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Shawarma County

912 2 Street W Brooks AB T1R 1E8 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover rice was heated in the microwave to 60 degrees Celsius and not to 74 degrees Celsius. Leftover chicken shawarma was place in the hot holding unit while the Owner worked on cleaning the walk-in cooler from a spill and other tasks. Chicken shawarma was at a temperature of 17 to 18 degrees Celsius. Food was reheated to 74 degrees Celsius. *Hazardous and high-risk foods must be reheated quickly to 74 degrees Celsius before hot holding. Check food with a probe thermometer to ensure 74 degrees Celsius is reached uniformly throughout the batch.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The glass doors on the prep cooler are stored on the floor during the day when table is opened for preparation of food. An upholstered chair is stored in the kitchen near the hand sink and is not cleanable. *Ensure glass doors are stored off the floor. *Remove chair from kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled with sanitizer. *Maintain labels on all chemical bottles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lids on food containers contain food residue and grime. The prep cooler bracket for the removable slider window is accumulating food oils and food debris. *Clean and sanitize the mentioned areas.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions