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Canadian Pies & Donair

30 - 10130 104 Street NW Edmonton AB T5J 1A7 · Food - General

Official record from Alberta →

Inspection summary

Canadian Pies & Donair has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on June 25, 2026, recorded 3 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on September 20, 2024. 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 2 times across 2 separate inspections, most recently on June 25, 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?

  • 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 across 2 separate inspections, most recently on April 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on June 25, 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?

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.

11 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • - Pest control records was not observed. Ensure pest management plan is maintained and monthly records are available on site.
    • 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?
      • Permit was expired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soap dispenser at the kitchen handsink was in disrepair, paper towel dispenser was empty. Soap and paper towel were provided.Ensure soap dispenser is repaired and refill paper towel dispenser.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Spray bottle indicated by staff to have chlorine-based sanitizer was measured at 0ppm of chlorine, another bottle had 100ppm of chlorine. Ensure sanitizer bottle is well labelled and maintained at 100ppm of chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Open food bags were stored on the ground.- Food bag was stored on a cardboard on the ground.- Bulk food was stored in a bucket with no lid.Ensure; 1. Opened bags are resealed with a clip on stored in a bucket with a secure lid.2. Food should be stored at least 6inches/15cm above the ground.
    • 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?
      • - Pest control records was not observed. Ensure pest management plan is maintained and monthly records are available on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soap dispenser at the kitchen handsink was in disrepair, paper towel dispenser was empty. Soap and paper towel were provided.Ensure soap dispenser is repaired and refill paper towel dispenser.
  3. 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?
      • Food handing permit was not available on site.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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 ownership, 2433042 Alberta Ltd., is currently set to struck. Food premise is operating without a valid food handling permit. Owner was informed to either submit a change of ownership application with the correct information or get the struck corporate status set back to active.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops. A cleaning cloth stored in a container had zero ppm chlorine.Fresh bleach solution (100ppm chlorine) was immediately prepared onsite upon request and all cleaning Cloths were stored in the bleach solution.
    • 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?
      • One of the vertical broilers with a meat cone was off at the time of inspection.-The operator was instructed to keep the vertical broiler on at all times when there is a Donair cone on it.-A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding temperature of beef and chicken on a steam table was 48C. The hot water level in the steam table was low and not touching the bottom of steel inserts.The operator was instructed to immediately reheat all food items to at least 74C and add more boiling water into the hot holding unit to maintain food hot holding temperature of 60C or more.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • All the sanitizer spray bottles had no labels.Label all spray bottles with chemicals to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was measured at 8C. Remove perishable foods from the walk-in cooler and store in another cooler.Do not store high risk foods in the walk-in cooler until it has been fixed and maintains a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the kitchen prep line cooler was measured at 27C. The cooler was accidentally unplugged the night before.All perishable foods (butter chicken, soup, cheese, sliced/processed vegetables) in this cooler were immediately discarded onsite.When the cooler is plugged, ensure the air temperature inside the cooler is at 4C or less before storing perishable food in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was observed from the walk-in cooler condenser.Repair the water leak in the walk-in cooler condenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler is not in proper working order.Contact a technician to fix the walk-in cooler.
  9. Initial Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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