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Avesta Shawarma and Grill House

3130 - 5850 88 Avenue NE Calgary AB T3J 0J2 · Food - General

Official record from Alberta →

Inspection summary

Avesta Shawarma and Grill House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on December 30, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on February 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on March 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on February 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 27, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing violation*** Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high.Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing violation*** Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high.Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Repeat violation observed Feb 26 2025***Marinating raw chicken, arranged on a vertical rod, was placed in aluminum bowls on the floor of the walk-in cooler.Remove the chicken from the floor and ensure that all foods are stored off the floor on shelves or crates and in a sanitary manner.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods in the walk-in cooler were not covered. Please ensure to cover and protect all foods while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Repeat violation*** Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high. Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins of marinating raw chicken were stored on the floor of the front of the walk-in cooler. Please ensure that all foods are stored at least 6 inches off the floor and in a sanitary manner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Repeat Violation***1) The floor drains in the front prep area were either missing or loose and there was an accumulation of old food debris inside the drains. Please clean out floor drains and properly secure and install drain covers.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food prep counters were not sanitized. Staff were reversing clean and sanitize steps. The approved clean-in-place method includes: wash with detergent, rinse with clean water, then sanitize with an approved sanitizer.**Feb 27, 2024: soap and bleach were mixed together in sanitizing bucket for front service. No sanitizer prepared for back food prep. Prepare 100 ppm with 1/2 tsp household unscented bleach and 1 L of water - do not mix with soap. Provide sanitizing solution at all food prep areas where open foods are handled.
    • 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?
      • 1) Sliced chicken shawarma and beef donair were stored at room temp near the cook line at room temp. Temps ranged 40-47C. Secondary cook step would only be conducted when orders were placed (destroyed). Conduct secondary cook step immediately after shaving off cone and maintain at 60C or higher until service.2) Meat that had received secondary cook step were stored at room temp. Temp measured 48C (destroyed). Provide hot holding unit and maintain meat that has received secondary cook step at 60C or higher.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high. Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.2) Staff personal items (coats, bags) were stored directly on top of food (bags of rice and pasta) in the back storage area. Staff medication and food were stored on food storage shelf next to rear prep table. Provide separate area where staff can store personal items to limit contamination of food prep and food storage areas. 3) Bucket of clean utensils was stored directly on the floor in the back area. Store utensils at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Half-cooked potato wedges were stored at room temp for extended period of time. Temp measured 24C (destroyed). Keep potatoes in cooler during slow times.2) A fine-tip thermometer or infrared thermometer was not provided for the monitoring of pieces/slices of shawarma or donair meat. Please obtain.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided for chlorine. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Broom and dust pan on long handle were stored in front of the front hand sink. Hand washing stations must be easily accessible - do not obstruct hand sinks.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was only luke warm during time of inspection. Please adjust/repair temp on instant heat system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATIONS:1) The floor drains in the front prep area were either missing or loose and there was an accumulation of old food debris inside the drains. Please clean out floor drains and properly secure and install drain covers.2) The small commercial deep fryer for falafel was not placed under the exhaust canopy. Ensure all open deep frying is done under the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Left tap fixture of 3 comp sink was leaking. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:The sandwich knife used at the front counter was stored in the gap between the prep cooler and counter. This area is insanitary and difficult to clean. Please store utensils in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lower shelf of rear food prep table was lined with dirty/old cardboard. Remove cardboard liners and routinely clean/sanitize surfaces.

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