Skip to content
Loading map…

Jerusalem Shawarma

204 - 30 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on June 30, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on June 17, 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 2 times across 2 separate inspections, most recently on April 15, 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 3 times across 2 separate inspections, most recently on June 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times on June 17, 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?

  • 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 17, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available for use at the back kitchen area during active food preparation.2. The concentration of the sanitizer in the bucket at the front service area measured at 50ppm of chlorine.**Ensure sanitizer at adequate concentrations is available for use at all times.**Ensure to have the sanitizer concentrations monitored frequently and changed out as required. Chlorine sanitizers are to be maintained at 100-200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops used for serving rice were being stored in water at room temperature.**Ensure the scoops are changed out frequently (once every 2 hours) or stored in an ice bath (4 degrees C or below) to limit the growth of pathogenic bacteria and protect the food being served from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were being stored together with food items in the dry storage area. **Please have the area organized and ensure personal items are stored distinctly separate from food items and food utensils/equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplied with detergent at the time of the inspection.**Ensure the mechanical dishwasher is supplied all the chemicals/supplies required for proper dishwashing at all times.-Revert to manual dishwashing procedures pending when the dishwasher is restocked.
    • 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 displayed was expired.**Ensure to a have a valid permit posted on site.
    • 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 caulking around the dish sink was observed to be in disrepair.**Have the caulking replaced.
    • 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 surfacing of the cupboard below the hand sink in the front service area was observed to be in disrepair, exposing areas of raw wood.**Ensure the surface is repaired to render them smooth, impervious to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A tray holding clean tea/coffee cups was stored on the counter directly adjacent to the hand sink.**Ensure clean dishes/utensils are stored in a manner that protects them from contamination at all times.-The tray was relocated to a suitable area during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required on the floors below the food equipment, shelves, counters and other hard-to-reach areas throughout the facility.**Ensure additional care is taken when cleaning these areas to prevent the accumulation of food, dirt and other debris.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket measured 100 ppm with a quat test strip.Fresh quat sanitizer bucket was promptly made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Beef donair and chicken were stored in a stainless-steel container with a temperature of 25.8°C and 24°C.There is no timeline to track the timeline of how long the food items have been held at room temperature.Food discarded.2. Chicken and beef donair on the holding unit measured 46°C and 35°C respectively. There was no hot holding unit available.The owner indicated that the hot holding unit electrical wires sparked that day.Food discarded.Obtain hot holding unit.3. Kabab with vegetables (onions and green pepper) measured 44°C on the hot holding unit.Food discarded.4. Food items for different delivery services were stored on the shelves with no temperature control.Obtain a hot holding unit to store custovers' food.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and beef shavings were observed under the cones by the grease catching area. Staff were shaving the meat. According to staff, the meat might be left 5 to 10 minutes before doing the secondary cooking on the flat top grill. Chicken shavings after cooking on flat top were cooled in a tray under the condiment line. The meat was already between 25C to 48C. Ensure the meat are stored outside of danger zone. Store it under 4C or above 60C. Cooling at room temperature for the meat that is done with secondary cooking must be less than one hour. Then store the meat in the cooler.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution had a concentration of 0ppm.Ensure that the sanitizing solution is maintained at 100pm. Verify the concentration using chlorine testing paper.Staff prepared a new solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open tray of Baklava was stored at the front counter for customers uncovered.Please ensure that all food is protected from customer contamination.The operator moved the tray from the front counter and placed plastic wrap on it.

Nearby inspected facilities

Own this business? Add a badge to your website