Skip to content
Loading map…

Shawdesi Foods & Catering

127 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Walk-in freezer was over-stocked. Food boxes were placed the floor preventing entry to the freezer. - Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. - Provide additional freezer storage or reduce stock in walk-in freezer.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet and soiled were placed on food contact surfaces in the back kitchen. Operator discarded dirty washcloth during inspection.- Operator was instructed to store washcloths in sanitizer solution at all times.2. Surface sanitizer initially prepared in the back kitchen was tested at 0 ppm. Operator was able to prepare chlorine sanitizer during the inspection. Concentration tested at 100 ppm.- As discussed, ensure that sanitizer solution is available at the facility and used for each food handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Plastic containers of frozen prepared food were being thawed at room temperature. Food containers were relocated to walk-in cooler during inspection.- Thaw frozen foods using approved methods: in the cooler at 4C or below, under cold running water, or in a microwave if cooking immediately after.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.2. Ceiling tiles and air vents above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer was over-stocked. Food boxes were placed the floor preventing entry to the freezer. - Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. - Provide additional freezer storage or reduce stock in walk-in freezer.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.Observed prepared varieties of food in which meat from Shawdwsi Bazaar was used. All prepared foods with meat, have to be held in the walk-in cooler and freezer until the source is cleared with Shawesi BazaarAll prime ingredients, such as meat, has to be from an approved source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all food stored in the walk-in cooler is covered to be protected from contamination
    • 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?
      • Pest control records were not available.Develop and maintain pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The main cook who is the person in care and control of the kitchen was not certified in safe food handling. Please enroll in a food safety course and obtain a recognized certificate in safe food handling.**Oct 18, 2023: Zannatul must obtain the certificate as she is always the main cook working during AHS inspections. There are many repeat violations noted during times when Zannatul is working.
    • 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 storage shelves for clean utensils and pots are a few feet away from the mop sink. Enclose the opening of the mop sink to avoid splatter of clean utensils with contaminated water from the mop sink.
    • 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 structure that covers the electrical panel has to be repainted. All surface in a food establishment should be smooth and non-absorbent
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in freezer overloaded. Overloaded refrigerated units may not achieve the required temperature or will result on storing food on the floor, which is a violation. Adjust your orders and finished products accordingly and do not overload the freezer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:1) Many food equipment (rice cooker, surfaces of meat grinder, microwave, side of large cutting block) were contaminated with grime and old food debris. Please routinely clean and sanitize food equipment.2) Food prep equipment/utensils stored in boxes under the prep line counter were contaminated with old food debris. There were also food debris inside the storage containers. Clean all equipment/utensils and storage boxes to remove contamination. Provide lids for boxes to protect stored items.3. There is an accumulation of dust on the walls of the walk-in cooler.Thoroughly clean this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several worn wooden utensils that are splintered.Replace these utensils. Ensure that utensils are non-porous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cleaned utensils are stored in dirty metal cans.Ensure that utensils are stored in a sanitary matter. Storage containers should be clean and free of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) There was an accumulation of dust on the air change units in the kitchen. 2) There was an accumulation of food debris/grime under equipment/counters and hard-to-reach areas in the kitchen and under shelves in the dry storage area. 3) There was a heavy accumulation of grime/food debris under shelves in the walk-in cooler. 4) There was significant dust accumulated on the ceilings above the grill.5) There was a significant grease accumulated on the walls around the grill and on the ventilation hood.Thoroughly clean and sanitize these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was a heavy accumulation of grime/food debris under the dishwashing sinks. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have a written sanitation schedule. Please develop and provide copy to AHS. Ensure sanitation schedule is adhered to.
  5. Monitoring Inspection

