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Cleopatras Famous Donairs & Pita

12 - 7110 50 Avenue Red Deer AB T4N 6A5 · Food - General

Official record from Alberta →

Inspection summary

Cleopatras Famous Donairs & Pita has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on July 24, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 24, 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?

  • 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 October 16, 2024. 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 2 times across 2 separate inspections, most recently on July 24, 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 2 times across 2 separate inspections, most recently on April 16, 2025. 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.

7 inspections

  1. Demand Inspection

    2 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?
      • The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges.Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
    • 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 back kitchen light above the dishwashing sink was missing its protective cover.Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle was measured at over 1000 ppm, as determined by dilution. Please ensure chlorine solutions are tested with strips to confirm they are within the correct concentration of 100–200 ppm. For reference, a 750 mL spray bottle typically requires ½ to 1 teaspoon of bleach to achieve this concentration. A sanitizer preparation guide has been emailed to the operator.
    • 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?
      • The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges.Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
    • 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 back kitchen light above the dishwashing sink was missing its protective cover.Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handheld meat cone slicer (motorized blade used to shave meat from a donair/shawarma cone) was reported to be cleaned once or twice per day.Please ensure the slicer is disassembled, cleaned, and sanitized at least every two hours, as meat residue left on the equipment for longer than two hours stored at room temperature can support bacterial growth and contaminate freshly cut meat, creating unsafe food products.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution in the spray bottle was measured above the detectable limit of the test papers.A sani bucket with submerged cloth was prepared during inspection (100ppm).ACTION:Please ensure that a 100ppm chlorine solution is available during food handling. Cleaning cloths should be submerged in the sanitizing solution to help keep the bacterial load on the cloth low.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was accessible and supplied with soap and hot and cold water. The paper towel dispenser was empty - paper towels were available around the corner.ACTION:Please ensure that paper towels are available at the hand sink at all times and are stored in a dispenser or holder.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of soapy water and a bucket of 100ppm chlorine were observed for cleaning and sanitizing surfaces. Cleaning cloth was observed on the counter. PHI discussed with operator - storing cloths at room temperature allows bacteria to grow on the cloth. To prevent this, please store the cloth submerged in 100ppm chlorine.Note: a bucket of soap and water will not prevent the growth of bacteria and is not required to ensure safe food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of falafel seasoning was stored next to chemicals. Operator moved this away from chemicals during inspection.Reminder to store food and food equipment distinctly separate from chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not draining during inspection. Operator noted that a plumber had already been scheduled to resolve the issue. Operator was observed to perform hand washing. One of the compartments of the 3 compartment sink can be sued for handwashing should the hand sink be unavailable due to this issue.ACTION: please resolve the drainage issue at the hand sink. A re-inspection will occur to observe the corrective action.
  7. Monitoring Inspection

    0 infractions

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