Shawarma Palace

1. A left over/half shaved Donair meat on the spit was noted in the walk-in cooler. Meat was left over from the previous day. Meat was discarded during the inspection, , 2. A full spit of lamb meat that had been cooked was noted in the walk-in cooler. Staff stated meat was cooked one hour prior to the inspection and moved into the cooler. Meat was removed from the cooler and returned to cook., , **Ensure that all left over Donair meat are fully cooked, completely shaved off and undergoes a second step cook to an internal temperature of 74 degrees before storing in the cooler , **Do not cook and cool meat halfway through cooking as temperature of meat on the outside varies with meat temperature on the inside, this increases potential temperature abuse of food and promotes the growth of harmful bacteria.

The ambient temperature of the front display cooler containing samosas was measured at 16 degrees C. Food items in the cooler were measured at:, Chicken samosa - 14 degrees C, Beef samosa - 12 degrees C, Food items were moved to a different cooler., , **Adjust/Repair/Replace cooler, **Do not store high risk foods in cooler until cooler is repaired or replaced., **Food items stored in the cooler must be maintained at a temperature of 4 degrees C or below at all times.