4632 Bowness Road NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
5 janvier 2026
*** On-going violation, During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers., , Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
1. Bulk supply of salt, lemon salt, sugar and rice were using bowl as a scoop. , - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage., 2. Boxes of Donair cone and other food product were observed on the floor of the walk-in freezer., - All food products must be 6" off the ground.
No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
Shawarma Palace se trouve dans le quartier MONTGOMERY. MONTGOMERY, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 52 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Creative Munchkins Childcare - Food
MONTGOMERY
Ce restaurant a été inspecté 6 fois depuis le 4 octobre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
*** On-going violation, During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers., , Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
1. Bulk supply of salt, lemon salt, sugar and rice were using bowl as a scoop. , - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage., 2. Boxes of Donair cone and other food product were observed on the floor of the walk-in freezer., - All food products must be 6" off the ground.
No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
3 infractions
1. Bulk supply of salt, lemon salt, sugar and rice were using bowl as a scoop. , - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage., 2. Boxes of Donair cone and other food product were observed on the floor of the walk-in freezer., - All food products must be 6" off the ground.
*** On-going violation, During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers., , Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
4 infractions
Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray , , Provide a cleaning and sanitizing process for this large equipment., , April 14, 2025, Staff stated that the cleaning and sanitizing the drum and loading tray is done at the end of the day. However, sometimes the equipment is used multiple times in a day with time gaps longer than a few hours. , , The marinating drum and the loading tray must be cleaned and sanitized between each batch.
One previously carved donair cone was found storing at room temperature on the table in the back kitchen area. The surface temperature around 21C and internal temperature was -6C. The donair cone was not in compliance with donair preparation guideline. The cone was discarded., , Review the donair preparation guideline with all staff. The guideline was attached in the email.
3 infractions
Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray , , Provide a cleaning and sanitizing process for this large equipment.
The kitchen hand sink was missing soap., , Install a soap dispenser.
During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers., , Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
3 infractions
Observed a huge meat marinating drum with a loading tray that used to marinate four boxes of chicken at a time. Staff was not able to explain the cleaning and sanitizing of the marinating drum and loading tray , , Provide a cleaning and sanitizing process for this large equipment.
Front handwash sink tap was leaking., , Repair tap.
1) Front display cooler handle was repaired with duct tape. , , Repair the cooler handle. , , 2) Walk-in freezer condenser was leaking. Ice build-up underneath the condenser. , , Repair the walk-in freezer.
6 infractions
REPEAT VIOLATION: STILL NO RECEIPTS AVAILABLE., , Receipts for the meats are missing. Since the store is used as the central kitchen for meat preparation for all other franchise stores, ensure the meat receipts are available on site or electronically., , Email the meat receipts from last month to the inspector. Also, ensure all the meats going to different store have labels on the containers that allow tracing back.
Observed a half shaved donair cone on the prep table. Staff told inspector that he just took it from the freezer. Staff was planning to put a half shaved donair cone from previous night onto the vertical grill during inspection. , , Staff did not follow the donair policy., Partially cooked cones cannot be kept intact for future use., Discarded the half shaved donair cone. , , Follow the Donair Policy noted below..., https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
No pest control records were maintained in the facility., , -Ensure that the operator records and maintains the pest control reports.
During the process of the marinating over 30 boxes of raw chicken in the back processing area, the marinated chickens were placed into boxes and then were stored in the walk-in cooler. Some boxes were observed to have some marinate on the sides. Due to the high volume of the raw chickens prepared, the boxes were stored directly next to ready to eat foods, such as vegetable and garnishes, in the walk-in cooler. Some ready to eat foods were without covers., , Additional refrigerated food storage is required during the massive meat marinating process to prevent contamination.
The refrigerated truck for transporting marinated meats to different stores were lined with cardboards. The surfaces below cardboards were observed with dirts and debris. The spices and boxes of utensils were transported in the same space with barrier., , Clean and sanitize the interior surfaces of the refrigerated trucks. Remove the cardboards or replace with something that is cleanable. Spices and utensils must be physically separated with a barrier or be transported in a separate vehicle.
Front display cooler was leaking water from the condenser. Samosas in the cooler were measured between 8.8 to 12.9 degrees C. , Beef Samosas - 8.8 to 15.0 degrees C. , Veggie Samosas- 9.0 degrees C., Chicken Samosas- 12.9 to 15.0 degrees C. , Discarded the samosas., , Repair cooler and store all perishable food at 4 degrees C or below.
No hot water at the front handwash sink., , Repair handwash sink and ensure hot and cold water available for handwashing.
Brown water stains on the back prep area ceiling tiles. , , Fix the leaky roof and replace the ceiling tiles.
1) Front display cooler handle was repaired with duct tape. , , Repair the cooler handle. , , 2) Walk-in freezer condenser was leaking. Ice build-up underneath the condenser. , , Repair the walk-in freezer.