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Shawarma Palace

4632 Bowness Road NW Calgary AB T3B 0B3 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Palace has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 3, 2024. The most recent inspection, on January 5, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on January 5, 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?

  • 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 3 separate inspections, most recently on April 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 4, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 14, 2025. For example: Is food being protected from contamination during transportation?

  • 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 October 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** On-going violationDuring the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers.Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk supply of salt, lemon salt, sugar and rice were using bowl as a scoop. - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.2. Boxes of Donair cone and other food product were observed on the floor of the walk-in freezer.- All food products must be 6" off the ground.
    • 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 maintained in the facility.-Ensure that the operator records and maintains the pest control reports.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk supply of salt, lemon salt, sugar and rice were using bowl as a scoop. - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.2. Boxes of Donair cone and other food product were observed on the floor of the walk-in freezer.- All food products must be 6" off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** On-going violationDuring the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers.Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
    • 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 maintained in the facility.-Ensure that the operator records and maintains the pest control reports.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray Provide a cleaning and sanitizing process for this large equipment.April 14, 2025Staff stated that the cleaning and sanitizing the drum and loading tray is done at the end of the day. However, sometimes the equipment is used multiple times in a day with time gaps longer than a few hours. The marinating drum and the loading tray must be cleaned and sanitized between each batch.
    • 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?
      • One previously carved donair cone was found storing at room temperature on the table in the back kitchen area. The surface temperature around 21C and internal temperature was -6C. The donair cone was not in compliance with donair preparation guideline. The cone was discarded.Review the donair preparation guideline with all staff. The guideline was attached in the email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers.Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
    • 25. Is food being protected from contamination during transportation?
      • The refrigerated truck for transporting marinated meats to different stores were lined with cardboards. The surfaces below cardboards were observed with dirts and debris. The spices and boxes of utensils were transported in the same space with barrier.Clean and sanitize the interior surfaces of the refrigerated trucks. Remove the cardboards or replace with something that is cleanable. Spices and utensils must be physically separated with a barrier or be transported in a separate vehicle.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray Provide a cleaning and sanitizing process for this large equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers.Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was missing soap. Install a soap dispenser.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray Provide a cleaning and sanitizing process for this large equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front handwash sink tap was leaking.Repair tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Front display cooler handle was repaired with duct tape. Repair the cooler handle. 2) Walk-in freezer condenser was leaking. Ice build-up underneath the condenser. Repair the walk-in freezer.
  6. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEAT VIOLATION: STILL NO RECEIPTS AVAILABLE.Receipts for the meats are missing. Since the store is used as the central kitchen for meat preparation for all other franchise stores, ensure the meat receipts are available on site or electronically.Email the meat receipts from last month to the inspector. Also, ensure all the meats going to different store have labels on the containers that allow tracing back.
    • 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?
      • Observed a half shaved donair cone on the prep table. Staff told inspector that he just took it from the freezer. Staff was planning to put a half shaved donair cone from previous night onto the vertical grill during inspection. Staff did not follow the donair policy.Partially cooked cones cannot be kept intact for future use.Discarded the half shaved donair cone. Follow the Donair Policy noted below...https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display cooler was leaking water from the condenser. Samosas in the cooler were measured between 8.8 to 12.9 degrees C. Beef Samosas - 8.8 to 15.0 degrees C. Veggie Samosas- 9.0 degrees C.Chicken Samosas- 12.9 to 15.0 degrees C. Discarded the samosas.Repair cooler and store all perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the front handwash sink.Repair handwash sink and ensure hot and cold water available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brown water stains on the back prep area ceiling tiles. Fix the leaky roof and replace the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Front display cooler handle was repaired with duct tape. Repair the cooler handle. 2) Walk-in freezer condenser was leaking. Ice build-up underneath the condenser. Repair the walk-in freezer.
  7. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts for the meats are missing. Since the store is used as the central kitchen for meat preparation for all other franchise stores, ensure the meat receipts are available on site or electronically.Email the meat receipts from last month to the inspector. Also, ensure all the meats going to different store have labels on the containers that allow tracing back.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is loose from the wall.Reapply caulking around the hand sink.
    • 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?
      • Insect zappers were used in the kitchen and the dining room. Do not use a zapper in an area that foods are present. An exploded insect part might potentially be in contact with foods. A passive insect control in food area like glue traps is acceptable.

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