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Shawarma Zoom

79 King St, St. Catharines ON L2R 3H5 · Restaurant

Official record from Niagara Region →

Inspection summary

Shawarma Zoom has been inspected 18 times by Niagara Region Public Health since December 19, 2024. The most recent inspection, on September 10, 2026, recorded 4 infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 12 times across 5 separate inspections, most recently on August 12, 2026. For example: Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.

  • 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 July 28, 2025. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

  • 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 2, 2025. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

  • 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 12 separate inspections, most recently on September 10, 2026. For example: Floors, walls and ceilings are kept clean and are in good repair.

About this data

These results come from Niagara Region 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.

18 inspections

  1. Re-inspection

    4 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Certified food handler or supervisor is on site during all operating hours.
  2. Routine Inspection

    7 infractions

    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Food is protected from potential contamination
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Certified food handler or supervisor is on site during all operating hours.
    • Floors, walls and ceilings are kept clean and are in good repair.
  3. Re-inspection

    2 infractions

    • Food storage racks, shelves or pallets are readily cleanable.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  4. Routine Inspection

    8 infractions

    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Food handlers refrain from any conduct that could result in the contamination of food or food areas.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Floors, walls and ceiling are well maintained and in good repair.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food storage racks, shelves or pallets are readily cleanable.
  5. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  6. Routine Inspection

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Floors, walls and ceiling are well maintained and in good repair.
  7. Re-inspection

    0 infractions

  8. Re-inspection

    2 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
  9. Re-inspection

    5 infractions

    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
    • Utensils are maintained in a clean and sanitary condition.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Floors, walls and ceiling are well maintained and in good repair.
  10. Routine Inspection

    8 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Inspection Results Signage posted and clearly visible in a conspicuous location.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Utensils are maintained in a clean and sanitary condition.
  11. On Demand

    3 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  12. Re-inspection

    0 infractions

  13. Re-inspection

    0 infractions

  14. Re-inspection

    2 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  15. On Demand

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
  16. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  17. Routine Inspection

    2 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
  18. Routine Inspection

    2 infractions

    • Garbage and waste collection and removal is satisfactory.
    • Floors, walls and ceiling are well maintained and in good repair.

Nearby inspected facilities

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