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Shawarma Palace

1121 - 19605 Walden Boulevard SE Calgary AB T3P 0C9 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Palace has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on November 21, 2025, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on November 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 21, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 April 21, 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in one sani-pail located in the cooking area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 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?
      • Left over beef meat on vertical grill was saved in the freezer without shaving and cooking.Requirement:Ensure leftover meat on vertical grill is shaved, cooked to 74C, cooled and stored in the cooler/freezer.Left-over meat cone was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff was peeling onions while keeping onion bag and peeled directly on floor.Requirement:Ensure that food is stored stored at least 15 cm off the floor during handling and storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff stated that prep utensils were rinsed and then soaked in solution mixed with bleach and soap and then rinsed.Requirement:Ensure that prep utensils are washed with soap in one sink followed by rinsing in the same sink to remove all soap, then soaked in sanitizer solution for minimum two minutes in second sink, followed by air drying.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Meat cones were being prepared in back storage area under unsmooth ceiling near electrical panel and hand washing sink not at convenient location, onion bags under the prep counter.Requirement:Ensure that all meat handling is done in the front prep area having hand washing sink at close by and no food stored under the prep counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood plank on the cabinet located under counter in the prep area.Requirement:Ensure that all surfaces must be smooth, washable and non-absorbent.Refinish the raw wood plank to have smooth, non-absorbent surface.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in one sani-pail located in cooking area was 10 PPM.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser located at hand washing sink in cooking area was empty.Requirement:Provide soap in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of prep cooler was broken.Requirement:Repair/replace rubber gasket.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored in cooked rice.Requirement:Store scoop handle out of food to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was missing in dish washing area.Requirement:Provide ceiling panel in place.
  4. Initial Inspection

    0 infractions

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