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Jerusalem Shawarma

9320 137 Avenue NW Edmonton AB T5E 6C2 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on September 16, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on January 13, 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?

  • 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 13, 2026. 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 4 times across 3 separate inspections, most recently on September 16, 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?

  • 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 2 times across 2 separate inspections, most recently on November 4, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Monitoring 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?
      • Leak at the front handwash sink. Please repair or replace plumbing.
  2. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Owner called to inform their facility was ready for an inspection as they took over the bay next door. There was a new kitchen and an extension of the dining room. However, floor plans were not submitted for review.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer on site. The operator was instructed to prepare an appropriate sanitizer solution. Please ensure that sanitizer is always properly prepared and available during food handling activities to effectively eliminate pathogens from food-contact surfaces.
    • 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?
      • Pest control records was not available. Operator explained the physical copies had been sent to the head office for audit purposes. Please always keep a copy onsite for inspection purposes.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water is available at the handwashing sinks in the facility. Ensure handwashing sinks are equipped with hot and cold water at all times to help facilitate effective handwashing for food handlers. The operator adjusted a valve near the hot water tank and hot water was available at the handwashing sinks during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • A gap is observed in the weatherstripping at the receiving door. Ensure that the gap is sealed to prevent pests from entering the facility.
  9. Monitoring Inspection

    3 infractions

    • 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?
      • A gap is observed in the weatherstripping at the receiving door. Ensure that the gap is sealed to prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A missing baseboard is observed on the wall across from the vertical broilers.Ensure that the wall is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed beneath the dry storage shelving in the back. Ensure that the indicated area is cleaned and sanitized.
  10. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One tray of raw beef Kababs was stored on top of low risk foods in the walk in cooler. It was relocated during inspection. Overall, raw meats were stored on one side and the low risk foods were stored on the other side or above raw meats. A tray of desserts (Baklava) was stored on the counter beside the cash register without any protective covering. Operator was reminded that a cover was required at all times to prevent cross contamination. This has been a repeated issue, please correct.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two compartment sink had soap and bleach. The mechanical sanitizer reached 73C after three cycles. Please repair the unit to ensure temperature reaches a minimum 71C at the dish level after the first cycle as the unit has been warmed up for many hours.

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