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Jerusalem Shawarma

2213 101 Street NW Edmonton AB T6N 0B8 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 6, 2026, recorded 4 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 7 times across 6 separate inspections, most recently on August 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on January 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 27, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 27, 2023. 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?

  • 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 11 times across 9 separate inspections, most recently on August 6, 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?

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.

15 inspections

  1. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - PHI asked to see the delivered skewers and discovered that the walk in cooler previously onsite was removed and the food was being improperly stored in an active construction zone in a walk in cooler that was not authorized for use at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - mixed salad was stored well above the fill line of the cooler front service area. Must be stored below the fill line at 4'C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - grilled vegetables such as peppers/onions were stored at room temperature and were not properly installed into the hot holding cabinet. Temperature measured was poor: 35-37'C. Must be maintained at 60'C or more** - falafels were stored cooked, in a bowl, and stored at room temperature on the counter - no attempts were made to place in hot holding. Temperature was 36'C. PHI pointed out the improper falafel storage 3 times, no moves were made to correct. Potentially issues with translation. Discarded during inspection. Must be maintained at a temperature of 60'C or more.** - meats carved off the cones were stored in 1/2 pans at room temperature and not at 60'C or more (before secondary cook step). The meat must be maintained at minimum of 60'C at all times regardless of secondary cook step that brings the temperature up to 71-74'C storing off the side of the grill is inadequate. PHI showed the managers 3 times that the temperatures were poor - steps to rectify were not taken. Meats were 30-45'C in the pans.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 handsinks near front kitchen were not supplied with soap for handwashing (CDI)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - 2 handsinks near front kitchen were not supplied with soap for handwashing (CDI)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - minor leak observed at dishwashing sinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** middle counter cooler (front line) is in disrepair (empty of all high-risk product).
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - middle counter cooler was not functioning properly (front cook line). Measured and verified at 18'C. Some of the fresher food was 12'C internal (put in the cooler recently). All foods were removed from the cooler. Please repair and ensure the cooler maintains a temperature of 4 degrees Celsius or less before using for high-risk food storage again.** - counter cooler inserts were overfilled with cut vegetables and high risk ready-to-eat foods. Please ensure that high risk foods such as cooked vegetables, cooked rice, and ready-to-eat foods are stored BELOW the fill line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - No sanitizer buckets containing sanitizer was observed - dirty wet cleaning cloths were noted throughout stored on counters instead of being stored in the sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - staff member was observed re-contaminating clean food surfaces with a dirty cloth - recommended paper towel for drying food equipment to avoid recontamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - 2 different staff were observed conducting non-food activities or touching dirty surfaces - then conducting food handling without washing hands at designated handsinks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - 2 staff members had to be asked to wear aprons - were wearing personal clothing
    • 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?
      • ** - Staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone which was then immediately served to customers** - staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone before placing the cut meat into the steam table
    • 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?
      • ** - staff member was observed turning the donair/shawarma cookers off - though meat cones were still installed. NOT PERMITTED AT ANY TIME. The temperature must be 74'C to cook and recook and to reheat, 60'C for hot holding. The Food Regulation is specific - temperature must be MAINTAINED. Not turning the temperature up down up down up down, etc.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - prayer mats/rugs were stored on top of food and/or food equipment** - coil fly strips observed - not permitted in any area where food is prepared or stored.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - plastic flimsy cups were used as scoops for dry food items and was left with the dirty surface in direct contact with the food. Do not use bowls for scoops (no handle). Do not use single-use disposable cups for scooping dry ingredients. Ensure that any scoop used is not stored with the dirty high touch surface in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cut donair meat was measured at 30'C in the steam table (steam table was functioning properly) - staff stored the meat at room temperature and placed it into the hot holding/steam table when the PHI arrived. Please retrain staff to ensure high risk potentially hazardous meat is not stored at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - required handsink in the kitchen was blocked and inaccessible for use and frequent handwashing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty single-use disposable cardboard was used to cover shelving - please remove
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required - all of the rice cookers, and the dry goods containers (especially under the lids and on rims)
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - changes to the structure of the kitchen were performed without first obtaining approval from AHS - staff bathroom was removed and turned into a food storage room. Ensure that alterations to any of the plumbing, structures, addition of food equipment, food storage - must be submitted in blueprints or plans with descriptions of the specifications for the construction/alterations to be approved by the Executive Officer/PHI before the alterations are made and meet the requirements to comply with the approval from appropriate agencies. Written approval must be obtained from Alberta Health Services before changes to the premises can occur.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A broken thermometer is observed in the cold table in the back food prep area. Ensure that the cold table is equipped with a functional thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the handwashing sink in the back storage area is not functioning. Ensure that the indicated tap is repaired to be functional.
    • 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 is not posted. Ensure that the food permit is posted where the public can see it.
  14. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.
  15. Demand Inspection

    5 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?
      • Staff verbally reported that unfinished gyro cones are removed & stored in the freezer for the following day if not entirely used up. ACTION: revise closing procedures. The entire gyro cone is to be fully cooked by closing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemical spray bottles were not labelled to indicate contents. Note, some of the same style spray bottles were labelled which suggests either the label fell off or new bottles were acquired. ACTION: ensure all chemical bottles are labelled to indicate contents at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Donair/gyro meat in the steam table had an external temperature of 25C - reheating in the steam table. Staff reheated the product on the flat top grill prior to internal temperature being measured. ACTION: ensure staff reheat product rapidly prior to storing in the steam table (hot holding). 2. Two large bins of prepped (cut) tomatoes/salad were held at room temperature in the back kitchen. Supervisor noted it was just prepped that morning. CDI: moved to walk-in cooler. ACTION: store all high-risk foods in the cooler immediately after preparations.3. Pickled red cabbage product was stored at room temperature after being opened. Supplier packaging states "refrigerate after opening". ACTION: follow manufacturer recommendations for storage.
    • 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?
      • -Several fly strips were hanging in open food areas (in the back of kitchen). No active fly activity noted at the time of inspection. ACTION: remove fly strips. Consult with licensed pest control provider if flies begin to be an issue again. -Facility reported to have monthly pest control services. Onsite supervisor was able to provide pest control reports issued from 3rd party contractor on June 2023. Unable to locate a more recent report. ACTION: ensure the facility is keeping monthly pest control records & have records available for review upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.

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