3130 - 5850 88 Avenue NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Avesta Shawarma and Grill House is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 114 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 4 (3%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mayalu
SADDLE RIDGE
This restaurant has been inspected 5 times since February 27, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
***Ongoing violation*** , , Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high., , Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
2 violations
***Ongoing violation*** , , Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high., , Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
***Repeat violation observed Feb 26 2025***, , Marinating raw chicken, arranged on a vertical rod, was placed in aluminum bowls on the floor of the walk-in cooler., , Remove the chicken from the floor and ensure that all foods are stored off the floor on shelves or crates and in a sanitary manner.
4 violations
Some foods in the walk-in cooler were not covered. Please ensure to cover and protect all foods while in storage.
***Repeat violation*** , , Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high. Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece.
Bins of marinating raw chicken were stored on the floor of the front of the walk-in cooler. , , Please ensure that all foods are stored at least 6 inches off the floor and in a sanitary manner.
11 violations
Food prep counters were not sanitized. Staff were reversing clean and sanitize steps. The approved clean-in-place method includes: wash with detergent, rinse with clean water, then sanitize with an approved sanitizer., **Feb 27, 2024: soap and bleach were mixed together in sanitizing bucket for front service. No sanitizer prepared for back food prep. Prepare 100 ppm with 1/2 tsp household unscented bleach and 1 L of water - do not mix with soap. Provide sanitizing solution at all food prep areas where open foods are handled.
1) Sliced chicken shawarma and beef donair were stored at room temp near the cook line at room temp. Temps ranged 40-47C. Secondary cook step would only be conducted when orders were placed (destroyed). Conduct secondary cook step immediately after shaving off cone and maintain at 60C or higher until service., 2) Meat that had received secondary cook step were stored at room temp. Temp measured 48C (destroyed). Provide hot holding unit and maintain meat that has received secondary cook step at 60C or higher.
***Repeat Violation***, , 1) The floor drains in the front prep area were either missing or loose and there was an accumulation of old food debris inside the drains. Please clean out floor drains and properly secure and install drain covers.
1) Half-cooked potato wedges were stored at room temp for extended period of time. Temp measured 24C (destroyed). Keep potatoes in cooler during slow times., 2) A fine-tip thermometer or infrared thermometer was not provided for the monitoring of pieces/slices of shawarma or donair meat. Please obtain.
Broom and dust pan on long handle were stored in front of the front hand sink. Hand washing stations must be easily accessible - do not obstruct hand sinks.
Hot water was only luke warm during time of inspection. Please adjust/repair temp on instant heat system.
1) Sneeze guard/barrier at front service prep line was inadequate in height and was only approximately 3-4 feet high. Extend barrier height of sneeze guard to 6 feet. If extend to 5 feet, there must be a 1 foot return piece., 2) Staff personal items (coats, bags) were stored directly on top of food (bags of rice and pasta) in the back storage area. Staff medication and food were stored on food storage shelf next to rear prep table. Provide separate area where staff can store personal items to limit contamination of food prep and food storage areas. , 3) Bucket of clean utensils was stored directly on the floor in the back area. Store utensils at least 6 inches off the floor and in a sanitary manner.
Sanitizer test strips were not provided for chlorine. Please obtain.
REPEATING VIOLATIONS:, 1) The floor drains in the front prep area were either missing or loose and there was an accumulation of old food debris inside the drains. Please clean out floor drains and properly secure and install drain covers., 2) The small commercial deep fryer for falafel was not placed under the exhaust canopy. Ensure all open deep frying is done under the ventilation canopy.
Left tap fixture of 3 comp sink was leaking. Please repair.
REPEATING VIOLATION:, The sandwich knife used at the front counter was stored in the gap between the prep cooler and counter. This area is insanitary and difficult to clean. Please store utensils in a sanitary manner.
Lower shelf of rear food prep table was lined with dirty/old cardboard. Remove cardboard liners and routinely clean/sanitize surfaces.