Shawarma Palace
1 - 8720 Franklin Avenue Fort McMurray AB T9H 3K8 · Food - General
20 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator's provided food safety training certificate had expired on September 28, 2022. There was no other food handler with a valid certificate in safe food handling employed in the food establishment.Ensure a person who is in charge of daily operations of the food establishment has successfully completed a food sanitation and hygiene training program by the Minister of Health or an equivalent food safety training program.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- The operator's provided food safety training certificate had expired on September 28, 2022. There was no other food handler with a valid certificate in safe food handling employed in the food establishment.Ensure a person who is in charge of daily operations of the food establishment has successfully completed a food sanitation and hygiene training program by the Minister of Health or an equivalent food safety training program.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A section of the ceiling panels in the walk-in freezer was detached and hanging down. The left side of the walk-in freezer wall was attached together with tape. - Repair the detached section of the freezer ceiling panel and walls section in disrepair.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A section of the ceiling panels in the walk-in freezer was detached and hanging down. The left side of the walk-in freezer wall was attached together with tape. - Repair the detached section of the freezer ceiling panel and walls section in disrepair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution available on site at the time of inspection. Staff indicated that they had ran out of the solution and they would be closing shortly. Inspector instructed staff to purchase the solution immediately. Inspector confirmed the solution had been purchased.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris accumulated on inside surfaces and between the dish trays of the front prep cooler. 2) Interior surfaces of the spice cabinet were insanitary with debris. - Clean and sanitize these surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris observed in the floor corners and under the shelving unit in the walk-in cooler. - Clean and sanitize the walk-in cooler floors. Ensure hard to reach areas are thoroughly cleaned regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Container used for the handwashing soap at the kitchen sink was inadequate. There was no cover on the container or a pump for dispensing the soap. Soap container would need to be fully handled each time for use. Use liquid soap dispenser to avoid cross contamination during hand washing at the kitchen sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Container used for the handwashing soap at the kitchen sink was inadequate. There was no cover on the container or a pump for dispensing the soap. Soap container would need to be fully handled each time for use. Use liquid soap dispenser to avoid cross contamination during hand washing at the kitchen sink.
- 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 gap was observed in the back door weatherstripping, creating an access point for pest intrusion.Replace weatherstripping to prevent pest from entering the food premises.
- 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 exhaust system was due for professional cleaning. The Supervisor indicated that they clean the filters and exhaust hood vent regularly.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A prepared dish was stored in an open container in the cooler unit.Supervisor covered the dish with food packaging material. Cover all foods during storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Appropriate scoops with handles were not used to transfer the bulk food items from the containers.Manager replaced the inappropriate scoops with the correct ones.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dry food items such as flour and sugar were stored uncovered and exposed to contamination. Supervisor transferred the bulk food items in the food grade containers. Store dry foods in food grade containers with covers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There's no appropriate liquid soap dispenser at the handwashing sink. Hand washing soap was in an open bottle and not appropriately stored and used.Use proper liquid soap dispenser to avoid contamination at the hand washing sink.
- 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 gap was observed in the back door weatherstripping, creating an access point for pest intrusion.Replace weatherstripping to prevent pest from entering the food premises.
- 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 exhaust system was due for professional cleaning. The Supervisor indicated that they clean the filters and exhaust hood vent regularly.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutlery organizer was not clean. Thoroughly wash and sanitize all cutlery and cutlery organizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Prep line dry storage for spices had accumulated debris on the top outer surface.Remove all debris and clean the area thoroughly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Mould growth was observed on the brine containing pickled turnips and, on the surfaces of the plastic bin it contained. Operator discarded the turnips during inspection.Conduct regular inspection of stored foods on the premises to ensure foods are safe for consumption.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of the prep cooler in the front was dirty with food spills and debris. Cooler surface was cleaned during inspection. Maintain regular cleaning and sanitizing of food contact equipment.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water was leaking out of 3-compartment sink faucet when it is opened.Repair the faucet so that it does not leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top lid and surface of the prep line cooler in the checkout area were insanitary.Clean and sanitize these surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The lower surfaces of the door and base of walls around the kitchen and dishwashing area were dirty. 2) Wall behind the 3 compartment dishwashing sinks were insanitary with spillsClean wall and door surfaces thoroughly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag of onions was stored on the floor in the hallway by the back door. Gallons of oil were stored in the hallway by the washrooms.Provide adequate shelving for food storage. Store foods at least 6 inches off the floor at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water was leaking out of 3-compartment sink faucet when it is opened.Repair the faucet so that it does not leak.
