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Shawarma Palace

114 - 960 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no working probe thermometer in the facility.**Equip facility with a probe thermometer to verify the cook temperature of your food.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 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?
      • 1. A left over/half shaved Donair meat on the spit was noted in the walk-in cooler. Meat was left over from the previous day. Meat was discarded during the inspection2. A full spit of lamb meat that had been cooked was noted in the walk-in cooler. Staff stated meat was cooked one hour prior to the inspection and moved into the cooler. Meat was removed from the cooler and returned to cook.**Ensure that all left over Donair meat are fully cooked, completely shaved off and undergoes a second step cook to an internal temperature of 74 degrees before storing in the cooler **Do not cook and cool meat halfway through cooking as temperature of meat on the outside varies with meat temperature on the inside, this increases potential temperature abuse of food and promotes the growth of harmful bacteria.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the front display cooler containing samosas was measured at 16 degrees C. Food items in the cooler were measured at:Chicken samosa - 14 degrees CBeef samosa - 12 degrees CFood items were moved to a different cooler.**Adjust/Repair/Replace cooler**Do not store high risk foods in cooler until cooler is repaired or replaced.**Food items stored in the cooler must be maintained at a temperature of 4 degrees C or below at all times.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets containing donair meat were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water of the hand wash sink located in the front service area was turned off.**Repair faucet**Please ensure that all hand wash sinks are supplied with hot & cold water, soap and paper towel at all times.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets containing donair meat were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water of the hand wash sink located in the front service area was turned off.**Repair faucet**Please ensure that all hand wash sinks are supplied with hot & cold water, soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of food debris was noted on the bottom layer of the front display cooler containing baklava.**Please clean
  7. Initial Inspection

    1 infraction

    • 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 surfacing of the shelf holding the microwave next to the walk-in cooler was chapped and broken on the surface and the edge, exposing raw wood. **Please refinish surface of the shelf to ensure that surface is smooth, cleanable and impervious to moisture.