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Shawarma G

31A 328 Speedvale Ave E, Guelph ON N1E 1N5 · Restaurant

Official record from Wellington-Dufferin-Guelph →

Inspection summary

Shawarma G has been inspected 5 times by Wellington-Dufferin-Guelph Public Health since March 25, 2026. The most recent inspection, on September 14, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 5 times across 4 separate inspections, most recently on September 14, 2026. For example: Manual dishwashing requirements are met

  • 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 3 times across 2 separate inspections, most recently on August 6, 2026. For example: Hazardous food held at 4°C (40°F) or less

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 14, 2026. For example: Handwashing station requirements are met

  • 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 September 14, 2026. For example: Adequate pest control measures and records retained

  • 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Food handler handwashing and hygiene requirements are met

About this data

These results come from Wellington-Dufferin-Guelph 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. Inspection

    4 infractions

    • Handwashing station requirements are met
      • Handwashing station used for purpose other than the handwashing of employees [subsection 7 (4)]
    • Adequate pest control measures and records retained
      • Premises not protected against entry, harboring, or breeding of pests [subsection 13 (1)]
    • Manual dishwashing requirements are met
      • Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
  2. Inspection

    1 infraction

    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
  3. Inspection

    4 infractions

    • Food processed in a manner to ensure food is safe to eat
    • Food handler handwashing and hygiene requirements are met
      • Food handler not clean, does not practice good personal hygiene, or wear clean outer garments [section 33 (1) (a) (b) (c)]
    • Food premise operated in a manner to not permit health hazards
      • Food premise maintained in a manner permitting a health hazard, adversely affecting sanitary operation, or permitting adverse effect on food [subclause 7 (1) (a) (i)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
      • Dirty cloth or towel used for cleaning, drying or polishing utensils, or cleaning food contact surfaces [clause 16 (b)]
  4. Inspection

    5 infractions

    • Hazardous food held at 4°C (40°F) or less
      • Potentially hazardous foods refrigerated at internal temperature above 4°C [clause 30 (a)]
      • Distribute, maintain, store, transport, display, sell, or offer for sale potentially hazardous foods at internal temperature between 4°C and 60°C [subsection 27 (1)]
    • Easily readable, accurate indicating thermometers used to verify food preparation and storage temperature
      • Thermometer not provided in refrigeration or hot-holding equipment, or not easily readable [clause 30 (b)]
    • Furniture, shelving and equipment arranged and constructed to permit sanitary operation and maintenance
      • Furniture, equipment or appliances not constructed or arranged to permit cleaning or to be maintained in sanitary condition (section 9)
    • Manual dishwashing requirements are met
      • Utensils not sanitized in chlorine solution of 100 p.p.m. of available chlorine, at a temperature of 24°C or above, or for at least 45 seconds [clause 19 (b)]
    • Adequate cleaning and sanitizing of non-food contact surfaces
      • Equipment, or surfaces not cleaned, or sanitized as often as necessary (section 22)
  5. Inspection

    3 infractions

    • Food handler trained and present
      • Trained food handler or supervisor not present during all hours of operation (section 32)
    • Food processed in a manner to ensure food is safe to eat
      • Food not cooked in manner that ensures food is safe to eat [subsection 26 (2)]
    • Adequate cleaning and sanitizing of food contact surfaces
      • Multi-service articles not cleaned or sanitized after use [subsection 21 (1)]

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