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Shawarma Passion

104 - 218 Saddletowne Circle NE Calgary AB T3J 0C9 · Food - General

Official record from Alberta →

Inspection summary

Shawarma Passion has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on June 20, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 June 20, 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 October 31, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 2 separate inspections, most recently on June 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 June 20, 2025. 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 June 20, 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?

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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. Food prep table and storage was directly across the sink. - The inspector informed the operator to cover the utility closet with a door.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Ongoing Violation*1) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf2) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two buckets of cut potatoes soaked in water were stored near the deep fryer, temperature measured at 13.8C. Operator stored buckets in the walk-in cooler during inspection.- Ensure all cut vegetables are stored under refrigeration at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeated Violation*The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility.**June 20, 2025: Operator was preparing raw chicken directly besides the back kitchen hand sink. Food preparation must occur at least 18 inches away to prevent cross-contamination and ensure accessibility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles and air vents in the back kitchen area were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment.**June 20, 2025: Buildup of soot observed on the backside of flat griddle. Please regularly maintain and clean cooking equipment.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product. Please remove the single use container and replace it with a handled scoop.2) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf3) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of roasted potatoes in the hot holding unit were measured at 42C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours. Operator promptly discarded the roasted potatoes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operators did not demonstrate adequate knowledge of manual dishwashing procedures using a three-compartment sink, skipping the sanitizing step. Operator was educated on how to use the three-compartment sink dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators did not demonstrate adequate knowledge of chicken, gyro, and donair cone storage after use. Operator was storing partially cooked cones into the cooler at the end of the day. Partially cooked cones must be completely sliced and fully cooked to 74C and cooled before being stored in the cooler for future use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Caulking on the ceiling of the walk-in cooler was observed to be loose and in disrepair. The peeling caulking could come loose and become a physical contaminant. Please scrape off the loose caulking and apply a new caulking line.2) The broiler carrying the cone was observed to be covered with burnt food debris and grease. Please clean and sanitize the broiler and implement a routine cleaning schedule for the kitchen equipment.3) The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment.

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