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Osmow's Shawarma

104 - 4632 Gateway Boulevard NW Edmonton AB T6H 4P1 · Food - General

Official record from Alberta →

Inspection summary

Osmow's Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 28, 2025. The most recent inspection, on June 19, 2026, found no infractions.

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

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 2 times across 2 separate inspections, most recently on June 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 28, 2025. 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?

  • 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 once on July 8, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on July 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Available sanitizer solution tested with test strips and noted to be at 0 ppm. Sanitizer solution was immediately refreshed during the visit.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser was noted to be in disrepair (front cover missing). Please ensure paper towel dispenser is fixed/repaired, to protect paper towel from contamination and for easy cleaning/maintenance.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -One Quat sanitizer solution container stored under the prep table was measured at 0 ppm, while two containers at the service counter also measured 0 ppm.-All Quats sanitizer solutions were changed to ensure the minimum concentration of 200ppm is reached.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • a. A staff member was observed washing hands with water only, without soap.b. Staff were observed not washing their hands between glove changes.-Proper handwashing procedures and glove use requirements were reviewed. Hands must be washed as often as necessary, with soap and running water, including between glove changes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There was no probe thermometer available for monitoring the internal temperature of meat during cooking and reheating.-A probe thermometer must be available and used to verify internal temperatures during these processes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The knife sharpener on the prep table had food particles in its crevices.-It was sent for washing and sanitizing. Utensils must be cleaned and sanitized in a manner that removes contamination.
  5. Risk Management Inspection

    0 infractions

  6. Initial 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?
      • Rear door requires weatherstripping.

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