Skip to content
Loading map…

Tahini's

810 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The staff was not using a probe thermometer to confirm that the safe internal temperature of the food is reached during cooking. A probe thermometer was available on site. The inspector educated the staff on the proper use of a probe thermometer to ensure that the internal temperature of the food (74°C) is reached.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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?
      • The staff mentioned that the Shawarma cones leftover are not being fully cooked at the end of the day prior to storing them in the walk-in refrigeration units. The inspector informed the staff to fully cook the remaining cone leftover completely prior to storing them in the cooler. At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74°C (165°F) has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; or fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by whatever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; or discard all remaining partially cooked meat.Refer to the link below for the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products:Link: 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?
      • There was no probe thermometer available on site to confirm that the safe internal temperatures of food are reached during cooking and storage. There was also no maximum-registering thermometer available to test the high-temperature dishwasher at the dish level. Please obtain a maximum-registering thermometer that is waterproof, temperature-proof, and able to measure between 0-100°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the washroom was not working. The washroom was noted as "out of order" with a signage. Please fix the handwashing sink so that washroom is fully accessible.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rice cooker was in disrepair, the faulty pieces were held together with tape. Repair or replace the rice cooker.
  5. Monitoring Inspection

    4 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?
      • Unused partially cooked cones were refrozen at the end of the day (inspector discarded). Please note: At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The same pans for partially cooked meat was used for fully cooked meat. Please provide separate raw and cooked utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment such as the vertical spit for donair meat were not sanitized in the manual wash method. Please comply with approved 3 comp sink manual dishwashing method which includes: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in 3rd comp.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front hand washing sink was obstructed with a large garbage container. Please relocate the garbage container as hand washing stations must be easily accessible at all times.2) The paper towel dispenser for the rear hand sink was empty. Please restock (corrected).
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sneeze guard not installed on front food prep and service counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps along floor/wall joints in front service area. Baseboards missing.