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Shish Shawarma

10106 118 Street NW Edmonton AB T5K 1Y4 · Food - General

Official record from Alberta →

Inspection summary

Shish Shawarma has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 6, 2025. The most recent inspection, on September 22, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 6 separate inspections, most recently on September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on August 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 24, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 November 6, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on September 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer for verifying the internal temperature of cooked food/meat was not observed during inspection.Obtain a probe thermometer. The internal temperature of cooked food/meat must be verified before service and also during cooling and reheating.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 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?
      • 2 partially cooked beef and chicken Donair meat cones from the previous day were observed on the broiler. The internal temperature was measured to be at 23 and 30 degrees C respectively. The cones were removed from the broiler, and the PHI adulterated them with bleach during inspection. Education on preparation of Donair was provided to the staff during inspection. Copy of AHS - Requirements for the Preparation and Serving Donairs will be sent with this report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer for verifying the internal temperature of cooked food/meat was not observed during inspection.Obtain a probe thermometer. The internal temperature of cooked food/meat must be verified before service and also during cooling and reheating.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food products purchase invoices were not available for review during inspection. Email purchase invoices to the PHI as advised. Food products/meat must be obtained from approved sources.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No approved sanitizer was prepared for use at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the front food preparation counter.200ppm Quat sanitizer solution was prepared by the manager during inspection and cleaning cloths stored in the solution.Ensure an approved sanitizer is always prepared for use and the required concentration maintained. Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of spice was left on the floor at the kitchen area. The staff moved the bag to the shelf during inspection.Food items should always be stored at least 6 inches above the floor.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 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?
      • Again external temperatures of beef and chicken on the vertical broiler were at 45C external. Please note that temperatures MUST be taken to ensure meat is being cooked at all times (74C or higher). Do not turn the broiler down if meat is getting too crispy. You may shave it, do a second cook step and hot hold it, but the temperature must be maintained at 74C or higher.This must be followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
  7. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged items in front stand up cooler with no label. A label is required on any prepackage food items being sold to the public.
    • 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?
      • External temperatures of beef and chicken cones was about 45 Celsius.Discussed with the manager that the meat on the vertical boilers must be at high enough temperatures for cooking at all times. An infrared thermometer must be used to check the temperature to ensure it is at cooking temperatures. These guidelines must be followed https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 24, 2023: Both coolers were at about 8°C. The manager said a technician will be coming on site tomorrow.Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers.Nov 6, 2025: Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
  8. Risk Management Inspection

    3 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?
      • Beef and chicken shawarma were at about 34C external; machines were turned off. Discussed that the machines must always be on and meat must always be cooked while on the vertical broilers.Ensure this document is being followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers.Nov 6, 2025: Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Not checked at this inspection - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler drawer (under grill) was at 5CVeggie prep cooler was at 6C The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. Ensure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
  10. Initial Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk was stored on the floor in the walk in cooler. Ensure all food is stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of gravy at 60CHot holding unit at the front at 60CCooler drawer (under grill) was at 6CPrep cooler was at 7C - digital thermometer on the unit read 6CWalk in cooler at 5CCoca cola cooler was at 7CEnsure all coolers are equipped with thermometers. Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
    • 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?
      • A dead cockroach was observed on the floor between the shelf and white cabinet in the back kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bin holding the salad in the prep cooler, the lid was cracked, please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as between and around stationary items, there was a buildup of debris and food. Ensure there is proper and frequent cleaning of those areas to prevent attraction of pests.There appears to be an accumulation of items in the back kitchen that is preventing proper cleaning. Please remove any items that no longer serve a purpose to the facility to allow for adequate cleaning.

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