10208 127 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 15, 2025
More staff required to complete food safety training
Root of Beirut is in the LAUDERDALE neighbourhood. LAUDERDALE, Edmonton has 24 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 5, 2026, there are 16 (67%) 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.
This restaurant has been inspected 8 times since July 27, 2023, with 1 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
More staff required to complete food safety training
4 violations
Chicken shawarma cut from the cone was being left at the base of the cone. Chicken must undergo a secondary cooking step immediately after being cut from the cone. After this step, the chicken can be stored in a hot holding unit, served immediately, or cooled properly for future use.
Cooler with cut veggies was measured to be at ~14C. All perishable items were moved to a functional cooler
Hand sink faucet for sink in the back was in disrepair
The cooler used for cut vegetables was in disrepair. The operator indicated that they will contact a technician immediately and discontinue its use until it is repaired.
No violations
2 violations
Probe thermometers to check the internal temperature of rotisserie chicken was not available., , Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
, A cooler in the cook line was in disrepair (not maintaining 4C or colder)., -Service the cooler., , ,
2 violations
Probe thermometers to check the internal temperature of rotisserie chicken was not available., , Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
, A cooler in the cook line was in disrepair (not maintaining 4C or colder)., -Service the cooler., , ,
9 violations
Some expired spices were present in the dry storage area., , Operator removed and discarded them, as instructed by PHI.
Used cleaning clothes were observed on the kitchen counter., , Manager indicated that they use third party services to laundry used cleaning clothes., , Staff removed the clothes from counter and placed them in laundry bin.
In the upright freezer raw meat was placed directly above the vegetables., , Cardboard was re-used as a storage container for chicken nuggets., , Staff re-arranged the raw meat products in the lower shelves as instructed by PHI., , Chicken nuggets were removed from the cardboard box and placed in approriate storage container.
1 violation
Cleaning schedule was not available
10 violations
No sanitizer residual was detected
Paper towels were not available at the hand sinks
QUAT test strips was not available to test sanitizer solution
Cockroaches noted around the dishwasher
Chemical spray bottles used for cleaning the counters were not properly labelled., , Staff removed them from the kitchen area for appropriate labelling as instructed by PHI.
Probe thermometers to check the internal temperature of rotisserie chicken was not available., , Make sure that Probe thermometer is available to ensure that cooked temperature of whole chicken is 180 degrees F.
One of the coolers in the cook line was measured at 13 degrees C or above, even after multiple readings., , Staff removed the perishable products from the cooler and placed in another cooler.
Storage containers were visibly dirty with no lids, no handled scoop/ scoop present for dispensing food., , Bags used for storing foods were not properly sealed., , -Make sure that food is appropriately stored in clean and sealed containers.,
Some of the equipment used in the facility; upright refrigerator and dough making machine were not maintained in clean and sanitary condition., -Make sure that indicated equipment are clean and sanitized., , A cooler in the cook line was in disrepair (not maintaining 4C or colder)., -Service the cooler., , ,
Facility needs extensive deep cleaning, especially in the areas around the cookline, food storage and food processing area., , Make sure that facility is maintained in clean and organized condition, maintain the cleaning schedule., , ,
Pest control reports were not available for review
Paper towel dispenser needed at hand sink
Wall around the oven was in disrepair., Operator indicates that they are in the middle of tiling the walls. He expects that the area will be tiled in the next few days.
Microwave, dough machine, and oven requires cleaning
More detailed cleaning required in hard to reach areas
Cleaning schedule was not available