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Jerusalem Shawarma

618 - 33 Heritage Meadows Way SE Calgary AB T3K 6L8 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on December 10, 2025, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on November 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 10, 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 3 times across 2 separate inspections, most recently on December 10, 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 2 times across 2 separate inspections, most recently on December 10, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 10, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of potatoes stored in walk-in cooler without a lid.- Ensure food products in the walk-in cooler are covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food inserts in front line cooler were overfilled; measured temperature of food above fill line was 9.8 °C using probe thermometer.- Operator removed excess food to maintain proper fill level and ensure all food is held at ≤4 °C; monitor temperatures regularly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mop bucket was improperly stored out of the utility room next to the dishwashing area. - Please ensure mops and buckets are stored in the designated utility room away from food prep and dishwashing areas.
    • 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. Mop sink faucet in the back kitchen had a constant leak.- Have the faucet replaced or repaired.2. The hot water knob on prep station was not functioning, resulting in no hot water supply at the sink.- Repair the sink.
  2. Monitoring Inspection

    0 infractions

  3. Demand 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)?
      • Update October 4, 2024:- Second drain plug ordered, awaiting delivery.1) There was only 1 drain plug available for the dishwashing sinks.-obtain a 2nd drain plug to facilitate proper manual dishwashing/sanitizing.
  4. 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)?
      • Update October 4, 2024:- Second drain plug ordered, awaiting delivery.1) There was only 1 drain plug available for the dishwashing sinks.-obtain a 2nd drain plug to facilitate proper manual dishwashing/sanitizing.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT dispenser was not working and staff could not change out the solution during the inspection. Staff switched to bleach and water mixed and was advised by PHI on how to mix the solution in the sink with a drain plug for larger equipment to be sanitized. (1/2 teaspoon + 1 litre of water - 100ppm).- Repair the dispenser and ensure it is working and dispensing solution at 200ppm for QUAT.- Continue to use the bleach and water mix until dispenser is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips hung from the ceiling in the back prep space.- Remove the fly strips from any food prep, handling, or storage areas
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of potatoes stored in walk-in cooler without a lid.- Ensure food products in the walk-in cooler are covered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was only 1 drain plug available for the dishwashing sinks.-obtain a 2nd drain plug to facilitate proper manual dishwashing/sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for QUAT sanitizer solution.- Acquire test strips and ensure regular testing is done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at 2-compartment sink is leaking. Staff is using the QUAT dispenser as source for water to dispense resulting in empty QUAT sanitizer solution bottle in the dispenser.- Repair the faucet so it stops leaking so that the QUAT dispenser can work independently and not used as the primary source for water to the sinks.

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