Basha Donair & Shawarma
2 - 5110 50 Street Leduc AB T9E 6Z6 · Food - General
Inspection summary
Basha Donair & Shawarma has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on May 13, 2026, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on January 13, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 22, 2025. 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?
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.
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 permit posted in the facility was for a different location (St. Albert).Please ensure that the correct food handling permit is printed and posted.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was dispensed/prepared to sanitizer food contact surfaces. The staff prepared a bucket of 200ppm Quat sanitizer during inspection. Ensure an approved sanitizer is always prepared for use each day. Change the Quat solution at required intervals, ensuring 200ppm concentration is maintained.
- 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?
- The vertical broiler for Donair and Shawarma cones was not turned on at the time of inspection. The operator stated that the cones were places on the broiler about 15mins before the inspection time. The broiler was turned on by the staff during inspection after an instruction from the PHI.Please note that the cones must be continuously cooked even during slicing. Do not turn off the broiler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?