317 - 16061 Macleod Trail SE · SHAWNESSY
1 juin 2026
Non conformeUpdate on June 1/2026, , Labels were still missing on some packaged food products located in display cooler., , Requirement:, , , Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
Update on June 1/2026, , Sink drain plug was not of adequate size and glove was used along with this drain plug to hold sanitizer solution in the sink for the utensils, , (Repeat violation from previous inspection), , Requirement:, , Provide sink drain plug of adequate size to plug the sink drain.
Staff's jacket was kept on pita bread stored in a bin located in back area and another jacket was kept on a rack along with food in back area., , , Requirement:, , Ensure that personal and miscellaneous items are stored separately from food to prevent contamination.
Jerusalem Shawarma se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 119 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 86 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 9 fois depuis le 23 septembre 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Update on June 1/2026, , Labels were still missing on some packaged food products located in display cooler., , Requirement:, , , Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
Update on June 1/2026, , Sink drain plug was not of adequate size and glove was used along with this drain plug to hold sanitizer solution in the sink for the utensils, , (Repeat violation from previous inspection), , Requirement:, , Provide sink drain plug of adequate size to plug the sink drain.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Staff's jacket was kept on pita bread stored in a bin located in back area and another jacket was kept on a rack along with food in back area., , , Requirement:, , Ensure that personal and miscellaneous items are stored separately from food to prevent contamination.
Update on May 19/2026, , Labels were still missing on some packaged food products located in display cooler., , Requirement:, , , Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
Sink drain plug was not of adequate size and plastic was used along with this drain plug to hold sanitizer solution in the sink for the utensils, , Requirement:, , Provide sink drain plug of adequate size to plug the sink drain.
Update on May 19/2026, , Significant gap at the bottom of back door, , (Repeat violation from previous inspection), , Requirement:, , Seal the gap at the bottom of back door.
Floor drain in back prep area was clogged., , , Requirement:, , Clean the floor drain to clear clogging
Packaged baklava and fatayer were missing labels., , Requirement:, , , Provide labels on packaged food to indicate name of the product, source, packaging/repackaging date, storage conditions (keep refrigerated) etc
Pita chips were kept uncovered in a bin located under the counter in back prep area., , Requirement:, , Keep food covered during storage to prevent from contamination.
Internal temperature of deep-fried potatoes stored in the warmer was between 51C-55 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60C or higher., , Staff was instructed to reheat potatoes before storing back in the warmer. DONE
Temperature of cooler located under the grill was 20 and internal temperature of perishable foods stored in drawers of this cooler were: chicken kofta on skewers 19.4C and 18.8 C, lamb at 15.5C, 14.4C, chicken skewers between 11.9C-12 C, , Requirement:, , Do not store any perishable food in these cooler drawers until temperature is maintained at 4C or less., , Staff was instructed to discard all these meats. DONE
Internal temperature of stuffed vine leaves stored in insert of prep cooler located in front area was between 12-15C at the top and between 7.5 C 8C at the bottom, , Requirement:, , - Store stuffed vine leaves at or less than 4C., , - Staff was instructed to discard stuffed vine leaves having internal temperature between 12 C-15 C and move the rest to walk in cooler for adequate chilling. DONE
Internal temperature of cut tomatoes stored in insert of prep cooler in front area was 15.9 C, , Requirement:, , Ensure that cut tomatoes or cut vegetables are stored at 4C or less., , Staff was instructed to discard cut tomatoes having internal temperature 15.9C. DONE
Mop bucket water was dumped in dishwashing sinks and mop sink area was totally blocked with hoses and other miscellaneous items., , , Requirement:, , Do not dump mop bucket water in dish washing sinks to prevent contamination, , De-clutter mop sink area and use it for filling/dumping mop bucket water and storage of mop bucket.
a) Prayer mat and staff's bag were stored along with food in back storage area., , b) Mop bucket was stored in back food prep area., , c) Knives were stored in the gap between wall and prep counter in back prep area. This area is not adequately cleaned and sanitized., , , Requirement:, , a) Store personal and miscellaneous items separately from food to prevent contamination., , b) Store mop bucket in mop sink area., , c) Store clean knives in clean container not in the gap between wall and counter to prevent contamination.
a) Back door was left wide open , , b) Significant gap at the bottom of back door, , Requirement:, , a) Keep exterior doors closed all the time, , b) Seal the gap at the bottom of back door.
