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Shawarma Makers

106 - 2845 23 Street NE Calgary AB T2E 7A4 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **My 20, 2026. The walk-in cooler, nearest the back door was maintaining 6C. Ensure that the cooler is maintaining 4C or below.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles containing sanitizing solution were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler, nearest the back delivery area, was maintaining 12C (gauge) and 9C to 7.6C (internal food temperature). Perishable foods were moved into another cooler maintaining 4C. Please repair the cooler. Ensure that all perishable foods are stored at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that sanitizer is used only in the first step of dishwashing. Ensure that staff follow the 3-compartment sink dishwashing method. 1. scrape food off of equipment, 2. wash in warm soapy water, 3. rinse in clean water, 4. submerge in an approved sanitizing solution (ie. 100ppm bleach or 200ppm QUATs) for 2 minutes and 5. air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot water tap at the hand wash sink was turned off as the tap was dripping. Please repair the hot water tap. Ensure that all hand wash stations are maintained in good repair.2. The paper towel dispenser at the hand wash sink was empty. A roll of paper towel was brought to the hand sink. Please restock and/or repair the paper towel dispenser. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times.
    • 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?
      • Front door and front doors were propped open. Please install tight fitting screens and/or screen doors or keep exit doors closed when not in use to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the 3-compartment sink is leaking. Please repair. Ensure that all plumbing is maintained in good repair.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions