204 - 30 Country Hills Landing NW · COUNTRY HILLS
Jerusalem Shawarma is in the COUNTRY HILLS neighbourhood. COUNTRY HILLS, Calgary has 33 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 28 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since September 4, 2024, with 5 passes and 0 closures on record.
Quat sanitizer bucket measured 100 ppm with a quat test strip., , Fresh quat sanitizer bucket was promptly made.
1. Beef donair and chicken were stored in a stainless-steel container with a temperature of 25.8°C and 24°C., There is no timeline to track the timeline of how long the food items have been held at room temperature., , Food discarded., , 2. Chicken and beef donair on the holding unit measured 46°C and 35°C respectively. There was no hot holding unit available., The owner indicated that the hot holding unit electrical wires sparked that day., , Food discarded., , Obtain hot holding unit., , 3. Kabab with vegetables (onions and green pepper) measured 44°C on the hot holding unit., , Food discarded., , 4. Food items for different delivery services were stored on the shelves with no temperature control., , Obtain a hot holding unit to store custovers' food.
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.
Chicken and beef shavings were observed under the cones by the grease catching area. Staff were shaving the meat. According to staff, the meat might be left 5 to 10 minutes before doing the secondary cooking on the flat top grill. , , Chicken shavings after cooking on flat top were cooled in a tray under the condiment line. The meat was already between 25C to 48C. , , Ensure the meat are stored outside of danger zone. Store it under 4C or above 60C. Cooling at room temperature for the meat that is done with secondary cooking must be less than one hour. Then store the meat in the cooler.
The bleach sanitizing solution had a concentration of 0ppm., , Ensure that the sanitizing solution is maintained at 100pm. Verify the concentration using chlorine testing paper., , Staff prepared a new solution.
An open tray of Baklava was stored at the front counter for customers uncovered., , Please ensure that all food is protected from customer contamination., , The operator moved the tray from the front counter and placed plastic wrap on it.