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Jerusalem Shawarma

301 16 Avenue NW Calgary AB T2M 0H9 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 6 times across 4 separate inspections, most recently on September 11, 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 3 times across 3 separate inspections, most recently on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 October 10, 2025. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1 of 2 mechanical dishwashers is not in use. Low temp dishwasher in secondary kitchen is not in use. Main dishwasher is a high temperature dishwasher and was operating satisfactorily. Ensure both mechanical dishwashers are operational onsite.
  2. Monitoring Inspection

    3 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?
      • Donair cone on vertical broiler was @48.6 Deg C on surface. Broiler was turned off and staff indicated leftover cone was to be removed and placed into cooler. Cone internal temperature at center was @45.1 deg CAs per AHS donair policy, partially cooked cones cannot be kept intact for future use, the cone must be fully cooked through to 74 deg C before cooling. Partially cooked cone was discarded onsite by the operator..
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frontservice area- top line cold food insert line was above 4 deg C. Internal probe for the following foods measured: Sliced tomatoes (7.9 deg C), pickled radish (9.3 deg C), corn niblets (8.4 deg C), shredded cheese (9.7 deg C). Ice buildup along interior side walls of top line observed. 2. Undercounter small cooler for storing sauces (below front counter), the sauces probed ranged from 7-12 deg C. Foods discarded from this cooler. Ensure both the top line insert cooler and small undercounter cooler maintains food temperatures at 4 deg C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1 of 2 mechanical dishwashers is not in use. Low temp dishwasher in secondary kitchen is not in use. Main dishwasher is a high temperature dishwasher and was operating satisfactorily. Ensure both mechanical dishwashers are operational onsite.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding - noted on October 27, 2025***The internal temperature of the cold counter measured 6.8C using a probe thermometer. The operator attempted to decrease the temperature and the temperature remained at 6.8C. Informed the operator to create a temporary ice bath on the cold counter. The operator stated the food stored on the cold counter are changed out or used within two hours.Hummus at the cold counter at the front of the facility was recorded at a temperature of 9.1C with a probe thermometer. High risk foods need to be kept at 4C or below.Ensure the cold counter covers are kept on when the facility is not busy. Adjust/repair/replace the cooler so high risk foods are kept at a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was rice stored in the hot holding unit in the front area and the internal temperature measured 22C. The operator stated the rice was taken from the cooler and placed in the hot holding unit to reheat. Food must be quickly reheated to at least 74C prior to storing in the hot holding unit to kill foodborne pathogens. The operator reheated the rice to 87C during the inspection.
  5. Monitoring 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?
      • 1. During the secondary cooking step for the donair meat, the final temperature was not checked. Inspector measured meat at 62C.Operator recooked meat to above 74C and confirmed it with an infrared thermometer. Ensure the infrared thermometer is used during the secondary cooking step to ensure food reaches 74C.2. After cooking the donair and shawarma meat on the flat top grill, the food was put back under the cones to cool. As a result, the raw meat juices from the cone were dripping onto the cooked meat below.Operator recooked the food to 74C and moved it to the hold holding units to prevent cross contamination.Ensure cooked food is not stored under raw food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding unit by the charcoal grill was measured at 40C with a thermometer. After adjustments by the operator, it measured at 50C 30 minutes later. The hot holding unit was also missing the dials that display the hot holding temperature.Potentially high risk foods in hot holding units need to be kept at 60C or higher. Operator was instructed to reheat the meat to 74C.Repair the hot holding unit so the dials are properly installed and functional.Operator is required to send photos to their local health inspector to confirm the hot holding unit reaching temperatures of 60C.2. Fridge under the Charcoal grill had meat measured at 7.5C with a probe thermometer. High risk foods need to be kept at 4C or below.Adjust/repair/replace the cooler so it maintains a temperature of 4C or below. In the meantime, refrain from storing high-risk foods in the cooling unit. 3. Hummus at the cold counter at the front of the facility was recorded at a temperature of 9.1C with a probe thermometer. High risk foods need to be kept at 4C or below.Ensure the cold counter covers are kept on when the facility is not busy. Adjust/repair/replace the cooler so high risk foods are kept at a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Walk in fridge display thermometer was broken.Repair the display thermometer or place a mechanical fridge thermometer on the inside of the cooler to monitor the temperature and ensure high risk foods are being kept at 4C or lower.2. Feta in the walk-in fridge was probed with a thermometer and recorded a temperature of 9.1C.Operator was instructed to keep the fridge closed for 2 hours. Please send a picture of the display and probe to ensure high risk foods are being kept at a temperature of 4C or below. If temperature does not reach 4C, perishable food products are to be moved to other kitchen's walk-in fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher in the main kitchen was tested twice with a thermometer, and a max temperature of 65.8, and 67.8 was recorded. The digital display during the rinse cycle was at 90F, and the hot water tank was at 120F.Hot water mechanical dishwashers are required to reach a minimum temperature of 71C at the dish level, and a manifold temperature of 82C (180F).Repair or replace the dishwasher so it reaches the required temperature of 82C (180F) at the manifold.In the meantime, dishes must be washed and sanitized in the 2 compartments sink beside the dishwasher, or at the dishwasher in the secondary kitchen. Operator made a chlorine sanitizing solution at 100 ppm in the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser for the front hand sink was empty and did not conform to proper requirements of a hand sink area.Paper towel dispensers need to allow users to tear off individual pieces without touching the base of the roll.Please install a proper paper towel dispenser that matches the description above.
  6. Initial Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right stainless-steel cooler under the shawarma machine was around 14C. Only vegetable garnishes were stored in this cooler. Staff was instructed to move all garnishes into the walk-in cooler. Repair so the cooler is 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink had no paper towel.The front counter hand sink was missing a paper towel stand or dispenser.Repair.

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