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Jerusalem Shawarma

605 - 3545 32 Avenue NE Calgary AB T1Y 6M6 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on October 8, 2026, recorded 4 infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 7 times across 6 separate inspections, most recently on October 8, 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 2 times across 2 separate inspections, most recently on January 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 19, 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?

  • 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 8 times across 6 separate inspections, most recently on October 8, 2026. 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 6 times across 4 separate inspections, most recently on January 19, 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.

14 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • October 8th 2026:Reusable metal spoons with short handles were stored in food containers in the front-line cooler inserts, with the handles in direct contact with the food.- Obtain utensils with long handles to prevent contamination. Previous violation: Reusable plastic spoon and improper storage of metal spoon with handle touching and covered in ingredient in ingredients bin on food prep counter.- Acquire food safe scoops and ensure storage of scoops are done in a safe and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a probe thermometer for monitoring the internal temperature of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 8th 2026:Garlic and hummus sauce were stored in a deeper insert and was measured at 10C. - Discard the sauces - Repair the cooler. Discontinue use of this section of the cooler until it is able to maintain a temperature of 4 C or below. Update October 1, 2026:- Garlic and hummus sauce was measured at 8.3C. Determined that the shallow saucepan was unable to adequately cool the sauce.- Operator changed to a deeper pan that makes closer contact to the cold water inside the cooling unit as well as added a lid. - Sauce was exchanged for new sauce from walk-in cooler and will be reassessed next reinspection."Outstanding violation"January 19, 2025In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.-Ensure that the perishable food is kept at room temperature for not more than 2 hours. -Keep a timer or stopwatch to monitor the time and discard the food after 2 hours.*12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • October 8th 2026:A handwashing sink has not been installed at the new back food preparation area.- Install a sink for this area. Update October 1, 2026:- Sink installation is scheduled to be done by next Friday. No hand sink was available at the new back food preparation area.-Ensure that the hand sink is installed and available.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reusable plastic spoon and improper storage of metal spoon with handle touching and covered in ingredient in ingredients bin on food prep counter.- Acquire food safe scoops and ensure storage of scoops are done in a safe and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update October 1, 2026:- Garlic and hummus sauce was measured at 8.3C. Determined that the shallow saucepan was unable to adequately cool the sauce.- Operator changed to a deeper pan that makes closer contact to the cold water inside the cooling unit as well as added a lid. - Sauce was exchanged for new sauce from walk-in cooler and will be reassessed next reinspection."Outstanding violation"January 19, 2025In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.-Ensure that the perishable food is kept at room temperature for not more than 2 hours. -Keep a timer or stopwatch to monitor the time and discard the food after 2 hours.*12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update October 1, 2026:- Sink installation is scheduled to be done by next Friday. No hand sink was available at the new back food preparation area.-Ensure that the hand sink is installed and available.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in the Sani buckets were between 50-100 ppm.* New bleach solution was prepared which was still less than 100ppm. * The operator was taught to make bleach solution which was tested at 100ppm.-Ensure that the bleach is maintained at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Outstanding violation"January 19, 2025In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.-Ensure that the perishable food is kept at room temperature for not more than 2 hours. -Keep a timer or stopwatch to monitor the time and discard the food after 2 hours.*12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand sink was available at the new back food preparation area.-Ensure that the hand sink is installed and available.
    • 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?
      • Gap was noticed at the bottom and side of the two exit doors.-Weather strip and seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding violation" January 19,2025.*12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No soap at the front hand washing 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?
      • *12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding*- Plumbing at the three-compartment dishwashing sink was leaking.*The manager was informed, and as per the staff plumber has been called to resolve the issue.*Ensure to fix the issue and sanitize the surrounding area. Keep the area dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Marinite Chicken container lid was broken and was in use at the time of inspection.*Ensure that the broken food containers are not used in the facility as there is a potential of physical contamination. Additionally, harder to clean and sanitize.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *12-Dec-2025 - Outstanding*In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing sink was obstructed by serving trays.*Staff removed the dishes from the sink and cleared the 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?
      • - Plumbing at the three-compartment dishwashing sink was leaking.*The manager was informed, and as per the staff plumber has been called to resolve the issue.*Ensure to fix the issue and sanitize the surrounding area. Keep the area dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *12-Dec-2025 Outstanding*The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Not observed at this time of inspection*1) Broken rice bulk container was in use.-Ensure that the broken food containers are not used in the facility as they are hard to clean and sanitize.2) Salt, tea and sugar containers had food particles and debris on them.-Clean the food containers.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Bleach in the spray bottle was measured less than 50 ppm. 2)Bleach in the Sani buckets were measured at 0 ppm.3) Bleach in the Sani sink in the 3-compartment sink was measured less than 50 ppm.* New sanitizer solutions were prepared for the spay bottles, sanitizer buckets and the Sani sink which was tested at 100 ppm.-Ensure that the bleach sanitizer solution is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep line,1)Garlic sauce, Humus and veggies in the prep line 1 was measured at 10 degrees C.2) Garlic sauce, humus and veggies in the prep line 2 was measured at 9.5 degrees C.-Ensure that the perishable food is maintained at 4 degrees Cor less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available in the back hand wash sink.Hand soap was provided.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Black flies were noticed in the washroom area.-Ensure that the black flies are removed and monitor.-Ensure that the facility is kept free of pests and conditions which lead to the harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the walk-in freezer was burnt out.-Fix the light and ensure that there is adequate lighting levels in the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Broken rice bulk container was in use.-Ensure that the broken food containers are not used in the facility as they are hard to clean and sanitize.2) Salt, tea and sugar containers had food particles and debris on them.-Clean the food containers.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed knives stored between the table and the wall.Utensils must be stored in sanitary manner. Use the existing magnetic holder
  13. Demand Inspection

    0 infractions

  14. Monitoring Inspection

    0 infractions

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