11303 104 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 18, 2026
Outstanding - 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , Outstanding - 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
Jerusalem Shawarma is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 219 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 164 (75%) 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.
Hyderabad Cook House
WÎHKWÊNTÔWIN
This restaurant has been inspected 6 times since February 27, 2025, with 0 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
Outstanding - 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , Outstanding - 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
4 violations
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.
During the inspection, the sanitizer concentration was measured at 0ppm. The operator immediately replaced the sanitizer, resulting in a concentration of 100 ppm, which meets the required standard.
1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
Dust accumulation was observed on sections of the kitchen ceiling and walls. Conduct thorough cleaning of all affected areas to maintain sanitary conditions.
2 violations
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
Attire and aprons appeared visibly soiled. Attire is changed daily; discussed changing more frequently when visibly soiled. Education was provided. Operator instructed staff to change uniforms.
1 violation
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
2 violations
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
Two trays of Baklava were sitting at the front table. One tray had no protection (saran wrap was removed) and no tongs were present. Operator was informed to have food protected at all times and to provide tongs to pick up desserts.
3 violations
All cold holding units were at 4C or less except for the walk in cooler. It was at 7C intially. Owner indicated that it was turned on earlier. During inspection, the temperature had dropped to 5C. Owner was instructed to ensure it was at 4C or less before food could be stored in the unit., , All cold holding units were equipped with thermometers., , Hot holding unit was at >60C. , , No freezers onsite.
Three compartment sink had no detergent at the start of the inspection. Operator was instructed to obtain some soap during the inspection. A jug of dish detergent was observed near the end of the inspection. Bleach was present during the inspection. , , The mechanical unit serves as a sanitizer only. There were no racks onsite to place into the unit. However, after many cycles, the maximum hot water temperature was 68C. The digital panel indicated that it reached a maximum 156F. , , Owner was instructed to conduct manual three step dishwashing until the unit can be proven to reach 71C. Also, due to the size facility and number of customers expected, the Owner was instructed to use disposable customer plates and cutlery only. , , Owner is to inform local health inspector once corrections were made., , The unit was also leaking at the bottom, Owner was informed of the leak.
Exterior front entrance door had a gap below. Repair or replace door to ensure there is no gap present., , Hired pest control company will be coming in on a monthly basis to monitor. Traps were placed out., , Ensure all pest records are retained onsite.