5208 Falsbridge Drive NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 1, 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 is in the FALCONRIDGE neighbourhood. FALCONRIDGE, Calgary has 68 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 3, 2026, there are 47 (69%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Circle K 22126 - Food Store
FALCONRIDGE
This restaurant has been inspected 10 times since May 27, 2024, with 0 in compliance, 9 not in compliance, and 1 closure on record.
1 violation
** 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 violation
The kitchen floor was slippery and greasy. , - Ensure it is cleaned regularly and properly maintained to prevent slip hazards and maintain sanitary conditions
2 violations
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 violations
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 violations
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 violations
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 violations
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 violations
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 violations
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.
3 violations
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 a plastic spatula and tongs that were very worn out and damaged., , Ensure that all equipment/utensils used are maintained in good condition and in a matter that facilities proper washing and disinfection., , These utensils were discarded.
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.