- 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 floor drain in the dishwashing area under the dish rack was uncovered, exposing a hole on the floor. Install a proper floor drain cover, or close off hole, to prevent pest intrusion.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Oil spill observed on the floor behind the stove/ oven unit.2) Waste spill onto the floor under the 3-compartment sink. 3) Surfaces under the spice rack and food containers were covered in food debris and stains. Clean the following areas thoroughly and disinfect floor surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Storage room beside the washroom was cluttered and disorganized, containing unused equipment.Remove equipment no longer in use for the regular operation of the food establishment. Clean and organize storage room.
- 24. Is solid and liquid waste being managed in a suitable manner?
- The integrity of the grease interceptor was compromised resulting in sewage leaking out onto the kitchen floor.Replace the seal around grease interceptor and provide written confirmation of the work completed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Shell eggs and raw meats in the walk-in cooler were stored above cooked and ready-to-eat foods. Eggs and meats were moved to a lower shelf during inspection.Store eggs and raw meats separately or below vegetables, cooked or ready-to-eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of onions and potatoes were stored on the kitchen floor. Store foods at least 6 inches off the floor. Store foods in a manner that protects it from contamination at all times.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing chlorine sanitizer solution was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure all chemicals are properly labeled.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the floor and prep table in the spice storage area were dirty with debris from food preparation.Surfaces were cleaned during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The top of the front prep cooler and door seals had build-up of food debris.Clean above-mentioned equipment and ensure that all food equipment is maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Invalid Food Handling permit was displayed at the checkout counter. Permit had expired on September 2023.Print and display the valid Food Handling Permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- The top of the front prep cooler and door seals had build-up of food debris.Clean above-mentioned equipment and ensure that all food equipment is maintained in a clean and sanitary condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food Handling permit had expired September 2023.Print and display the valid Food Handling Permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The topmost microwave was dirty with food debris.2. The top of the front prep cooler and door seals had build-up of food debris.Clean above-mentioned equipment and ensure that all food equipment is maintained in a clean and sanitary condition.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats and breaded meats were inadequately covered in the walk-in freezer.Operator was instructed to cover all food items for safe storage and to prevent contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packages of food items were stored on the floor of the walk-in freezerThe operator was instructed to store the food items above the freezer floor to ensure all food items are protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops used for handling foods in the facility were stored inside the containers with their handles touching the food items. 2. A bowl without a handle was used as a scoop for bulk flour and stored inside the bag of flour.Operator removed all utensils and bowl from the containers and the bag. Protect all food products from contamination during storage. Use scoops with handles for dry foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing methods were observed: raw meats were left on a counter at room temperature to thaw.Operator moved the food items into the walk-in cooler.Use acceptable thawing methods such as the following:1. thawing in a cooling unit2. thawing under cold running water 3. microwaving and immediately cook Acceptable procedures were emailed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food Handling permit had expired September 2023.Print and display the valid Food Handling Permit.
- 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 floor of the walk-in freezer had ice built up on the floor.Remove the ice and ensure the floor is maintained a clean and sanitary condition.
- 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 wall in front in the customer washroom had a hole.Cover the hole to prevent pest/vermin entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A container of utensils was dirty and filled with rust residue, including a can opener found rusty.Operator disposed of the can opener and the container with utensils was removed for cleaning.Ensure all food utensils are stored in a clean and sanitary condition to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The two top microwaves were dirty with food debris.2. Front prep cooler and door seals had build-up of food debris.Clean above-mentioned equipment and ensure that all food equipment is maintained in a clean and sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food inserts containing raw meats were placed on racks above ready-to-eat (RTE) foods and cooked rice. - Raw meats were moved to the shelving below the RTE foods during inspection. Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not prepared at the time of inspection. A food handler was observed using improper sanitizing method for food contact surfaces. Paper towel and water was used to clean surfaces. Food contact surfaces must be cleaned then sanitized using an approved surface sanitizer at the appropriate concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were stored above ready to eat foods in the walk-in cooler. Foods were moved onto a shelf above the meat. Store raw meats separately or below vegetables, cooked and ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food were stored on the floor of the walk-in freezer. Store foods at least 6 inches off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulated food debris on the exterior surfaces of the line prep cooler in the service area. Cooler surface was covered with a plastic wrap.The plastic wrap was removed, and surfaces of the line prep cooler was cleaned during the inspection. Clean and sanitize the interior and exterior surfaces of the prep line cooler surfaces daily during operations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surfaces of the following equipment were dirty with food debris or covered with foil wrap. - the dough mixing bowl- surfaces around the grill - the spice and condiment shelves- black trolley used for storing and moving food equipmentRemove foil wrap on these surfaces. Clean and sanitize these surfaces thoroughly.Ensure all food contact surfaces are smooth, washable and non-porous to facilitate effective cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following surfaces around the facility were dirty with food debris: - the dough processing table - the kitchen handwashing sink- floors of the walk-in coolerClean and sanitize these surfaces thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Spice shelves in the kitchen area was disorganized.Remove items no longer in use and organize shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?