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Shawarma Palace

20 - 6130 1A Street SW Calgary AB T2H 0G3 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • packaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date.- Ensure proper labeling is provided to support first in first out and sourcing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor.- Ensure all foods and containers are stored minimum 6 inches off the floor.The hot-held rice and potatoes scoops were stored at room temperature in between use. - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reviewed dishwashing method, no sanitizing step was performed.- Ensure manual dishwashing method is reviewed with staff with the following doc. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdfProper method reviewed with operator.
    • 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?
      • No active pest monitoring plan or record available for review.- Ensure a plan is in place, monitoring and recording minimum monthly.
    • 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 flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some bigger pieces of beef slices were not cooked to 71C and served. - Ensure high risk foods are cooked thoroughly, a probe thermometer could be used to confirm the temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during the inspection. - Ensure test strips are available to confirm the sanitizer concentration.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sani buckets were measured between 0-50ppm.- Ensure to maintain the bleach sanitizer in 100ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature at the cold prep cooler (left) was measured at 7.8C, and the foods were measured between 7-8C. - Ensure the cold prep cooler is able to maintain 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during the inspection. - Ensure test strips are available to confirm the sanitizer concentration.