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Abu Nawras

12923 97 Street NW Edmonton AB T5E 4C2 · Food - General

Official record from Alberta →

Inspection summary

Abu Nawras has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on August 31, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 5 separate inspections, most recently on August 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 14, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on May 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Please acquire bleach/chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for chest freezer was in disrepair
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several items in the walk-in cooler were not covered
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Box of meat was being thawed at room temperature
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Please acquire bleach/chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the hand sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for chest freezer was in disrepair
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 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 broiler for the chicken shawarma was observed to be turned off and the chicken shawarma was measured at 10 degrees Celsius with an infrared thermometer. Ensure that the broiler is always on when any meat is on the spit. The operator turned the broiler on during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Please acquire bleach/chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed in the two stainless-steel drawers in the middle food prep area. 2. A buildup of grime was observed on the back screen door near the door handle.1-2. Ensure that the indicated areas are cleaned and sanitized.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen meat for thawing was placed above the raw vegetables in the walk-in cooler.Staff removed the raw meat from the top shelf and stored it separately, as instructed by the PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk- in cooler, cardboard was used as the shelf liner.-Make sure to remove the cardboard, cardboard is not appropriate surface for food storage.Bowls were used as scoops in the food storage containers.-Use handled scoops for dispensing food through dry storage containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen area was also used for food processing.-Make sure that handwashing station is dedicated to handwashing only.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dead mouse was observed on the glue trap in the mop closet adjacent to the back exit door.-Remove the dead mouse using appropriate personal protective equipment.Facility is doing their own pest control; however, pest control records were not available.-Maintain the pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Facility needs detailed cleaning and organization in the back storage area.-Rodent killer chemical was observed in the kitchen area under the front cash counter.-Make sure that no chemical rodenticide is used in kitchen area. -Chemicals and other items for personal use must be stored separately form food items.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training was not available
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training was not available

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