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Basha Donair & Shawarma

2730 141 Street SW Edmonton AB T6W 3Y9 · Food - General

Official record from Alberta →

Inspection summary

Basha Donair & Shawarma has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on May 19, 2026, found no infractions.

2 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: Food temperature control.

The last 2 inspections in a row found no infractions.

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 once on May 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 17, 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 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?
      • The secondary cook step is not occurring immediately after the meat is being sliced from the cone.- Operator to review proper donair and shawarma cooking and handling procedures with all staff. Staff were instructed to place the sliced meat on the grill before storing it in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat undergoing the cooling process is being tightly covered. Corrected.- Do not tightly cover foods undergoing the cooling process until a temperature of less than 4C is achieved.

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