202- 5333 61 Avenue SE · STARFIELD
March 23, 2026
PassDonair/shawarma electric knife is cleaned at the end of the day. Ensure this is cleaned every 4 hours to prevent potential bacteria growth.
The soap dispensers at both front hand sinks were not operational. Ensure all hand sinks are equipped with supplies.
Ice scoop stored in customer ice. Ensure ice scoop is stored away from customer ice to prevent potential cross contamination.
Build up of debris in the arm of the meat slicer. Ensure this is cleaned every use.
Shawarma Factory is in the STARFIELD neighbourhood. STARFIELD, Calgary has 17 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 9, 2026, there are 13 (76%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since September 24, 2024, with 3 passes and 0 closures on record.
Donair/shawarma electric knife is cleaned at the end of the day. Ensure this is cleaned every 4 hours to prevent potential bacteria growth.
The soap dispensers at both front hand sinks were not operational. Ensure all hand sinks are equipped with supplies.
Ice scoop stored in customer ice. Ensure ice scoop is stored away from customer ice to prevent potential cross contamination.
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.
STARFIELD
Build up of debris in the arm of the meat slicer. Ensure this is cleaned every use.
The operator was cutting the leftover Donair cone from previous day., - The left over Donair cone must not be saved. the Donair cone was discarded during inspection., Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products was sent via email.
The staff was mixing soap and sanitizer to clean and sanitize food equipment., - Ensure to follow the correct method of washing, rinsing and sanitizing the utensils.
canned beans/olives, oil containers, juice bottles were stored on the floor at front and in the kitchen by walkin cooler., - Store all food items 6 inches above the floor in a food grade container.
Mechanical room and area Infront the room was cluttered with a variety of items. , - Organize the above-mentioned area and do not store any food item on the floor.
**The violation was still outstanding during current inspection**, Chlorine solution measured to be 0ppm, Operator prepared 100ppm chlorine solution during inspection., How to mix an approved sanitizer solution sheet sent via email.
Hot water faucet handle at the hand washing sink present in Lebanese kitchen was missing. , - Repair or replace the faucet.
Potatoe and onions bags were stored on the floor in mechanical room., - Store all food items 6 inches above the floor in a food grade container.