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Shawarma Queen

61 University Ave W Windsor ON N9A 5N8 · Restaurant (Fast Food)

Official record from Windsor-Essex →

Inspection summary

Shawarma Queen has been inspected 12 times by Windsor-Essex County Health Unit (WECHU) since December 19, 2024. The most recent inspection, on August 27, 2026, recorded 3 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 separate inspections, most recently on April 16, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 16, 2026. For example: Potentially hazardous foods are maintained at proper internal temperatures

  • 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 2 times across 2 separate inspections, most recently on August 31, 2025. For example: All food is protected from contamination and adulteration

  • 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 August 27, 2026. For example: Adequate protection against pests is provided

  • 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 13 times across 7 separate inspections, most recently on August 27, 2026. For example: Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

12 inspections

  1. Required

    3 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (a) Cloths and towels are NOT kept in good repair [N]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  2. Required Re-Inspection

    0 infractions

  3. Required Re-Inspection

    1 infraction

    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
  4. Required Re-Inspection

    4 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
  5. Required

    8 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
      • (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (a) Cloths and towels are NOT kept in good repair [N]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  6. Required Re-Inspection

    0 infractions

  7. Required

    5 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
      • (d) Article or equipment is NOT suitable for their intended purpose [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
      • (b) Cloths and towels are NOT kept clean [S]
  8. Required

    4 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  9. Required

    0 infractions

  10. Required Re-Inspection

    4 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (a) Equipment or utensils are NOT corrosion-resistant and/or non-toxic [C]
  11. Complaint

    1 infraction

    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
  12. Required

    4 infractions

    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (b) Article or equipment is NOT kept in good repair [S]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]

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