    8 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?
      • Pest control records were not available.Develop and maintain pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The main cook who is the person in care and control of the kitchen was not certified in safe food handling. Please enroll in a food safety course and obtain a recognized certificate in safe food handling.**Oct 18, 2023: Zannatul must obtain the certificate as she is always the main cook working during AHS inspections. There are many repeat violations noted during times when Zannatul is working.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several worn wooden utensils that are splintered.Replace these utensils. Ensure that utensils are non-porous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cleaned utensils are stored in dirty metal cans.Ensure that utensils are stored in a sanitary matter. Storage containers should be clean and free of debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:1) Many food equipment (rice cooker, surfaces of meat grinder, microwave, side of large cutting block) were contaminated with grime and old food debris. Please routinely clean and sanitize food equipment.2) Food prep equipment/utensils stored in boxes under the prep line counter were contaminated with old food debris. There were also food debris inside the storage containers. Clean all equipment/utensils and storage boxes to remove contamination. Provide lids for boxes to protect stored items.3. There is an accumulation of dust on the walls of the walk-in cooler.Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have a written sanitation schedule. Please develop and provide copy to AHS. Ensure sanitation schedule is adhered to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) There was an accumulation of dust on the air change units in the kitchen. 2) There was an accumulation of food debris/grime under equipment/counters and hard-to-reach areas in the kitchen and under shelves in the dry storage area. 3) There was a heavy accumulation of grime/food debris under shelves in the walk-in cooler. 4) There was significant dust accumulated on the ceilings above the grill.5) There was a significant grease accumulated on the walls around the grill and on the ventilation hood.Thoroughly clean and sanitize these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was a heavy accumulation of grime/food debris under the dishwashing sinks. Please clean.
  6. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • THIS IS A POOR PRACTICE NOTED FROM PAST INSPECTIONS THAT WAS CORRECTED, BUT IS NOW REPEATING:Staff personal items (cell phone, medication/supplements, open drinks, etc.) were stored among public foods in the kitchen. Provide a separate area that is away from food and food related items for personal items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) REPEATING VIOLATION: Open foods were being processed/handled at the 3 comp dishwashing sink next to and over dirty dishes/equipment. Use the prep sink to prepare foods, or ensure all dirty equipment/dishes are washed and properly stored, the sinks thoroughly cleaned and sanitized prior to use for food prep.2) Foods were prepared/vegetables being cut on the floor on crates. Please prepare all foods on food counters, designated clean surfaces.3) The side prep counter area with prep sink was used for staff personal use. PHI had required this area for public food prep - not personal use. This area can be used rather than preparing foods on the floor and in the dishwashing sinks. 4) Pots and bowls of cooked and raw vegetables were stored on the floor in the dishwashing area. When inspector advised owner to store foods off the floor, he stated that the foods were not on the floor because they were in containers. Store all foods even if they are in containers off the floor and in a sanitary manner. It is never expected that any foods be stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) **This practice was corrected but is now repeating: hot foods for public pick-up were left out on counters at room temp. Cooked rice measured 40C. Store all hot food order in a hot holding unit at 60C or above, or cold foods at 4C or lower.2) Cooked shelled eggs were cooling at room temp and measured 32C. Practice quick-cooling methods.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The main cook who is the person in care and control of the kitchen was not certified in safe food handling. Please enroll in a food safety course and obtain a recognized certificate in safe food handling.**Oct 18, 2023: Zannatul must obtain the certificate as she is always the main cook working during AHS inspections. There are many repeat violations noted during times when Zannatul is working.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:1) Rubber, non-slip liners were used on top of food prep counters in the kitchen. These liners are not easily cleanable - please remove.2) Rubber, non-slip liners were used on top of the wire shelves for clean dishes/equipment in the dishwashing area. These liners are not easily cleanable - please remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:1) Many food equipment (rice cooker, surfaces of meat grinder, microwave, side of large cutting block) were contaminated with grime and old food debris. Please routinely clean and sanitize food equipment.2) Food prep equipment/utensils stored in boxes under the prep line counter were contaminated with old food debris. There were also food debris inside the storage containers. Clean all equipment/utensils and storage boxes to remove contamination. Provide lids for boxes to protect stored items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) There was an accumulation of dust on the air change units in the kitchen. Please clean.2) There was an accumulation of food debris/grime under equipment/counters and hard-to-reach areas in the kitchen and under shelves in the dry storage area. Please pull equipment/items away from walls for easy cleaning.3) There was a heavy accumulation of grime/food debris under shelves in the walk-in cooler. Please pull shelves away from wall and thoroughly clean.4) Facility does not have a written sanitation schedule. Please develop and provide copy to AHS. Ensure sanitation schedule is adhered to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was a heavy accumulation of grime/food debris under the dishwashing sinks. Please clean.
  7. Demand Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • REPEATING VIOLATION:Single-use plastic gloves were saved on the kitchen counters for later re-use. Discard gloves after they are removed. Wash hands with hand soap and dry with paper towels before donning and after doffing gloves.
    • 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?
      • REPEATING VIOLATION:Owner could not provide 'prepared on' dates for packaged ready-to-eat foods that were made in-house and stored in the retail display cooler. Please ensure that labels include appropriate dates (prepared on and/or consume by dates) or maintain clear written records as part of your food safety monitoring system.**May 30, 2023: many containers in the walk-in cooler/freezer were also unlabelled.**Oct 18, 2023: no improvements.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • THIS IS A POOR PRACTICE NOTED FROM PAST INSPECTIONS THAT WAS CORRECTED, BUT IS NOW REPEATING:Staff personal items (cell phone, medication/supplements, open drinks, etc.) were stored among public foods in the kitchen. Provide a separate area that is away from food and food related items for personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat patties and deep fried chicken rolls were left out at room temp and not quick-cooled. Meat patties measured 31C internal temperature, chicken rolls @ 30C internal temperature. Practice quick-cooling methods. Owner placed into cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The main cook who is the person in care and control of the kitchen was not certified in safe food handling. Please enroll in a food safety course and obtain a recognized certificate in safe food handling.**Oct 18, 2023: Zannatul must obtain the certificate as she is always the main cook working during AHS inspections. There are many repeat violations noted during times when Zannatul is working.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:1) Rubber, non-slip liners were used on top of food prep counters in the kitchen. These liners are not easily cleanable - please remove.2) Rubber, non-slip liners were used on top of the wire shelves for clean dishes/equipment in the dishwashing area. These liners are not easily cleanable - please remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:1) Plastic take-out containers are washed and reused, and many of them in storage on the wire rack near the dishwashing area were greasy. Do not re-use single-use containers. Obtain proper containers for kitchen use and food storage.2) Many food equipment (rice cooker, surfaces of meat grinder, microwave, side of large cutting block) were contaminated with grime and old food debris. Please routinely clean and sanitize food equipment.3) Food prep equipment/utensils stored in boxes under the prep line counter were contaminated with old food debris. There were also food debris inside the storage containers. Clean all equipment/utensils and storage boxes to remove contamination. Provide lids for boxes to protect stored items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1) There was an accumulation of dust on the air change units in the kitchen. Please clean.2) There was an accumulation of food debris/grime under equipment/counters and hard-to-reach areas in the kitchen and under shelves in the dry storage area. Please pull equipment/items away from walls for easy cleaning.3) There was a heavy accumulation of grime/food debris under shelves in the walk-in cooler. Please pull shelves away from wall and thoroughly clean.4) Facility does not have a written sanitation schedule. Please develop and provide copy to AHS. Ensure sanitation schedule is adhered to.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATION:There was a heavy accumulation of grime/food debris under the dishwashing sinks. Please clean.