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Zaitoona Shawarma

2012 - 2060 Symons Valley Parkway NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Zaitoona Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 8, 2024. The most recent inspection, on March 16, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 7 times across 5 separate inspections, most recently on March 12, 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 once on March 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 12, 2026. For example: Are chemicals stored and handled in a safe 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 once on August 8, 2024. 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 3 times across 2 separate inspections, most recently on March 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used serving rice scoop was stored on the counter next to the rice cooker.The rice scoop was removed from the counter immediately.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink cold faucet was out of order and missing the knob. The cold water is being shut off below the handwashing sink basin.Fix the handwashing sink faucet.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle did not detect any changes with the quat test strip and measured 0 ppm.The content was discarded and fresh quat sanitizer was dispensed in the spray bottle.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled to identify its content.The sanitizer spray bottle was clearly labeled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes were stored on the hot holding unit with an internal temperature of 38.5°C.Food discarded.The hot holding was just turned on, and it takes more time to heat up as one of the coils is faulty.I revisited the facility to verify the hot holding unit which measured 66°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink cold faucet was out of order and missing the knob. The cold water is being shut off below the handwashing sink basin.Fix the handwashing sink faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was noted on the kitchen ventilation canopy filter.Clean the indicated area
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut tomatoes, onions, and salad in the prep table measured 10C. Develop a plan to ensure the vegetables are used up within 2-hours.Previous violation:Cut tomatoes, onions, and salad in the prep table measured 10C. Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut tomatoes, onions, and salad in the prep table measured 10C. Develop a plan to ensure the vegetables are used up within 2-hours.Previous violation:Cut tomatoes, onions, and salad in the prep table measured 10C. Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked potatoes were stored on top of the hot holding unit lid measured 27.5°C. The hot holding unit was not in use.2. Rice in the rice cooker measured 51°C.Food items were discarded.Rice cooker was switched to cook and measured 80°C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited on March 21, 2025:Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.There is a system in place to monitor the 2 hours timeline for the utensils. The deep fryer timer is being used to track the 2 hours timeline.Previous violations:1. Deep grooves were noted on the prep cooler cutting boards.2. Serving utensils used to serve shawarma were stored on the counter.Resurface or replace the cutting boards.The serving utensils were washed in the dishwasher. Develop a procedure on how to track the 2 hour timeline.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy filters were accumulated with black char, grease deposits and other residues.Thoroughly clean the indicated area.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut tomatoes, onions, and salad in the prep table measured 10C. Develop a plan to ensure the vegetables are used up within 2-hours.Previous violation:Cut tomatoes, onions, and salad in the prep table measured 10C. Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Falafel was stored on the counter at 32°C.2. Cooked rice on the hot holding unit was measured at 43°C. The hot holding water measured 44°C.Food items were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards.2. Serving utensils used to serve shawarma were stored on the counter.Resurface or replace the cutting boards.The serving utensils were washed in the dishwasher. Develop a procedure on how to track the 2 hour timeline.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut tomatoes, onions, and salad in the prep table measured 10C. Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
    • 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?
      • Pest control records are not maintained.Develop and maintain pest control records.

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