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Checkers Pizza & Kebab

10658 82 Avenue NW Edmonton AB T6E 2A7 · Food - General

Official record from Alberta →

Inspection summary

Checkers Pizza & Kebab has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on May 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on April 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 15 times across 6 separate inspections, most recently on June 17, 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?

  • 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 5 times across 3 separate inspections, most recently on May 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean.Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
  2. Risk Management Inspection

    2 infractions

    • 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 white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean.Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the wire shelving in the walk-in cooler.Please clean and sanitize both sized of the shelving in the walk-in cooler.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was greater than 200 ppm and was being mixed with soap. Sanitizer solution is to be prepared to 100 ppm chlorine residual. No other chemicals and additives are to be added. If you need a soapy mixture, mix separate soap and water and use a separate cloth to clean surfaces prior to sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the hand sink is not being stored in the dispenser. Ensure that the paper towel is in the dispenser so that the roll is not handled with every use.
    • 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 white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean.Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of on high touch surfaces such as cooler handles, sides of countertops, and cooler shelves.Ensure that daily cleaning of high touch surfaces, and food contact surfaces is completed. Weekly cleaning is for other non-food contact surfaces and non-high touch surfaces, including but not limited to: Under counters, sides of counters, shelving etc.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Ensure a sanitizer solution (such as bleach water) is prepared at all times of operation, and is made prior to food prep occurring for the day. Corrected onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles observed. Ensure all spray bottles are labeled with their contents. The spray bottle contents were emptied as staff were not sure what was in them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini cooler storing dips measured at 13C. Dips were moved into a working cooler. Repair the cooler or only use this cooler for storage of low risk foods suck as pop/beverages.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One cooler is missing a thermometer.Ensure all coolers are equipped with thermometers.
  5. Initial Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 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?
      • Facility operating without a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back handwashing sink does not have cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule/checklist required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
  7. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers are missing thermometers.No thermometer available (probe or IR thermometer).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handwashing sink does not have cold water, liquid soap or single use paper towels in a dispenser.Front handwashing sink paper towel was not in the dispenser.
    • 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?
      • Facility operating without a valid food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An individual in care and control of the facility requires food safety. The owner is in the process of completing this. Please forward your certificate once completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back handwashing sink does not have cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule/checklist required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
  8. Demand Inspection

    10 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?
      • Improper donair procedures in place at the end of the night when there is leftover donair. Leftover donair cone is put into the freezer. Discussed with owners that leftover donair on the cone must be cooked, sliced, cooked again in the conveyor oven, cooled quickly, and then put in the cooler or freezer. Donair guidelines emailed to owner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers are missing thermometers.No thermometer available (probe or IR thermometer).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs required for the 3 compartment sink. Only one drain plug was available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handwashing sink does not have cold water, liquid soap or single use paper towels in a dispenser.Front handwashing sink paper towel was not in the dispenser - corrected.
    • 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?
      • Facility operating without a valid food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An individual in care and control of the facility requires food safety. The owner is in the process of completing this. Please forward your certificate once completed.
    • 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 gap is observed between the front handwashing sink and the wall. Ensure that the gap is sealed to keep the surface smooth, resistant to moisture and easy to clean. Hole under sink observed, seal the hole.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back handwashing sink does not have cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule/checklist required.

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