Wow Shawarma

434 Clarence St, London ON N6A 3M8 · Restaurant

13 inspections

1. RequiredApr 21, 2026

   0 infractions

2. RequiredDec 4, 2025

   0 infractions

3. RequiredAug 18, 2025

   2 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to use handwashing station only for handwashing of employees
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
4. Follow-upFeb 12, 2025

   5 infractions

   • Furniture, equipment and appliances are constructed and arranged to permit cleaning and maintenance
     • Fail to ensure that racks, shelves or pallets used for food storage are designed to protect against contamination
   • Utensils are sanitized manually as required
     • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
     • Fail to maintain ceilings clean and in good repair
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
5. RequiredFeb 11, 2025

   7 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to maintain handwashing stations with adequate supplies
     • Fail to use handwashing station only for handwashing of employees
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Utensils are sanitized manually as required
     • Fail to sanitize utensils in a clean chlorine solution of at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Pest control is maintained
     • Fail to protect against entry, harbouring and breeding of pests
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
     • Fail to maintain ceilings clean and in good repair
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
6. RequiredNov 20, 2024

   3 infractions

   • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
     • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
7. RequiredJun 24, 2024

   2 infractions

   • Food is protected from contamination and adulteration
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
8. RequiredJan 25, 2024

   4 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
   • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
     • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
9. RequiredOct 16, 2023

   3 infractions

   • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
     • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
10. RequiredJul 12, 2023

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair
11. Follow-upMar 2, 2023

    1 infraction

    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
12. RequiredFeb 14, 2023

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain walls clean and in good repair
13. RequiredNov 30, 2022

    0 infractions