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Shawarma Ave.

201 4 Street NE Calgary AB T2E 3S1 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Ave. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on May 14, 2026, found no infractions.

1 of 4 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, Chemicals and toxic substances and Food temperature control.

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 on July 18, 2025. 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 2 times across 2 separate inspections, most recently on July 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on July 18, 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 April 20, 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?

  • 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 once on July 18, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • A few mouse droppings observed along the back area stairs and in the gap behind the hot holding unit. Pest reports show regular low activity on site. Operator should work with pest control company to devise plan to fully abate the infestation.-Clean the mouse droppings safely-Ensure the area beneath the hot holding unit can be fully cleaned. There appears to be a gap that is not currently reachable because of the design of the cabinet. Operator may need to remove part of the cabinet to reach this area-Dirty rags should be in a sealed container if not removed daily-Thoroughly clean outside of food pails-Ensure staff bring food pails into the kitchen before decanting food from them so there is no mess in the back area-Remove industrial carpet from kitchen; if mats are required for texture or comfort, they must be smooth and impervious to moisture
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bathroom does not have paper towel, and a stand is on the back of the toilet.-Install a paper towel dispenser that protects the bulk supply, and ensure paper towel is available for drying hands
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.The operator was instructed to make a chlorine sanitizer bucket measuring at 100ppm and submerged their cleaning cloths into the solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid pesticide spray was observed onsite. Pesticides are only to be applied by a professional pest control operator in a food facility. The food facility operator and staff must not store or use pesticides or insecticides within the food facility.The operator promptly discarded the raid pesticide spray can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the samosas in the hot holding table were tested using a probe thermometer and measured at 43C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to discard the samosas. Please use a probe thermometer to verify that the internal temperature of the samosas reaches 74C after frying, before transferring them to the hot holding table, where they must be maintained at 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing procedures, the operator was rinsing after the sanitizer step.The operator was educated on the critical role of the final sanitizing step in ensuring proper dishwashing hygiene. Ensure rinsing is the second step for manual dishwashing. Please make enough chlorine sanitizer solution in the third/last basin with the concentration measuring at 100 ppm to submerge (2 minutes) and sanitize dishes. Allow all dishes to air dry after sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas behind and underneath the standing coolers located at the back of house were observed to be covered with grime, dirt, and food debris.Please pull out all the coolers and clean the indicated areas to eliminate food sources for pests.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labeled.Corrected on site.

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