787 Northmount Drive NW · COLLINGWOOD
March 9, 2026
PassThe 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 15 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since February 18, 2025, with 3 passes and 0 closures on record.
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.
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.
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.
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.