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Root of Beirut

10208 127 Avenue NW Edmonton AB T5E 0B8 · Food - General

Official record from Alberta →

Inspection summary

Root of Beirut has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on December 15, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 5 times across 4 separate inspections, most recently on December 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 7, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 7, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on December 1, 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

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • More staff required to complete food safety training
  2. Monitoring Inspection

    4 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?
      • Chicken shawarma cut from the cone was being left at the base of the cone. Chicken must undergo a secondary cooking step immediately after being cut from the cone. After this step, the chicken can be stored in a hot holding unit, served immediately, or cooled properly for future use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler with cut veggies was measured to be at ~14C. All perishable items were moved to a functional cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink faucet for sink in the back was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler used for cut vegetables was in disrepair. The operator indicated that they will contact a technician immediately and discontinue its use until it is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some expired spices were present in the dry storage area.Operator removed and discarded them, as instructed by PHI.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed on the kitchen counter.Manager indicated that they use third party services to laundry used cleaning clothes.Staff removed the clothes from counter and placed them in laundry bin.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the upright freezer raw meat was placed directly above the vegetables.Cardboard was re-used as a storage container for chicken nuggets.Staff re-arranged the raw meat products in the lower shelves as instructed by PHI.Chicken nuggets were removed from the cardboard box and placed in approriate storage container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage containers were visibly dirty with no lids, no handled scoop/ scoop present for dispensing food. Bags used for storing foods were not properly sealed.-Make sure that food is appropriately stored in clean and sealed containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles used for cleaning the counters were not properly labelled.Staff removed them from the kitchen area for appropriate labelling as instructed by PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers to check the internal temperature of rotisserie chicken was not available.Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the coolers in the cook line was measured at 13 degrees C or above, even after multiple readings.Staff removed the perishable products from the cooler and placed in another cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the equipment used in the facility; upright refrigerator and dough making machine were not maintained in clean and sanitary condition.-Make sure that indicated equipment are clean and sanitized.A cooler in the cook line was in disrepair (not maintaining 4C or colder).-Service the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs extensive deep cleaning, especially in the areas around the cookline, food storage and food processing area.Make sure that facility is maintained in clean and organized condition, maintain the cleaning schedule.

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