514 - 19369 Sheriff King Street SW · SILVERADO
August 29, 2025
PassConcentration of chlorine measured 0 ppm in sani pail located in cooking area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Two vertical grills were turned off while beef was on these grills., , Requirement:, Ensure that vertical grills are not tuned off while meats are on the grills.
No label was provided on a spray bottle containing concentrated bleach located in back prep area., , Requirement:, Ensure that label is provided on spray bottle to identify its contents.
Internal temperature of garlic sauce stored in insert of prep cooler was 15.4 C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4 C or less., Garlic sauce was discarded.
Sanitizer solution prepared in the sink for utensils was murky having food debris., , Requirement:, Ensure that utensils are rinsed thoroughly before soaking in sanitizer solution to avoid any food debris getting in the sanitizer solution., , Replace sanitizer solution.
Baseboard was missing on the wall located near mop sink area., , Requirement:, Provide baseboard on the wall.
Avesta Shawarma is in the SILVERADO neighbourhood. SILVERADO, Calgary has 37 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 19 (51%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since February 4, 2025, with 4 passes and 0 closures on record.
Concentration of chlorine measured 0 ppm in sani pail located in cooking area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Two vertical grills were turned off while beef was on these grills., , Requirement:, Ensure that vertical grills are not tuned off while meats are on the grills.
No label was provided on a spray bottle containing concentrated bleach located in back prep area., , Requirement:, Ensure that label is provided on spray bottle to identify its contents.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
SILVERADO
Internal temperature of garlic sauce stored in insert of prep cooler was 15.4 C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4 C or less., Garlic sauce was discarded.
Sanitizer solution prepared in the sink for utensils was murky having food debris., , Requirement:, Ensure that utensils are rinsed thoroughly before soaking in sanitizer solution to avoid any food debris getting in the sanitizer solution., , Replace sanitizer solution.
Baseboard was missing on the wall located near mop sink area., , Requirement:, Provide baseboard on the wall.
Concentration of chlorine measured 0 ppm in sanitizer solution of a pail kept in front prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Meat cones were half cooked and then stored in walk in freezer., , Requirement:, , - Shave meat from the cones while being cooked on vertical grill, cook on the grill to internal temperature of 74C, chill it and then store in the cooler, reheat again to 74C before serving., -Do not store half cooked meat in cooler or freezer.
Concentration of chlorine measured 0 ppm in both pails located in prep areas., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Meat cones were half cooked and then stored in walk in cooler., , Requirement:, , - Shave meat from the cones while being cooked on vertical grill, cook on the grill to internal temperature of 74C, chill it and then store in the cooler, reheat again to 74C before serving., -Do not store half cooked meat in cooler.
a) Internal temperature of rice stored in the warmer was 58 C and warmer was not plugged in., , b) Internal temperature of cooked beef stored on the counter without temperature control was 33C, , Requirement:, a) Ensure that perishable foods under hot holding are stored at 60 C and higher., -Warmer was plugged in power during inspection., , b) Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., beef at 33 C was discarded
Temperature of cooler located under the vertical grills was 8.6C and internal temperature of feta cheese stored in this cooler was 6.5C, , Requirement:, - Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , -Feta cheese was moved to walk in cooler.
Partially frozen meat was kept at room temperature for thawing., , Requirement:, Thaw frozen meats by one of the following approved methods:, a) in the cooler, b) under running cold water, c) by heating in the microwave, , Do not thaw frozen meats at room temperature., Partially frozen meat was moved to the cooler during inspection.
No sanitizer solution was prepared in one of the dish washing sinks for the utensils., , - No drain plug was available to hold sanitizer solution in the sink., , , Requirement:, a) Provide sink drain plug, b) Prepare sanitizer solution in one of the dish washing sinks for the sanitization of prep utensils.
No pest control records were maintained., (This is repeat violation from previous inspection)., , Requirement: , , Maintain adequate pest control records.
-Staff on site lacked knowledge in safe food handling., -No food safety certified person on site., , Requirement:, -Person having care and control of the food establishment must be certified in food safety., , - Other staff can do online basic food safety course available on AHS website free of cost