Shawarma Palace
130 - 141 Carrington Plaza NW Calgary AB T3P 1X6 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several food packs in the display cooler obtained from another facility were not labeled to indicate their source. **Ensure all food items are labeled to indicate their source
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several food packs in the display cooler obtained from another facility were not labeled to indicate their source. **Ensure all food items are labeled to indicate their source
- 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 temperature of the second cooking step is not being confirmed with a thermometer.**Ensure the temperature of the sliced portion is checked during the second cooking step to ensure the meat reaches a temperature of 74C (165F).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require cleaning:1. The condiment container opposite the cookline.2. The microwave oven.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floor below the cookline housing the deep fryers.2. The filters of the ventilation canopy.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand 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?
- The sensor on the handwash sink located on the cookline was malfunctioning and had difficulty shutting off, making it challenging to maintain proper hand hygiene.Please repair the faucet sensor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Soiled aprons used for raw meat processing were observed to be stored with clean aprons, posing a risk of cross contamination.The aprons were removed and placed in the laundry hamper2) The staff were observed not washing their hands before glove use.The employees were instructed to wash their hands before utilizing gloves. Please ensure that all staff are trained in proper hand hygiene. Hands must be washed with water and soap and then lathered for at least 20 seconds before the suds are rinsed off. Hands should then be dried using single-use paper towels dispensed from a contamination-free dispenser.
- 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 used chicken cone from the night before was observed to be reused on the shawarma broiler located on the service line. At the end of a day, partially cooked cones cannot be kept intact for future use.The operator promptly discarded the chicken cone.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Outstanding Violation (April 11, 2025)Soiled cardboard was still observed to be used to catch raw chicken drippings.The operator was instructed to carefully remove the contaminated cardboard boxes and to clean and sanitize the prep table, the shelving under the prep table, containers storing salt/lemon salt that were contaminated, the wall around the area, and the floor using chlorine bleach solution measuring at 100 ppm. Cardboard must not be used to cover the area to catch raw chicken drippings due to the high risk of cross-contamination. Instead, the area must be cleaned and sanitized every time after raw meats are processed.----------Outstanding Violation (April 10, 2025)Soiled cardboard was still observed to be used to catch raw chicken drippings and marinades under the prep counter. Cardboard is not a smooth, easily cleanable, or impervious surface, as it can trap harmful contaminants and facilitate cross-contamination.Please remove the cardboard lining and ensure the surfaces underneath are cleaned and sanitized.----------Initial Violation (April 3, 2025)Soiled carboard lining covered in raw chicken drippings and marinades were observed under the prep counter. Cardboard is not a smooth, easily cleanable, or impervious surface, as it can trap harmful contaminants and facilitate cross-contamination.Please remove the cardboard lining and ensure the surfaces underneath are cleaned and sanitized.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Clean dishes and kitchen equipment were observed to be stored above the raw meat processing area, posing the risk of cross-contamination.The operator was instructed to remove and relocate the clean dishes away from the meat processing area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Large bags of rice and onions were observed stored beneath raw meat processing prep tables, exposing them to the risk of cross-contamination from raw meat drippings.The operator was instructed to rinse, clean, and sanitize the affected items, and to store all food products away from areas where raw meat is processed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Although the kitchen is equipped with a high-temperature mechanical dishwasher, staff were improperly using the three-compartment sink method and were skipping the crucial sanitization step.The operator was instructed on how to use the three-compartment sink method. For larger items like sheet trays, they must be flipped after the sanitizing step to ensure all surfaces are properly sanitized and allowed to air dry. Please visit the following link for your reference: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
- 20. Do food handlers at the facility have adequate food safety training?
- The operator was unable to demonstrate food handling knowledge. When asked what temperature the donair/shawarma meat must be cooked to after the second cook step, they answered 60C. Donair and shawarma meat must be cooked to 74C during the second cooking step and held above 60C if a hot holding unit were to be used.Additional food safety training must be provided for all food handlers. All staff should complete the Food Safety Basics course to ensure proper handling, preparation, and sanitation practices are consistently followed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding Violation (April 10, 2025)The yellow cutting boards were still observed to have deep grooves, creating areas that can trap contaminants.Please resurface or replace the yellow cutting boards.----------Initial Violation (April 3, 2025)Deep grooves were observed on cutting board surfaces throughout the kitchen, creating areas that can trap contaminants.Please resurface or replace the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls, prep tables, and shelving under the prep table in the meat processing area were observed to be splattered with dried chicken marinade. The raw meat processing prep table and the areas around it were not clean and sanitized, posing a risk for cross-contamination.The operator promptly cleaned and sanitized the indicated areas. It is important to ensure these areas are thoroughly cleaned and sanitized after each meat processing session, as they are high-risk zones for cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Outstanding Violation (April 10, 2025)Soiled cardboard was still observed to be used to catch raw chicken drippings and marinades under the prep counter. Cardboard is not a smooth, easily cleanable, or impervious surface, as it can trap harmful contaminants and facilitate cross-contamination.Please remove the cardboard lining and ensure the surfaces underneath are cleaned and sanitized.----------Initial Violation (April 3, 2025)Soiled carboard lining covered in raw chicken drippings and marinades were observed under the prep counter. Cardboard is not a smooth, easily cleanable, or impervious surface, as it can trap harmful contaminants and facilitate cross-contamination.Please remove the cardboard lining and ensure the surfaces underneath are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding Violation (April 10, 2025)The yellow cutting boards were still observed to have deep grooves, creating areas that can trap contaminants.Please resurface or replace the yellow cutting boards.----------Initial Violation (April 3, 2025)Deep grooves were observed on cutting board surfaces throughout the kitchen, creating areas that can trap contaminants.Please resurface or replace the cutting boards.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 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?
