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Basha Donair & Shawarma

101 - 16529 50 Street NW Edmonton AB T5Y 0S4 · Food - General

Official record from Alberta →

Inspection summary

Basha Donair & Shawarma has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 7, 2025. The most recent inspection, on June 19, 2026, recorded 6 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 June 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 19, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on June 19, 2026. 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?

  • 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 once on June 19, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 June 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 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?
      • Shaved off donair meat was observed stored at room temperature.-Chicken shawarma was measured at 17.9 degrees Celsius-Donair meat was measured at 25.4 degrees Celsius Staff indicated the meat had been held for less than 2 hours, no hot holding equipment for donair and shawarma meat was observed in the facility.Shaved donair meat must be held at 60 degrees Celsius or greater after the secondary cooking step. Ensure shaved donair meat is hot held at safe temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not following correct manual dishwashing procedures for a 3-compartment sink. The first sink is being used for scraping, the second sink is being used for both washing and rinsing.Staff were provided education on the proper procedures for dishwashing in a 3-comp sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the back was obstructed with boxes and crates, and a wire strainer was observed inside the sink. Ensure handwashing sinks are kept accessible at all times and are not used for any other purposes.
    • 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 observed onsite. Ensure copies of pest control records are kept onsite for verification
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust was observed on the vertical pipe which supports the pre-rinse sprayer at the 3-compartment sink. Replace the plumbing fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation was observed on the fan cover in the cooler. Clean fan cover to ensure optimal air circulation.2. Customer washrooms, shared with staff, were observed in an unsanitary condition. With an accumulation of grime on handwashing sinks. Ensure washrooms are maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution present for surfaces or the 3-comp sink. They use a QUAT product. Have bleach but no test strips to ensure proper concentration.By Feb 7, 2025 ensure you have sufficient QUAT sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual washing practices observed in 3 compartment sink. Food residue was present in sanitizing sink and dirty items were in the middle, rinse sink.From now ensure proper practices are followed in 3 compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink is disabled. It is handsfree and there is something wrong the pedal.Ensure it is repaired & in good operation by the Feb 13, 2025.The back 3-compartment sink has black tape on one of the faucets to prevent water from leaking. Ensure the tap has been repaired and the tap has been removed by Feb 13,2025.

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