1 - 1297 Windermere Way SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Jerusalem Shawarma 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.
Panago Pizza 206
WINDERMERE
This restaurant has been inspected 11 times since July 27, 2023, with 6 in compliance, 5 not in compliance, and 0 closures on record.
No violations
4 violations
1. Chlorine sanitizer solutions in the front food handling area were measured at 10 ppm chlorine., - Chlorine sanitizer solutions must be maintained at a minimum 100 ppm concentration., - Staff prepared new 100 ppm chlorine solutions., , 2. The wiping cloth being used to wipe surface in the area of the gyro machines is not being returned to a sanitizer solution after each use but is being left on the counter., - Wiping cloths must be immersed in an approved sanitizer solution after each use.
The cooler under the Donair machines was operating at 16C. Staff were placing large amounts of hot cooked meat into the cooler for cooling. The cooler is not large enough to handle this volume and maintain a temperature of less than 4C. Cool the meats in the walk-in cooler and once a temperature of 4C or colder is reached, can then be transferred to the smaller under counter coolers.
A large pot of covered cooked chickpeas left on the gas burner (heat source not on) was measured at 55C. The food was being allowed to cool at room temperature with the pot tightly covered., - Proper cooling practices reviewed with the staff. Portion hot foods into smaller volumes and relocate to the walk-in cooler to properly cool. Once the food reaches 4C or less then the containers can be tightly covered. Corrected during inspection.
Baseboard tiles by the mop sink are missing., - Require repair.
No violations
3 violations
Containers of cooked chickpeas (in the walk-in cooler) are once again being tightly covered before the cooling process has been completed. Temperature measured at 35C. Staff removed the covers from all the containers and will not cover the food until a temperature of 4C is achieved.
Chlorine sanitizer test papers were not available., - Chemical testing equipment must be available to measure the strength of sanitizing agents.
Dust accumulation was noted on the light fixtures and ceiling above the dining room., - Cleaning is required.
7 violations
Staff informed that the portion of the electric knife that cannot be dismantled and sent through the dishwasher is just wiped with a sanitized cloth., - Proper clean-in-place procedures reviewed. Wipe with soapy water, rinse, then sanitize.
Containers of cooked chickpeas located in the walk-in cooler were observed tightly covered before the cooling process had been completed. Temperature of the chickpeas was measured at 15C., - Proper cooling procedures reviewed with the manager. Do not tightly cover foods undergoing the cooling process until a temperature of less than 4C has been reached.
A staff member's jacket was observed hanging above a food preparation table in the back kitchen food handling area., - All staff personal belongings are to be stored away from foods, food equipment and food preparation areas.
No violations
2 violations
The dishwasher rinse temperature was measured at 67C at the plate, needs to be at minimum 71C at the plate., - Manually sanitize all dishwasher until the rinse gauge reads at minimum 82C on the external rinse gauge.
The external gauge on the high temperature dishwasher is not accurate/is not working properly., - Accurate thermometers must be available to ensure the wash and rinse cycle temperatures can be monitored.
5 violations
No readily available sanitizer solutions present in the back kitchen food handling areas., - Staff prepared a 100 ppm chlorine solution. Ensure sanitizer solutions are readily available in all food handling areas.
Cooked chickpeas cooling on the counter were going to be left out for an extended period of time. Food relocated to the cooler., - Proper cooling practices reviewed with the staff.
The external gauge on the high temperature dishwasher is not accurate/is not working properly., - Accurate thermometers must be available to ensure the wash and rinse cycle temperatures can be monitored.
No violations
2 violations
Staff personal belongings (backpacks/purses) stored amongst/next to packaged foods, utensils in the back storage shelves., - All staff personal belongings to be stored away from business related items.
Improper storage of bulk food dispensers., - Store dispensers out of the food products or in such a manner that the handle does not come into contact with the foods
No violations
Chlorine sanitizer test papers were not available., - Chemical testing equipment must be available to measure the strength of sanitizing agents.
The Food Handling Permit is not posted., - Print and display the current Food Handling Permit where the public can easily view it.
Bulk food dispensers are being stored directly in the food bins with the handles in contact with the foods., - Dispensers were relocated and will be stored out of the bins and sent for daily washing.
Dust accumulation was noted on the light fixtures and ceiling above the dining room., - Cleaning is required.
Sticky fly tape is hanging above food prep tables., - Relocate the tape so as not to be hanging above open foods, food prep surfaces, food equipment.
1. Cardboard shelf liners noted in several areas of the kitchen., - Discontinue this practice and clean the shelf surfaces as needed., , 2. The protective film on the metal counter below the 2 compartment sink is dirty and shredded., - Remove the protective film and clean the area.