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ALZ Donair

9921 101 Avenue Peace River AB T8S 1T3 · Food - General

Official record from Alberta →

Inspection summary

ALZ Donair has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on July 23, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 14 times across 8 separate inspections, most recently on July 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 4 separate inspections, most recently on July 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records on phone but do not adequately describe or record the cleaning and sanitizing tasks. Cleaning records must be updated to reflect the cleaning and sanitizing of equipment and surfaces of the facility.July 16, 2026 - Cleaning records on phone are not adequate. Records must include all equipment, areas and tasks. The records must be available for review.July 23, 2026 - Cleaning records on the phone are better but are still incomplete. Written sanitation procedures and records must include all surfaces and equipment. They should also reflect whether the task is to be completed on demand, daily, weekly, monthly or periodically.The new shelving unit near the refrigerator has a shelf too close to the floor to allow for cleaning under it. Ensure that cleaning under the unit is done regularly.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No cleaning and sanitizing observed during the inspection and no sanitizing solution or cleaning cloths available in food handling area.Dec. 2, 2025 - Spray bottle with chlorine sanitizing solution had no measurable chlorine. Sanitizer chlorine solution must be at 100 ppm.June 16, 2026 - Spray bottle had no measurable chlorine concentration. Sanitizer concentration must be measured at least daily and the results recorded and available for review.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Electric donair slicer was placed blade down on dirty counter. This is a cross-contamination issue.Donair slicer must be stored properly between uses, cleaned and sanitized at least every 4 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled. All chemical containers must be properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler is left open during lunch hours and cannot maintain food temperature below 4.0 degrees Celsius. Temperature was above 10 degrees Celsius.Cooler temperature must be adjusted lower during busy periods to ensure food in the bottom part of the cooler stays below 4.0 degrees Celsius.All cooler temperatures, cooking temperatures and hot holding temperatures should be recorded and available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor covering between the kitchen and back area is damaged. Some baseboards are damaged and missing. Damaged flooring and baseboards must be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All kitchen surfaces and equipment were visibly dirty and greasy. The washroom light switch was also visibly dirty.Facility also needs better organization and the removal of items not contributing to the safe operation of the food facility.Thorough cleaning and organization of the food preparation, storage and public areas are required.December 2, 2025 - Organization and clearing of clutter has been started. Facility cleaning has been started but some areas still require cleaning.July 16, 2026 - Items that are not food related still in kitchen. Better organization is required. Some build-up of debris in hard-to-reach areas. Better cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records on phone but do not adequately describe or record the cleaning and sanitizing tasks. Cleaning records must be updated to reflect the cleaning and sanitizing of equipment and surfaces of the facility.July 16, 2026 - Cleaning records on phone are not adequate. Records must include all equipment, areas and tasks. The records must be available for review.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No cleaning and sanitizing observed during the inspection and no sanitizing solution or cleaning cloths available in food handling area.Dec. 2, 2025 - Spray bottle with chlorine sanitizing solution had no measurable chlorine. Sanitizer chlorine solution must be at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inadequate handwashing observed during the inspection. Handwashing must be done before handling food, when changing tasks, after answering the phone and any other time that they may have been contaminated.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair meat was not further heated to ensure the meat reaches a temperature of 74 degrees C as required by provincial standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All kitchen surfaces and equipment were visibly dirty and greasy. The washroom light switch was also visibly dirty.Facility also needs better organization and the removal of items not contributing to the safe operation of the food facility.Thorough cleaning and organization of the food preparation, storage and public areas are required.December 2, 2025 - Organization and clearing of clutter has been started. Facility cleaning has been started but some areas still require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records on phone but do not adequately describe or record the cleaning and sanitizing tasks. Cleaning records must be updated to reflect the cleaning and sanitizing of equipment and surfaces of the facility.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No cleaning and sanitizing observed during the inspection and no sanitizing solution or cleaning cloths available in food handling area.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inadequate handwashing observed during the inspection. Handwashing must be done before handling food, when changing tasks, after answering the phone and any other time that they may have been contaminated.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair meat was not further heated to ensure the meat reaches a temperature of 74 degrees C as required by provincial standards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gravy, raw chicken and falafel mix, in cooler were not covered and at risk of contamination.All food in storage must be covered to prevent contamination.Items not related to food preparation, such as replacement phone screens, are stored in the kitchen and food storage areas. This is a barrier to effective cleaning and sanitizing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler temperature was 6.6 degrees C. This is likely due to leaving the top open. Cooler must be maintained at a temperature below 4.0 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station did not have handwash soap available. Operator took the soap container from the washroom but that left the washroom without handwash soap. All handwash stations must be supplied with liquid handwash soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All kitchen surfaces and equipment were visibly dirty and greasy. The washroom light switch was also visibly dirty.Facility also needs better organization and the removal of items not contributing to the safe operation of the food facility.Thorough cleaning and organization of the food preparation, storage and public areas are required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash soap missing. Replaced during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand wash sink tap is broken. Broken tap must be repaired or replaced.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand wash sink tap is broken. Broken tap must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt and debris behind and under equipment. Cleaning records were available for review but not up to date.Some cleaning and organization has occurred but more still required. Better cleaning and organization required throughout the facility.
  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand wash sink tap is broken. Broken tap must be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large chest freezer at the back and the small chest freezer near the 2-compartment sink both have damaged tops held together with tape. Tape is not an acceptable method of repair because it prevents adequate cleaning.Both units must be properly repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease, dirt and debris on surfaces and deep fryers. Also dirt and debris behind and under equipment. Spill in the refrigerator has been cleaned up. Cleaning records were available for review.Some cleaning and organization has occurred but more still required. Better cleaning and organization required throughout the facility.
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator temperature was too high. Unit temperature was reduced during the inspection. Ensure all coolers are able to keep food temperatures below 4.0 C at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand wash sink tap is broken. Broken tap must be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large chest freezer at the back and the small chest freezer near the 2-compartment sink both have damaged tops held together with tape. Tape is not an acceptable method of repair because it prevents adequate cleaning.Both units must be properly repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease, dirt and debris on surfaces and deep fryers. Also dirt and debris behind and under equipment. Spill in the refrigerator. Cleaning records are not up to date. Better cleaning and organization required throughout the facility. Cleaning records must be restarted and kept current.
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