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Shawarmalicious

1 - 502 17 Avenue SW Calgary AB T2S 0B1 · Food - General

Official record from Alberta →

Inspection summary

Shawarmalicious has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on August 31, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 9 times across 9 separate inspections, most recently on August 31, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 4 separate inspections, most recently on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 8 separate inspections, most recently on July 31, 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 8 times across 5 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A partially used donair cone from the pervious days' service was on the vertical broiler. The product was discarded during inspection. At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74 C (165 F) has been reached, a secondary cooking stepis required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler condenser was leaking onto the floor of the walk-in cooler.Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being stored directly on top of an open container of garlic sauce. Chicken "juice" was leaking from the raw chicken and potentially into the garlic sauce.Garlic sauce was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 28, 2026: The ambient air temperature of the walk-in cooler measured 11 degrees Celsius. Food temperatures measured between 11 to 12 degrees Celsius. The following were discarded:Raw shell eggs= 12 degrees CelsiusRaw chicken breast= 11 degrees CelsiusRaw chicken for shawarma= 11.5 degrees CelsiusDo not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.July 14, 2026:The ambient air temperature of the walk-in cooler measured 11 degrees Celsius. Food temperatures measured between 7 to 8 degrees Celsius.Have the walk-in cooler repaired/serviced or adjusted. Coolers must maintain perishable food at 4 degrees Celsius or less 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)?
      • One drain plug was available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available in the front service area, the back food preparation area, or the ice cream area.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared anywhere in the facility. Additionally, no food contact surface sanitizer was available to in the facility.Food contact surface sanitizer is a requirement for operating. Ensure it is always prepared and available for use in each food handling area at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deceased flies were present on the doors to the ice cream freezer, as well as inside the ice cream freezer.Remove the flies, then clean and sanitize the ice cream freezer. Discard any contaminated or potentially contaminated food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in cooler measured 11 degrees Celsius. Food temperatures measured between 7 to 8 degrees Celisus.Have the walk-in cooler repaired/serviced or adjusted. Coolers must maintain perishable food at 4 degrees Celsius or less 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)?
      • No drain plugs were available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available at the back hand wash sink.Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Outstanding" Jan 06, 2025The customer washroom ran out of hand paper towels for drying. - Restock.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was not available in the front service area, the back food preparation area, or the ice cream area.Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area 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)?
      • No drain plugs were available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available in the ice cream area. A roll on the counter was being used.Paper towels on a holder were brought to the ice cream area during inspection. Ensure that paper towels are suitable for the dispenser used.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Outstanding" Jan 06, 2025The customer washroom ran out of hand paper towels for drying. - Restock.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  6. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Jan 06, 2025 No pest control record was maintained.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf - Ensure a minimum of monthly pest control monitoring is performed and recorded (could be with the template provided above)Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Outstanding" Jan 06, 2025The customer washroom ran out of hand paper towels for drying. - Restock.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vinyl flooring by the ice cream sink was half repaired with unsmooth material exposed.- Repair"outstanding" Jan 06, 2025, works are scheduled to be done within a week. Ceiling tiles were missing in the front serving kitchen.- RepairCaulkings were missing at the front handwashing station to the wall, sealant at the handwashing sink bowl has turn mouldy. - Repair The sink bowl has fallen at the dipper well station, and a vinly plank was mounted on the dipper well sink that worn out and exposed to uncleanable surfaces.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding" Jan 06, 2025Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken stored in the hot holding table was measured at 49.2C.Beef donair spit was measured at 27.2C, beef shawarma spit was measured at 18.5C. Staff indicated that the machine was turn off 2 hours ago.- The chicken, beef donair and shawarma were discarded.A bag of frozen falafel was left at room temperature for thawing.- Ensure correct thawing skills are practiced. ie, leave at fridge for thawing overnight.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dec 18, 2024.Await for recent 3 months of pest control records for review. November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The customer washroom ran out of hand paper towels for drying. - Restock.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring tiles in the front serving kitchen were broken, and vinyl plank flooring were installed but exposed worn out and exposed to unsmooth surfaces.The flooring in the hot water tank room were covered with cardboard boxes and raw food that were uncleanable, and food debris accumulated in between.- Repair the flooring. Ceiling tiles were missing in the front serving kitchen.- RepairCaulkings were missing at the front handwashing station to the wall, sealant at the handwashing sink bowl has turn mouldy. - Repair The sink bowl has fallen at the dipper well station, and a vinly plank was mounted on the dipper well sink that worn out and exposed to uncleanable surfaces.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulated in between the line cooler and hot holding table, equipment plastic wraps were not removed, and food debris were accumulated. food debris was accumulated under and behind the chest freezers. Heavy dust accumulated on the ceiling tiles near the ventilation hood.- Clean and sanitize the kitchen.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • November 9, 2023:One food bin had a disposable container as a scoop. This was corrected during inspection by disposing of the container.October 3, 2023:Disposable cups and containers were being used as scoops in some dry ingredient bins. Scoops for other dry ingredient bins were being stored in the food, with handles in contact with the food.Obtain proper scoops for all food products. Ensure that scoops are stored either outside of the food, or stored so that the handles of the scoops are not in contact with the food.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • November 9, 2023:Tin cat traps with glue boards have been set up in the facility. Pest control records were still not available for review. PHI will re-send the pest control checklist for operator to fill out if they continue to self-monitor. October 3, 2023:Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 25, 2023:The two-compartment sink was not caulked at the wall.Caulk the two compartment sink at the wall.
  9. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses.Reusable wiping cloths must be stored in sanitizer solution between uses. A bleach water solution was prepared during inspection and wiping cloths were placed inside the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cups and containers were being used as scoops in some dry ingredient bins. Scoops for other dry ingredient bins were being stored in the food, with handles in contact with the food.Obtain proper scoops for all food products. Ensure that scoops are stored either outside of the food, or stored so that the handles of the scoops are not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some uncovered food containers in the walk-in cooler, and one dry ingredient container was uncovered.Ensure that all food is covered to help protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert pan of cooked rice was being stored at room temperature. Internal temperature of the rice measured between 8-12 degrees Celsius.Staff member stated that they were going to reheat the rice, but that they got busy. Rice was moved back into the walk-in cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • November 2, 2023:Staff member stated that dishes were being washed by: - Washing with soap and water.- Rinsing with fresh water.- Air drying.Review steps in proper manual dishwashing with all staff.October 3, 2023:Operator stated that dishes were being washed by: sanitizing with bleach water, then washing with soap and water, followed by rinsing with fresh water.Steps in proper dishwashing are:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.As discussed, if you wish to use bleach water on the dishes before washing, you can, but dishes must be sanitized following washing and rinsing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the back hand wash sink was obstructed by dishes.Dishes were moved during inspection. The hand wash sink must be kept free of obstructions at all times to accommodate proper handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Facility is not actively monitoring for pests. No pest monitoring records were available. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 25, 2023:The two-compartment sink was not caulked at the wall.Caulk the two compartment sink at the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The spray arm for the two compartment sink was leaking.Tighten/ repair the spray arm for the two compartment sink to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as cooler door handles had grease accumulation.Clean all high touch surfaces and ensure they are cleaned on a regular basis.

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