Skip to content
Loading map…

Canmore Shawarma

109 - 802 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

Official record from Alberta →

Inspection summary

Canmore Shawarma has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 22, 2025. The most recent inspection, on September 17, 2025, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on September 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 29, 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?

  • 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 April 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 12 times across 3 separate inspections, most recently on September 17, 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 6 times across 3 separate inspections, most recently on September 17, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

3 inspections

  1. Demand Inspection

    7 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?
      • Containers of cooked rice were being cooled. No cooling logs being maintained. Cooling logs to be maintained to ensure foods are being cooled quickly enough.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2 door cooler in the back kitchen was at 8C. Cooler to be capable of maintaining foods at 4C or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for.There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide proof of food safety certification for at least one staff member.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring was redone in front kitchen area but only part of the back kitchen. Finish replacing the flooring in the rest of the back kitchen/prep area. There is also a piece of flooring missing under the two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finish fixing the wall where the wooden boards were removed (on either side of the two compartment sink). Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
  2. Risk Management Inspection

    10 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?
      • Fridge and freezer temperature logs are not being maintained. Temperature of fridges and freezers are to be checked daily and recorded.
    • 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 utilized to monitor for pest. A pest control checklist was provided to the operator during inspection. Please complete a pest control checklist (https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf) each month and compile it on site for review during inspections. *Send pest control records/checklist to undersigned health inspector for review.*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for.There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide proof of food safety certification for at least one staff member.
    • 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 flooring throughout the facility was damaged. Repairs/replacement to be done. Ensure where flooring is replaced are using a material suitable for use in a commercial kitchen (durable, smooth, easy to clean, impervious to moisture).There is also a piece of flooring missing under the two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finish fixing the wall where the wooden boards were removed (on either side of the two compartment sink). Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.
    • 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 flooring is damaged around the toilet in the public washroom and appears to be some mold. Any mold found is to be removed, subfloor replaced in the area if any mold/water damage found and linoleum flooring fixed/replaced.The handsink tap is a bit loose. To be re-secured to the countertop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The double-door cooler in the back preparation area won't shut fully; seal may need to be replaced. To be repaired.The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was available for review during the inspection. Written cleaning schedule required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were many items being stored in the "staff washroom" that was advised are no longer used. To be removed.
  3. Monitoring Inspection

    17 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?
      • Fridge and freezer temperature logs are not being maintained. Temperature of fridges and freezers are to be checked daily and recorded.The final cooking temperature of the donair meat is not being checked when finish cooking on the grill. Temperature to be checked to ensure beef is reaching at least 71C and chicken at least 74C.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container of medication sitting on top of cooler among take-out containers. Store personal items separately. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A number of articles being used in the food facility were observed being stored in the staff washroom, including aprons and cleaning cloths.Move these items so they are not stored in a room containing a toilet or remove the toilets (was advised staff are not using this room as a washroom).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty cardboard was observed being used on top of freezer in the back kitchen. Dirty/greasy carboard can attract insects. Remove the cardboard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The donair toppings (e.g. cut onion, tomatoes) in top of the prep cooler were at 8C. Keep lids on these items between customers to help keep them at 4C or less. Corrected during inspection.An opened bucket of tahini was being left at room temperature. Storage instructions said to refrigerate after opening. Was put into cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The double door fridge in the back preparation area was at 6C. To be capable of maintaining foods at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Knives and spoons were only being wiped with a cloth soaked in sanitizer after cleaning. All food utensils are to be immersed in the sanitizing solution so contact time is met (2 minutes for 100ppm bleach-water solution).
    • 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 utilized to monitor for pest. A pest control checklist was provided to the operator during inspection. Please complete a pest control checklist (https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf) each month and compile it on site for review during inspections. *Send pest control records/checklist to undersigned health inspector for review.*
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Although rice in rice cooker was 60C at time of inspection, it appears staff are shutting off the keep warm feature between customers. This practice will cause the rice to drop below 60C. Rice needs to be kept at 60C or higher to prevent bacteria from growing/toxins from forming which can cause illness.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food items (e.g. marinating chicken) in the coolers are not being date-labelled. Foods to be date-labelled so all staff are aware of how long an items has been in the fridge for.There were cupboards with food items that were advised are for personal use only. Label these cupboards as being for personal use only and minimize personal foods stored in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide proof of food safety certification for at least one staff member.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are wooden boards on either side of the two compartment sink that are all taped off and one is coming off the wall. Walls to be smooth, easily cleanable and impervious to moisture. Fix/repaint the boards and wall.Bottom shelf of cabinet under cash desk appears to be on an unfinished food product and grease has soaked into it. This shelf is to be replaced with a material that is smooth, easily cleanable, durable and impervious to moisture.The wall behind the freezer (where there is a rice cooker) is damaged. To be repaired.The wooden trim in opening between cooking area and back preparation area need repainting as paint has worn off and is no longer easily cleanable. To be repainted.
    • 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 flooring is damaged around the toilet in the public washroom and appears to be some mold. Any mold found is to be removed, subfloor replaced in the area if any mold/water damage found and linoleum flooring fixed/replaced.The handsink tap is a bit loose. To be re-secured to the countertop.
    • 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 flooring throughout the facility was damaged. Repairs/replacement to be done. Ensure where flooring is replaced are using a material suitable for use in a commercial kitchen (durable, smooth, easy to clean, impervious to moisture).There is also a piece of flooring missing under the two-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food equipment (e.g.grater) and utensils with debris still on them on a shelf used to store clean utensils. Ensure these items are properly cleaned and sanitized before storage and it they are no longer used/needed, then they are to be removed/discarded.The double-door cooler in the back preparation area won't shut fully; seal may need to be replaced. To be repaired.The lid for the freezer that is used to store chicken is damaged (exposed insulation). To be repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor along walls and on top of baseboard in back food preparation area where there is some debris (especially behind the freezer and under the two-compartment sink)-wall where there is some food splashed on wall around the corner from the cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was available for review during the inspection. Written cleaning schedule required.

Nearby inspected facilities

Own this business? Add a badge to your website