Shawarma Ave.
201 4 Street NE Calgary AB T2E 3S1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A few mouse droppings observed along the back area stairs and in the gap behind the hot holding unit. Pest reports show regular low activity on site. Operator should work with pest control company to devise plan to fully abate the infestation.-Clean the mouse droppings safely-Ensure the area beneath the hot holding unit can be fully cleaned. There appears to be a gap that is not currently reachable because of the design of the cabinet. Operator may need to remove part of the cabinet to reach this area-Dirty rags should be in a sealed container if not removed daily-Thoroughly clean outside of food pails-Ensure staff bring food pails into the kitchen before decanting food from them so there is no mess in the back area-Remove industrial carpet from kitchen; if mats are required for texture or comfort, they must be smooth and impervious to moisture
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Bathroom does not have paper towel, and a stand is on the back of the toilet.-Install a paper towel dispenser that protects the bulk supply, and ensure paper towel is available for drying hands
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.The operator was instructed to make a chlorine sanitizer bucket measuring at 100ppm and submerged their cleaning cloths into the solution.
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid pesticide spray was observed onsite. Pesticides are only to be applied by a professional pest control operator in a food facility. The food facility operator and staff must not store or use pesticides or insecticides within the food facility.The operator promptly discarded the raid pesticide spray can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the samosas in the hot holding table were tested using a probe thermometer and measured at 43C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to discard the samosas. Please use a probe thermometer to verify that the internal temperature of the samosas reaches 74C after frying, before transferring them to the hot holding table, where they must be maintained at 60C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- When asked about manual dishwashing procedures, the operator was rinsing after the sanitizer step.The operator was educated on the critical role of the final sanitizing step in ensuring proper dishwashing hygiene. Ensure rinsing is the second step for manual dishwashing. Please make enough chlorine sanitizer solution in the third/last basin with the concentration measuring at 100 ppm to submerge (2 minutes) and sanitize dishes. Allow all dishes to air dry after sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas behind and underneath the standing coolers located at the back of house were observed to be covered with grime, dirt, and food debris.Please pull out all the coolers and clean the indicated areas to eliminate food sources for pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer spray bottle was not labeled.Corrected on site.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions