Skip to content
Loading map…

Jerusalem Shawarma

4 - 3434 34 Avenue NE Calgary AB T1Y 6X3 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on June 18, 2026, recorded 4 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on June 18, 2026. 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?

  • 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 December 13, 2025. 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 once on February 6, 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 5 times across 4 separate inspections, most recently on December 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 across 2 separate inspections, most recently on June 18, 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.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • Weather stripping on the back bay door was in disrepair, leaving visible gaps at the right bottom of the door.- Please eliminate the gaps to prevent potential pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A propane powered portable stove was set up in the front food preparation area next to the handwashing sink. - Remove the propane portable stove from the food establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor near the walk-in cooler and dishwasher was damaged making surface rough.- Repair the floor to have a smooth surface.2. Baseboards near the electrical panel in the front food preparation room were missing.- Properly install the baseboards in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the front food prep area, plumbing for hand sink and electrical wiring/outlets from the panel appeared to be out of compliance. - Please consult with the regulatory agency to ensure compliance and requirements.2. Water leak observed in the p-trap underneath the handwashing sink in the front food prep area.- Repair the leak.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • - Weather stripping at the front door appeared damaged, leaving a visible gap below the door.*Replace/repair the weather stripping.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer in the cleaning clothes bucket was measured as 0 ppm.*Staff changed the solution, and it was measured as 100 ppm.**Wet cleaning clothes can harbor germs and, if left without soaking in sanitzer, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice dispensing machine with the handle in contact with the ice.*Staff stored the scoops in a clean container.
    • 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?
      • - Weather stripping at the front door appeared damaged, leaving a visible gap below the door.*Replace/repair the weather stripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Ice build-up was observed at the front entrance door.*Clean the door and keep the area clean.
  4. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler touching the face, then cell phone while wearing gloves. The employee wanted to return to food preparaion. Gloves must be discarded. Hands must be washed before using new gloves. Do this everytime the goves become contaminated
    • 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?
      • Mice droppings observed between the walk-ins. Clen up the area and call the pest control company for service
  5. 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)?
      • Reviewed manual dishwashing with staff again during inspection. Observed staff using two compartment sink only instead of the three compartment sink. (CDI)Previous Inspection:Reusable dishes and utensils are being used. Dishwashing method was not being followed. Only using two-compartment sink for dishwashing. Food debris and sticker were found in the sink with sanitizer. Dishes and utensils need to wash in the three-compartment sink.Sink 1 - wash with soap and warm waterSink 2- rinse with warm water. Sink 3- sanitize with 100ppm chlorine sanitizer for 2 minutes and then air dry,
  6. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff observed using a pan to transfer undercooked donair meat from cone to grill and then using same pan to transfer cooked product from grill to customer pita. Action RequiredDue to risk of cross contamination from undercooked meat to final cooked meat, a different pan or utensil must be used to handle meat after the final cook step on grill
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A roll of saran plastic wrap and a roll of aluminum foil were placed on the counter, no dispensers for these items. Place these items in clean containers or dispensers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hummus and Garlic sauce in the prep cooler inserts were stored above the load limit. Hummus was measured between 6.5 to 11.7 degrees C. and garlic sauce was measured at 9.0 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable dishes and utensils are being used. Dishwashing method was not being followed. Only using two-compartment sink for dishwashing. Food debris and sticker were found in the sink with sanitizer. Dishes and utensils need to wash in the three-compartment sink.Sink 1 - wash with soap and warm waterSink 2- rinse with warm water. Sink 3- sanitize with 100ppm chlorine sanitizer for 2 minutes and then air dry,
  7. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Staff observed using a pan to transfer undercooked donair meat from cone to grill and then using same pan to transfer cooked product from grill to customer pita. Action RequiredDue to risk of cross contamination from undercooked meat to final cooked meat, a different pan or utensil must be used to handle meat after the final cook step on grill2)A large tray of uncovered baklava was sitting directly beside the cash register and in front of and below customers paying for food. Action RequiredFoods must be covered to prevent contamination. Ensure only prepackaged product are stored in area where there is open customer access.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website