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Banff Shawarma

317 Banff Avenue Banff AB T1L 1C1 · Food - General

Official record from Alberta →

Inspection summary

Banff Shawarma has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on October 7, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 11 times across 9 separate inspections, most recently on October 7, 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?

  • 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 5 times across 4 separate inspections, most recently on January 6, 2025. 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 4 times across 4 separate inspections, most recently on July 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 28, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 17 times across 9 separate inspections, most recently on October 7, 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.

9 inspections

  1. Risk Management Inspection

    5 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?
      • Half cooked chicken shawarma cone was observed on the spit in the morning. Staff indicated it was from the previous day. Cone was disposed of onsite. - Please ensure half-cooked cones are not re-used the following day. At the end of the day remaining meat must be sliced, cooked, cooled and then stored in the fridge below 4C.
    • 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*No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer gasket in the back room was broken; freezer did not shut properly. - Please repair the freezer ensure all food equipment is on good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris/grease buildup noted in the following locations: - Behind and in-between cooking equipment - Back freezer storage area - Mop sink area- Underneath 3-compartment sink Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room inside fridges that were not plugged in. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were stored on food contact surfaces in the back. - Please store all personal items separately from food storage/preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Donair meat inside the hot holding unit was at 17C was being re-heated. Operator immediately put the meat on the grill to bring it up to over 60C, then put it back in the hot holding unit. - Do not use the hot holding unit to re-heat food. Food must be reheated using cooking equipment then put into the hold holding unit to be kept above 60C.
    • 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*No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer gasket in the back room was broken; freezer did not shut properly. - Please repair the freezer ensure all food equipment is on good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris/grease buildup noted in the following locations: - Behind and in-between cooking equipment - Back freezer storage area - Mop sink area- Underneath 3-compartment sink Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room inside fridges that were not plugged in. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  3. Risk Management Inspection

    4 infractions

    • 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*No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted expired at the end of September, was also not in a location visible to patrons. - Please ensure updated permit is posted in a conspicuous location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris/grease buildup noted in the following locations: - Behind and in-between cooking equipment - Back freezer storage area - Walls by the sink- Underneath 3-compartment sink Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room inside fridges that were not plugged in. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes are French fries were out on the back counter without means of temperature control, potatoes were around 9C with an IR thermometer, had been out for around 30 minutes according to staff. - Items were moved into the fridge below 4C. Please ensure all food items are stored properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not draining properly, leaving dirty water building up in the sink. - Please repair the hand sink, ensure it can drain properly. Please ensure hands are washed before putting on gloves and after removing them.
    • 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*No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted expired at the end of September, was also not in a location visible to patrons. - Please ensure updated permit is posted in a conspicuous location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris/grease buildup noted in the following locations: - Behind and in-between cooking equipment - Back freezer storage area - Walls by the sink- Underneath 3-compartment sink Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room inside fridges that were not plugged in. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  5. Monitoring Inspection

    3 infractions

    • 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?
      • No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant amount of food debris/grease buildup in the back storage area by the freezers. - Please clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solutions were prepared at the time of inspection. Solutions were made during the inspection. - Please ensure that whenever food handling is occurring that there is a food safe sanitizer available onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White stand-up fridge at the front counter was warm. Ambient air temperature around 11C. - Remove all high-risk products. Do not store foods in this fridge until it can hold temperatures below 4C.
    • 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?
      • No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris, grease, and grime were observed throughout the facility. Please clean and sanitize the following areas: - Inside back stand-up refrigerator- Floors in back kitchen- High-touch areas (fridge handles, sink taps) - Near 3-compartment sink- Mop closet- Back storage area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially, no sanitizer was prepared. Operator was able to prepare a 200 ppm QUAT solution. - Please ensure that there is a sanitizer solution prepared at all times when food preparation is occurring.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wearing a watch. - Please ensure staff handling food remove all hand/wrist jewelry.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled chemical bottle in the kitchen. - Please ensure all chemicals used are appropriately labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional probe thermometer was available onsite. - Please acquire a probe thermometer to verify internal temperatures.
    • 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?
      • No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 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?
      • Some fruit flies were observed in the back kitchen near the 3-compartment sink. - Eliminate any standing water, consult with Pest Control Operator in order to control the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter in the back storage room. - Remove any unnecessary items/recycling. Please ensure this area is organized to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris, grease, and grime were observed throughout the facility. Please clean and sanitize the following areas: - Inside stand-up refrigerator- Floors in back kitchen- Inside back kitchen cupboards- High-touch areas (fridge handles, sink taps) - Walls- Near 3-compartment sink- Mop closet
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer with cloths in it initially had 0 ppm concentration. - Solution was replaced onsite and operator was able to create a 200 ppm QUAT solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed not their washing hands after removing gloves to handle money. - Spoke to staff regarding handwashing, staff recognized that they should have washed their hands between tasks and immediately performed hand washing.
    • 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?
      • Some fruit flies were observed in the back kitchen near the 3-compartment sink. - Eliminate any standing water, consult with Pest Control Operator in order to control the flies.
    • 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?
      • No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The smaller cutting board in the back kitchen was damaged. - Replace any broken or damaged food equipment that is no longer smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris, grease, and grime were observed throughout the facility. Please clean and sanitize the following areas: - Inside stand up refrigerator,- Floors in back kitchen- Back kitchen cupboards- High-touch areas (fridge handles, sink taps)
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solutions were prepared upon arrival. Sanitizer needs to be available at all times when food preparation is occurring. - Staff was able to prepare a 200 ppm QUAT solution for surfaces.
    • 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?
      • Staff described re-using Donair cones at the end of the night. Cones need to be shaved, cooked, then refrigerated, or discarded at the end of the night. Partially cooked cones cannot be re-used the next day. - Ensure proper Donair and Shawarma procedures are followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for the QUAT and chlorine sanitizers could be located onsite. - Ensure there are appropriate test strips available, and that staff are testing their sanitizing solutions to ensure that they are at the correct concentration.
    • 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?
      • No pest control monitoring records were available for review. Staff was unsure if self monitoring pest control utilized or a pest control company was utilized. Please determine which type of pest control monitoring is utilized and provide PHI with the last 3 pest control records for review.
    • 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) Lights in the main kitchen are missing light covers. - Ensure all lights are shatterproof or have appropriate covers to prevent contamination. 2) There appeared to be a leak at the 3-compartment sink. - Repair the leak, ensure all plumbing is in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The smaller cutting boards are very damaged and have deep grooves and stains. These can no longer be adequately cleaned and need to be replaced. - Replace any broken or damaged food equipment that is no longer smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris, grease, and grime were observed throughout the facility. Please clean and sanitize the following areas: - Walls - Floor of back preparation area- High-touch areas (frridge handles, sink taps)

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