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Osmow's Shawarma

2138 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

Official record from Alberta →

Inspection summary

Osmow's Shawarma has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on September 28, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 September 28, 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 3 times across 2 separate inspections, most recently on August 6, 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 August 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on September 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 6, 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?

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.

7 inspections

  1. 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?
      • There were drain flies by the hand sinks, walk-in units and in the dishwashing area including on boxes of takeout supplies.Remove flies and eliminate breeding grounds for pest.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dustpan and a broom were stored in front of the back kitchen hand sink.Janitorial equipment was removed from the hand sink during the inspection. Ensure hand sinks are always accessible.
    • 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?
      • There were drain flies by the hand sinks, walk-in units and in the dishwashing area including on boxes of takeout supplies.Remove flies and eliminate breeding grounds for pest.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a pail and the dishwashing sink measured less than 200 ppm. Sanitizer appeared turbid.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can of olives in the walk-in cooler.Olives were transferred into a food grade container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Feta cheese and cheese curds in top refrigerated inserts located across from the flat grill measured 9C. Foods were uncovered.2) Cheese and shredded lettuce in top refrigerated inserts located by the panini grill measured 7-8C. Foods were uncovered.Insert covers were provided during the inspection. Store perishable foods at 4C or less under refrigeration.
    • 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?
      • There were drain flies by the hand sinks and walk-in units.Remove flies and eliminate breeding grounds for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cork board by the back kitchen hand sink. The material was absorbent to moisture and cannot be easily cleaned.The cork board was removed from the kitchen during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an odor from the grease interceptor.Monitor the seal/ gasket and repair/ replace if necessary. Ensure the grease interceptor is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A collapsible colander contaminated with grease was found in storage.The colander was discarded by the operator during the inspection as it was also not in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris on the cover of the floor flushed grease interceptor. Clean the floor including the hard-to-reach areas.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on the undercounter freezer.The cleaning cloth was cleaned and placed in a pail of sanitizer during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler had long fingernails.Keep fingernails short.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food boxes were stored on the floor of the walk-in freezer.Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the microwave.The cell phone was taken to a shelf designated for storage of personal items during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Grill spatulas were rinsed with water at a kitchen hand sink.Perform dishwashing in the dishwashing sinks. Clean with soap, rinse with water, submerge in the sanitizer with a minimum contact time as per manufacturer's instructions then air dry. Use the hand sink for handwashing only. Hand sinks must not be obstructed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Top covers for line coolers were stored on the floor.Top covers were elevated off the floor during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease droplets were noted on the ventilation hood.The ventilation hood was cleaned during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water at the dishwashing sink had a maximum temperature of 33C.Increase the temperature to minimum 45C. This is the minimum temperature requirement for proper manual dishwashing.

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