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Columbus Pizza & Donair

8230 175 Street NW Edmonton AB T5T 1V1 · Food - General

Official record from Alberta →

Inspection summary

Columbus Pizza & Donair has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on October 5, 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?

  • 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 May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 10, 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 February 10, 2026. 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 8 times across 5 separate inspections, most recently on February 10, 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?

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

    1 infraction

    • 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?
      • Possible rodent droppings were observed on shelving in the back storage area
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator required to have a probe thermometer to be available to verify temperatures. In addition, recommended operator to consider getting infrared thermometer to aid with temperature checks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for pizza slices (front of house) and the vertical broiler for the donair cone were not maintaining temperatures of 60°C or hotter, as required for safe hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following items:- Walk in cooler: Exterior and lid to all food container.- Main cook line: Exterior of all the condiment squeeze bottles
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at >1000 ppm, exceeding acceptable concentration limits. The operator was instructed to prepare a new sanitizer solution at the appropriate strength (100PPM of chlorine, approx less then 1/2 a cup of bleach in spray bottle and check concentreation with test papers) during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Miscellaneous tools were stored alongside food items, including soy sauce containers, canned olives, and rolls of plastic wrap. The operator was instructed to reorganize the area and establish a dedicated section for non‑food items to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing a pink solution was observed without proper labeling. The operator was advised to ensure all chemical containers are clearly and accurately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vertical broiler containing a donair cone was operating without the temperature control unit turned on. The operator was advised to ensure proper temperature controls 60C or hotter being maintained at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand sink’s paper towel dispenser appeared to be broken, with temporary paper towels placed nearby. The operator was instructed to repair or replace the dispenser. Additionally, the soap dispenser had duct tape applied as a repair, and the operator was advised to replace or properly fix the unit.
    • 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?
      • Possible mouse dropping in the back of the kitchen in the white shelving. Please clean and monitor area and or report to pest control operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture above the phones in the back kitchen was flickering and requires repair or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the large can opener, which had an accumulation of dried food debris.Additional cleaning is required for several pizza pans, as some were found with food residue. The operator was reminded to ensure all pans are thoroughly cleaned, sanitized, and properly stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles, particularly those near the vents, showed a buildup of grease and debris. Additional cleaning is required.
  6. Demand Inspection

    1 infraction

    • 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?
      • Possible mouse dropping in the back of the kitchen in the white shelving. Please clean and monitor area and or report to pest control operator.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention on covering food items - a couple pails of food inside prep cooler and container of croutons.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings (bottle of lotion and a rug) stored in kitchen space along with food and other food related items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish pit area - stainless steel strainer and metal spoons hung up and ready to use observed some food debris on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following area:- Back corner near washroom where the orange ladder is stored: hard to reach back and corner (observed accumulation of debris).- White shelving by back -> consider repainting for easy clean up.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Repair required for walls behind staff bathroom sink
  10. 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?
      • Repair required for walls behind staff bathroom sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for shelving around prep/cook area and shelving above 3 compartment sink.Please repaint shelving around prep/cook area if surfaces are no longer smooth and easily cleanable.
  11. Initial Inspection

    3 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?
      • Repairs required for following areas- walls behind staff bathroom sink - kitchen ceiling -> cleaned and any broken required to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Please go thru inventory of utensils/dishes/equipment. Observed a broken strainer - discarded at time of inspection. Additional cleaning required for a metal strainer with buildup around crevices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for shelving around prep/cook area and shelving above 3 compartment sink.Please repaint shelving around prep/cook area if surfaces are no longer smooth and easily cleanable.

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