10106 118 Street NW · WÎHKWÊNTÔWIN
Shish 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 174 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 6 times since November 6, 2025, with 1 in compliance, 5 not in compliance, and 0 closures on record.
Again external temperatures of beef and chicken on the vertical broiler were at 45C external. , , Please note that temperatures MUST be taken to ensure meat is being cooked at all times (74C or higher). Do not turn the broiler down if meat is getting too crispy. You may shave it, do a second cook step and hot hold it, but the temperature must be maintained at 74C or higher., , This must be followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
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.
Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
Prepackaged items in front stand up cooler with no label. , , A label is required on any prepackage food items being sold to the public.
External temperatures of beef and chicken cones was about 45 Celsius., , Discussed with the manager that the meat on the vertical boilers must be at high enough temperatures for cooking at all times. An infrared thermometer must be used to check the temperature to ensure it is at cooking temperatures. These guidelines must be followed , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
March 24, 2023: Both coolers were at about 8°C. The manager said a technician will be coming on site tomorrow., Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers., Nov 6, 2025: Cooler drawer (under grill) was at 5C, Veggie prep cooler was at 6C , The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. , Ensure all coolers are equipped with thermometers. , , Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
Outstanding - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
Beef and chicken shawarma were at about 34C external; machines were turned off. , , Discussed that the machines must always be on and meat must always be cooked while on the vertical broilers., , Ensure this document is being followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Mar 23, 2026: Cooler drawer under grill was around 6C. Main prep line table with inserts was about 8-9C. Manager was told to remove everything from prep line table until the temperature is at 4C or less. He is to monitor the cooler drawer under the grill and see if it drops to below 4C. A technician to be called if required. Thermometers were available for coolers., Nov 6, 2025: Cooler drawer (under grill) was at 5C, Veggie prep cooler was at 6C , The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. , Ensure all coolers are equipped with thermometers. , , Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
Not checked at this inspection - Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
Cooler drawer (under grill) was at 5C, Veggie prep cooler was at 6C , The Coca cola cooler was replaced with a new unit, however, the temperature was at >4C. , Ensure all coolers are equipped with thermometers. , , Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
Operator confirmed no test strips were present. Please obtain the applicable test strips to verify sanitizer concentrations.
Hot holding of gravy at 60C, Hot holding unit at the front at 60C, Cooler drawer (under grill) was at 6C, Prep cooler was at 7C - digital thermometer on the unit read 6C, Walk in cooler at 5C, Coca cola cooler was at 7C, Ensure all coolers are equipped with thermometers. , , Please ensure all coolers are at 4C or less. Repair or replace units if temperatures cannot be maintained at 4C or less.
Milk was stored on the floor in the walk in cooler. Ensure all food is stored off the floor.
A dead cockroach was observed on the floor between the shelf and white cabinet in the back kitchen.
A bin holding the salad in the prep cooler, the lid was cracked, please replace.
The hard to reach areas such as between and around stationary items, there was a buildup of debris and food. Ensure there is proper and frequent cleaning of those areas to prevent attraction of pests., , There appears to be an accumulation of items in the back kitchen that is preventing proper cleaning. Please remove any items that no longer serve a purpose to the facility to allow for adequate cleaning.