Shawarma Palace

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

Potentially hazardous food is cooled in a manner that makes it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

Potentially hazardous food is thawed in a manner that makes it safe to eat.

Critical · Temperature Control

Potentially hazardous food is cooled in a manner that makes it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

An operator must not permit any person suspected to suffer from a disease communicable through food to come in contact with the food premises.

Critical · Other

Every operator must immediately notify a health officer of any circumstance that exists in the food premises that may cause a health hazard

Critical · Other

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Food is handled in a sanitary manner and is not subject to contamination.

Critical · Sanitation

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Food is handled in a sanitary manner and is not subject to contamination.

Critical · Sanitation

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

Maximum number of patrons that can be accommodated on the premises has been determined

Critical · Other

Maximum number of patrons allows for 2m separation between patrons of different parties at all times

Critical · Other

2m separation maintained between patrons of different parties, except when partition in place

Critical · Other

Maximum number of patrons and staff on premises is monitored at all times

Critical · Other

Maximum of 6 patrons per table

Critical · Other

No events over 50 people on premises

Critical · Other

Licensed premises only provide liquor service between 9am and 10pm

Critical · Other

Patrons in licensed premises are assigned to a table and shown their seats by a staff member

Critical · Other

Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)

Critical · Sanitation

Where partitions are in use, they are positioned such that droplet transmission is blocked

Critical · Other

Physical devices or markers are used to assist patrons in maintaining physical distance

Critical · Other

Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach

Critical · Employee Hygiene

Self-service areas equipped with appropriate signage

Critical · Equipment

Dance floors are closed and blocked. No Karaoke, dancing, or singing on the premises

Critical · Facility Maintenance

Background music is no louder than the volume of normal conversation

Critical · Other

Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party

Critical · Other

Full meal service is provided at premises open after 11pm

Critical · Other

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Food is handled in a sanitary manner and is not subject to contamination.

Critical · Sanitation

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Critical · Employee Hygiene

The premises is free of pests.

Critical · Pest Control

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Critical · Temperature Control

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Critical · Temperature Control

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

Critical · Sanitation

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

Critical · Sanitation