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Jerusalem Shawarma

923 17 Avenue SW Calgary AB T2T 0A4 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on October 16, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on October 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on August 27, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 27, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips located over open food or food prep areas. Move fly strips away from food and food prep areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Line cooler measured 9 C. 2. Back prep cooler measured 10C. Ensure the coolers are at or below 4C.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was not labelled. Ensure all chemicals are labeled with their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink in back prep area had food debris in it and was backing up. There was a sign over the sink that said for hand washing only. Clean sink and talk to staff that this is for handwashing only.2. Soap dispenser clogged at front hand sink. Repair.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food items in the top inserts of the prep coolers measured at an average of 8 degrees C.**Adjust/repair the cooler as required to ensure it can maintain adequate temperatures of 4 degrees C or below at all times.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food items in the top inserts of the prep coolers measured at an average of 7 degrees C.The operator indicated that it was due to the busy period at the time of the inspection.**Adjust/repair the cooler as required to ensure it can maintain adequate temperatures of 4 degrees C or below at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit posted on site was expired.**Please have a valid permit posted at all times.
    • 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 caulking behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  7. Risk Management Inspection

    1 infraction

    • 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 caulking behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  8. Monitoring Inspection

    4 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?
      • Two partially used cones intact from the previous day were observed on the vertical broilers. Both cones were discarded. One partially used intact donair cone, and one partially used intact chicken shawarma cone. Donair/shawarma requirements were reviewed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers without handles and disposable paper cups were being in bulk dry food containers as scoops.Ensure proper scoops with handles are used. Scoops must either be stored out of the food or in a way that the handle of the scoop is not in contact with the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the front hand wash sink.Repair the hand wash sink to restore cold water.
    • 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 caulking behind the two compartment sink was moldy.Remove the moldy caulking. Replace with new caulking.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back dishwashing and food preparation area were acoustic style ceiling tiles.Ceiling must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

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