17109 100 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Jerusalem Shawarma is in the PLACE LARUE neighbourhood. PLACE LARUE, Edmonton has 71 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 56 (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.
Mikado
TERRA LOSA
This restaurant has been inspected 8 times since September 16, 2024, with 7 in compliance, 1 not in compliance, and 0 closures on record.
No violations
1 violation
Sanitizing solution was measured at 0ppm bleach concentration. Operator was instructed to prepare a new sanitizing solution, and the concentration was measured at100ppm
1 violation
Paper towel dispenser is empty at the time of inspection. The dispenser was filled with paper towels at the time of inspection. , Please ensure hand sink is always supplied with paper towels liquid soap and single use towel to ensure hand hygiene.
1 violation
Duct tape was used on some equipment such as - on cords of shawarma slicer, funnel. Please discontinue the practice. Please do not use duct tape on food equipment for safe and sanitary operation of the facility. Ensure equipment are in good repair. , The tape on the slicer was removed, cleaned and sanitized and funnel was discarded during inspection.
2 violations
Kabab cooking procedure was demonstrated during inspection. Cooking procedure took about 17 minutes over a pebble stone grill. Internal temperature was measured and is at 83C when measured during inspection. , The manager advised that doneness is based on cooking time and color of the meat. Thermometer is not used to check the doneness during routine cooking., Please check doneness using a probe/chef thermometer and sanitize between use.
At the entrance of the food facility two Camp stove were observed to be in use to reheat "Kunafa Nabulsi" prior to serving customers. , No exhaust hood or sneeze guard avalable. , Cooking procedure should occur at properly equipped kitchen protecting food items from potential contamination and to prevent fire hazards. , The manager removed away the cooking set up at the entrance during inspection.
2 violations
Cooked and shaved shawarma and donair were sitting on stainless steel prep table <60C. Please ensure that these potentially high-risk cooked food items are always kept at or above 60C. Please ensure that provincial standards are followed.
Sticky ribbons were used in the kitchen area for fly control. As potential for flies caught on the sticky ribbons could dry and fall into food sticky ribbons are not to be used in food areas. Please have appropriate fly control measures in place in consultation with your pest control service provider. , Sticky ribbons removed during inspection.
No violations
2 violations
Shaved shawarma meat was sitting on the rotisserie in Rotisserie Catch Pan (Meat Catcher) for Shawarma at surface temperature of 45C. Please move all the shaved shawarma on to a hot holding pan, and are held at 60C or above. Please follow AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products.
-The internal temperature of meat in the walk-in cooler and in cooler below the grill is at 4.9C / 7C at the time of inspection. Please ensure all potentially high risk food is at or below 4C. , - Please replace the missing thermometer in the walk-in cooler to monitor temperature.