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Shawarma Factory

202- 5333 61 Avenue SE Calgary AB T2C 5N7 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Donair/shawarma electric knife is cleaned at the end of the day. Ensure this is cleaned every 4 hours to prevent potential bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop stored in customer ice. Ensure ice scoop is stored away from customer ice to prevent potential cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispensers at both front hand sinks were not operational. Ensure all hand sinks are equipped with supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the arm of the meat slicer. Ensure this is cleaned every use.
  2. Monitoring Inspection

    4 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?
      • The operator was cutting the leftover Donair cone from previous day.- The left over Donair cone must not be saved. the Donair cone was discarded during inspection. Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products was sent via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • canned beans/olives, oil containers, juice bottles were stored on the floor at front and in the kitchen by walkin cooler.- Store all food items 6 inches above the floor in a food grade container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was mixing soap and sanitizer to clean and sanitize food equipment.- Ensure to follow the correct method of washing, rinsing and sanitizing the utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mechanical room and area Infront the room was cluttered with a variety of items. - Organize the above-mentioned area and do not store any food item on the floor.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation was still outstanding during current inspection**Chlorine solution measured to be 0ppmOperator prepared 100ppm chlorine solution during inspection.How to mix an approved sanitizer solution sheet sent via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoe and onions bags were stored on the floor in mechanical room.- Store all food items 6 inches above the floor in a food grade container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water faucet handle at the hand washing sink present in Lebanese kitchen was missing. - Repair or replace the faucet.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured to be 0ppmOperator prepared 100ppm chlorine solution during inspection.How to mix an approved sanitizer solution sheet sent via email.
    • 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?
      • A leftover cone was saved in the cooler.Ensure not to store the leftover cone in cooler.-The cone was discarded during inspection.