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Jerusalem Shawarma

11303 104 Avenue NW Edmonton AB T5K 2S1 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 27, 2025. The most recent inspection, on July 14, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on July 13, 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?

  • 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 4 times across 4 separate inspections, most recently on December 11, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on July 13, 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 once on February 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of chlorine sanitizer solution was measured to be less than 100ppm. 100ppm solution was prepared by the staff during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use Chlorine test strips at the facility to measure the concentration.
    • 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?
      • Outstanding - Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.July 13, 2026: Pest control records were not observed. Please note that this is an on-going violation and must be corrected. Pest control records should be kept at the facility for review during inspection.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Outstanding - 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility.Outstanding - 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, the sanitizer concentration was measured at 0ppm. The operator immediately replaced the sanitizer, resulting in a concentration of 100 ppm, which meets the required standard.
    • 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?
      • 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility.2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was observed on sections of the kitchen ceiling and walls. Conduct thorough cleaning of all affected areas to maintain sanitary conditions.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.The "to-go" items were dips, fruit cups, and desserts.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Attire and aprons appeared visibly soiled. Attire is changed daily; discussed changing more frequently when visibly soiled. Education was provided. Operator instructed staff to change uniforms.
  6. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.The "to-go" items were dips, fruit cups, and desserts.
  7. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.The "to-go" items were dips, fruit cups, and desserts.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two trays of Baklava were sitting at the front table. One tray had no protection (saran wrap was removed) and no tongs were present. Operator was informed to have food protected at all times and to provide tongs to pick up desserts.
  8. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All cold holding units were at 4C or less except for the walk in cooler. It was at 7C intially. Owner indicated that it was turned on earlier. During inspection, the temperature had dropped to 5C. Owner was instructed to ensure it was at 4C or less before food could be stored in the unit.All cold holding units were equipped with thermometers.Hot holding unit was at >60C. No freezers onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink had no detergent at the start of the inspection. Operator was instructed to obtain some soap during the inspection. A jug of dish detergent was observed near the end of the inspection. Bleach was present during the inspection. The mechanical unit serves as a sanitizer only. There were no racks onsite to place into the unit. However, after many cycles, the maximum hot water temperature was 68C. The digital panel indicated that it reached a maximum 156F. Owner was instructed to conduct manual three step dishwashing until the unit can be proven to reach 71C. Also, due to the size facility and number of customers expected, the Owner was instructed to use disposable customer plates and cutlery only. Owner is to inform local health inspector once corrections were made.The unit was also leaking at the bottom, Owner was informed of the leak.
    • 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?
      • Exterior front entrance door had a gap below. Repair or replace door to ensure there is no gap present.Hired pest control company will be coming in on a monthly basis to monitor. Traps were placed out.Ensure all pest records are retained onsite.

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