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Mama's Authentic Shawarma

R5 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

Mama's Authentic Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on August 15, 2025, recorded 6 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on August 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on August 15, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on August 15, 2025. 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 2 times on August 15, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Bleach sanitizer in spray bottle measured 0ppm chlorine. Bleach added during the inspection.COMPLETE THE FOLLOWING:1. Make sure a 100ppm bleach sanitizer is always available whenever the food establishment is operating.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler proceeding to change gloves without washing hands. Food handler directed to wash hands after removing gloves and before putting on a new pair.COMPLETE THE FOLLOWING:1. Glove use does not replace handwashing. Ensure staff are washing their hands before and after glove use, and between changing gloves.
    • 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?
      • **CORRECTED**1. Partially cooked meat cone found in fridge in back. Discarded during the inspection.2. Chicken cone measured 43*C, beef cone measured 30*C, and donair measured 25*C. All heat elements for the vertical broilers were turned off at the time of inspection. Staff said they turned them off to prevent outer portion of meat from drying out. - Food discarded during the inspection, as food was not being prepared properly and was sitting in the temperature danger zone. 3. Staff did not appear to be trained on the proper cooking procedures for preparing shawarma and donair. - Cook top turned off and hot holding unit turned off. - The correct cooking procedures reviewed during the inspection. COMPLETE THE FOLLOWING:1. Partially cooked meat cones cannot be saved at the end of day. Options for meat cones:a. Continue to cook on vertical broiler, slice off meat and cook on flat top to at least 74*C, then cool and store in fridge or freezer.b. Continue to cook cone on vertical broiler to an internal minimum temperature of 74*C. After cone has reached 74*C, then slice cooked cone immediately to help cool meat faster, then store in fridge or freezer.c. Throw out any leftover meat cones at end of day.2. Do not turn the heating element off at any point during the cooking process. If outer portion is cooked, it must be sliced off, cooked on the stove top till it reaches at least 74*C, and kept hot above 60*C in the hot holding unit.3. Review and train staff on proper cooking procedures for donair and shawarma.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to describe the manual 3-compartment dishwashing method, staff stated they were washing dishes with soap and water, rinsing, then air drying. Dishes were not being sanitized before air drying. Proper dishwashing procedures reviewed with staff during the inspection. COMPLETE THE FOLLOWING:1. Review and ensure staff are trained on the 3-compartment dishwashing method:- 1st-compartment: wash with detergent and warm water.- 2nd-compartment: rinse.- 3rd-compartment: fill sink with 100ppm chlorine sanitizer. Leave dishes immersed in sanitizer for at least 2 minutes.- Air dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Food handler does not have an adequate understanding of food safety.COMPLETE THE FOLLOWING:1. Have staff read and complete the Alberta Food Safety Basics booklet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handle of the sandwich press had a buildup of old food debris.COMPLETE THE FOLLOWING:1. Clean area noted above daily. It must be cleaned thoroughly to prevent contaminating food handlers' hands.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 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?
      • There were left over partially cooked donair, beef and chicken on the spits stored in the cooler. Food items were discarded during the inspection**Ensure that proper process of cooking and storage of donair meat is strictly adhered to.**Do not store partially cooked meats on spits in the cooler **All leftover meat on the spits should be completely cooked, shaved off, undergo the second cook step before storing in the cooler to be reused.**Resource on donair meat processing emailed to operator.
    • 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?
      • There was no food handling permit on display in the facility.**Print your valid food handling permit and post it in an area of the facility that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handle to the microwave oven in the back kitchen was broken.**Repair/Replace food equipment.2. The green and yellow chopping boards used in the back kitchen had moderate amount of knife markings, discoloration and dirt build-up in the grooves.**Resurface/Replace chopping boards to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.3. Grease build-up was noted on the handles of the prep cooler and microwave in the back kitchen.**Please clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed dirtied white cleaning cloth that was being used to clean the food preparation counter. COMPLETE THE FOLLOWING:1. Keep cloth stored in a bucket of sanitizer when cloth is not in use. Otherwise, cloth can only be used once to clean and then must be taken to laundry after.
  6. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white chopping board on the prep cooler had several knife markings and dirt build-up within the grooves.**Resurface/Replace chopping board to ensure equipment can be properly cleaned and sanitized.

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