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Baladi Shawarma

104 - 65 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

Official record from Alberta →

Inspection summary

Baladi Shawarma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on June 12, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 across 2 separate inspections, most recently on June 8, 2026. 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 June 8, 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 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 April 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on June 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on June 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operator showed proof that he had ordered a new chest freezer and noted to replace the freezer when it arrives.Previous violations:'1. The chest freezer rubber gasket was not detached from the lid of the chest freezer.Fix the rubber gasket.2. The surface of the chest freezer was peeling off.Resurface the chest freezer so it is smooth, non-absorbent to moisture, and easy to clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the preparation counter.The cloths were stored in the laundry bag.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand blower was installed at the handwashing sink at the back kitchen area.Replace the hand blower with a paper towel dispenser and equip it with paper towel.2. The handwashing sink at the front area was obstructed with a container filled with used dirty skewers. (Corrected During Inspection).The container was promptly removed.
    • 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?
      • Repeat violation cited on June 8, 2026:The back door was opened. No screen door was installed.Install a screen door if you intend to have the back door opened to prevent the entry of pests.Previous violation:The back door was opened. No screen door was installed.Install a screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chest freezer rubber gasket was not detached from the lid of the chest freezer.Fix the rubber gasket.2. The surface of the chest freezer was peeling off.Resurface the chest freezer so it is smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was noted underneath the 2-compartment sink and wall area.Clean and organize underneath the 2-compartment sink and wall area.
  3. Monitoring Inspection

    4 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 chlorine test strip available.Obtain chlorine test strip to measure the sanitizer solution.
    • 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 beside the ventilation canopy was obstructed with a container with skewers.The container was promptly removed.
    • 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?
      • The back door was opened. No screen door was installed.Install a screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Panini grill handle was repaired with black tape. Fix the handle. 2) Grease deposit, dust and other residues, were noted on the ventilation canopy filter.Clean the indicated area.
  4. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The inadequate light level in the walk-in cooler.- Ensure to have adequate lighting to maintain sanitary operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic table with deep scratches were used for food preparation. Ensure all food preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Panini grill handle was repaired with black tape. Fix the handle.
  5. Monitoring Inspection

    6 infractions

    • 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?
      • Beef and Donair vertical burners were turned off. Beef cone surface was measured at 29.6 degrees C and Donair cone surface was measured at 37.4 degrees C. Discarded beef and donair cones.Follow the Donair Policy. The cone must be cooked continuously, even when slicing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Roasted potatoes in the hot holding unit was measured at 49.6 degrees C. Store all hot perishable food at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Missing baseboards and unfinished wall by the entrance. Finished the wall.2) Water damaged shelf next to the spray sink.Fix the shelf.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The inadequate light level in the walk-in cooler.- Ensure to have adequate lighting to maintain sanitary operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Panini grill handle was repaired with black tape. Fix the handle. 2) Food debris build-up on the prep cooler handles. Clean the handle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat sanitation issues noted again. The same infraction reoccurred from the previous inspection: 1) Grime build-up on the table and equipment legs and shelves edge. 2) Dust build-up on the air vents. 3) Grime build-up on the floor and grease trap by the sinks. 4) Grease build-up on the paper towel and soap dispensers next to the canopy. 5) Paint was peeling off both entrance swing doors.- Please clean and correct these areas.
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