810 - 1155 Cornerstone Boulevard NE · CORNERSTONE
January 13, 2026
PassThe staff was not using a probe thermometer to confirm that the safe internal temperature of the food is reached during cooking. A probe thermometer was available on site. The inspector educated the staff on the proper use of a probe thermometer to ensure that the internal temperature of the food (74°C) is reached.
Tahini's is in the CORNERSTONE neighbourhood. CORNERSTONE, Calgary has 56 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 31 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 23, 2024, with 5 passes and 0 closures on record.
The staff was not using a probe thermometer to confirm that the safe internal temperature of the food is reached during cooking. A probe thermometer was available on site. The inspector educated the staff on the proper use of a probe thermometer to ensure that the internal temperature of the food (74°C) is reached.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
CORNERSTONE
The staff mentioned that the Shawarma cones leftover are not being fully cooked at the end of the day prior to storing them in the walk-in refrigeration units. The inspector informed the staff to fully cook the remaining cone leftover completely prior to storing them in the cooler. , , At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74°C (165°F) has been reached, a secondary cooking step is required during this process. Cool and store the sliced meat in a cooler or freezer; or fully cook the remaining cone to an internal temperature of 74°C (165°F) on the vertical broiler or by whatever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; or discard all remaining partially cooked meat., , Refer to the link below for the Requirements for the Preparation and Serving , of Donairs, Shawarmas and Similar Products:, Link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
There was no probe thermometer available on site to confirm that the safe internal temperatures of food are reached during cooking and storage. There was also no maximum-registering thermometer available to test the high-temperature dishwasher at the dish level. Please obtain a maximum-registering thermometer that is waterproof, temperature-proof, and able to measure between 0-100°C.
The handwashing sink in the washroom was not working. The washroom was noted as "out of order" with a signage. Please fix the handwashing sink so that washroom is fully accessible.
A rice cooker was in disrepair, the faulty pieces were held together with tape. , , Repair or replace the rice cooker.
Unused partially cooked cones were refrozen at the end of the day (inspector discarded). Please note: At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food , handlers may:, a. continue the cooking and slicing process on the vertical broiler until the entire cone has , been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR, b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical , broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR, c. discard all remaining partially cooked meat.
The same pans for partially cooked meat was used for fully cooked meat. Please provide separate raw and cooked utensils.
Food equipment such as the vertical spit for donair meat were not sanitized in the manual wash method. Please comply with approved 3 comp sink manual dishwashing method which includes: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in 3rd comp.
1) The front hand washing sink was obstructed with a large garbage container. Please relocate the garbage container as hand washing stations must be easily accessible at all times., 2) The paper towel dispenser for the rear hand sink was empty. Please restock (corrected).