2213 101 Street NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 5, 2026
** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
Jerusalem Shawarma is in the SOUTH EDMONTON COMMON neighbourhood. SOUTH EDMONTON COMMON, Edmonton has 103 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 87 (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.
Ricky's All Day Grill
SOUTH EDMONTON COMMON
This restaurant has been inspected 16 times since August 14, 2023, with 4 in compliance, 12 not in compliance, and 0 closures on record.
1 violation
** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
1 violation
** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
3 violations
** - 2 handsinks near front kitchen were not supplied with soap for handwashing (CDI)
** - minor leak observed at dishwashing sinks
** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
1 violation
** - floors around the dishwashing station and in front of the fryers contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
2 violations
** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
** middle counter cooler (front line) is in disrepair (empty of all high-risk product).
2 violations
** - middle counter cooler was not functioning properly (front cook line). Measured and verified at 18'C. Some of the fresher food was 12'C internal (put in the cooler recently). All foods were removed from the cooler. Please repair and ensure the cooler maintains a temperature of 4 degrees Celsius or less before using for high-risk food storage again., ** - counter cooler inserts were overfilled with cut vegetables and high risk ready-to-eat foods. Please ensure that high risk foods such as cooked vegetables, cooked rice, and ready-to-eat foods are stored BELOW the fill line.
** - floors around the dishwashing station contained broken and/or missing tile. Please repair in a manner that is smooth/cleanable/non-absorbent/durable.
No violations
13 violations
** - No sanitizer buckets containing sanitizer was observed - dirty wet cleaning cloths were noted throughout stored on counters instead of being stored in the sanitizer when not in use.
** - staff member was observed re-contaminating clean food surfaces with a dirty cloth - recommended paper towel for drying food equipment to avoid recontamination.
** - 2 different staff were observed conducting non-food activities or touching dirty surfaces - then conducting food handling without washing hands at designated handsinks.
No violations
No violations
3 violations
A broken thermometer is observed in the cold table in the back food prep area. , Ensure that the cold table is equipped with a functional thermometer.
The cold water tap at the handwashing sink in the back storage area is not functioning. , Ensure that the indicated tap is repaired to be functional.
The food permit is not posted. , Ensure that the food permit is posted where the public can see it.
1 violation
A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. , , ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.
5 violations
Staff verbally reported that unfinished gyro cones are removed & stored in the freezer for the following day if not entirely used up. , , ACTION: revise closing procedures. The entire gyro cone is to be fully cooked by closing.
Several chemical spray bottles were not labelled to indicate contents. Note, some of the same style spray bottles were labelled which suggests either the label fell off or new bottles were acquired. , , ACTION: ensure all chemical bottles are labelled to indicate contents at all times.
, 1. Donair/gyro meat in the steam table had an external temperature of 25C - reheating in the steam table. Staff reheated the product on the flat top grill prior to internal temperature being measured. , , ACTION: ensure staff reheat product rapidly prior to storing in the steam table (hot holding). , , 2. Two large bins of prepped (cut) tomatoes/salad were held at room temperature in the back kitchen. Supervisor noted it was just prepped that morning. CDI: moved to walk-in cooler. , , ACTION: store all high-risk foods in the cooler immediately after preparations., , 3. Pickled red cabbage product was stored at room temperature after being opened. Supplier packaging states "refrigerate after opening". , , ACTION: follow manufacturer recommendations for storage.
No violations
2 violations
1) Foods in the front food prep area including humus, pickled cabbage, and garlic sauce were found between temperatures of 5-9 degrees Celsius. The operator was told to monitor the temperatures of the unit every 2 hours to ensure that a temperature of 4 degrees Celsius or below is maintained to minimize microbe growth on the food. Do not overfill the inserts. The humus and garlic sauces at 8-9 degrees Celsius was changed during the inspection., , August 24, 2023 The humus and garlic sauces were at temperatures of 8-9 degrees Celsius. The operator will get the units repaired. Ensure that perishable sauces are stored at a temperature of 4 degrees Celsius or below to minimize microbe growth that can cause foodbourne illness.
1) Flies were present in the facility at the time of inspection. Both house flies and repleta flies were seen flying and under sink areas. Ensure that the pest control technician is aware of the flies and control measures can be in place. Clean and sanitize areas of the facility to prevent the attraction of pests. , , August 24, 2023 There was a reduction of flies in the facility. The dry storage area still had many flies. The operator mentioned that he would look for ways to improve cleaning and sanitizing in this room and to consult with the pest control technician.
9 violations
1) A garbage can was found in contact with a bag that contained pita bread. The garbage can was moved during the inspection. Ensure that garbage cans are stored away from food and food containers including bags to prevent food contamination.
