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Jerusalem Shawarma

1 - 1297 Windermere Way SW Edmonton AB T6W 0P1 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 8 times across 5 separate inspections, most recently on June 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 18, 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?

  • 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 October 9, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 24, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Demand 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?
      • A supply cart (filled with paper supplies/packaging) was obstructing the front food preparation handwash sink. Corrected- Ensure that the area in front of designated handwash sinks is kept clear/empty at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer solutions in the front food handling area were measured at 10 ppm chlorine.- Chlorine sanitizer solutions must be maintained at a minimum 100 ppm concentration.- Staff prepared new 100 ppm chlorine solutions.2. The wiping cloth being used to wipe surface in the area of the gyro machines is not being returned to a sanitizer solution after each use but is being left on the counter.- Wiping cloths must be immersed in an approved sanitizer solution after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler under the Donair machines was operating at 16C. Staff were placing large amounts of hot cooked meat into the cooler for cooling. The cooler is not large enough to handle this volume and maintain a temperature of less than 4C. Cool the meats in the walk-in cooler and once a temperature of 4C or colder is reached, can then be transferred to the smaller under counter coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of covered cooked chickpeas left on the gas burner (heat source not on) was measured at 55C. The food was being allowed to cool at room temperature with the pot tightly covered.- Proper cooling practices reviewed with the staff. Portion hot foods into smaller volumes and relocate to the walk-in cooler to properly cool. Once the food reaches 4C or less then the containers can be tightly covered. Corrected during inspection.
    • 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 tiles by the mop sink are missing.- Require repair.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked chickpeas (in the walk-in cooler) are once again being tightly covered before the cooling process has been completed. Temperature measured at 35C. Staff removed the covers from all the containers and will not cover the food until a temperature of 4C is achieved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers were not available.- Chemical testing equipment must be available to measure the strength of sanitizing agents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted on the light fixtures and ceiling above the dining room.- Cleaning is required.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff informed that the portion of the electric knife that cannot be dismantled and sent through the dishwasher is just wiped with a sanitized cloth.- Proper clean-in-place procedures reviewed. Wipe with soapy water, rinse, then sanitize.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member's jacket was observed hanging above a food preparation table in the back kitchen food handling area.- All staff personal belongings are to be stored away from foods, food equipment and food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked chickpeas located in the walk-in cooler were observed tightly covered before the cooling process had been completed. Temperature of the chickpeas was measured at 15C.- Proper cooling procedures reviewed with the manager. Do not tightly cover foods undergoing the cooling process until a temperature of less than 4C has been reached.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers were not available.- Chemical testing equipment must be available to measure the strength of sanitizing agents.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit is not posted.- Print and display the current Food Handling Permit where the public can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored directly in the food bins with the handles in contact with the foods.- Dispensers were relocated and will be stored out of the bins and sent for daily washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted on the light fixtures and ceiling above the dining room.- Cleaning is required.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate.- Manually sanitize all dishwasher until the rinse gauge reads at minimum 82C on the external rinse gauge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The external gauge on the high temperature dishwasher is not accurate/is not working properly.- Accurate thermometers must be available to ensure the wash and rinse cycle temperatures can be monitored.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solutions present in the back kitchen food handling areas.- Staff prepared a 100 ppm chlorine solution. Ensure sanitizer solutions are readily available in all food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chickpeas cooling on the counter were going to be left out for an extended period of time. Food relocated to the cooler.- Proper cooling practices reviewed with the staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The external gauge on the high temperature dishwasher is not accurate/is not working properly.- Accurate thermometers must be available to ensure the wash and rinse cycle temperatures can be monitored.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sticky fly tape is hanging above food prep tables.- Relocate the tape so as not to be hanging above open foods, food prep surfaces, food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cardboard shelf liners noted in several areas of the kitchen.- Discontinue this practice and clean the shelf surfaces as needed.2. The protective film on the metal counter below the 2 compartment sink is dirty and shredded.- Remove the protective film and clean the area.
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