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Atomic Pizza & Donair

122 - 4401 48 Street Stony Plain AB T7Z 1N3 · Food - General

Official record from Alberta →

Inspection summary

Atomic Pizza & Donair has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on June 11, 2026, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on June 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 16, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Three coolers were greater than 4C. They should be at 4°C or less. Ensure a thermometer is present inside for measuring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips are not present.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Three coolers were greater than 4C. They should be at 4°C or less. Ensure a thermometer is present inside for measuring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips are not present.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -The barrel used for making pasta sauce is not a food grade barrel. Please use a food grade barrel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The bowl used for weighing donair meat did not appear to be being washed at least every 2 hours. Please ensure this is done. Please also implement a method for staff and AHS inspectors to understand when it was last changed. The bowl and tongs must be washed at least every two hours. -The pizza cooler is measuring 14°C. It should be 4°C or less. None of the prep coolers have thermometers in them. The prep cooler near the computer is also 10°C. And the walk-in cooler is also too warm at 11°C. Please correct all of these.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strips are not present.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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?
      • The exhaust hood was observed to be due for cleaning in March 2024. Contact a service professional and schedule a cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak was observed from the top of the walk-in cooler. Please repair the walk-in cooler.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • A left over Donair cone from day before that had been re-frozen was on the spit to be re-cooked. Left over Donair must either:Continue to be cooked and sliced and second cooked and then cooled for next day use. OrFully cooked in oven, cut up and cooled for next day use. Operator discarded the leftover Donair cone and was accepting of new procedures.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap mixed with bleach was used to sanitize food contact surfaces. Do not mix soap with bleach to ensure that food contact surfaces are adequately sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade package (garbage plastic bag) was used to store pizza dough in the walk-in cooler. Ensure to use a food grade storage container or packaging for storing food items to prevent chemical or physical contamination of food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cups were being used as scoops and stored inside bulk food items containers. Use scoops with a handle and store in a way that protects bulk food items from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter, containing whole garlic, was stored at room temperature, and measured at an internal temperature of 21C.Garlic butter was discarded. It is recommended to have the garlic butter in smaller quantities or batches and disposed of after being kept out for 2 hours at room temperature. Alternatively, an operator can change their recipe so that only powdered garlic is used instead of whole garlic.

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