1237 Windermere Way SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Flame & Barrel is in the WINDERMERE neighbourhood. WINDERMERE, Edmonton has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 48 (84%) 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.
Jerusalem Shawarma
WINDERMERE
This restaurant has been inspected 5 times since August 22, 2023, with 4 in compliance, 1 not in compliance, and 0 closures on record.
No violations
3 violations
Garlic-oil mixture using fresh garlic is being stored at room temperature in front of the grill. Temperature measured at 26C. Food discarded., - Store high risk foods at less than 4C or greater than 60C.
0 ppm chlorine was being dispensed during the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff had allowed the sanitizer container to run empty. , - A new container was hooked up, the pump primed and 100 ppm chlorine was detected in the rinse cycle. Ensure staff are checking the fluid levels in the containers on a daily basis.
1. Handle of a scoop being used was observed to be wrapped in tape. Utensil discarded., - Utensil handles that become cracked/damaged must be discarded as the surface cannot be properly cleaned., , 2. Utensils being used in the cookline are being stored in a container of plain water in between uses., - Proper storage practices reviewed with staff. Store utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
No violations
6 violations
0 ppm sanitizer detected in the wiping cloth storage buckets located in the cooking area., - Operator prepared a 200 ppm quats sanitizer solution. Ensure that the sanitizer strength is tested on a daily basis.
Foods located in the steam table were measured at 50C-52C., - High risk foods must be stored at <4C or >60C. Staff had placed food into the unit before it had sufficient time to reach 60C. The foods were removed and reheated to >74C before placing back into the steam table which had reached 60C.
The handwash sink at the bar counter was not equipped with soap., - Designated handwash sinks must be properly supplied with soap and paper towel at all times.
3 violations
Quat sanitizer solutions in the kitchen measured at 50 ppm, needs to be at minimum 200 ppm. Corrected, - Change the sanitizer solutions on a more frequent basis.
Bus pan of cooked pasta undergoing the cooling process (walk-in cooler) was tightly covered. Temperature measured at 15C. Corrected, - Do not cover foods tightly until a temperature of <4C is achieved.
Bulk food dispensers are being stored with the handles in contact with the food. Corrected, - Store dispensers in the holders or out of the bulk bins.
Cloth is being used to cover foods or line food containers., - Discontinue this practice and use food grade materials only.
Utensils are being stored in containers of plain water in between uses., - Proper storage practices reviewed with staff. Store used utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
Dust accumulation noted on the ceiling tiles in the dishwashing area., - Cleaning is required.