- Pre-cooked donair cones were noted being stored in the walk-in cooler by the operator. All meat cones that have been mounted on the spit must be continuously cooked on the broiler. ¼ inch or 0.85 centimeters of the outer layer may be sliced off using a clean, sanitized knife and cooked again to 74C as a second step on the flat top, oven, or microwave and stored in a hot holding unit during service.Please refer to the document outlining the requirements for preparation and serving of Donairs and Shawarmas: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdfAs indicated in the guidelines:- The meat cones must remain frozen until required.- Frozen meat cones must be removed from the freezer, mounted on the spit and placed directly on the rotating vertical broiler.- Once the exterior of the meat cone is cooked, this outside layer of meat (approximately ¼ inch or 0.85 centimeters) may be sliced off using a clean, sanitized knife.- The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Soiled carboard lining covered in chicken drippings and marinades were observed under the prep counter. Cardboard is not a smooth, easily cleanable, or impervious surface, as it can trap harmful contaminants and facilitate cross-contamination.Please remove the cardboard lining and ensure the surfaces underneath are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single use containers with no handles were observed to be used as a scoop in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please remove the single-use containers and replace it with food grade scoops with handles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Eggs stored in the walk-up cooler were observed to be stored above processed parsley. Eggs must be stored below and away from ready to eat food products to prevent cross-contamination if the eggs were to crack and leak.The operator promptly created a designated area for the eggs in the walk-in cooler and stored them below and away from other food products.
- 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 commercial canopy unit and the canopy filters located above the deep fryers were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were observed on cutting board surfaces throughout the kitchen, creating areas that can trap contaminants.Please resurface or replace the cutting boards.
- 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?
- Demand Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There were several food items, including raw chicken and raw lamb meat in containers, in the walk-in cooler that were not adequately labeled to indicate their source and date of manufacture. The supervisor mentioned that these meat products were produced from their other restaurant location. The inspector informed the supervisor that all food items in the facility must be adequately labelled to indicate their source. If the meat products are processed at a different facility, it must be labelled at the processing facility before it gets delivered out to other restaurants. Please label all food items properly.
- 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?
- There were 4 heating units for meat cones at the front preparation area: one for chicken, one for lamb, and two for beef. The meat cones in the 3 units had adequate cooking temperatures, while 1 unit for beef was kept at the minimum temperature setting, with the beef meat measured at 50°C. The supervisor mentioned that they kept it at minimum temperature setting as it was only for reserved when the other beef cone is finished, and they do not want to fully cook the beef cone yet until it is needed when the other cone is finished. The meat cones were also noted being stored in the walk-in cooler. Please stop these practices immediately. All meat cones must be frozen immediately after preparation and remain frozen until required. From the freezer, the meat cones must be mounted on the spit and placed directly on the rotating vertical broiler, and all meat must be fully cooked and reach a temperature of at least 74°C. Thus, for the meat cones, it must be kept at above 74°C at all times while cooking at the rotating vertical broiler.Please refer to the document outlining the requirements for preparation and serving of Donairs and Shawarmas: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdfAs indicated on the guidelines:- The meat cones must be frozen immediately after preparation and remain frozen until required.- Frozen meat cones must be removed from the freezer, mounted on the spit and placed directly on the rotating vertical broiler.- Once the exterior of the meat cone is cooked, this outside layer of meat (approximately ¼ inch or 0.85 centimeters) may be sliced off using a clean, sanitized knife.- The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.Please refer to the guidelines document for complete instructions and proper procedures.
- 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?
- Improper glove use was noted during the inspection. Specifically, the staff were handling payments at the register and putting gloves on to handle food afterwards without handwashing. Contamination of food by the hands of food handlers is an important cause of foodborne illness. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new work station, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. **IMPLEMENT PROPER GLOVE USE AT ALL TIMES.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions