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Shawarma Palace

114 - 960 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Palace has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on August 18, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 across 2 separate inspections, most recently on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on September 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 7, 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 September 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 23, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no working probe thermometer in the facility.**Equip facility with a probe thermometer to verify the cook temperature of your food.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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?
      • 1. A left over/half shaved Donair meat on the spit was noted in the walk-in cooler. Meat was left over from the previous day. Meat was discarded during the inspection2. A full spit of lamb meat that had been cooked was noted in the walk-in cooler. Staff stated meat was cooked one hour prior to the inspection and moved into the cooler. Meat was removed from the cooler and returned to cook.**Ensure that all left over Donair meat are fully cooked, completely shaved off and undergoes a second step cook to an internal temperature of 74 degrees before storing in the cooler **Do not cook and cool meat halfway through cooking as temperature of meat on the outside varies with meat temperature on the inside, this increases potential temperature abuse of food and promotes the growth of harmful bacteria.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the front display cooler containing samosas was measured at 16 degrees C. Food items in the cooler were measured at:Chicken samosa - 14 degrees CBeef samosa - 12 degrees CFood items were moved to a different cooler.**Adjust/Repair/Replace cooler**Do not store high risk foods in cooler until cooler is repaired or replaced.**Food items stored in the cooler must be maintained at a temperature of 4 degrees C or below at all times.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets containing donair meat were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water of the hand wash sink located in the front service area was turned off.**Repair faucet**Please ensure that all hand wash sinks are supplied with hot & cold water, soap and paper towel at all times.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets containing donair meat were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water of the hand wash sink located in the front service area was turned off.**Repair faucet**Please ensure that all hand wash sinks are supplied with hot & cold water, soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of food debris was noted on the bottom layer of the front display cooler containing baklava.**Please clean
  8. Initial 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?
      • The surfacing of the shelf holding the microwave next to the walk-in cooler was chapped and broken on the surface and the edge, exposing raw wood. **Please refinish surface of the shelf to ensure that surface is smooth, cleanable and impervious to moisture.

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