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Shawarmero Lebanese Grill

103A - 3716 61 Avenue SE Calgary AB T2C 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Shawarmero Lebanese Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on February 26, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on February 26, 2026. 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 once on February 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tape traps were placed above the front hot holding unit and dishwashing/utensil storage area located at the back of the facility. Operator removed tapes during inspection.- Ensure pest traps are placed away from food and food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable container was used as scoop for cooked rice in the standing cooler. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back kitchen, clean utensils were stored directly underneath the handwashing sink and besides the garbage bin. Operator relocated the utensils during inspection.- Ensure utensils are stored in a clean and sanitary manner to prevent potential contamination.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizing solution concentration measured to be 0pp.- The operator prepared 100ppm chlorine solution during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked during inspection. - Keep the hand washing sink clear for effective hand washing.
  4. Initial Inspection

    0 infractions

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