787 Northmount Drive NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 9, 2026
Not in ComplianceThe internal temperature of shaved donair slices were not verified after the second cook step. The thermometer was not available on the main cooking line. , , - Ensure the internal temperature of shaved donair slices are verified after the second cook step. An internal temperature of 74C (165F) is required.
A few ceiling lights in the kitchen were missing light covers., , Install shatter proof bulbs or light covers.
Empire Shawarma and Donair is in the COLLINGWOOD neighbourhood. COLLINGWOOD, Calgary has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 17, 2026, there are 17 (85%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since January 12, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
The internal temperature of shaved donair slices were not verified after the second cook step. The thermometer was not available on the main cooking line. , , - Ensure the internal temperature of shaved donair slices are verified after the second cook step. An internal temperature of 74C (165F) is required.
A few ceiling lights in the kitchen were missing light covers., , Install shatter proof bulbs or light covers.
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.
Moose McGuires
COLLINGWOOD
6 violations
Improper manual dishwashing. No sanitation step after, washing and rinsing. , , - All re-usable equipment and utensils must be washed, rinsed and sanitized. The following steps are required each time:, - Wash with detergent and water at 45 degrees or warmer in the first compartment, - Rinse with water at 45 degrees or warmer in second compartment, - Sanitize by full submersion in the sanitizer solution such as chlorine at 100 ppm in the 3rd compartment for 2 minutes, - Remove and air dry in a clean and sanitary manner.
Paper towel dispenser at the front handwashing sink does not work. , , - Fix or replace. All handwashing sinks must be supplied with soap and paper towel in suitable dispensers at all times.
A few ceiling lights in the kitchen were missing light covers., , Install shatter proof bulbs or light covers.
1) Several cutting boards had deep grooves and were no longer easy to clean and sanitizer. , , Discard these cutting boards. Ensure all utensils/equipment are good shape. Discard any other utensils that cannot be cleaned and sanitized adequately.
Grease and oil buildup on donair catch trays, cover used for steaming and knives in the main cooking area. , , - These utensils must be washed, rinsed and sanitized every 2 hours at a minimum.
A heavy accumulation of grease, oil, and/or food debris was present on surfaces in the kitchen including but not limited to: on floors underneath equipment and on food equipment such as deep fryer, blender, on shelves in the front and back, underneath and within the 3-compartment sink in and on surface the coolers. , , - Clean and maintain in a clean and sanitary condition at all times.
3 violations
Sanitizer spray bottle was not labeled., , Corrected on site.
A few ceiling lights in the kitchen were missing light covers., , Install shatter proof bulbs or light covers.
1) Floor tiles on the main observed to have a buildup/grime. , , Clean the floor and maintain in a clean and sanitary condition at all times. , , 2)Hood oil filters were observed with lots of grease and dust., Clean.
3 violations
1) 2 cutting boards had deep grooves and were no longer easy to clean and sanitizer. , , Operator discarded the cutting boards. Ensure all utensils/equipment are good shape. Discard any that cannot be cleaned and sanitized adequately.
There was thick layer of grease/burned food residue on the surfaces of the flattop grill. , , - Clean and maintain in a clean and sanitary condition at all times.
1) Floor tiles on the main observed to have a buildup/grime. , , Clean the floor and maintain in a clean and sanitary condition at all times. ,