Shawarma Passion
104 - 218 Saddletowne Circle NE Calgary AB T3J 0C9 · Food - General
5 inspections
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. Food prep table and storage was directly across the sink. - The inspector informed the operator to cover the utility closet with a door.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*1) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf2) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two buckets of cut potatoes soaked in water were stored near the deep fryer, temperature measured at 13.8C. Operator stored buckets in the walk-in cooler during inspection.- Ensure all cut vegetables are stored under refrigeration at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Repeated Violation*The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility.**June 20, 2025: Operator was preparing raw chicken directly besides the back kitchen hand sink. Food preparation must occur at least 18 inches away to prevent cross-contamination and ensure accessibility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles and air vents in the back kitchen area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment.**June 20, 2025: Buildup of soot observed on the backside of flat griddle. Please regularly maintain and clean cooking equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product. Please remove the single use container and replace it with a handled scoop.2) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf3) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of roasted potatoes in the hot holding unit were measured at 42C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours. Operator promptly discarded the roasted potatoes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operators did not demonstrate adequate knowledge of manual dishwashing procedures using a three-compartment sink, skipping the sanitizing step. Operator was educated on how to use the three-compartment sink dishwashing method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility.
- 20. Do food handlers at the facility have adequate food safety training?
- Operators did not demonstrate adequate knowledge of chicken, gyro, and donair cone storage after use. Operator was storing partially cooked cones into the cooler at the end of the day. Partially cooked cones must be completely sliced and fully cooked to 74C and cooled before being stored in the cooler for future use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Caulking on the ceiling of the walk-in cooler was observed to be loose and in disrepair. The peeling caulking could come loose and become a physical contaminant. Please scrape off the loose caulking and apply a new caulking line.2) The broiler carrying the cone was observed to be covered with burnt food debris and grease. Please clean and sanitize the broiler and implement a routine cleaning schedule for the kitchen equipment.3) The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 fly lights available in the retail area and back kitchen.Previous violation:Flies were observed flying around the kitchen and front retail/severy area.Contact your pest control technician to eliminate the pest in the facility.Install fly light at the front entrance door and strategic locations in the kitchen area.Remove the fly strip between the ventilation canopy and prep area table in the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was done in the areas that are highlighted below.Additional cleaning is required underneath the counters, standing freezer across and including the 2-compartment sink.Ensure the ventilation filters are cleaned on a weekly basis to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.Previous violations:1. Ceiling vents were accumulated with dust and grime.2. Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violation:Pay attention to hand-contact areas when cleaning.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were kept on the counter.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Cell phone was stored on the prep counter in the kitchen area.Cell phone was removed from the counter.2. Scoops without handles were being used and stored inside the bulk food container.Scoops were promptly removed.Ensure scoops with handles are used.3. Scoops with handle was in direct contact with the bulk food.Scoops were removed and washed in the dishwasher.Ensure scoop handle is not in direct contact with the bulk food.4. Box of chickpeas was stored on the floor underneath the prep table in the kitchen area.Ensure food is stored 6 inches off the floor at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were kept on the counter measured at 14°C.Eggs were promptly kept in the walk-in cooler.Ensure eggs are brough out in small quantities to prevent eggs from being at room temperature.
- 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?
- Flies were observed flying around the in the kitchen and front retail/severy area.Contact your pest control technician to eliminate the pest in the facility.Install fly light at the front entrance door and strategic locations in the kitchen area.Remove the fly strip between the ventilation canopy and prep area table in the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ceiling vents were accumulated with dust and grime.2. Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violation:Pay attention to hand-contact areas when cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?