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Shawarma King

A - 1423 Kensington Road NW Calgary AB T2N 3R1 · Food - General

Official record from Alberta →

Inspection summary

Shawarma King has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 30, 2025. The most recent inspection, on August 4, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 August 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on August 4, 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?

  • 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 once on August 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 4 separate inspections, most recently on August 4, 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?

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. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two boxes of meat were thawed at room temperature. The staff was ordered to place them back to cooler to thaw.Thaw high risk foods either under 4C or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Repeated violation"Quat test strips were not present in the facility.-Obtain valid Quat test strips.
    • 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?
      • "Repeated Violation" No pest control records were available.-Ensure that the pest control records are maintained and are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation"1) Baseboards were missing under the 2-compartment sink, on the control panel wall and other areas of the kitchen.2) Gap was noticed between the wall and the baseboard under the 2- compartment sink.-Replace the baseboard or seal the gap.3) Shelves in the kitchen were disrepair.-Repair /replace the shelves.4) Paint on the floor of the walk-in cooler was coming off in certain area.-Repaint/replace the walk-in cooler floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Pots, utensils and food containers used for cooking were dirty and covered with grease.-Clean the utensils and maintain them in clean and sanitary condition.2) Plastic cover for the inserts of the prep line cooler was dirty.-Clean the plastic cover.3) Wooden food counter had deep knife gorges.-Refinish/ replace the surfaces.4) Dirt was observed on the plastic cover on the keyboard.-Replace the plastic cover and clean the keyboard.Aug 04, 2026The green cutting board was observed with deep groves and black. Replace the cutting board with a new one.
  2. Demand Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of pesticides was observed in the facility. - No pesticides are allowed in the facility. Staff member removed the bottle from the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Repeated violation"Quat test strips were not present in the facility.-Obtain valid Quat test strips.
    • 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?
      • "Repeated Violation" No pest control records were available.-Ensure that the pest control records are maintained and are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation"1) Baseboards were missing under the 2-compartment sink, on the control panel wall and other areas of the kitchen.2) Gap was noticed between the wall and the baseboard under the 2- compartment sink.-Replace the baseboard or seal the gap.3) Shelves in the kitchen were disrepair.-Repair /replace the shelves.4) Paint on the floor of the walk-in cooler was coming off in certain area.-Repaint/replace the walk-in cooler floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Pots, utensils and food containers used for cooking were dirty and covered with grease.-Clean the utensils and maintain them in clean and sanitary condition.2) Plastic cover for the inserts of the prep line cooler was dirty.-Clean the plastic cover.3) Wooden food counter had deep knife gorges.-Refinish/ replace the surfaces.4) Dirt was observed on the plastic cover on the keyboard.-Replace the plastic cover and clean the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust and grease were noticed on the vent units above the exhaust hood and on the ceiling tiles.2)Grease built up was noticed on the Pepsi cooler.-Ensure that the above-mentioned areas mentioned in 1) to 4) are cleaned.-Remove aluminum and cardboards as they are not clean surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beef juice was spilled on the floor of the walk-in cooler.-Clean the walk-in cooler floor and ensure that the surfaces are kept clean.
  3. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Repeated violation"Quat test strips were not present in the facility.-Obtain valid Quat test strips.
    • 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?
      • "Repeated Violation" No pest control records were available.-Ensure that the pest control records are maintained and are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Repeated violation"1) Baseboards were missing under the 2-compartment sink, on the control panel wall and other areas of the kitchen.2) Gap was noticed between the wall and the baseboard under the 2- compartment sink.-Replace the baseboard or seal the gap.3) Shelves in the kitchen were disrepair.-Repair /replace the shelves.4) Paint on the floor of the walk-in cooler was coming off in certain area.-Repaint/replace the walk-in cooler floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Pots, utensils and food containers used for cooking were dirty and covered with grease.-Clean the utensils and maintain them in clean and sanitary condition.2) Plastic cover for the inserts of the prep line cooler was dirty.-Clean the plastic cover.3) Wooden food counter had deep knife gorges.-Refinish/ replace the surfaces.4) Dirt was observed on the plastic cover on the keyboard.-Replace the plastic cover and clean the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust and grease were noticed on the vent units above the exhaust hood and on the ceiling tiles.2)Grease built up was noticed on the Pepsi cooler.-Ensure that the above-mentioned areas mentioned in 1) to 4) are cleaned.-Remove aluminum and cardboards as they are not clean surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beef juice was spilled on the floor of the walk-in cooler.-Clean the walk-in cooler floor and ensure that the surfaces are kept clean.
  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the buckets were less than 100 ppm.* New solution was prepared which was tested at 200 ppm.-Ensure that the Quat sanitizer is maintained at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not present in the facility.-Obtain valid Quat test strips.
    • 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?
      • No pest control records were available.-Ensure that the pest control records are maintained and are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboards were missing under the 2-compartment sink, on the control panel wall and other areas of the kitchen.2) Gap was noticed between the wall and the baseboard under the 2- compartment sink.-Replace the baseboard or seal the gap.3) Shelves in the kitchen were disrepair.-Repair /replace the shelves.4) Paint on the floor of the walk-in cooler was coming off in certain area.-Repaint/replace the walk-in cooler floor.5) Raw wood was exposed on the cabinet under the cash register.-Refinish/replace the cabinet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Pots, utensils and food containers used for cooking were dirty and covered with grease.-Clean the utensils and maintain them in clean and sanitary condition.2) Plastic cover for the inserts of the prep line cooler was dirty.-Clean the plastic cover.3) Microwave was not in a working condition and covered with grease and dust.-Replace/repair the microwave.4) Wooden food counter had deep knife gorges.-Refinish/ replace the surfaces.5) Dirt was observed on the plastic cover on the keyboard.-Replace the plastic cover and clean the keyboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dust and grease were noticed on the vent units above the exhaust hood and on the ceiling tiles.2)Grease built up was noticed on the Pepsi cooler.3) Aluminum foil and cardboard was used a liner on the shelves.4) Dust and grease were observed behind the hard-to-reach areas, under the shelves, behind the walk-in cooler and under the prep line cooler.-Ensure that the above-mentioned areas mentioned in 1) to 4) are cleaned.-Remove aluminum and cardboards as they are not clean surfaces.

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