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Osmow's Shawarma

690 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured at 0 ppm. Fresh solution made, measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In one of the front preparation coolers, a ladle stored inside a container was observed touching the sliced tomatoes. Correction was made. Ensure that the ladle handle does not come into contact with food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of raw meat were observed stored at room temperature, with a measured temperature of 10°C. Instruction was provided not to store perishable foods at room temperature. The meat was moved to the cooler onsite.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal cooking temperatures of meats were not verified using probe thermometerRequirement:Please cook meats to 74C after shaving from the cones on vertical grill and verify internal cooking temperature using probe thermometer.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**QUATS sanitizer solution was measured 0ppm. - Operator remade the solution and tested at 200 ppm. **Please ensure QUATS sanitizer is maintained at 200ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Staff bag was stored with food containers under the table in back kitchen area. - Operator removed the bag during inspection. **Please ensure personal items are stored separately from food items at all items to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking procedures discussed during inspection. Staff said they were cooking the meat to 69*C. **Please ensure all high risk food are cooked to a minimum of 74*C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Cutting board and iceberg lettuce was observed on top of the hand sink in back of the house. - Operator removed the items to provide access during inspection. **Please ensure that hand sink remains accessible at all times for handwashing
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Corrected**Plastic forks and knives in the front of the house was stored with eating side in different directions. - Opeartor adjusted all the knives and forks so that eating sides face one direction to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A piece of unfinished wood was observed under the front left corner of the 3-compartment dishwashing sink, which is not easily cleanable. **Please remove the wood or clean and paint it to ensure it is clenable.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions