the sanitizer spray bottle.- Ensure to change the solution at adequate intervals. Quats sanitizer must be used at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Catch pans for raw and cooked chicken noted to be on the Sharwarma cone without labelling or separation. - Label or color code the catch pans to clearly differentiate.Ensure to separate raw and cooked food items to prevent potential cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Recurrent violation***Utensils were stored in lukewarm standing water beside the flat top grill.Previously noted on inspection report on July 15th, 2025.Utensils were stored in stagnant water by the deep fryer at 26.5°C.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items such as car keys and a handbag belonging to staff were observed to be placed on food contact surfaces.Please designate a specific area/shelf in the refrigerator for staff belongings and refrain from placing on food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust observed on storage shelves inside walk-in cooler.Fix the storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice build up was noted on the floor of the walk-in freezer.Fix the walk-in freezer.3rd October 2025- Violation stated above still present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the cooler door beneath the flat top grill observed to be broken. There was significant amount of food debris that had accumulated on the interior part of the door.- Repair or replace broken gasket so the cooler door can seal properly.- Clean the door area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor in the food preparation area noted to be greasy and slippery at the time of inspection.- Clean the floor thoroughly.- Change the mop frequently due to the amount of grease/oil used.2. Accumulation of grease, dirt and clutter observed under the dishwashing sinks, including hard to reach areas.- Clear and clean the area thoroughly.
  3. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Leftover donair was kept intact on the cone on the vertical broiler for sue Food discarded.At the end of a day, partially cooked cones cannot be kept intact for future use. OR fully cook the leftover donair to an internal temperature of 74°C then slice the donair before cooling and store in the cooler or freezer. OR discarded leftover partially cooked donair.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in stagnant water by the deep fryer at 26.5°C.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.Previous violation:Disposable utensils are not stored one way. Ensure utensils are stored one way to avoid contamination of the business end.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of raw chicken were submerged in a stagnant water thawing in the sink.The bags of raw chicken were kept in the cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the walk-in cooler was dim.Replace the light to increase the light intensity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the cutting board used to cut lettuce. Resurface or replace as needed.2) Ice build up was noted on the floor of the walk-in freezer.Fix the walk-in freezer.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several bags of raw chicken were thawing in the sink, and the bags were touching the drain rack and water was coming up to the drain rack where clean dishes were being dry. Remove the drain rack during thawing or provide a shorter stopper so water will drain before it reaches the drain rack or thaw less chicken at a time. (CDI) Previous Report2. Sanitizer dispenser hose was immersed in water and chicken during the chicken thawing process and slime build-up noted on the side of the sinkTo avoid sanitizer contaminating the food ensure the sanitizer dispenser hose is removed from the sink during food processing and clean the sink
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable utensils are not stored one way. Ensure utensils are stored one way to avoid contamination of the business end.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was measured between 28 to 35 degrees C. Fix the hot water and ensure the hot water is at 45 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Disposable paper towels and clutter observed around the desk area. Cleanliness must be maintained throughout the facility. Remove clutter around the desk and dispose of paper towels once they are used to prevent contamination of surfaces.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer in the red bucket in the cooking area was measured at 0ppm.Maintain quat sanitizer at 200ppm by changing the red bucket more often.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were covered with grease and stains and were stored on the rack above the three-compartment sink. Discard the dirty cleaning cloths and provide new cleaning cloths. Cleaning cloths should be maintained in a clean manner to avoid contamination when cleaning food surfaces. The operator disposed the cleaning cloths at the time of the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove used was observed during inspection. A pair of used single use gloves were found on the desk in the back prep area. Discard single use gloves after they are removed from hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bags of rice stored underneath the soap dispenser in the back area. Ensure all food is stored in a manner that prevents contamination. Avoid storing food underneath the soap dispenser.2. Sanitizer dispenser hose was immersed in water and chicken during the chicken thawing process and slime build-up noted on the side of the sinkTo avoid sanitizer contaminating the food ensure the sanitizer dispenser hose is removed from the sink during food processing and clean the sink
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored inside the food container and did not have an appropriate handle. Store scoops in a separate area to prevent contamination of the bulk supply. The operator removed the scoops at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable utensils are not stored one way. Ensure utensils are stored one way to avoid contamination of the business end.2. No quat sanitizer in the utensils' container.Store utensils in ice water or 200ppm quat sanitizer.
    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser refilled in a labeled spray bottle of hydrogen peroxide. All chemicals must be adequately labeled to ensure they are used safely around food preparation areas. The operator relabeled the spray bottle to "degreaser" at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken in the hot holding unit had a surface temperature of 40C to 50C. The operator stated that they are cooking/reheating the chicken to 60C then placing it in the hot holding unit. When reheating or cooking chicken, the meat must reach a temperature of 74C first, then placed in the hot holding unit. Ensure food are stored in a hot holding unit at a temperature of 60C or greater. Increase the temperature of the hot holding unit accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat stored on the counter in the back storage area had a surface temperature of 37C. The operator stated that the meat has been cooling for an hour and forty-five minutes. Ensure high-risk food such as meat are cooled down as fast as possible to prevent harmful bacteria from growing. Cool down food rapidly by placing in small containers, using an ice bath or ice wand before placing in the cooler. The operator placed the meat in the cooler at the time of the inspection. 2. Chicken was thawing in stagnant water in the sanitizing compartment of the three-compartment sink and had a surface temperature of 37C and an internal temperature of 8C. The operator stated it has been thawing in the water for almost 4 hours. Food must be thawed in a safe manner, either by thawing in the cooler, running it under cold running water, using a microwave, or cooking it directly. The operator placed the chicken back in the cooler to thaw during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Disposable paper towels and clutter observed around the desk area. Cleanliness must be maintained throughout the facility. Remove clutter around the desk and dispose of paper towels once they are used to prevent contamination of surfaces.
  6. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Back handwash sink tap was leaking. Fix the leak2) Wall along the desk was pitted. Fix the wall and ensure it smooth and washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up on the light switches. Clean the light switches.