11303 104 Avenue NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
18 mars 2026
Outstanding - 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , Outstanding - 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
Jerusalem Shawarma se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 219 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 164 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Hyderabad Cook House
WÎHKWÊNTÔWIN
Ce restaurant a été inspecté 6 fois depuis le 27 février 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Outstanding - 1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , Outstanding - 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
4 infractions
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA.
During the inspection, the sanitizer concentration was measured at 0ppm. The operator immediately replaced the sanitizer, resulting in a concentration of 100 ppm, which meets the required standard.
1. Worn weather stripping was observed on the back entrance door, creating a gap at the bottom that may serve as a pest entry point. Replace the weather stripping. However, no signs of pests were observed at the facility., , 2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
Dust accumulation was observed on sections of the kitchen ceiling and walls. Conduct thorough cleaning of all affected areas to maintain sanitary conditions.
2 infractions
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
Attire and aprons appeared visibly soiled. Attire is changed daily; discussed changing more frequently when visibly soiled. Education was provided. Operator instructed staff to change uniforms.
1 infraction
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
2 infractions
The "to-go" items in the display cooler were missing labels. Labeling must include name of the facility, a contact point, and list of ingredients. Contact point can be address, phone number, email address. Please correct as this is a requirement under CFIA., , The "to-go" items were dips, fruit cups, and desserts.
Two trays of Baklava were sitting at the front table. One tray had no protection (saran wrap was removed) and no tongs were present. Operator was informed to have food protected at all times and to provide tongs to pick up desserts.
3 infractions
All cold holding units were at 4C or less except for the walk in cooler. It was at 7C intially. Owner indicated that it was turned on earlier. During inspection, the temperature had dropped to 5C. Owner was instructed to ensure it was at 4C or less before food could be stored in the unit., , All cold holding units were equipped with thermometers., , Hot holding unit was at >60C. , , No freezers onsite.
Three compartment sink had no detergent at the start of the inspection. Operator was instructed to obtain some soap during the inspection. A jug of dish detergent was observed near the end of the inspection. Bleach was present during the inspection. , , The mechanical unit serves as a sanitizer only. There were no racks onsite to place into the unit. However, after many cycles, the maximum hot water temperature was 68C. The digital panel indicated that it reached a maximum 156F. , , Owner was instructed to conduct manual three step dishwashing until the unit can be proven to reach 71C. Also, due to the size facility and number of customers expected, the Owner was instructed to use disposable customer plates and cutlery only. , , Owner is to inform local health inspector once corrections were made., , The unit was also leaking at the bottom, Owner was informed of the leak.
Exterior front entrance door had a gap below. Repair or replace door to ensure there is no gap present., , Hired pest control company will be coming in on a monthly basis to monitor. Traps were placed out., , Ensure all pest records are retained onsite.