104 - 218 Saddletowne Circle NE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 20, 2025
Not in ComplianceThe utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. Food prep table and storage was directly across the sink. , - The inspector informed the operator to cover the utility closet with a door.
Two buckets of cut potatoes soaked in water were stored near the deep fryer, temperature measured at 13.8C. Operator stored buckets in the walk-in cooler during inspection., - Ensure all cut vegetables are stored under refrigeration at or below 4C.
*Repeated Violation*, , The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility., , **June 20, 2025: Operator was preparing raw chicken directly besides the back kitchen hand sink. Food preparation must occur at least 18 inches away to prevent cross-contamination and ensure accessibility.
*Ongoing Violation*, , 1) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf, , 2) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
Ceiling tiles and air vents in the back kitchen area were visibly dirty, with dust and debris buildup., - Please clean air vents and ceiling tiles.
*Ongoing Violation*, , The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment., , **June 20, 2025: Buildup of soot observed on the backside of flat griddle. Please regularly maintain and clean cooking equipment.
Shawarma Passion is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 96 (65%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (1%) Closed.
This restaurant has been inspected 2 times since October 31, 2024, with 0 in compliance, 2 not in compliance, and 0 closures on record.
6 violations
The utility closet was enclosed with walls in 3 sides, but it was not equipped with a door. Food prep table and storage was directly across the sink. , - The inspector informed the operator to cover the utility closet with a door.
Two buckets of cut potatoes soaked in water were stored near the deep fryer, temperature measured at 13.8C. Operator stored buckets in the walk-in cooler during inspection., - Ensure all cut vegetables are stored under refrigeration at or below 4C.
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.
Punjabi Sweet House & Restaurant
SADDLE RIDGE
*Repeated Violation*, , The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility., , **June 20, 2025: Operator was preparing raw chicken directly besides the back kitchen hand sink. Food preparation must occur at least 18 inches away to prevent cross-contamination and ensure accessibility.
*Ongoing Violation*, , 1) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf, , 2) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
Ceiling tiles and air vents in the back kitchen area were visibly dirty, with dust and debris buildup., - Please clean air vents and ceiling tiles.
*Ongoing Violation*, , The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment., , **June 20, 2025: Buildup of soot observed on the backside of flat griddle. Please regularly maintain and clean cooking equipment.
6 violations
The internal temperature of roasted potatoes in the hot holding unit were measured at 42C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours. Operator promptly discarded the roasted potatoes.
Operators did not demonstrate adequate knowledge of manual dishwashing procedures using a three-compartment sink, skipping the sanitizing step. Operator was educated on how to use the three-compartment sink dishwashing method.
The operator was observed handling raw chicken beside the handwash sink. Handwash sinks must remain unblocked, fully stocked with soap and paper towels, supply hot/cold water, and accessible at all times. Please prep food at a minimum of 18 inches away from any handwash station to prevent cross-contamination and ensure accessibility.
1) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product. Please remove the single use container and replace it with a handled scoop., , 2) Buckets of raw chicken were observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in from shoe soles and give easy access to pests. Please remove food off the floor and place them on an elevated shelf, , 3) A bucket of knives and large cans were observed on the floor under the prep counter in the back of house. Items must be kept off the floor to prevent cross-contamination and to ensure accessible cleaning for hard-to-reach places like under the counter. Please remove the bucket of knives and the large cans off the floor onto an elevated shelf.
Operators did not demonstrate adequate knowledge of chicken, gyro, and donair cone storage after use. Operator was storing partially cooked cones into the cooler at the end of the day. Partially cooked cones must be completely sliced and fully cooked to 74C and cooled before being stored in the cooler for future use.
1) Caulking on the ceiling of the walk-in cooler was observed to be loose and in disrepair. The peeling caulking could come loose and become a physical contaminant. Please scrape off the loose caulking and apply a new caulking line., , 2) The broiler carrying the cone was observed to be covered with burnt food debris and grease. Please clean and sanitize the broiler and implement a routine cleaning schedule for the kitchen equipment., , 3) The gas range on the cookline in the back of the house was observed to be covered with leftover food debris, including buildup in its crevices. Please clean and sanitize the range and implement a routine cleaning schedule for the kitchen equipment.