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Osmow's Shawarma

106 - 9833 116 Street Grande Prairie AB T8W 0C7 · Food - General

Official record from Alberta →

Inspection summary

Osmow's Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 29, 2025. The most recent inspection, on October 7, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on May 26, 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 once on May 29, 2025. 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 5 times across 3 separate inspections, most recently on May 8, 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 October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on May 29, 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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Unapproved plastic containers were being used to store food in the main rear walk-in cooler. Be advised that these plastic containers are not approved for the storage of food and must be removed from this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all plastic containers that are not meant for the storage of food.
    • 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?
      • At time of inspection:1. The food handling permit for this facility was not found and therefore was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility (and ensure it is either laminated or placed inside a picture frame) and posted in a location easily visible to all patrons.
  2. Risk Management Inspection

    0 infractions

  3. Demand 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?
      • Main entrance & backside exit doors have gaps at the bottom side of the doors.Repair or replace the weatherstripping or door sweep to eliminate the gap and prevent potential pest entry.
  4. Monitoring Inspection

    2 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?
      • Main entrance & backside exit doors have gaps at the bottom side of the doors.Repair or replace the weatherstripping or door sweep to eliminate the gap and prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. If this is resolved, please send a photo via email.
  5. 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?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Two used sponges are in the dishwashing area.1) Ensure sponges are discarded after use, as sponges are porous and uncleanable.Two used sponges were discarded by the supervisor, during the inspection.2) The QUAT sanitizing solution is noted at a concentration of 50ppm.2) Ensure the QUAT sanitizing solution is at a concentration of 200ppm to 400ppm.To mix a QUAT sanitizing solution ensure manufacturers instructions are followed.The supervisor replaced the QUAT sanitizing solution during the inspection, and when tested with a test strip it measured at a concentration of 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water knob on the handwashing sink in the back kitchen area does not dispense hot water.Ensure all handwashing sinks have hot and cold potable water for proper handwashing.Supervisor indicated plans are in place for repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small patches of cracked glass are noted on the front door and on the adjacent window.Ensure all windows are smooth, durable, easily cleanable and are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ln the clean dishes' storage area, a wooden steel bristle brush is in disrepair. Ensure all utensils and equipment are in good repair at all times.Supervisor discarded the wooden steel bristle brush during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic storage bin is cracked. Repair or discard the plastic storage bin, and ensure all utensils and equipment are smooth, durable, easily cleanable and in good repair at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:-The high touch areas on the refrigerator doors.-The diapering table in the washroom.-The silver metal rack shelves in clean storage.-The white storage rack above the microwave.- Small patches on the walls of the three-compartment sink and handwashing sink.Ensure all areas are maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Two unsanitary cutting boards are noted in the clean dishes' storage area.Ensure all utensils, equipment and dishes are clean prior to being placed in clean storage.Supervisor placed the cutting boards in the dishwashing area at the time of inspection.
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