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Jerusalem Shawarma

111 - 722 85 Street SW Calgary AB T3H 1S6 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on October 5, 2026, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 3 separate inspections, most recently on November 29, 2024. 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 4 times across 4 separate inspections, most recently on January 7, 2026. 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 once on October 5, 2026. 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?

  • 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 June 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 separate inspections, most recently on October 5, 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?

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.

6 inspections

  1. Monitoring 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?
      • Operator was observed slicing donair meat from the cone and placing it directly into hot holding without the required secondary cooking step.Actions Taken/Required:- Donair meat slices were cooked to 74°C before being placed into hot holding.- Operator and staff were educated that all donair meat must undergo a secondary cooking step after slicing from the cone.- After secondary cooking, donair meat may be cooled and stored at 4*C or below or transferred directly to hot holding at 60*C or above.- At the end of the day, ensure all sliced donair meat is fully cooked before cooling and storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink at the back station was obstructed with cart.Actions Taken/Required:- The cart was removed during the inspection by the operator.- Ensure handwashing sinks remain easily accessible and unobstructed at all times.
    • 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?
      • Flies were observed throughout the kitchen area.Actions Required:- Hire a licensed pest control company to assess and treat the facility.- Maintain records of all pest control services and treatments.
    • 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 permit was expired.Actions Required:- Renew the food handling permit immediately.- Ensure a valid and current permit is maintained 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?
      • The faucet at the produce washing sink was leaking at the time of inspection.Actions Required:Repair the leaking faucet to ensure it is maintained in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops stored in a water at room temperature.Actions Taken/Required:1. Rice scoops were removed placed in 100 ppm chlorine solution during the inspection by the operator. Operator was educated that scoops stored in sanitizer solution must be completely allowed to air dry before use.2. Alternatively, clean and sanitized scoops may be used and replaced at least every 2 hours. A tracking system (e.g., a timer or log) must be maintained to ensure scoops are changed at the required frequency.3. Operator was educated that scoops may also be stored in ice water, provided the ice is replenished as needed to maintain the temperature. However, ice was not available in the facility at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piles of dirty cloths were stored in a container beside the refrigerator at the rear of the facility. The accumulation of soiled cloths was attracting flies and creating conditions that may contribute to pest activity.Actions Required:- Remove the dirty clothes from the food area.- Maintain the area clean and organized to prevent the attraction and harbourage of pests.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked beef, lamb, and chicken was placed in the hot holding unit before properly reheating. Temperature of the items measured at 34C, 28C, and 18C respectively. Cold foods are to be quickly reheated to a temperature of 74C before placing in the hot holding unit to be held at 60C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels available at the back hand wash station. Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of sliced donair meat was placed in a hot holding unit that was not turned on. Donair meat measured at 18C. Donair meat was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bins and a container of skewers were placed around back hand wash station blocking access. Corrected during inspectionEnsure all hand wash stations are easily accessible at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water available at the front hand wash station. All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops stored in a container of visibly dirty sanitizer. Sanitizer had a concentration of 0 ppm. Corrected during inspection
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The quat sanitizer buckets in the front preparation and back kitchen preparation areas did not detect sanitizer with a quat test strip.New quat sanitizer buckets were prepared and measured 200 ppm.2) The quat sanitizer dispenser station at the 3-compartment sink was not detecting quat sanitizer with a quat test strip.Fix the quat sanitizer dispenser.Previous violation:Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm.Previous Inspection:No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
    • 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?
      • 1) Leftover Donair beef cone was placed on the vertical broiler.Food was discarded.Do not use leftover Donair cone.2) The food handler was not following the secondary cooking step of the sliced Donair beef from the partially cooked cone prior to serving customers.Food handler was instructed to reheat the Donair beef and chicken on the grill to an internal temperature of 74°C.Secondary cooking steps can include the use of ovens, grills, broilers, microwaves and any other method that has been approved by your Health Authority.- Fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by whatever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer, OR- Discard all remaining partially cooked meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The mop sink bucket was stored in the back kitchen.Store the mop sink bucket in a separate area where food handling or preparation is not being done.2) Serving utensils/tongs were stored on the counter in the front preparation area.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef and chicken in the front preparation areas were kept on the counter with a surface temperature of 35°C and 32°C.The beef and chicken were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:There was no quat sanitizer test strip available. However, chlorine sanitizer test strip was available.Obtain a quat sanitizer test strip.Previous violation:No chlorine or quat sanitizer test strips. Provide test strips and test daily.
    • 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?
      • Expired food handling permit was displayed.Print and display the valid food handling permit where customers can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bulk food bin lid that was used to store dry rice was broken.Replace the bulk food bin lid.2) Deep groves were noted on the red cutting board.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were not changing the sanitizer often enough. Quat sanitizer was measured less than 100ppm.Previous Inspection:No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or quat sanitizer test strips. Provide test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sliver contact adhesive shelf liner was peeling off the front shelves and some areas were torn off. Fix the shelf and provide smooth and washable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler plastic curtain panel was repaired with staples and saran wrap. Fix the plastic curtain.
  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the red sanitizer buckets. Use 200ppm quat sanitizer and verify with test strips.
    • 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 and Donair vertical grills were turned off. The vertical grills were measured at 32 degrees C. Chicken on the vertical grill was measured at 31.4 degrees C on the surface and Donair on the vertical grill was 42.2 degrees C on the surface. Discarded the chicken and Donair.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out utensils were stored with business end up. Store all utensils with business end down.
    • 09. Are chemicals stored and handled in a safe manner?
      • Windex was stored in a bottle labelled "200ppm sanitizer".Proper label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken and Donair vertical grills were turned off. The vertical grills were measured at 32 degrees C. Chicken on the vertical grill was measured at 31.4 degrees C on the surface and Donair on the vertical grill was 42.2 degrees C on the surface. Discarded the chicken and Donair.2) Sliced chicken and Donair were left on the pans underneath the vertical grill and stove. Donair was measured at 23. 2 degrees C. and chicken was measured at 37.0 degrees C. 3) No probe thermometer was available. Provide a probe thermometer. 4) Tzatziki and hummus were stored above the insert load limit. Tzatziki and hummus were measured at 8.8 degrees C on top.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or quat sanitizer test strips. Provide test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sliver contact adhesive shelf liner was peeling off the front shelves and some areas were torn off. Fix the shelf and provide smooth and washable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler plastic curtain panel was repaired with staples and saran wrap. Fix the plastic curtain.

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