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Empire Shawarma and Donair

787 Northmount Drive NW Calgary AB T2L 0A1 · Food - General

Official record from Alberta →

Inspection summary

Empire Shawarma and Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on March 9, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 9, 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 February 23, 2026. 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 February 18, 2025. 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 6 times across 4 separate inspections, most recently on March 9, 2026. 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?

  • 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 4 times across 2 separate inspections, most recently on February 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of shaved donair slices were not verified after the second cook step. The thermometer was not available on the main cooking line. - Ensure the internal temperature of shaved donair slices are verified after the second cook step. An internal temperature of 74C (165F) is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. No sanitation step after, washing and rinsing. - All re-usable equipment and utensils must be washed, rinsed and sanitized. The following steps are required each time:- Wash with detergent and water at 45 degrees or warmer in the first compartment- Rinse with water at 45 degrees or warmer in second compartment- Sanitize by full submersion in the sanitizer solution such as chlorine at 100 ppm in the 3rd compartment for 2 minutes- Remove and air dry in a clean and sanitary manner.
    • 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 at the front handwashing sink does not work. - Fix or replace. All handwashing sinks must be supplied with soap and paper towel in suitable dispensers at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several cutting boards had deep grooves and were no longer easy to clean and sanitizer. Discard these cutting boards. Ensure all utensils/equipment are good shape. Discard any other utensils that cannot be cleaned and sanitized adequately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and oil buildup on donair catch trays, cover used for steaming and knives in the main cooking area. - These utensils must be washed, rinsed and sanitized every 2 hours at a minimum.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of grease, oil, and/or food debris was present on surfaces in the kitchen including but not limited to: on floors underneath equipment and on food equipment such as deep fryer, blender, on shelves in the front and back, underneath and within the 3-compartment sink in and on surface the coolers. - Clean and maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled.Corrected on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling lights in the kitchen were missing light covers.Install shatter proof bulbs or light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor tiles on the main observed to have a buildup/grime. Clean the floor and maintain in a clean and sanitary condition at all times. 2)Hood oil filters were observed with lots of grease and dust.Clean.
  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) 2 cutting boards had deep grooves and were no longer easy to clean and sanitizer. Operator discarded the cutting boards. Ensure all utensils/equipment are good shape. Discard any that cannot be cleaned and sanitized adequately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was thick layer of grease/burned food residue on the surfaces of the flattop grill. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor tiles on the main observed to have a buildup/grime. Clean the floor and maintain in a clean and sanitary condition at all times.

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