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Shawarmalicious

1 - 502 17 Avenue SW Calgary AB T2S 0B1 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available in the front service area, the back food preparation area, or the ice cream area.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain plugs were available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available in the ice cream area. A roll on the counter was being used.Paper towels on a holder were brought to the ice cream area during inspection. Ensure that paper towels are suitable for the dispenser used.
    • 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?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Outstanding" Jan 06, 2025The customer washroom ran out of hand paper towels for drying. - Restock.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  2. Risk Management Inspection

    4 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?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Outstanding" Jan 06, 2025The customer washroom ran out of hand paper towels for drying. - Restock.
    • 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 vinyl flooring by the ice cream sink was half repaired with unsmooth material exposed.- Repair"outstanding" Jan 06, 2025, works are scheduled to be done within a week. Ceiling tiles were missing in the front serving kitchen.- RepairCaulkings were missing at the front handwashing station to the wall, sealant at the handwashing sink bowl has turn mouldy. - Repair The sink bowl has fallen at the dipper well station, and a vinly plank was mounted on the dipper well sink that worn out and exposed to uncleanable surfaces.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken stored in the hot holding table was measured at 49.2C.Beef donair spit was measured at 27.2C, beef shawarma spit was measured at 18.5C. Staff indicated that the machine was turn off 2 hours ago.- The chicken, beef donair and shawarma were discarded.A bag of frozen falafel was left at room temperature for thawing.- Ensure correct thawing skills are practiced. ie, leave at fridge for thawing overnight.
    • 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?
      • Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The customer washroom ran out of hand paper towels for drying. - Restock.
    • 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 tiles in the front serving kitchen were broken, and vinyl plank flooring were installed but exposed worn out and exposed to unsmooth surfaces.The flooring in the hot water tank room were covered with cardboard boxes and raw food that were uncleanable, and food debris accumulated in between.- Repair the flooring. Ceiling tiles were missing in the front serving kitchen.- RepairCaulkings were missing at the front handwashing station to the wall, sealant at the handwashing sink bowl has turn mouldy. - Repair The sink bowl has fallen at the dipper well station, and a vinly plank was mounted on the dipper well sink that worn out and exposed to uncleanable surfaces.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • November 9, 2023:One food bin had a disposable container as a scoop. This was corrected during inspection by disposing of the container.October 3, 2023:Disposable cups and containers were being used as scoops in some dry ingredient bins. Scoops for other dry ingredient bins were being stored in the food, with handles in contact with the food.Obtain proper scoops for all food products. Ensure that scoops are stored either outside of the food, or stored so that the handles of the scoops are not in contact with the food.
    • 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?
      • November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 25, 2023:The two-compartment sink was not caulked at the wall.Caulk the two compartment sink at the wall.
  5. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses.Reusable wiping cloths must be stored in sanitizer solution between uses. A bleach water solution was prepared during inspection and wiping cloths were placed inside the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cups and containers were being used as scoops in some dry ingredient bins. Scoops for other dry ingredient bins were being stored in the food, with handles in contact with the food.Obtain proper scoops for all food products. Ensure that scoops are stored either outside of the food, or stored so that the handles of the scoops are not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some uncovered food containers in the walk-in cooler, and one dry ingredient container was uncovered.Ensure that all food is covered to help protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert pan of cooked rice was being stored at room temperature. Internal temperature of the rice measured between 8-12 degrees Celsius.Staff member stated that they were going to reheat the rice, but that they got busy. Rice was moved back into the walk-in cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • November 2, 2023:Staff member stated that dishes were being washed by: - Washing with soap and water.- Rinsing with fresh water.- Air drying.Review steps in proper manual dishwashing with all staff.October 3, 2023:Operator stated that dishes were being washed by: sanitizing with bleach water, then washing with soap and water, followed by rinsing with fresh water.Steps in proper dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.As discussed, if you wish to use bleach water on the dishes before washing, you can, but dishes must be sanitized following washing and rinsing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the back hand wash sink was obstructed by dishes.Dishes were moved during inspection. The hand wash sink must be kept free of obstructions at all times to accommodate proper handwashing.
    • 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?
      • Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 25, 2023:The two-compartment sink was not caulked at the wall.Caulk the two compartment sink at the wall.
    • 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 spray arm for the two compartment sink was leaking.Tighten/ repair the spray arm for the two compartment sink to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler door handles had grease accumulation.Clean all high touch surfaces and ensure they are cleaned on a regular basis.
  6. Monitoring Inspection

    13 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?
      • Operator stated that the donair is cooked to an internal temperature of 150-160F. As discussed, following slicing off the cone, the meat must receive a secondary cook step where the meat is cooked to at least 74 degrees Celsius (165F).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A non-food grade container was being used to store peeled onions.Onions were transferred to a food grade container during inspection. Ensure that all food is stored in food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was being stored in the bulk storage bin for the dry rice. The handle was in contact with the rice.The scoop was moved from the bin during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes, rice, and other dry goods were being stored in the mechanical room/ mop sink room. Remove food storage from the mechanical/ mop sink room. Food must not be stored in this room in order to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the gravy stored in the steam well at the front service area (south side) measured approximately 30 degrees Celsius. The steam well had been turned off. Gravy was ordered to be discarded during inspection. Ensure that hot perishable food is cooled in a safe manner from 60 degrees Celsius to 20 degrees Celsius or less in two hours, and then from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sinks.Obtain a second drain plug. Two drain plugs are required for proper manual dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator stated that dishes were being washed by: sanitizing with bleach water, then washing with soap and water, followed by rinsing with fresh water.Steps in proper dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.As discussed, if you wish to use bleach water on the dishes before washing, you can, but dishes must be sanitized following washing and rinsing.
    • 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?
      • Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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?
      • Front facility doors were propped open during inspection.Propping doors open allows for the entry of pests. If doors are to be propped open, pest monitoring devices must be placed at each side of the entry doors inside the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 25, 2023:The two-compartment sink was not caulked at the wall.Caulk the two compartment sink at the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives and other utensils were being stored in the gap between the wall and the back of the two compartment sink.Utensils must be stored in a sanitary manner. Utensils were moved during inspecton.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of both chest freezers had food debris accumulation.Clean the inside of both chest freezers and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back mechanical room/ mop sink room had an accumulation of items. Declutter the back mechanical room/ mop sink room. Ensure that this area is organized so that regular cleaning and pest inspections can take place.