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Jerusalem Shawarma

43 - 8720 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on July 15, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on July 15, 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 once on December 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 21, 2025. 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?

  • 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 once on December 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Not observed during inspection"1. Sliced chicken from the vertical broiler was being held in a tray/skim at the bottom of broiler at 48.3 °C. Operator reported the same practice is used for donair.- Chicken was discarded during the inspection. Operator instructed that sliced portion must be further heated to ensure the meat reaches a temperature of 74 °C as the second cook step. Following the secondary cooking step the sliced meat must be either:a. used immediately to prepare the donairs or shawarmas, orb. stored in a hot holding unit at 60C (140F) or greater, orc. cooled quickly to 4C (40F) or less for storage.2. Partially fried potatoes were stored in fryer pans sitting on top of the fryer at 37.0 °C at the time of inspection.- Product was voluntarily discarded during the inspection. Operator instructed to avoid holding partially cooked foods at room or warm temperatures and to keep foods either hot (≥60 °C) or properly cooled before further processing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Not observed during inspection"1. Middle compartment of the hot holding unit was not functioning and unable to maintain safe hot holding temperatures (no food stored in this section at the time of inspection).- Operator has scheduled repair service and was instructed to ensure the unit is fully repaired before use. A portable hot holding unit is being used in the interim.2. The walk-in cooler fan was observed dripping water directly onto floor resulting in splashing in the surrounding area.- Repair the leak or install proper drainage system.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready-to-use surface (chlorine) sanitizer was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared, and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal beverages (e.g., coffee) were stored on the back kitchen table near bulk food containers and rice cookers.- Personal drinks were voluntarily discarded during the inspection. Operator instructed to store all personal items in a designated area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken in the portable hot holding unit measured at 51.7 °C, unit also had insufficient water and was not maintaining proper temperature.- During the inspection, chicken was reheated to safe temperature and the hot holding unit was refilled with water and adjusted to maintain ≥60 °C. Operator instructed to ensure foods are reheated to ≥74 °C before hot holding and to monitor hot holding temperatures regularly.2. Food (onions, lettuce, tomatoes, pickles) inserts in front line cooler were overfilled; measured temperature of food (onions) above fill line was 10.3 °C using probe thermometer.- Operator removed excess food to maintain proper fill level and ensure all food items are held at ≤4 °C; monitor temperatures regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sliced chicken from the vertical broiler was being held in a tray/skim at the bottom of broiler at 48.3 °C. Operator reported the same practice is used for donair.- Chicken was discarded during the inspection. Operator instructed that sliced portion must be further heated to ensure the meat reaches a temperature of 74 °C as the second cook step. Following the secondary cooking step the sliced meat must be either:a. used immediately to prepare the donairs or shawarmas, orb. stored in a hot holding unit at 60C (140F) or greater, orc. cooled quickly to 4C (40F) or less for storage.2. Partially fried potatoes were stored in fryer pans sitting on top of the fryer at 37.0 °C at the time of inspection.- Product was voluntarily discarded during the inspection. Operator instructed to avoid holding partially cooked foods at room or warm temperatures and to keep foods either hot (≥60 °C) or properly cooled before further processing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Middle compartment of the hot holding unit was not functioning and unable to maintain safe hot holding temperatures (no food stored in this section at the time of inspection).- Operator has scheduled repair service and was instructed to ensure the unit is fully repaired before use. A portable hot holding unit is being used in the interim.2. The walk-in cooler fan was observed dripping water directly onto floor resulting in splashing in the surrounding area.- Repair the leak or install proper drainage system.
  3. 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?
      • 1) Donair/Shawarma cones were saved at the end of the day, moved to the freezer, then re-heated on the vertical broiler the next day.-cones must be continuously cooked and not saved at the end of the day. -Review the Donair/Shawarma Guidelines and ensure they are followed.-Cones not continuously cooked at the end of the day (or saved) must be discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) 2 large containers (greater than 50L) of cooked chickpeas were cooling in the cooler. The internal temperature was 21 Celsius.-all perishable foods must be cooled quickly. DO NOT use giant containers. Use shallow pans of 6" to quickly cool cooked chickpeas or anything else that is perishable.2) Donair/Shawarma cones were saved at the end of the day, moved to the freezer, then re-heated on the vertical broiler the next day. -cones must be continuously cooked and not saved at the end of the day. -Review the Donair/Shawarma Guidelines and ensure they are followed.-Cones not continuously cooked at the end of the day (or saved) must be discarded
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2. Floor tile in front of the 3 compartment sink was heavily damaged. Water was pooling into floor cracks.
  4. Monitoring 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?
      • 1. Base board on the frame between the kitchen and the front of house was missing2. Floor tile in front of the 3 compartment sink was heavily damaged. Water was pooling into floor cracks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old, dirty cardboard used to line wire shelving in the dry storage area and in the walk-in coolerRemove cardboard as this material is difficult to keep clean and sanitary

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