20 - 6130 1A Street SW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 27, 2025
Not in Compliancepackaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date., - Ensure proper labeling is provided to support first in first out and sourcing.
Reviewed dishwashing method, no sanitizing step was performed., - Ensure manual dishwashing method is reviewed with staff with the following doc. , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf, , Proper method reviewed with operator.
buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor., - Ensure all foods and containers are stored minimum 6 inches off the floor., , The hot-held rice and potatoes scoops were stored at room temperature in between use. , - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
No active pest monitoring plan or record available for review., - Ensure a plan is in place, monitoring and recording minimum monthly.
The flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. , - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
Shawarma Palace is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 341 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 244 (72%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since March 27, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
5 violations
packaged of foods, ie baklava, in the display cooler were found without label of manufacturer information, product name, or product date/best before date., - Ensure proper labeling is provided to support first in first out and sourcing.
Reviewed dishwashing method, no sanitizing step was performed., - Ensure manual dishwashing method is reviewed with staff with the following doc. , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf, , Proper method reviewed with operator.
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.
Tina Nails & Spa - Food
MANCHESTER INDUSTRIAL
buckets of foods, including meats/sauces in the walk-in cooler were stored directly on the floor., - Ensure all foods and containers are stored minimum 6 inches off the floor., , The hot-held rice and potatoes scoops were stored at room temperature in between use. , - Ensure the scoops are washed and sanitized every 2 hours or store in ice water bath/sanitizer.
No active pest monitoring plan or record available for review., - Ensure a plan is in place, monitoring and recording minimum monthly.
The flooring in the meat walk-in cooler was in disrepair that uncleanable woven like material was exposed. , - Repair the flooring to meet smooth, non-porous and easily cleanable requirements.
2 violations
, , Some bigger pieces of beef slices were not cooked to 71C and served. , - Ensure high risk foods are cooked thoroughly, a probe thermometer could be used to confirm the temperature.
, , Bleach test strips were not available during the inspection. , - Ensure test strips are available to confirm the sanitizer concentration.
3 violations
, , The bleach sani buckets were measured between 0-50ppm., - Ensure to maintain the bleach sanitizer in 100ppm
, , The ambient temperature at the cold prep cooler (left) was measured at 7.8C, and the foods were measured between 7-8C. , - Ensure the cold prep cooler is able to maintain 4C or lower.
, , Bleach test strips were not available during the inspection. , - Ensure test strips are available to confirm the sanitizer concentration.