Skip to content
Loading map…

Arabi Shawarma Grill and Meat Shop

31 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

Arabi Shawarma Grill and Meat Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on April 23, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on April 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 13, 2026. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 20, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 3, 2024. For example: Are chemicals stored and handled in a safe manner?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on April 13/2026Probe thermometer provided on site was non-functional as battery was dead.Requirement:Replace battery of the thermometer to make it functional.Use probe thermometer to verify cooking and hot holding temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of fries stored on the counter without temperature control was 27.5CRequirement:Ensure that fries are stored at 60C or higher.Staff was instructed to discard the fries.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water supply was not available at hand washing sink located in cooking area as water was turned off due to leakage in plumbing.Requirement:Ensure that hot and cold-water supply is available at hand washing sink all the time and it is not turned off from the valve below.
    • 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?
      • Update on April 13/2026Self-managed pest control inspection report available on site was for May/2025.Requirement:Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking at hand washing sink located in cooking area.Requirement:Repair the plumbing to stop leakage.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • - No labels were provided on baklava supplied by third party and repackaged on site.- No labels were available on flat bread supplied by third party.(repeat violation from previous inspection)Requirement:-Provide labels on baklava to indicate name of the product, repackaged by and repackaging date.- Ensure that labels are available on flat bread to indicate the source.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer provided on site was non-functional as battery was dead.Requirement:Replace battery of the thermometer to make it functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of raw chicken stored in the upright cooler located in back area was 9.6C.-Operator stated that chicken was just delivered. Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Please contact the supplier to ensure that cold perishable foods are delivered at 4C or less.
    • 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?
      • Self-managed pest control inspection report available on site was for May/2025.Requirement:Maintain pest control records on monthly basis.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on baklava and flat bread supplied by third party and repackaged on site.Requirement:Provide labels on baklava and flat bread to indicate name of the product, repackaged by and repackaging date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in the kitchen.(Repeat violation from previous inspection)Requirement:Provide ready to use sanitizer solution for the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Corn was left in the can after opening, located in walk in cooler.(Repeat violation from previous inspection)Requirement: Transfer food in glass/plastic/stainless steel containers after opening the can.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jacket was stored along with takeout containers on a rack in back area.Requirement:Store personal and miscellaneous items separately from food and dishes to prevent contamination.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in meat cutting area.Requirement:Provide ready to use sanitizer solution for the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chickpeas were left in the can after opening.Requirement: Transfer food in glass/plastic/stainless steel containers after opening the can.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was provided onsite to prepare sanitizer solution for the surfaces.Requirement:Use plain bleach, free from added chemicals to prepare sanitizer solution.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw chicken strewers were stored on a bin containing fries in walk in cooler.b) Raw meat was stored along with green chickpeas in freezer located under counter in back prep area.c)Raw meat stored along with pita bread in upright freezer in back storage area.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle after running three cycles was 67C.Requirement:-Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-After washing in the dish washer, manually sanitize dishes by soaking in sanitizer solution in the sink for two minutes until dish washer is repaired.-Repair dish washer asap.
  8. Initial Inspection

    1 infraction

    • 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?
      • Internal temperature of beef cone on the vertical grill was 16 C and heat was not turned on.Requirement:Ensure that heat is turned on while meat is on the vertical grill.Beef cone at 16C was discarded.

Nearby inspected facilities

Own this business? Add a badge to your website