Shish Shawarma
10106 118 Street NW Edmonton AB T5K 1Y4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- Again external temperatures of beef and chicken on the vertical broiler were at 45C external. Please note that temperatures MUST be taken to ensure meat is being cooked at all times (74C or higher). Do not turn the broiler down if meat is getting too crispy. You may shave it, do a second cook step and hot hold it, but the temperature must be maintained at 74C or higher.This must be followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
- 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?
- Risk Management Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Prepackaged items in front stand up cooler with no label. A label is required on any prepackage food items being sold to the public.
- 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?
- External temperatures of beef and chicken cones was about 45 Celsius.Discussed with the manager that the meat on the vertical boilers must be at high enough temperatures for cooking at all times. An infrared thermometer must be used to check the temperature to ensure it is at cooking temperatures. These guidelines must be followed https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- March 24, 2023: Both coolers were at about 8°C. The manager said a technician will be coming on site tomorrow.Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers.Nov 6, 2025: Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 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?
- Beef and chicken shawarma were at about 34C external; machines were turned off. Discussed that the machines must always be on and meat must always be cooked while on the vertical broilers.Ensure this document is being followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers.Nov 6, 2025: Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Not checked at this inspection - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
- 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?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Milk was stored on the floor in the walk in cooler. Ensure all food is stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding of gravy at 60CHot holding unit at the front at 60CCooler drawer (under grill) was at 6CPrep cooler was at 7C - digital thermometer on the unit read 6CWalk in cooler at 5CCoca cola cooler was at 7CEnsure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
- 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?
- A dead cockroach was observed on the floor between the shelf and white cabinet in the back kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bin holding the salad in the prep cooler, the lid was cracked, please replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hard to reach areas such as between and around stationary items, there was a buildup of debris and food. Ensure there is proper and frequent cleaning of those areas to prevent attraction of pests.There appears to be an accumulation of items in the back kitchen that is preventing proper cleaning. Please remove any items that no longer serve a purpose to the facility to allow for adequate cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?