Skip to content
Loading map…

Basha Donair & Shawarma

114 - 8020 Sparrow Drive Leduc AB T9E 7G3 · Food - General

Official record from Alberta →

Inspection summary

Basha Donair & Shawarma has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 30, 2024. The most recent inspection, on October 10, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 3 separate inspections, most recently on October 2, 2025. 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 2 times on December 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 December 30, 2024. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table in the front was 30°C. The prep table was not being used at the time of inspection.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front prep cooler measured a temperature of 14°C. All food items (sauces and vegetables) were removed from the prep cooler at the time of inspection.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front prep cooler measured a temperature of 8°C-12°C. All food items (sauces and vegetables) were removed from the prep cooler at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked chicken dishes were being thawed at room temperature. The frozen chicken dishes were moved to the cooler at the time of inspection. Foods are to be thawed in refrigeration, under constantly running cold water, or in the microwave.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed in various areas of the facility without a sanitizer residual. Store cleaning clothes in sanitizer solutions when they are not being used.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer that had been prepared measured 0 ppm chlorine residual. A new solution was prepared measuring 100 ppm chlorine.
    • 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?
      • 1. A second cook step was not being completed immediately after shaving meat off the cone. 2. A partially cooked leftover Donair cone was found in the freezer. Ensure that the requirements for the preparation of Donair are being followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked rice dishes were being thawed at room temperature. Foods are to be thawed in refrigeration, under constantly running cold water, or in the microwave. The food was moved to the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front prep cooler measured a temperature of 8-10 degrees Celsius. All high-risk foods and sauces were removed from the prep cooler. The only remaining foods in the prep cooler are vegetables. Nothing is to be stored overnight in the prep cooler until it is repaired and can maintain a temperature of 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of shaved Donair meat, and shawarma meat were being stored at room temperature. The internal temperature of the Donair meat was 24 degrees Celsius, the temperature of the shawarma meat was 20 degrees Celsius. All high risk foods are to be stored at temperatures less than 4 degrees Celsius, or greater than 60 degrees Celsius at all times. The Donair and Shawarma meat was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire deep fryer strainer was frayed. Do not use utensils and equipment that are damaged as they could pose a physical contamination of food. Remove all damaged utensils from the facility.

Nearby inspected facilities

Own this business? Add a badge to your website