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Beirut Shawarma and Kabab

411 2 Avenue S Lethbridge AB T1J 0C2 · Food - General

Official record from Alberta →

Inspection summary

Beirut Shawarma and Kabab has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on June 26, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on June 24, 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 June 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 5 separate inspections, most recently on June 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on October 18, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the white refrigerator to monitor its temperature.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the white refrigerator to monitor its temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler located next to the grill was measured at 8°C. Please ensure that this unit is maintained at 4°C or lower at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available in the dispenser in the washroom. The operator provided paper towels for hand drying.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can in the cooler being used to store food. Operator stated that they had opened the can within the past hour. Food was transferred to a food safe container immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar was found being stored on the floor.Packages of spices were found being stored in a suitcase.Please ensure that the indicated items are being stored in an adequate manner, at least 6" off of the floor and protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A garbage bin was in front of the handwashing station, making it inaccessible. Employees immediately moved the bin and consulted about potential solutions for positioning their bin.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator did not wash her hands before putting on gloves to prepare shawarma for a customer. Proper hand hygiene must always be performed before and after preparing meals to prevent contamination and ensure food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator's phone was on the food preparation counter. The food preparation counter must always be kept clean and used exclusively for food preparation to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ready to eat vegetables was not kept at appropriate temperature.High risk food in coolers was not kept at proper temperaturePlease ensure vegetables and high-risk food are kept less than 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During inspection, the operator was observed performing manual dishwashing but skipped the sanitizing step, completing only the wash and rinse stages.The operator was educated on manual dishwashing procedures on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was not easily accessible; a garbage bin was blocking it, and soap and paper towels were not available. Please ensure the handwashing station is easily accessible at all times and is properly stocked with soap and paper towels to support proper hygiene practices.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The facility leaves the door open, allowing flies to enter the premises. A shisha was observed in the kitchen. The operator stated it is for personal use.Remove all personal use items from the facility.Please ensure the door remains closed at all times until an insect screen is installed.
  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are some dirt build-ups around the food preparation area and in between equipment.There is grease accumulation on the kitchen hood.All food preparation areas and equipment need to be maintained in clean and sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution bottle was not labeled. All cleaning agents and chemicals need to be clearly labeled to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station was not accessible and missing supplies for hand drying. Hand washing sinks should be accessible and equipped with appropriate supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are some dirt build-ups around the food preparation area and in between equipment.There is grease accumulation on the kitchen hood.All food preparation areas and equipment need to be maintained in clean and sanitary condition.
  10. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was inaccessible. The operator removed items from the sink at time of inspection. Please keep the handwash sink accessible and equipped with soap and paper towel at all times.

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