5208 Falsbridge Drive NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 mai 2026
** The violation still exists**, The kitchen floor was slippery and greasy. , - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
Shawarma Palace se trouve dans le quartier FALCONRIDGE. FALCONRIDGE, Calgary compte 68 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 39 (57%) 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.
Circle K 22126 - Food Store
FALCONRIDGE
Ce restaurant a été inspecté 9 fois depuis le 14 juin 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
** The violation still exists**, The kitchen floor was slippery and greasy. , - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
1 infraction
The kitchen floor was slippery and greasy. , - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
2 infractions
Heat on the vertical broiler unit in the back kitchen was turned off. Meat cone was rotating slowly, and probe temperature was measured at 31.5C. Operator discarded the meat during the inspection., - Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. , - Operator is to ensure to remove disposable cups from bulk ingredients., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
3 infractions
Heat on the vertical broiler unit in the back kitchen was turned off. Meat cone was rotating slowly, and probe temperature was measured at 31.5C. Operator discarded the meat during the inspection., - Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. , - Operator is to ensure to remove disposable cups from bulk ingredients., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
*Outstanding Violation*, , There was dust accumulated on the ceiling tiles in the back prep area., - Thoroughly clean the ceiling tiles.
9 infractions
Food preparation was observed directly besides the dishwashing sink, increasing risk of cross-contamination. Discontinued during inspection., - Ensure to install splash guard or perform food preparation away from the dishwashing area.
Middle vertical broiler unit was observed to be non-functional. <eat was not rotating and surface temperature of meat was measured between 24C - 30.4C and probe temperature was measured at 7.1C. Operator discarded the meat during the inspection., - Please repair or replace the unit. Do not use until fully functional., - Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes of larger utensils. Proper sanitizing step was not followed., - Operator was informed on how to properly use the 3-comp sink for sanitization., - Ensure to fully submerge all dishes, utensils, and equipment in the available sanitizer solution for at least 2 minutes to sanitize.
2 infractions
There were containers of food items stored on the ground in the walk-in cooler., , Ensure that all food items are maintained at least 6 inches off the ground.
There was dust accumulated on the ceiling tiles in the back prep area., , Thoroughly clean the ceiling tiles.
4 infractions
The closure sign posted was partially concealed., , The piece of paper that concealed the closure sign was repositioned by a staff member so that the closure sign was clearly visible.
The food establishment was operating without running water., , Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. , , Discard all foods that were prepared during the water disruption.
There were containers of food items stored on the ground in the walk-in cooler., , Ensure that all food items are maintained at least 6 inches off the ground.
3 infractions
The food establishment was operating without running water., , Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. , , Discard all foods that were prepared during the water disruption.
There were containers of food items stored on the ground in the walk-in cooler., , Ensure that all food items are maintained at least 6 inches off the ground.
There was dust accumulated on the ceiling tiles in the back prep area., , Thoroughly clean the ceiling tiles.
2 infractions
There were containers of food items stored on the ground in the walk-in cooler., , Ensure that all food items are maintained at least 6 inches off of the ground.
There was dust accumulated on the ceiling tiles in the back prep area., , Thoroughly clean the ceiling tiles.
Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. , - Operator is to ensure to remove disposable cups from bulk ingredients., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
*Outstanding Violation*, , There were containers of food items stored on the ground in the walk-in cooler., - Ensure that all food items are maintained at least 6 inches off the ground.
1. Wall in the kitchen area was in disrepair. Hole was observed in the wall underneath the 3-comp sink., - Please repair/seal the hole., , 2. Silicone caulking on the wall behind the dishwashing sink was lifting/peeling off., - Replace the caulking to seal the backsplash and ensure that surfaces are smooth, durable, easily cleanable, and impervious to moisture., , 3. Cardboard liners were being used on shelves and underneath food prep tables., - Remove cardboard shelf liners. Washable shelf liners can be used.
Middle vertical broiler unit was observed to be non-functional. It was not rotating while in use., - Please repair or replace the unit. Do not use until fully functional.
Accumulation of grime and food debris was observed in areas hard-to-reach areas throughout kitchen and walk-in cooler. , - Please thoroughly clean these areas.
*Outstanding Violation*, , There was dust accumulated on the ceiling tiles in the back prep area., - Thoroughly clean the ceiling tiles.
There was dust accumulated on the ceiling tiles in the back prep area., , Thoroughly clean the ceiling tiles.