Skip to content
Loading map…

Yafo Shawarma Cafe

6 - 10502 107 Avenue NW Edmonton AB T5H 2X9 · Food - General

Official record from Alberta →

Inspection summary

Yafo Shawarma Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 21, 2026. The most recent inspection, on April 28, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 2 separate inspections, most recently on April 22, 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 2 times across 2 separate inspections, most recently on April 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 22, 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?

  • 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 7 times across 3 separate inspections, most recently on April 27, 2026. For example: Do food handlers at the facility have adequate food safety 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 2 times across 2 separate inspections, most recently on April 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care or control of the facility is required to successfully complete an approved food safety course.A copy of the certificate of completion must be provided to our office by May 7, 2026.
  3. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available for monitoring internal food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring internal temperatures of foods (e.g. cooking, cooling and hot-holding temperatures).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not turned on and warmed up sufficiently for testing during the inspection. Will return tomorrow to test the dishwasher. Facility is restricted to the using single-use customer dishes and utensils for the time being.Staff will wash and sanitize the dishes and utensils used during food preparation at the two-compartment sink.April 22, 2026: the dishwasher is still not reaching adequate sanitizing temperature at dish level during the final rinse cycle. 65C was the highest temperature reached while testing during today's inspection. A minimum of 71C is required. The dishwasher must be serviced to ensure it is adequately sanitizing dishes and utensils. Staff continue to be restricted to using single-service customer dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing and monitoring a 100 ppm chlorine sanitizing solution. REQUIRED ACTION: obtain chlorine test strips for testing and monitoring a 100 ppm chlorine sanitizing solution for use on food contact surfaces.
    • 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 liquid soap in a dispenser at the kitchen hand sink.The paper towel at the front service counter hand sink was not in a dispenser/holder.REQUIRED ACTION: liquid hand soap and paper towel must be provided in dispensers at all hand sinks 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?
      • There is a gap at the bottom of the back kitchen door.REQUIRED ACTION: install weather stripping at the bottom of the kitchen back door to help prevent entry of pests.-obtain pest control/monitoring devices and place them in the facility to monitor for any pest activity.-print and complete the AHS pest control checklist and complete the list each month. Keep these records on-site for review at future inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care or control of the facility is required to successfully complete an approved food safety course.A copy of the certificate of completion must be provided to our office by April 7, 2026.
    • 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 raw wood walls behind the front service counter must be re-finished so that they are smooth, water-resistant, easy to clean and in good repair.
  4. Initial Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A jug of milk was found sitting directly in the ice inside of the ice machine. This was corrected during the inspection.REQUIRED ACTION: do not store food or utensils in the ice inside the ice machine as any contamination present on the surfaces of these items will contaminate the ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bag was found to be used to store food (bread).REQUIRED ACTION: do not use garbage bags to store food as these contain chemicals for odor suppression which may leach into the food. Use only food grade packaging or containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe-style thermometer available for monitoring internal food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring internal temperatures of foods (e.g. cooking, cooling and hot-holding temperatures).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not turned on and warmed up sufficiently for testing during the inspection. Will return tomorrow to test the dishwasher. Facility is restricted to the using single-use customer dishes and utensils for the time being.Staff will wash and sanitize the dishes and utensils used during food preparation at the two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing and monitoring a 100 ppm chlorine sanitizing solution. REQUIRED ACTION: obtain chlorine test strips for testing and monitoring a 100 ppm chlorine sanitizing solution for use on food contact surfaces.
    • 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 liquid soap in a dispenser at the kitchen hand sink.The paper towel at the front service counter hand sink was not in a dispenser/holder.REQUIRED ACTION: liquid hand soap and paper towel must be provided in dispensers at all hand sinks 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?
      • There is a gap at the bottom of the back kitchen door.REQUIRED ACTION: install weather stripping at the bottom of the kitchen back door to help prevent entry of pests.-obtain pest control/monitoring devices and place them in the facility to monitor for any pest activity.-print and complete the AHS pest control checklist and complete the list each month. Keep these records on-site for review at future inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care or control of the facility is required to successfully complete an approved food safety course.A copy of the certificate of completion must be provided to our office by April 7, 2026.
    • 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 raw wood walls behind the front service counter must be re-finished so that they are smooth, water-resistant, easy to clean and in good repair.

Nearby inspected facilities

Own this business? Add a badge to your website