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Persian Shawarma

105G1 - 100 Ranch Market Strathmore AB T1P 0A8 · Food - General

Official record from Alberta →

Inspection summary

Persian Shawarma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on March 27, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. 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 2 times across 2 separate inspections, most recently on March 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bed set up in the dry storage room.Either remove the bed from the facility, or remove any food and related items (equipment, take out containers etc) from the room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was one poorly fitting drain plug for the two compartment dishwashing sinks. The drain plug had been altered with plastic wrap since it was not well-fitting. Staff stated that the other basin is plugged with plastic wrap to hold water in the sink.Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and/or food debris accumulation under and behind equipment and food preparation tables in the front cookline area.Clean underneath and behind food preparation tables in the front cookline area. Ensure this area is cleaned on a regular basis.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bed set up in the dry storage room.Either remove the bed from the facility, or remove any food and related items (equipment, take out containers etc) from the room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was one poorly fitting drain plug for the two compartment dishwashing sinks. The drain plug had been altered with plastic wrap since it was not well-fitting. Staff stated that the other basin is plugged with plastic wrap to hold water in the sink.Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap initially available at the front hand wash sink.Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the front hand wash sink.Repair the sink to restore cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and/or food debris accumulation under and behind equipment and food preparation tables in the front cookline area.Clean underneath and behind food preparation tables in the front cookline area. Ensure this area is cleaned on a regular basis.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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