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Shawarma Cairo & Pizza

717 Edmonton Trail NE Calgary AB T2E 3J5 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Cairo & Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 3, 2025. The most recent inspection, on January 27, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 January 27, 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 January 20, 2026. 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 3 times across 2 separate inspections, most recently on January 20, 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?

  • 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 once on January 20, 2026. 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.

4 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?
      • A pest control monitoring program is not in place. Pest control records were not available to review. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).Ensure the pest control records are completed on a monthly basis and retained onsite upon request of a Public Health Inspector.UPDATE - January 27, 2026: The operator purchased several pest monitoring traps and installed them throughout the facility.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach surface sanitizer solution measured 0ppm. The operator stated the sanitizer solution is changed once a week. The sanitizer solution should be changed regularly and tested using the appropriate test strips to confirm the concentration strength. Failure to regularly change and test the sanitizer solution increases the risk of bacteria to persist and grow on food contact surfaces. Ensure the sanitizer solution is regularly changed and confirm the concentration using the appropriate test strips prior to the start of day. The operator remade a bleach sanitizer solution at the time of the inspection and measured 100ppm.
    • 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 pest control monitoring program is not in place. Pest control records were not available to review. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).Ensure the pest control records are completed on a monthly basis and retained onsite upon request of a Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink was leaking and the hot and cold water supply was turned off. The operator stated they have ordered a new hand sink and will be installing it this Thursday. All hand sinks must be maintained in good repair to perform hand hygiene. Repair/replace the hand sink. In the meantime, use the first compartment of the three-compartment sink to perform hand hygiene and conduct manual dishwashing using a two-compartment sink. Informed the operator the procedures for manual dishwashing using a two-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white standing freezer on the left of the pizza table was soiled on the interior and throughout the rubber gaskets. All food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas. 2. The food container used for sugar and ghee was in disrepair and soiled inside. Duct tape was used to repair the food container. Refrain from using duct tape as the surface is not smooth, durable or easy to clean and may trap bacteria. Once a container has been damaged, replace it to prevent physical contamination of food. Ensure containers are regularly cleaned and sanitized to remove buildup of food debris.Replace the food container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were food debris and grime accumulated underneath and behind the grill and fryer. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas. 2. There was dust accumulation on the ceiling vents. Thoroughly clean the ceiling vents to protect food from contamination where it is prepared below.
  4. Monitoring 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?
      • A few ceiling lights are missing light covers.Install light cover, shatter guards or led light bulbs.Three compartment sink tap and the kitchen hand sink cannot be completely shut off.Repair.
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