20 - 6130 1A Street SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2025
Non conformepackaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date., - Ensure proper labeling is provided to support first in first out and sourcing.
Reviewed dishwashing method, no sanitizing step was performed., - Ensure manual dishwashing method is reviewed with staff with the following doc. , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf, , Proper method reviewed with operator.
buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor., - Ensure all foods and containers are stored minimum 6 inches off the floor., , The hot-held rice and potatoes scoops were stored at room temperature in between use. , - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
No active pest monitoring plan or record available for review., - Ensure a plan is in place, monitoring and recording minimum monthly.
The flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. , - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
Shawarma Palace se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 341 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 244 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 27 mars 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
5 infractions
packaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date., - Ensure proper labeling is provided to support first in first out and sourcing.
Reviewed dishwashing method, no sanitizing step was performed., - Ensure manual dishwashing method is reviewed with staff with the following doc. , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf, , Proper method reviewed with operator.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Tina Nails & Spa - Food
MANCHESTER INDUSTRIAL
buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor., - Ensure all foods and containers are stored minimum 6 inches off the floor., , The hot-held rice and potatoes scoops were stored at room temperature in between use. , - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
No active pest monitoring plan or record available for review., - Ensure a plan is in place, monitoring and recording minimum monthly.
The flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. , - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
2 infractions
, , Some bigger pieces of beef slices were not cooked to 71C and served. , - Ensure high risk foods are cooked thoroughly, a probe thermometer could be used to confirm the temperature.
, , Bleach test strips were not available during the inspection. , - Ensure test strips are available to confirm the sanitizer concentration.
3 infractions
, , The bleach sani buckets were measured between 0-50ppm., - Ensure to maintain the bleach sanitizer in 100ppm
, , The ambient temperature at the cold prep cooler (left) was measured at 7.8C, and the foods were measured between 7-8C. , - Ensure the cold prep cooler is able to maintain 4C or lower.
, , Bleach test strips were not available during the inspection. , - Ensure test strips are available to confirm the sanitizer concentration.