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Basha Donair and Shawarma

104 - 4910 55A Street Wetaskiwin AB T9A 2R7 · Food - General

Official record from Alberta →

Inspection summary

Basha Donair and Shawarma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 16, 2025. The most recent inspection, on August 11, 2026, recorded 4 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 separate inspections, most recently on August 11, 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 once on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 4, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on August 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available for use at any workstation at the time of inspection. Corrective action was taken during the inspection. Three sanitizer buckets, as well as the third compartment of the three-compartment sink, were filled with a quaternary ammonium sanitizer solution at a concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two scoops without handles were observed stored in dry food products. These scoops were discarded at the time of inspection. Two replacement scoops with handles were provided and stored with the handles extending out of the food products, to prevent bare hand contact with the food during use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three donair cones (2 beef and 1 chicken) were observed with the vertical broiler turned off. The internal temperature of the meat was measured at approximately 53°C. The operator was instructed that Donair cones must be cooked continuously, including during slicing, and that the vertical broiler must not be turned off to slow the cooking process.The Requirements for the Preparation and Serving of Donairs and Shawarmas were reviewed in detail with the operator. The meat temperature reached 74°C prior to the end of the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was observed on the office desk. The operator was requested to display the permit in a conspicuous location where it is clearly visible to the public.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces.corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring the concentration of the quaternary ammonium (QUAT) sanitizing solution. Please purchase test strips and ensure that staff prepare and test sanitizing solutions each time they are made and at least once daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available at the time of inspection. The operator was provided with the AHS Pest Control Checklist via email (also available online) and was instructed to complete this checklist monthly.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted. It was in the operator’s email inbox. Please print the permit and display it on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves on the stainless-steel racks used for dry food items are not cleanable and are not impervious to moisture. Please cover them with food-grade plastic sheets or boards to ensure they are cleanable and moisture-resistant.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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