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Crunchyz Pizza & Donair

10609 100 Avenue Morinville AB T8R 1A2 · Food - General

Official record from Alberta →

Inspection summary

Crunchyz Pizza & Donair has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

3 of 12 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, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on September 29, 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 4 times across 4 separate inspections, most recently on August 7, 2024. 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 once on February 3, 2025. 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 June 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 8 separate inspections, most recently on October 2, 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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel was available at the front handwashing station nearest the prep line. A bottle of soap and a roll of paper towel was placed there as an interim measure, however, paper towel must be in a dispenser.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert of raw hamburgers were in the top section of the prep cooler, surrounded by ready-to-eat foods such as cut vegetables. This poses a high risk of cross contamination. Hamburgers were moved to the bottom section of the prep cooler, and education was provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being hot held to 48C, temperature was increased to 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of donair meat was sitting out at room temperature, and shaved donair meat off the cone was being added to it intermittently. There was no time stamp to demonstrate how long this had been at room temperature. Operator was educated on the fact that the meat may only be at room temperature for a 2-hour period, then discarded. Otherwise, the large container must be kept in the fridge, and additional shavings can be added to it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel was available at the front handwashing station nearest the prep line. A bottle of soap and a roll of paper towel was placed there as an interim measure, however, paper towel must be in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for all floors, with special attention underneath and surrounding cooking equipment, as there is a build up of food and grease debris. Walk-in cooler floors also require deep cleaning.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A disposable portion cup was used as a scoop and stored directly in the cheese in the prep cooler. The portion cup was discarded upon request. Ensure scoops have a handle and it is stored without the handle touching the food product.
    • 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 bowl was observed to be in the handwashing sink. The large bowl was immediately removed upon request. Ensure food handlers have convenient access to handwashing sinks for proper hand hygiene.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • Pest control records were not observed. A checklist was given to the operator and education on the need for routine pest control/check.Implement and maintain a monthly pest control and ensure records are kept for review during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls at the kitchen area and some ceiling tiles were unclean. Dust and debris were observed. Please clean the walls and ceiling at the kitchen area. Ensure your cleaning schedule is maintained.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution is not available to sanitize food contact surfaces in the facility. Ensure an approved sanitizing solution is available to sanitize food contact surfaces. The operator prepared fresh bleach solution during the inspection. 2. Cleaning cloths were noted to be stored on prep counters. These were moved during the inspection. Please note that all cleaning cloths must be stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A grocery bag was noted to be used as a cover to store chicken. Please note that grocery bags are not made of food grade material and must not be used for food storage purposes. Please acquire food grade containers or bags for food storage purposes.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 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?
      • Proper donair procedures were not being followed with. Discussed proper donair procedures were discussed with the operator.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on top of ready-to-eat sauces in the prep cooler. Please note that the raw meat must either be stored on the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved on the bottom shelf during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were stored with food items. Chemicals were moved away from food items during the inspection. The operator was further advised to designate an area to store chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal temperature.Acquire functional probe thermometer to check internal temperature of food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door handle of the pizza prep cooler is broken.Repair or replace the door handle of the pizza preparation cooler.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution is not available to sanitize food contact surfaces in the facility. Ensure an approved sanitizing solution is available to sanitize food contact surfaces. 2. Food debris is present in hard-to-surfaces of the meat slicer. Clean and sanitize the meat slicer thoroughly and ensure it is being cleaned and sanitized every four hours when in continuous use.
    • 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?
      • Proper donair procedures were not being followed with. Discussed proper donair procedures were discussed with the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The surface temperature of both food preparation coolers is noted to be anywhere from 5 degrees C to 6 degrees C. Maintain all food preparation coolers at or below 4 degrees C. 2. A probe thermometer is not available to check internal temperature.Acquire functional probe thermometer to check internal temperature of food items.
    • 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 dispenser was not in operational state at the time of inspection. The operator repaired the paper towel dispenser during the inspection. CDI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. An electrical switch cover was noted to be missing. Please install the missing switch cover. 2. Holes were noted on the wall located behind the pizza prep cooler Please repair or holes and ensure they are maintained in smooth, moisture resistant and easy to clean state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door handle of the pizza prep cooler is broken.Repair or replace the door handle of the pizza preparation cooler. 2. Accumulation of debris is noted in all cooking utensils storage containers. Clean and sanitize all utensils and storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris is noted in all cooking utensils storage containers. Clean and sanitize all utensils and storage containers.
  10. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution is not available to sanitize food contact surfaces in the facility. Ensure an approved sanitizing solution is available to sanitize food contact surfaces. 2. Food debris is present in hard-to-surfaces of the meat slicer. Clean and sanitize the meat slicer thoroughly and ensure it is being cleaned and sanitized every four hours when in continuous use.
    • 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?
      • Half cooked chicken shawarma cone is present in the freezer. The temperature of shaved donair meat stored at room temperature is observed at 11.6 degrees C. The second cook step for donair meat handling is not being followed and donair meat is not being stored in a temperature-controlled environment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being stored inside bulk food storage containers. Do not store scoops in the bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The surface temperature of both food preparation coolers is noted to be anywhere from 6 degrees C to 11 degrees C using an infrared thermometer and between 6-10 degrees C using probe thermometer. Maintain all food preparation coolers at or below 4 degrees C. 2. Thermometers are not available in both food preparation coolers. A probe thermometer is not available to check internal temperature.Acquire functional thermometers for both food preparation coolers and a probe thermometer to check internal temperature of food items. 3. Shaved donair meat was noted to be at 11.6 degrees C in a bucket, stored at room temperature. Please note that the shaved donair meat must go through secondary cook step and then kept either in a hot holding unit maintained at or above 60 degrees C or cold holding unit maintained at or below 4 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing supplies (soap and paper towel) are not available at the front hand washing sink. Ensure all hand washing sinks are supplied with hand washing supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door handle of the pizza prep cooler is broken.Repair or replace the door handle of the pizza preparation cooler. 2. Accumulation of debris is noted in all cooking utensils storage containers. Clean and sanitize all utensils and storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris is noted in all cooking utensils storage containers. Clean and sanitize all utensils and storage containers.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A bleach solution was not observed in the facility. The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution is present in the facility at all times. 2. Wiping cloths were noted on dishwashing sinks. All these were moved during the inspection. The operator was further advised to ensure that all wiping cloths are stored in the bleach solution at all times. 3. Food debris noted on meat slicer. Please dismantle the meat slicer to achieve proper cleaning and sanitizing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be wiping hands using aprons. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please use a paper towel to dry hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing sinks were noted to be in insanitary state. Chicken wings were noted in the sink. The operator discarded chicken wings and cleaned/sanitized all three sinks during the inspection.

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