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Shawarma Palace

5208 Falsbridge Drive NE Calgary AB T3J 3G1 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Palace has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on May 1, 2026, recorded 1 infraction.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on June 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 13 times across 9 separate inspections, most recently on May 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 10 times across 8 separate inspections, most recently on June 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 29, 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**The kitchen floor was slippery and greasy. - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor was slippery and greasy. - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. - Operator is to ensure to remove disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heat on the vertical broiler unit in the back kitchen was turned off. Meat cone was rotating slowly, and probe temperature was measured at 31.5C. Operator discarded the meat during the inspection.- Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. - Operator is to ensure to remove disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heat on the vertical broiler unit in the back kitchen was turned off. Meat cone was rotating slowly, and probe temperature was measured at 31.5C. Operator discarded the meat during the inspection.- Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*There was dust accumulated on the ceiling tiles in the back prep area.- Thoroughly clean the ceiling tiles.
  5. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation was observed directly besides the dishwashing sink, increasing risk of cross-contamination. Discontinued during inspection.- Ensure to install splash guard or perform food preparation away from the dishwashing area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. - Operator is to ensure to remove disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Outstanding Violation*There were containers of food items stored on the ground in the walk-in cooler.- Ensure that all food items are maintained at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Middle vertical broiler unit was observed to be non-functional. <eat was not rotating and surface temperature of meat was measured between 24C - 30.4C and probe temperature was measured at 7.1C. Operator discarded the meat during the inspection.- Please repair or replace the unit. Do not use until fully functional.- Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes of larger utensils. Proper sanitizing step was not followed.- Operator was informed on how to properly use the 3-comp sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in the available sanitizer solution for at least 2 minutes to sanitize.
    • 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. Wall in the kitchen area was in disrepair. Hole was observed in the wall underneath the 3-comp sink.- Please repair/seal the hole.2. Silicone caulking on the wall behind the dishwashing sink was lifting/peeling off.- Replace the caulking to seal the backsplash and ensure that surfaces are smooth, durable, easily cleanable, and impervious to moisture.3. Cardboard liners were being used on shelves and underneath food prep tables.- Remove cardboard shelf liners. Washable shelf liners can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Middle vertical broiler unit was observed to be non-functional. It was not rotating while in use.- Please repair or replace the unit. Do not use until fully functional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and food debris was observed in areas hard-to-reach areas throughout kitchen and walk-in cooler. - Please thoroughly clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*There was dust accumulated on the ceiling tiles in the back prep area.- Thoroughly clean the ceiling tiles.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers of food items stored on the ground in the walk-in cooler.Ensure that all food items are maintained at least 6 inches off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling tiles in the back prep area.Thoroughly clean the ceiling tiles.
  7. Risk Management Inspection

    4 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The closure sign posted was partially concealed.The piece of paper that concealed the closure sign was repositioned by a staff member so that the closure sign was clearly visible.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers of food items stored on the ground in the walk-in cooler.Ensure that all food items are maintained at least 6 inches off the ground.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling tiles in the back prep area.Thoroughly clean the ceiling tiles.
  8. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers of food items stored on the ground in the walk-in cooler.Ensure that all food items are maintained at least 6 inches off the ground.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling tiles in the back prep area.Thoroughly clean the ceiling tiles.
  9. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers of food items stored on the ground in the walk-in cooler.Ensure that all food items are maintained at least 6 inches off of the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling tiles in the back prep area.Thoroughly clean the ceiling tiles.
  10. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were containers of food items stored on the ground in the walk-in cooler.Ensure that all food items are maintained at least 6 inches off of the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a plastic spatula and tongs that were very worn out and damaged.Ensure that all equipment/utensils used are maintained in good condition and in a matter that facilities proper washing and disinfection.These utensils were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the ceiling tiles in the back prep area.Thoroughly clean the ceiling tiles.
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