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Jerusalem Shawarma

310 - 6100 Macleod Trail SW Calgary AB T2H 0K5 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on June 11, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 once on October 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 6, 2024. 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 6 times across 5 separate inspections, most recently on June 11, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 February 18, 2025. 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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handling both the cash register and food without performing hand hygiene between tasks.Ensure all staff wash their hands thoroughly when transitioning between different duties, particularly between handling money and food, to prevent cross-contamination.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back preparation area did not have hot water.Repair this sink and ensure it consistently provides both hot and cold running water at all times.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts stored on a tray adjacent to the front service cooler were not packaged or covered, leaving them susceptible to customer contamination.Cover these desserts or store them in a location that prevents customer access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back preparation area did not have hot water.Repair this sink and ensure it consistently provides both hot and cold running water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the cooler beneath the grill is in disrepair and is accumulating food debris.Repair the cooler handle to ensure the unit can be properly cleaned and maintained.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer in third compartment sink that contained inserts.Proper wash procedure involves washing, rinsing and then sanitizing.Bleach/chlorine added to water at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink in main food handling was obstructed.2. Handwash sink in back area was obstructed.3. No hot water at back area handwash sink. Water shut off due to leak.4. No soap dispenser at juice bar area handwash.All handwashing sinks must be unobstructed, be supplied with both hot and cold water and have required soap and paper towel in dispensers.
  6. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • No production date or expiration date was available for the grab and go food products.- Ensure date is provided to support first in first out.
    • 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?
      • Valid food handling permit was not posted
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One container of bulk tea located in the juice/smoothie area had a disposable cup as a scoop.Cup was discarded during inspection. Ensure that scoops with handles are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west undercounter cooler located under the vertical broilers had an ambient air temperature of about 10 degrees Celsius. Internal food temperatures measured:Garlic sauce= 12 degrees CelsiusHumus= 12.3 degrees Celsius.Repair/service, adjust or replace the cooler. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.

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