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Osmow's Shawarma

960 - 8005 Emerald Drive Sherwood Park AB T8H 0P1 · Food - General

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four bags of chicken measured an internal temperature of 16-18 degrees Celsius. The chicken was found in the walk-in cooler, where it had been determined was left at room temperature over night to thaw. The chicken was discarded.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A food handling permit was not displayed in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cutting board was heavily rutted and cut.Replace or repair cutting board so that it is smooth, non-porous and easy to clean.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed operator with donned gloves move from the front food preparation area to the back kitchen area where they picked up a cellphone without removing gloves. - Gloves are to be changed when changing tasks such as moving to a new work station, after handling raw meats, before handling ready-to-eat foods, and after cleaning duties, etc. Gloves should also be changed if they become contaminated and should not be worn for more than four hours. Do not reuse the same pair of gloves. Hand washing is to be done before and after glove use and each time gloves are changed. Appropriate glove use and hand washing practices were discussed with onsite operators. See attached Glove Use Guidelines for reference and staff education.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored directly on the floor in dishwashing area. - Store food in a manner that is elevated at least 6 inches off of the floor. Operator moved onions to elevated shelf.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at hand sinks or dishwashing sinks at the time of inspection. Hot water heater panel was flashing. - Ensure hot water is available at the food facility. The operator reset the hot water heater twice during the time of inspection. Hot water was available prior to the end of inspection. Plumber maintenance was still required due to multiple hot water tank resets. A plumber was called and scheduled for immediate service for hot water heater maintenance. Operators made aware no food preparation is to take place if hot water is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from plumbing under the 3 compartment dishwashing sinks. - Schedule maintenance and repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gelatin and food debris noted on a skewer that was reported to be clean by operator. - Ensure utensils and equipment are properly cleaned and sanitized. Skewer was transferred to the dishwashing area by operator to be cleaned and sanitized.
  7. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed operator with donned gloves move from the front food preparation area to the back kitchen area where they picked up a cellphone without removing gloves. - Gloves are to be changed when changing tasks such as moving to a new work station, after handling raw meats, before handling ready-to-eat foods, and after cleaning duties, etc. Gloves should also be changed if they become contaminated and should not be worn for more than four hours. Do not reuse the same pair of gloves. Hand washing is to be done before and after glove use and each time gloves are changed. Appropriate glove use and hand washing practices were discussed with onsite operators. See attached Glove Use Guidelines for reference and staff education.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from plumbing under the 3 compartment dishwashing sinks. - Schedule maintenance and repair the leak. Plumbing maintenance has been scheduled as per operator.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature for the refrigeration unit under the grill was measured with a probe thermometer to be over 4 C. Food was immediately moved into a different refrigeration unit. Ensure the refrigeration unit is fixed/repaired.
  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature for the refrigeration unit under the grill was measured with a probe thermometer to be approx. 6- 6.2 C. Food was immediately moved into a different refrigeration unit. Ensure the refrigeration unit is fixed/repaired.
  11. Initial Inspection

    0 infractions

  12. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser in the back was not installed. Paper towel missing. Ensure adequate supply for handwashing is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Contruction was not finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning and temperature records not observed.*Tape and plastic cover in place in various areas.*Dust and item in cardboard boxes observed. Ensure cleaning after construction is completed and areas are sanitized.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • *Garbage bins (with lids) not observed.