2012 - 2060 Symons Valley Parkway NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 16, 2026
The handwashing sink cold faucet was out of order and missing the knob. The cold water is being shut off below the handwashing sink basin., , Fix the handwashing sink faucet.
Used serving rice scoop was stored on the counter next to the rice cooker., , The rice scoop was removed from the counter immediately., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Zaitoona Shawarma is in the EVANSTON neighbourhood. EVANSTON, Calgary has 90 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 71 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Tipsy Pig Kitchen + Bar
EVANSTON
This restaurant has been inspected 7 times since September 26, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
The handwashing sink cold faucet was out of order and missing the knob. The cold water is being shut off below the handwashing sink basin., , Fix the handwashing sink faucet.
Used serving rice scoop was stored on the counter next to the rice cooker., , The rice scoop was removed from the counter immediately., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
5 violations
Sanitizer spray bottle did not detect any changes with the quat test strip and measured 0 ppm., , The content was discarded and fresh quat sanitizer was dispensed in the spray bottle.
Sanitizer spray bottle was not labelled to identify its content., , The sanitizer spray bottle was clearly labeled to identify its content.
Cooked potatoes were stored on the hot holding unit with an internal temperature of 38.5°C., , Food discarded., , The hot holding was just turned on, and it takes more time to heat up as one of the coils is faulty., , I revisited the facility to verify the hot holding unit which measured 66°C.
The handwashing sink cold faucet was out of order and missing the knob. The cold water is being shut off below the handwashing sink basin., , Fix the handwashing sink faucet.
Dust buildup was noted on the kitchen ventilation canopy filter., , Clean the indicated area
1 violation
Cut tomatoes, onions, and salad in the prep table measured 10C. , , Develop a plan to ensure the vegetables are used up within 2-hours., , Previous violation:, Cut tomatoes, onions, and salad in the prep table measured 10C. , , Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
4 violations
Cut tomatoes, onions, and salad in the prep table measured 10C. , , Develop a plan to ensure the vegetables are used up within 2-hours., , Previous violation:, Cut tomatoes, onions, and salad in the prep table measured 10C. , , Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
1. Cooked potatoes were stored on top of the hot holding unit lid measured 27.5°C. , The hot holding unit was not in use., , 2. Rice in the rice cooker measured 51°C., , Food items were discarded., , Rice cooker was switched to cook and measured 80°C
Cited on March 21, 2025:, Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace the cutting boards., , There is a system in place to monitor the 2 hours timeline for the utensils. , The deep fryer timer is being used to track the 2 hours timeline., , Previous violations:, 1. Deep grooves were noted on the prep cooler cutting boards., , 2. Serving utensils used to serve shawarma were stored on the counter., , Resurface or replace the cutting boards., , The serving utensils were washed in the dishwasher. Develop a procedure on how to track the 2 hour timeline., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
3 violations
Cut tomatoes, onions, and salad in the prep table measured 10C. , , Develop a plan to ensure the vegetables are used up within 2-hours., , Previous violation:, Cut tomatoes, onions, and salad in the prep table measured 10C. , , Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
1. Falafel was stored on the counter at 32°C., , 2. Cooked rice on the hot holding unit was measured at 43°C. The hot holding water measured 44°C., , Food items were discarded.
1. Deep grooves were noted on the prep cooler cutting boards., , 2. Serving utensils used to serve shawarma were stored on the counter., , Resurface or replace the cutting boards., , The serving utensils were washed in the dishwasher. Develop a procedure on how to track the 2 hour timeline., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
2 violations
Cut tomatoes, onions, and salad in the prep table measured 10C. , , Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts.
Pest control records are not maintained., , Develop and maintain pest control records.
3 violations
Sauces and dips in take out cooler were not labelled to indicate source, ingredients, or best before date. Owner indicated that labels are in the process of being prepared
1. Cut tomatoes and onions in the prep table measured 10C. Please ensure to store with lids on products when not in use and do not fill products over the 'fill-line' in the inserts, , 2. A probe thermometer was unable to be located. Please obtain a working probe thermometer
Caulking along the 2 compartment sink and adjacent area under the sink where the floor and walls meet have buildup of mildew and grime. Please clean and replace the caulking in these areas
The ventilation canopy filters were accumulated with black char, grease deposits and other residues., , Thoroughly clean the indicated area.