Jerusalem Shawarma
317 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General
13 inspections
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Update on June 1/2026Labels were still missing on some packaged food products located in display cooler.Requirement:Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's jacket was kept on pita bread stored in a bin located in back area and another jacket was kept on a rack along with food in back area.Requirement:Ensure that personal and miscellaneous items are stored separately from food to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Update on June 1/2026Sink drain plug was not of adequate size and glove was used along with this drain plug to hold sanitizer solution in the sink for the utensils(Repeat violation from previous inspection)Requirement:Provide sink drain plug of adequate size to plug the sink drain.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Update on May 19/2026Labels were still missing on some packaged food products located in display cooler.Requirement:Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sink drain plug was not of adequate size and plastic was used along with this drain plug to hold sanitizer solution in the sink for the utensilsRequirement:Provide sink drain plug of adequate size to plug the sink drain.
- 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?
- Update on May 19/2026Significant gap at the bottom of back door(Repeat violation from previous inspection)Requirement: Seal the gap at the bottom of back door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor drain in back prep area was clogged.Requirement:Clean the floor drain to clear clogging
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Packaged baklava and fatayer were missing labels.Requirement:Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Pita chips were kept uncovered in a bin located under the counter in back prep area.Requirement:Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Prayer mat and staff's bag were stored along with food in back storage area.b) Mop bucket was stored in back food prep area.c) Knives were stored in the gap between wall and prep counter in back prep area. This area is not adequately cleaned and sanitized.Requirement:a) Store personal and miscellaneous items separately from food to prevent contamination.b) Store mop bucket in mop sink area.c) Store clean knives in clean container not in the gap between wall and counter to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried potatoes stored in the warmer was between 51C-55 CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higher.Staff was instructed to reheat potatoes before storing back in the warmer. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of cooler located under the grill was 20 and internal temperature of perishable foods stored in drawers of this cooler were: chicken kofta on skewers 19.4C and 18.8 C, lamb at 15.5C, 14.4C, chicken skewers between 11.9C-12 CRequirement:Do not store any perishable food in these cooler drawers until temperature is maintained at 4C or less. Staff was instructed to discard all these meats. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of stuffed vine leaves stored in insert of prep cooler located in front area was between 12-15C at the top and between 7.5 C 8C at the bottomRequirement:- Store stuffed vine leaves at or less than 4C.- Staff was instructed to discard stuffed vine leaves having internal temperature between 12 C-15 C and move the rest to walk in cooler for adequate chilling. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cut tomatoes stored in insert of prep cooler in front area was 15.9 CRequirement:Ensure that cut tomatoes or cut vegetables are stored at 4C or less.Staff was instructed to discard cut tomatoes having internal temperature 15.9C. DONE
- 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?
- a) Back door was left wide open b) Significant gap at the bottom of back doorRequirement:a) Keep exterior doors closed all the timeb) Seal the gap at the bottom of back door.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Mop bucket water was dumped in dishwashing sinks and mop sink area was totally blocked with hoses and other miscellaneous items.Requirement:Do not dump mop bucket water in dish washing sinks to prevent contaminationDe-clutter mop sink area and use it for filling/dumping mop bucket water and storage of mop bucket.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in one sani -pail located in front prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was provided to verify cooking temperatures.Requirement:Provide probe thermometer and verify cooking temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of deep-fried potatoes stored in the warmer was 54.7Cb) Internal temperature of salad stored in the cooler in front area was 13CRequirement:a) Ensure that perishable foods under hot holding are stored at 60C or higherb) Ensure that perishable foods under refrigeration are stored at 4 c or less. Salad at 13 C was discarded.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Three glue tapes for the flies were hanged in back prep area.Requirement:Do not hang glue tapes for flies in food handling areas to prevent contamination.Please hang these tapes in non-food areas.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No drain plug was available to hold sanitizer solution in the sink and a plastic bag was used in its place.Requirement:Provide drain plug of adequate size to hold sanitizer solution in the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of pail kept near vertical grills and 10 ppm in sanitizer pail kept on counter near hand washing sink in front prep area.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not provided in one prep cooler located under vertical grills.Requirement:Provide thermometer in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of potatoes stored in the warmer was 45 C.b) Internal temperature of Cole slaw stored in insert of prep cooler in front area was 11.4CRequirement:a) Ensure that perishable foods under hot holding are stored at 60 C and higherPotatoes at 45C were discarded.b) Ensure that perishable foods under refrigeration are stored at 4C or less.Cole slaw was discarded.
- 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?
- There was gap at the bottom of front door, which could allow entry of pests/verminRequirement:Provide weather stripping at the bottom of front door to seal the gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tin foil was lined on the shelves located under counter in back prep area.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove tin foil from the shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on Baklava supplied by third part and repackaged on site.(Repeat violation from previous inspection)Requirement:Provide labels on baklava to indicate name of the product, repackaged by and repackaging date.Remove products from sale until labels are provided. DONE
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on packaged food: garlic sauce, tahini, salad, fruit desserts located in display cooler.(Repeat violations from previous inspection.)Requirement:-Provide labels on the packaged food.to indicate name of the product, ingredients list, date of preparation or packaging date, storage conditions (keep refrigerated), source (business name and address.Remove products from sale until labels are provided. DONE
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on Baklava supplied by third part and repackaged on site.(Repeat violation from previous inspection)Requirement:Provide labels on baklava to indicate name of the product, repackaged by and repackaging date.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on packaged food: garlic sauce, tahini and salad, located in display cooler.(Repeat violations from previous inspection.)Requirement:-Provide labels on the packaged food.to indicate name of the product, ingredients list, date of preparation or packaging date, storage conditions (keep refrigerated), source (business name and address.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser located at hand washing sink in back prep area was empty.b) Hand washing sink and supplies were blocked with two bins containing tortilla bread kept in front of sink on the counter.Requirement:a) Provide paper towels in the dispenser.b) Hand washing sink must be available for use all the time, ensure that hand washing supplies and sink are not blocked .
