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Jerusalem Shawarma

6116 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on February 3, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on January 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 June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11 times across 5 separate inspections, most recently on January 15, 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?

  • 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 7 times across 5 separate inspections, most recently on January 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on January 15, 2026. 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onion and Saleem Caravan rice were stored on the floor in the dry storage room.The food items were promptly stored on the racks.Ensure food items are stored at least 6 inches off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food items transported from the central kitchen in NE were stored on the floor by the walk-in cooler. The food was delivered at 9:35am and the inspection was conducted at 9:57am. The surface temperature of the food items are: garlic sauce 7.3°C, onions 10.8°C, pickled cabbage 6.2°C, hummus sauce 6.6°C, chopped tomatoes 10.8°C, parsley 11.9°C, Greek salad 10.8°C, lettuce 10.2°C, Fattoush slad10.1°C, uncooked raw marinated chicken 4.9°C, uncooked raw marinated lamb 7.7°C, lentil soup 11.1°C.Food products were promptly stored in the walk-in cooler.2) Leftover food items on the cookline fridge such as Greek salad 5.5°C and Fattoush salad 7.1°C. Ice was noted around the cookline open serving fridge. Ensure the inserts are covered to keep the temperature of the salads to 4°C or less at all times.3) Leftover chopped chicken and beef on the hot holding unit measured 38.2°C and 43.9°C respectively. The beef was too full in the inserts. Both food items were reheated on the grill to over 74°C. The beef was reduced and portioned into another insert and stored on the grill.Ensure leftover foods are reheated to 74°C prior to keeping it on the hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water marks were noted on the ceiling at the front service area.Replace the ceilings as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust buildup was noted on the walk-in cooler condenser fan covers.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up was noted around the air-vent.Clean the indicated area.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the counter at the front service area and on the food prep counter at the back kitchen area.Cleaning cloths were stored inside a chlorine sanitizer at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils such as spoons used to prepare falafel were stored in stagnant water beside the deep fryer.The utensils were promptly washed.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Diced beef was stored in a container underneath the counter measuring 24.1°C.Food was discarded.2) Fried samosa and falafel were stored in a strainer basket measuring 32.5°C and 28.6°C respectively.Food items were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink opposite the dishwasher was obstructed with ta container.The container was promptly removed.Ensure handwashing sinks are accessible at all times.2) The was not handwashing soap at the handwashing sink opposite the dishwasher.Additional soap was available and promptly restocked.
    • 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) Missing ceiling tiles were noted in the back kitchen area.2) Water marks were noted on the ceiling at the front service area.Replace the ceilings as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust buildup was noted on the walk-in cooler condenser fan covers.2) Grease deposits and other residues were noted on the ventilation canopy filters.1 to 2) Clean the indicated areas.
  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?
      • Unfinished wall at the dry storage room. Finish the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust noted on the back prep cooler fan unit. Clean the fan unit.
  5. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The middle element of the donair vertical grill was burnt out, donair top was not being cooked properly. The donair surface temperature on top was measured at 42 degrees C and bottom was measured at 72 degrees C. Do not use the this vertical grill until it is fixed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Ran out of hot water during inspection. Manager stated that she will close the facility until hot water issue is resolved.Fix the hot water issue and ensure hot water is at 45 degrees C or higher.
    • 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) Unfinished wall at the dry storage room. Finish the wall. 2) Ceiling was missing two tiles and open vent was noted in one of the ceiling opening. Finish the ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tile by the compartment sink.Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer smell not by the grease trap. Please address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water line nozzle at the cooking line was covered with dirty tape and no hook to hold the water line to prevent it from falling onto the floor. Fix or replace the water line nozzle. 2) Rust noted on the back prep cooler fan unit. Clean the fan unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black tape was used to covered electrical Donair meat slicer. Fix or replace meat slicer.
  6. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic sauce was stored above the load limit. Garlic sauce on top was measured between 9 to 11 degrees C. Store all cold perishable foods at 4 degrees C or below.
    • 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) Unfinished wall at the dry storage room. Finish the wall. 2) Ceiling was missing two tiles and open vent was noted in one of the ceiling opening. Finish the ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tile by the compartment sink.Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer smell not by the grease trap. Please address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water line nozzle at the cooking line was covered with dirty tape and no hook to hold the water line to prevent it from falling onto the floor. Fix or replace the water line nozzle. 2) Rust noted on the back prep cooler fan unit. Clean the fan unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black tape was used to covered electrical Donair meat slicer. Fix or replace meat slicer.

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