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Spiced Route Shawarma

1 - 5147 20 Avenue SE Calgary AB T2B 0B1 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out spoons and forks were stored with business end up. Store all utensils with business end down.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of chicken and Donair were placed on the grill without the heat on. Chicken and Donair were measured between 48 to 50 degrees C. Store all hot perishable foods at 60 degrees C or higher.
    • 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?
      • 1) Few mouse droppings were found in the back dry storage area and SW walk-in cooler corner.Remove mouse droppings and increase pest control until mouse problem is resolved.2) Black flies were observed in the facility. Dead flies were found on the fly strip. Fly strip was above the food preparation area. Remove black flies and fly strip. Do not hang any fly strips in the food area.3) No pest control reports available. Provide pest report
    • 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) A piece of plastic was placed with the sink stopper to plug the sink. Provide a new sink stopper.2) Missing floor tiles underneath the sink..Fix the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 18, 2026, inspection:Hose extender was still wrapped with black tape and the taps were leaking water.Previous Inspection:The hose extender from 2 compartment sink was wrapped with tape. - Remove the tape from the hose extender or change for a new one
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains were observed on the plastic cutting boards. Resurface or replace the cutting boards. 2) Stains were observed on the back storage deep freezer lids. Clean the lids. 3) Walk-in cooler: Mouse droppings in the SW corner Rust on the cooler shelves Dust on the fan covers Light was dimClean the walk-in cooler and increase light. 4) Food debris on the panini grill handle. Clean the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains were observed on the kitchen shelves. 2) Mouse droppings in the back storage room. 3) Grime build-up underneath the sinks. 1 to 3) Clean these areas.4) No cleaning schedule Provide a cleaning schedule. 5) No records of coolers, freezers and food surface and dishwashing sanitizer. Check and record coolers and freezers temperatures and food surface and dishwashing sanitizer concentrations.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available. - Have Chlorine sanitizer solution at 100 ppm. Check the concentration throughout operation hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation The prep cooler measured to be 10C, operator stated that the repair was completed 2 hours ago.- Keep an eye on the prep cooler, it is advised to keep the cooler covered to prevent outside heat affecting the food in the cooler. - Operator sent a few pictures with temperature dropped to 4.5C.Update violation 08/13/2025Temperature was measured at 7-8C at the prep cooler. - Have the temperature at or below 4C. it is advised to keep the cooler covered to prevent outside heat affecting the food in the cooler.
    • 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 hose extender from 2 compartment sink was wrapped with tape. - Remove the tape from the hose extender or change for a new one
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available. - 100ppm chlorine solution was prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured to be 10C, operator stated that the repair was completed 2 hours ago.- Keep an eye on the prep cooler, it is advised to keep the cooler covered to prevent outside heat affecting the food in the cooler. - Operator sent a few pictures with temperature dropped to 4.5C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall Pannels and baseboards were loose between oven and prep table area.- Repair the wall and baseboard.
  4. Initial Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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. The seal around hand washing and three compartment sink was not intact.- Replace the seal and apply new caulking.2. Light cover was missing in the food storage area.- Install light cover.3. Baseboard was missing in food storage area.- Install baseboard so that wall and floor joint is sealed to preventing any food debris to accumulate.4. Mop sink room door was missing.- Install door to the mop sink room.5. Electric panel closet door was missing.- Install electric panel door. 6. A few electric outlet covers were missing in the facility.- Install electric outlet covers to prevent electric hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and follow cleaning schedule, a blank template was sent via email.