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Pita Nutso Shawarma

121 - 555 11 Avenue SW Calgary AB T2R 1P6 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted.Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
  3. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted.Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
  4. Demand 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?
      • Staff stated that at the end of the day, partially used donair and shawarma cones are left intact, are wrapped in plastic wrap, and transferred to the cooler.As discussed, at the end of a day, partially cooked cones cannot be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sinks.Two drain plugs are required for proper manual dishwashing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large table top sized cutting board had large gouges in it where grease, soil, and/or food debris had accumulated. The table beneath the cutting board was rusted.Resurface or replace the cutting board. Resurface or replace the rusted stainless steel table top.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the black chest style deep freeze is falling apart, with insulation falling out.Either replace the lid or replace the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling and the east wall of the back food handling area were dusty.Clean dusty ceiling and wall areas. Ensure these areas are cleaned on a regular basis.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the black chest style deep freeze is falling apart, with insulation falling out.Either replace the lid or replace the freezer.
  6. Risk Management Inspection

    6 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?
      • March 7, 2025:Leftover intact partially used donair and shawarma cones from the previous day were observed. At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74 C (165 F) has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74 C (165 F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.Three partially used cones were discarded (one donair, one chicken shawarma, one beef shawarma)March 6, 2025:Staff stated that the donair and shawarma meat handling procedures was: slice meat from cone, place into hot holding unit.A second cook step (ie: on the grill) is required before placing product into hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member described manual dishwashing procedures as: wash with soap and water, rinse with water, air dry.Steps in proper manual dishwashing are:- Scrape food from dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection, fully submerge dishes in a 100 ppm (1/2 teaspoon of bleach per litre of water) solution for 2 minutes.- Air dry
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 7, 2025:One well-fitting drain plug was available for the two compartment sink.Two well-fitting drain plugs are required for proper manual dishwashing.March 6, 2025:There were no drain plugs available that fit the two compartment sinks.Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sinks.
    • 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 flat top grill is not contained under the ventilation canopy.The flat top grill must be contained under the ventilation canopy.
    • 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 caulking behind the two compartment sink was moldy and deteriorating.Remove the moldy, deteriorating caulking. Replace with new caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the black chest style deep freeze is falling apart, with insulation falling out.Either replace the lid or replace the freezer.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth bucket with bleach water solution was available for sanitizing food contact surfaces. The concentration of bleach water measured approximately 50 ppm.Solution was adjusted with more bleach added. Concentration of the bleach water then measured 100 ppm. Chlorine based (bleach water) sanitizing solution must be maintained between 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water).
    • 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?
      • Staff stated that the donair and shawarma meat handling procedures was: slice meat from cone, place into hot holding unit.A second cook step (ie: on the grill) is required before placing product into hot holding unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member described manual dishwashing procedures as: wash with soap and water, rinse with water, air dry.Steps in proper manual dishwashing are:- Scrape food from dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection, fully submerge dishes in a 100 ppm (1/2 teaspoon of bleach per litre of water) solution for 2 minutes.- Air dry
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available that fit the two compartment sinks.Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was pooling water in the cupboard under the front hand wash sink.Clean up pooling water. Check for and repair any leaks.
    • 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 flat top grill is not contained under the ventilation canopy.The flat top grill must be contained under the ventilation canopy.
    • 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 caulking behind the two compartment sink was moldy and deteriorating.Remove the moldy, deteriorating caulking. Replace with new caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the black chest style deep freeze is falling apart, with insulation falling out.Either replace the lid or replace the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris accumulation. Staff were not fully disassembling the meat slicer when cleaning it.The meat slicer must be fully disassembled, cleaned, and sanitized after each use.
  8. Monitoring Inspection

    0 infractions