1) Foods in the front food prep area including humus, pickled cabbage, and garlic sauce were found between temperatures of 5-9 degrees Celsius. The operator was told to monitor the temperatures of the unit every 2 hours to ensure that a temperature of 4 degrees Celsius or below is maintained to minimize microbe growth on the food. Do not overfill the inserts. The humus and garlic sauces at 8-9 degrees Celsius was changed during the inspection., , 2) Takeout containers of humus and garlic sauce were found at a temperature of 18 degrees Celsius. The operator removed the containers from the upper part of the insert and discarded them. Ensure that takeout containers with perishable sauces like garlic sauce and humus are stored at or below 4 degrees Celsius to minimize microbe growth. , , 3) An upright cooler with beverages and containers with humus, garlic sauce, tabbouleh were found at 8 degrees Celsius. The operator lowered plastic blinds to shield the food in the cooler and a temperature of 4 degrees Celsius was attained. Ensure that perishable foods are stored at or below 4 degrees Celsius.
** - 2 staff members had to be asked to wear aprons - were wearing personal clothing
** - Staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone which was then immediately served to customers, ** - staff were not conducting the required secondary cook step of donair/shawarma meat once cut off the cone before placing the cut meat into the steam table
** - staff member was observed turning the donair/shawarma cookers off - though meat cones were still installed. NOT PERMITTED AT ANY TIME. The temperature must be 74'C to cook and recook and to reheat, 60'C for hot holding. The Food Regulation is specific - temperature must be MAINTAINED. Not turning the temperature up down up down up down, etc.
** - prayer mats/rugs were stored on top of food and/or food equipment, ** - coil fly strips observed - not permitted in any area where food is prepared or stored.
** - cut donair meat was measured at 30'C in the steam table (steam table was functioning properly) - staff stored the meat at room temperature and placed it into the hot holding/steam table when the PHI arrived. Please retrain staff to ensure high risk potentially hazardous meat is not stored at room temperature.
** - required handsink in the kitchen was blocked and inaccessible for use and frequent handwashing
** - plastic flimsy cups were used as scoops for dry food items and was left with the dirty surface in direct contact with the food. Do not use bowls for scoops (no handle). Do not use single-use disposable cups for scooping dry ingredients. Ensure that any scoop used is not stored with the dirty high touch surface in direct contact with the food ingredient within.
** - dirty single-use disposable cardboard was used to cover shelving - please remove
** - cleaning required - all of the rice cookers, and the dry goods containers (especially under the lids and on rims)
** - changes to the structure of the kitchen were performed without first obtaining approval from AHS - staff bathroom was removed and turned into a food storage room. Ensure that alterations to any of the plumbing, structures, addition of food equipment, food storage - must be submitted in blueprints or plans with descriptions of the specifications for the construction/alterations to be approved by the Executive Officer/PHI before the alterations are made and meet the requirements to comply with the approval from appropriate agencies. Written approval must be obtained from Alberta Health Services before changes to the premises can occur.
-Several fly strips were hanging in open food areas (in the back of kitchen). No active fly activity noted at the time of inspection. , , ACTION: remove fly strips. Consult with licensed pest control provider if flies begin to be an issue again. , , -Facility reported to have monthly pest control services. Onsite supervisor was able to provide pest control reports issued from 3rd party contractor on June 2023. Unable to locate a more recent report. , , ACTION: ensure the facility is keeping monthly pest control records & have records available for review upon request.
A prep table insert was being used as a scoop in the bulk chickpea container and was stored in the container when not in use. , , ACTION: Acquire a scoop with a handle. Store the scoop in such a way that the handle is not in contact with the food product.
1) There were no thermometers in cooler units. Ensure that coolers and freezer units have a thermometer to verify temperature.
1) The dishwasher was in disrepair at the time of the inspection. There was a lot of scale and food debris build up in the unit. Repair or replace the dishwasher. The operator mentioned that he will purchase a new dishwasher. Meanwhile, the three compartment sink is in use for dishwashing.
1) Flies were present in the facility at the time of inspection. Both house flies and repleta flies were seen flying and under sink areas. Ensure that the pest control technician is aware of the flies and control measures can be in place. Clean and sanitize areas of the facility to prevent the attraction of pests.
1) No pest control records were seen during the inspection. Provide a copy of your pest control records.
1) No food safe certificate was present at the facility. Provide a copy of your food safe certificate.
1) Several scoops were found in bulk bins with the handle inside the food. Some bins did not have scoops with handles. Ensure that scoops have handles and are stored separately from bulk food bins to prevent food contamination. Clean and sanitize the bins regularly. , , 2) A dirty knife was found stored in a container with clean knives. The knives were placed in the dishpit during the inspection. Ensure that clean utensils like knives are kept clean and stored in a sanitary manner. , , 3) A food processor used for slicing onions was found with dried on food debris on the front panel. Ensure that food processors are cleaned and sanitized inside and outside to prevent food contamination. , , 4) The dishwasher had build up of scale and grease. Ensure that the dishwasher is descaled and cleaned/sanitized regularly to prevent contamination of clean dishware.
1) There was an accumulation of food debris in hard to reach places like corners, under the dishpit, between different shelf units. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination and the attraction of pests. , , 2) There was pooled water in the dry storage area. Clean and sanitize the area. Ensure that water does not pool as it will attract pests and promote the growth of microbes. , , 3) There was some dust covering the light covers in the back food prep area. Clean and sanitize the covers so that the dust does not contaminate food. , , 4) The room with the mop sink was cluttered and the mop sink was dirty. Reorganize the room and clean and sanitize the mop sink.