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Imperial Shawarma

116 - 306 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General

Official record from Alberta →

Inspection summary

Imperial Shawarma has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on March 11, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on March 11, 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 March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 7, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 24, 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?

  • 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 on March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of chlorine sanitizer had a concentration of 10ppm. Corrected during inspectionEnsure chlorine sanitizer is mixed to a concentration of 100ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bottled drinks stored under container of raw chicken in the small prep coolerRemove bottled drinks. Ensure food is stored in a manner that is protected from contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large prep cooler measured at 10CEnsure cold foods maintain a temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink faucet was leakingFix hand sink. Hand wash stations are to be equipped with hot and cold running water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber spatula was damagedThrow away any damaged utensils
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required behind large cooking equipment, floor of walk-in cooler, and ceiling tiles by diffusers
  2. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Baklava re-packaged onsite was missing labels.Requirement:Ensure that labels are provided on repackaged food to indicate name of the product, repackaged by, repackaging date.
    • 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?
      • Internal temperature of beef meat shaved from vertical grill and stored on the counter for cooling without doing second step of cooking was 44C.Requirement:Ensure that meat shaved from vertical grill is cooked to 74 C, cooled and stored in the cooler.
  3. Demand 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?
      • Chicken shaved from meat cone on vertical grill was kept for cooling in the front prep area without doing second step of cooking. Internal temperature was 60.4CRequirement:Ensure that meats shaved from meat cones on vertical grill are cooked to 74 C, chilled and stored in the cooler.Reheat to 74 C before serving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in prep coolers and chest freezer. Requirement:Provide thermometers in the coolers and freezer.
    • 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?
      • a) Weather stripping was broken located at front main door leading to a gap, which could allow entry of pests/verminb) No pest control records maintained, and no pest control arrangements made.Requirement:a) Replace weather stripping to seal the gap.b) Provide proof of pest control arrangements and maintain pest control records on monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Clean utensils were stored within three meters from mop sink area lacking door.Requirement:Do not store clean utensils within three meters from mop sink area OR provide door in front of this mop sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer lid top was rusted having rough surface.Requirement:Repair/replace chest freezer lid to have smooth surface.

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