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Jerusalem Shawarma

1105 - 30 Savanna Crescent NE Calgary AB T3J 2E9 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on July 16, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 July 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 31, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeated Violation*Scoop handles were found buried in the paprika, sugar, and salt located on the back prep table. Scoops with handles prevent cross-contamination between the operator's hands and the food product and must be kept out of the food source. Please ensure that the scoop handles are kept out of the dry ingredients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Side panel on the chest freezer door was missing, exposing insulation foam, which creates a surface that is not smooth, non-absorbent, and easily cleanable. Repair or replace the damaged section of the freezer door.
  2. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A bug zapper was installed above a food prep station in the back of house. Debris from bugs could pose a risk of physical contamination. Please remove the bug zapper and reinstall it at a location away from food preparation stations, cooking stations, food, and clean dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop handles were found buried in the paprika, sugar, and salt located on the back prep table. Scoops with handles prevent cross-contamination between the operator's hands and the food product and must be kept out of the food source. Please ensure that the scoop handles are kept out of the dry ingredients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The falafel scoop was observed to be sitting in room temperature stagnant water. Food debris from the falafel scoop in room temperature water can encourage the rapid growth of harmful pathogens. The operators were instructed to use an ice water bath to store utensils not in use. The operators promptly cleaned and sanitized the falafel scoop and stored it in an ice water bath.

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