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Shawarma Royale

3 89 Park Place Blvd, Barrie ON L4N 6P4 · Food Take Out

Official record from Simcoe-Muskoka →

Inspection summary

Shawarma Royale has been inspected 2 times by Simcoe Muskoka District Health Unit since March 16, 2026. The most recent inspection, on July 13, 2026, recorded 4 infractions.

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

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 2 times on March 16, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 July 13, 2026. For example: Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.

  • 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Food handler completed food handler training.

  • 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 July 13, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 13, 2026. For example: Operator practiced safe food handling to ensure food is safe to eat.

About this data

These results come from Simcoe Muskoka District Health Unit, 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. Complaint

    4 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing station used other than for handwashing of employees
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper cooking
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  2. Routine

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in quaternary ammonium compound solution at 200 parts per million at 24° Celsius for at least 45 seconds
    • Food handler completed food handler training.
      • Fail to ensure completion of food handler training by food handler or supervisor
      • Fail to ensure presence of food handler or supervisor during all hours of operation
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