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 99 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 81 (82%) 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 11 times since June 26, 2024, with 3 in compliance, 8 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.
** - 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.