Concentration of chlorine measured 0 ppm in one sani -pail located in front prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm.
No probe thermometer was provided to verify cooking temperatures., , Requirement:, Provide probe thermometer and verify cooking temperatures.
a) Internal temperature of deep-fried potatoes stored in the warmer was 54.7C, , b) Internal temperature of salad stored in the cooler in front area was 13C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60C or higher, , b) Ensure that perishable foods under refrigeration are stored at 4 c or less., Salad at 13 C was discarded.
Three glue tapes for the flies were hanged in back prep area., , Requirement:, , Do not hang glue tapes for flies in food handling areas to prevent contamination., Please hang these tapes in non-food areas.
No drain plug was available to hold sanitizer solution in the sink and a plastic bag was used in its place., , Requirement:, Provide drain plug of adequate size to hold sanitizer solution in the sink.
Two ceiling panels were missing in back prep area., , Requirement:, , Provide ceiling panels in place
Concentration of chlorine measured 0 ppm in sanitizer solution of pail kept near vertical grills and 10 ppm in sanitizer pail kept on counter near hand washing sink in front prep area., , Requirement: , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Thermometer was not provided in one prep cooler located under vertical grills., , Requirement:, Provide thermometer in the cooler.
a) Internal temperature of potatoes stored in the warmer was 45 C., , b) Internal temperature of Cole slaw stored in insert of prep cooler in front area was 11.4C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60 C and higher, , Potatoes at 45C were discarded., , b) Ensure that perishable foods under refrigeration are stored at 4C or less., Cole slaw was discarded.
There was gap at the bottom of front door, which could allow entry of pests/vermin, , Requirement:, , Provide weather stripping at the bottom of front door to seal the gap.
Tin foil was lined on the shelves located under counter in back prep area., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove tin foil from the shelves.
No labels were provided on Baklava supplied by third part and repackaged on site., , (Repeat violation from previous inspection), , Requirement:, Provide labels on baklava to indicate name of the product, repackaged by and repackaging date., Remove products from sale until labels are provided. DONE
No labels were provided on packaged food: garlic sauce, tahini, salad, fruit desserts located in display cooler., , (Repeat violations from previous inspection.), , , Requirement:, -Provide labels on the packaged food.to indicate name of the product, ingredients list, date of preparation or packaging date, storage conditions (keep refrigerated), source (business name and address., , Remove products from sale until labels are provided. DONE
No labels were provided on Baklava supplied by third part and repackaged on site., , (Repeat violation from previous inspection), , Requirement:, Provide labels on baklava to indicate name of the product, repackaged by and repackaging date.
No labels were provided on packaged food: garlic sauce, tahini and salad, located in display cooler., , (Repeat violations from previous inspection.), , , Requirement:, -Provide labels on the packaged food.to indicate name of the product, ingredients list, date of preparation or packaging date, storage conditions (keep refrigerated), source (business name and address.
a) Paper dispenser located at hand washing sink in back prep area was empty., , b) Hand washing sink and supplies were blocked with two bins containing tortilla bread kept in front of sink on the counter., , Requirement:, a) Provide paper towels in the dispenser., , b) Hand washing sink must be available for use all the time, ensure that hand washing supplies and sink are not blocked .
Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on Baklava supplied by third part and repackaged on site. Date made was provided not repackaging date., , (Repeat violation from previous inspection), , Requirement:, Provide correct labels on baklava to indicate name of the product, repackaged by and repackaging date.
a) Wrong labels- Mango, Orange, Cocktail, Mix Berry labels were provided on packaged food: garlic sauce, tahini and salad, no storage conditions indicated, located in display cooler., , b) No storage conditions provided on other packaged fresh juices located in display cooler., , Repeat violations from previous inspection., , Staff stated that correct labels were not available, so he put whatever was available, , Requirement:, -Provide correct labels on the packaged food., -Provide storage conditions (Keep refrigerated)
Label was not provided on one sanitizer spray bottle located in back prep area., , Requirement: , Provide label on spray bottle to identify its contents.
Internal temperature of baked potatoes stored in insert of hot holding was 56C, , Requirement:, - Ensure that baked potatoes are stored at 60 C and higher during hot holding., - Baked potatoes were reheated before storing back in the hot holding unit.
Soap dispenser located at handwashing sink located in front prep area was empty., , Requirement:, Provide soap in the dispenser.