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Captain Shawarma & Donair

15831 87 Avenue NW Edmonton AB T5R 4G7 · Food - General

Official record from Alberta →

Inspection summary

Captain Shawarma & Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on February 13, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on February 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on February 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 4, 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?

  • 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 February 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mesh bag of onions was observed stored directly on the floor. The operator indicated that the delivery had just arrived and the bag was too heavy to lift onto the shelf. The PHI advised the operator that the bag could be opened and the onions transferred directly into an appropriate storage bin. The PHI also discussed the importance of allocating time to promptly store food items appropriately upon delivery.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink observed a grey cleaning cloth noted inside. Please use handsink for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet of the dishwashing sink was observed leaking. It must be repaired to ensure proper sanitation.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of sugar, rice, and boxes of food were observed stored directly on the floor in the back of house. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cut vegetables measured at 7.5 °C were found stored above the fill line in the non-refrigerated upper section of the prep cooler. The container was moved by the cook. Food must not be stored above the fill line as this area does not maintain proper cold holding temperatures.2. A tray of cooked potatoes measured at 10 °C was observed on the kitchen counter. The staff member was instructed to return the product to the cooler. Only small portions or batches of potatoes intended for immediate frying should be removed from refrigeration.3. Sliced shawarma chicken measured at 8 °C was found in the hot holding unit. The cook indicated it was transferred from the cooler to warm. The cook was instructed to properly reheat the product in the microwave to an internal temperature of 74 °C prior to hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large, dirty sponge was observed in the hand sink located in the front service area. The staff member removed the sponge. Hand sinks must be dedicated to handwashing only and remain accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet of the dishwashing sink was observed leaking. It must be repaired to ensure proper sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were stored in standing water at 18 °C. Scoops must be stored in a manner that prevents contamination and kept out of the temperature danger zone, such as in a continuous-flow dipper well or at temperatures below 4 °C or above 60 °C.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steam table was not turned on at time of inspection - observed cooked meats being stored inside with no temperature control. Discussed with operator hot holding temp and to reheat all food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a tong stored along other clean utensils to have some food residue at the edge.

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