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Banff Special Shawarma & Convenience - Food

E - 211 Banff Avenue Banff AB T1L 1B4 · Food - General

Official record from Alberta →

Inspection summary

Banff Special Shawarma & Convenience - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on September 2, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 August 19, 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 once on July 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 2, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on July 2, 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?

  • 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 2 times across 2 separate inspections, most recently on July 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was around 10C, mostly just unopened soft drinks inside this cooler, however there was some whole vegetables and yogurts inside. These items were removed. - Please repair the cooler, ensure it can hold temperatures below 4C before it is used to store high-risk foods.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizing step was not described when discussing dishwashing. - Please ensure all dishes are being washed, rinsed, then sanitized in an approved sanitizer solution such as 100ppm chlorine bleach, then removed to be airdried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not in a dispenser. - Please ensure paper towel is put into the dispenser.
    • 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 records were available onsite. - Please conduct pest control monitoring and keep records of such activity onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard has been added in this location; however, it is peeling from the wall leaving a gap between the floor and wall. - Re-attach the baseboard. *Previously cited*"Some baseboard is missing next to the fryers. Gap is beginning to catch debris. - Replace the baseboard."
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard has been added in this location; however, it is peeling from the wall leaving a gap between the floor and wall. - Re-attach the baseboard. *Previously cited*"Some baseboard is missing next to the fryers. Gap is beginning to catch debris. - Replace the baseboard."
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was broken, paper towel is not currently in a dispenser. - Please ensure the paper towel is put in an appropriate dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some baseboard is missing next to the fryers. Gap is beginning to catch debris. - Replace the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, some additional cleaning is required underneath the main cooking equipment.
  7. Initial 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?
      • Some baseboard is missing along wall behind dry storage shelf. Please install baseboard here.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some clean pots are being stored in a cardboard box. As cardboard can't be cleaned please store clean items in a container that can be cleaned (e.g. metal or plastic) or store directly on shelf.Damaged spatula. Was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is good just the dry storage shelf by the 3-compartment sink needs cleaning, as well as the outside of the plastic storage container on shelf under stainless steel prep counter. Bit of debris under the dry storage shelf as well. Please clean these areas/items.

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