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on Baklava supplied by third part and repackaged on site. Date made was provided not repackaging date.(Repeat violation from previous inspection)Requirement:Provide correct labels on baklava to indicate name of the product, repackaged by and repackaging date.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on packaged food: garlic sauce, tahini and salad, no storage conditions indicated, located in display cooler.b) No storage conditions provided on other packaged fresh juices located in display cooler.Repeat violations from previous inspection.Staff stated that correct labels were not available, so he put whatever was availableRequirement:-Provide correct labels on the packaged food.-Provide storage conditions (Keep refrigerated)
- 09. Are chemicals stored and handled in a safe manner?
- Label was not provided on one sanitizer spray bottle located in back prep area.Requirement: Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of baked potatoes stored in insert of hot holding was 56CRequirement:- Ensure that baked potatoes are stored at 60 C and higher during hot holding.- Baked potatoes were reheated before storing back in the hot holding unit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser located at handwashing sink located in front prep area was empty.Requirement:Provide soap in the dispenser.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on Baklava supplied by third part and repackaged on site. Date made was provided not repackaging date.(Repeat violation from previous inspection)Requirement:Provide correct labels on baklava to indicate name of the product, repackaged by and repackaging date.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on packaged food: garlic sauce, tahini and salad, no storage conditions indicated located in display cooler.b) No labels were provided on packaged fresh orange juicec) No storage conditions provided on other packaged fresh juices located in display cooler.(Staff stated that correct labels were not available, so he put whatever was available)Requirement:-Provide correct labels on the packaged food.-Provide storage conditions (Keep refrigerated)-Provide packaging date on juices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of humus stored in insert of prep cooler was 9 C, coleslaw was at 9.1 C, vine leaves at 12.7C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4 C or less.-Humus and coleslaw were moved to walk in cooler.-Vine leaves were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of display cooler located in front area was 8C.Requirement:Adjust the temperature of the cooler to 4C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Edges of shelves below front area counters are damaged and/or have material peeling off.(this is repeat violation from previous inspection)Requirement:All surfaces must be smooth, cleanable and maintained in good repair. -Repair/replace shelves.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Baklava supplied by third part and repackaged on site lacks repackaging date.Requirement:Provide labels on baklava to indicate repackaged by and repackaging date .
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Edges of shelves below front area counters are damaged and/or have material peeling off.(this is repeat violation from previous inspection)Requirement:All surfaces must be smooth, cleanable and maintained in good repair. -Repair/replace shelves.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) No labels were provided on packaged bread stored in walk in cooler and walk in freezer.b) No labels were provided on baklava repackaged onsite.(Repeat violations from previous inspection)Requirement:a) Labels must be available on packaged bread to indicate the approved source.b) Provide labels on baklava and other packaged food, repackaged on site to indicate name of the product, business name, contact info and repackaging date etc.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- No labels were provided on fresh prepackaged juice.Requirement:Ensure that labels are provided on prepackaged fresh juice to indicate name of the product, business name, contact info, packaging date, storage conditions (keep refrigerated) etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A tray containing baklava was kept uncovered on front counter near cash register.Requirement:Keep food behind sneeze guards or covered to prevent from customer contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Edges of shelves below front area counters are damaged and/or have material peeling off.(this is repeat violation from previous inspection)Requirement:All surfaces must be smooth, cleanable and maintained in good repair. -Repair/replace shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use dishes were kept under soap dispenser in front prep area.Requirement: Do not store single use dishes under soap dispenser to prevent contamination.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) No labels were provided on packaged bread stored in walk in cooler and walk in freezer.b) No labels were provided on baklava repackaged onsite.Requirement:a) Labels must be available on packaged bread to indicate the approved source.b) Provide labels on baklava and other packaged food, repackaged on site to indicate name of the product, business name, contact info and repackaging date etc.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Wiping cloth was kept on counter after use in front prep area.b) Concentration of chlorine measured 50 ppm in sanitizer solution of pail located in front prep area.Requirement:a) Soak wiping clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic sauce stored in insert of prep cooler located in front prep area was 9.1C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Garlic sauce was moved to other cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Edges of shelves below front area counters are damaged and/or have material peeling off.( this is repeat violation from previous inspection and not assessed this time. )Requirement:All surfaces must be smooth, cleanable and maintained in good repair. -Repair/replace shelves.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bottom shelf of rack located in back area was lined with card board.Requirement:- All surfaces must be smooth, washable and non-absorbent.-Remove cardboard lining from the shelf.
- 02. Is all food in this facility from an approved source and/or properly labelled?