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Shawarma Palace

20 - 6130 1A Street SW Calgary AB T2H 0G3 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Palace has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on May 27, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 4 times across 3 separate inspections, most recently on May 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 27, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 27, 2025. 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 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 once on May 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • packaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date.- Ensure proper labeling is provided to support first in first out and sourcing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor.- Ensure all foods and containers are stored minimum 6 inches off the floor.The hot-held rice and potatoes scoops were stored at room temperature in between use. - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reviewed dishwashing method, no sanitizing step was performed.- Ensure manual dishwashing method is reviewed with staff with the following doc. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdfProper method reviewed with operator.
    • 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 active pest monitoring plan or record available for review.- Ensure a plan is in place, monitoring and recording minimum monthly.
    • 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 flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some bigger pieces of beef slices were not cooked to 71C and served. - Ensure high risk foods are cooked thoroughly, a probe thermometer could be used to confirm the temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during the inspection. - Ensure test strips are available to confirm the sanitizer concentration.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sani buckets were measured between 0-50ppm.- Ensure to maintain the bleach sanitizer in 100ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature at the cold prep cooler (left) was measured at 7.8C, and the foods were measured between 7-8C. - Ensure the cold prep cooler is able to maintain 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during the inspection. - Ensure test strips are available to confirm the sanitizer concentration.

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