Shawarma Palace
1009 - 120 5 Avenue W Cochrane AB T4C 1X3 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- *During the inspection, it was observed that a staff member was washing hands without using soap, as the soap dispenser was temporarily out of order.Handwashing without soap is ineffective in removing germs, which increases the risk of spreading contaminants and pathogens.***The issue with the soap dispenser was resolved during the inspection, and staff were instructed to properly wash their hands with soap to ensure effective hand hygiene.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1-In the prep cooler, only two compartments had dedicated utensils (tongs), while the remaining compartments lacked their own utensils. This led to the operator using the same utensil across multiple food items.2-Disposable spoons were used as utensils in bulk dry food containers and spice containers and were not maintained in a clean condition. Operator is required to use clean, durable utensils that can be properly cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *During the inspection, it was noted that the steam table was operating at approximately 42°C, which is below the safe holding temperature.Holding hot foods at temperatures around 42°C can allow harmful bacteria to grow, increasing the risk of foodborne illness.Corrected during the inspection by the operator ***The temperature of the steam table was adjusted during the inspection to approximately 66°C, ensuring that hot foods are held at a safe temperature to prevent bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *The handwashing sinks in the cooking area and in the kitchen had non-operational soap dispensers, with one dispenser blocked and the other lacking soap. This compromises proper hand hygiene in the facility. Without proper handwashing, there's an increased risk of contamination from grease, food particles, and potential pathogens.***The operator must ensure that the handwashing sink is fully operational, with a functioning soap dispenser and adequate soap supply at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- *The operator was unable to specify the critical cooking temperatures for the Donair, indicating that temperature monitoring is not consistently performed.Without proper temperature monitoring, there’s an increased risk of undercooking the Donair, which can lead to potential foodborne illnesses and compromise food safety.***The operator must ensure that a calibrated thermometer is readily available and used to verify Donair cooking temperatures regularly. Staff should be trained to check and document these temperatures throughout the cooking process.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *During the inspection, it was observed that bucket lids were stored underneath the handwashing sink area in the back kitchen, directly beneath the soap dispenser.Storing bucket lids in that location increases the potential for contamination from soap, water, and other residues, which can lead to contamination of food-contact surfaces and equipment.Please ensure bucket lids and similar items are stored in a designated, clean, and dry storage area, away from any potential sources of contamination. This ensures that all equipment remains sanitary and safe for use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions