15831 87 Avenue NW · LYNNWOOD
Captain Shawarma & Donair is in the LYNNWOOD neighbourhood. LYNNWOOD, Edmonton has 8 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of February 27, 2026, there are 7 (88%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 21, 2024, with 5 passes and 0 closures on record.
Handsink observed a grey cleaning cloth noted inside. Please use handsink for handwashing only.
A mesh bag of onions was observed stored directly on the floor. The operator indicated that the delivery had just arrived and the bag was too heavy to lift onto the shelf. The PHI advised the operator that the bag could be opened and the onions transferred directly into an appropriate storage bin. The PHI also discussed the importance of allocating time to promptly store food items appropriately upon delivery.
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.
The faucet of the dishwashing sink was observed leaking. It must be repaired to ensure proper sanitation.
1. Cut vegetables measured at 7.5 °C were found stored above the fill line in the non-refrigerated upper section of the prep cooler. The container was moved by the cook. Food must not be stored above the fill line as this area does not maintain proper cold holding temperatures., , 2. A tray of cooked potatoes measured at 10 °C was observed on the kitchen counter. The staff member was instructed to return the product to the cooler. Only small portions or batches of potatoes intended for immediate frying should be removed from refrigeration., , 3. Sliced shawarma chicken measured at 8 °C was found in the hot holding unit. The cook indicated it was transferred from the cooler to warm. The cook was instructed to properly reheat the product in the microwave to an internal temperature of 74 °C prior to hot holding.
A large, dirty sponge was observed in the hand sink located in the front service area. The staff member removed the sponge. Hand sinks must be dedicated to handwashing only and remain accessible at all times.
Bags of sugar, rice, and boxes of food were observed stored directly on the floor in the back of house. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
The faucet of the dishwashing sink was observed leaking. It must be repaired to ensure proper sanitation.
Ice cream scoops were stored in standing water at 18 °C. Scoops must be stored in a manner that prevents contamination and kept out of the temperature danger zone, such as in a continuous-flow dipper well or at temperatures below 4 °C or above 60 °C.
Steam table was not turned on at time of inspection - observed cooked meats being stored inside with no temperature control. Discussed with operator hot holding temp and to reheat all food items.
Observed a tong stored along other clean utensils to have some food residue at the edge.