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Donair On Main

1116 Main Street SW Slave Lake AB T0G 2A1 · Food - General

Official record from Alberta →

Inspection summary

Donair On Main has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 15, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 2 separate inspections, most recently on July 24, 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 3 times across 3 separate inspections, most recently on October 6, 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 2 times across 2 separate inspections, most recently on October 6, 2026. 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 January 9, 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 8 times across 7 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under cooking equipment is in an unsanitary condition. ENSURE:The entire facility is maintained in a sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Both prep coolers had an internal temperature of 9C.2. The far prep cooler does not have an accurate thermometer.ENSURE:1. Cold holding units with high-risk foods are maintained at 4C or below at all times.2. All cold-holding units have accurate thermometers.
    • 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 not available.ENSURE:Pest control records are completed monthly and made available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop stored in flour bulk bin. Removed during inspection.ENSURE:Scoops are stored in a manner such that a worker's hands do not touch the product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Neon light over pizza cutting station is in an unsanitary condition.2. Floor under cooking equipment is in an unsanitary condition. ENSURE:The entire facility is maintained in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cans of food stored on the floor in kitchen/dry storage.ENSURE:Foods are stored six inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler fans are in an unsanitary condition.Floor under cooking equipment is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under deep fryer is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the back had debris, grime and were sticky. Areas under the shelves in the walk-in cooler and freezer had food debris and grime. Please ensure these are cleaned consistently and thoroughly to prevent pest harbourage.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the bucket and the spray bottle was measured to be 10ppm. This was corrected during the inspection. Corrected concentration was 100ppm in the bucket and the spray bottle.Please ensure that sanitizer is made frequently and tested to have a concentration of 100ppm for effective sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature ranged between 64-68 degree Celsius. Dishwasher was run 4-5 times. Corrected temperature was 75 degree Celsius. Please ensure the dishwasher is run prior to use to allow it to reach the required temperature of 71 degree Celsius for effective sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the front is in disrepair. Please ensure that it is repaired or another soap dispenser is provided.Handwash station in the back can be used in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the back had debris, grime and were sticky. Areas under the shelves in the walk-in cooler and freezer had food debris and grime. Please ensure these are cleaned consistently and thoroughly to prevent pest harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soap dispenser in the men's bathroom is not in working order. No additional soap was provided. Please ensure soap is provided for proper handwashing. Owner has been asked to ask inform the patrons to use the unisex bathroom until soap is provided.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management 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?
      • No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator with the inspection report. There was no evidence of pest activity observed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.**Update (January 17, 2025): Operator is still in progress of completing pest control records for this month. Operator stated that the pest control monthly check list form will be completed and sent to PHI on Monday January 20.
  13. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was being used as a sanitizer solution. Bleach that contains any scent or fiber guard must not be used, as they contain additional chemicals that are not food grade. Ensure that an approved sanitizer is used (Bleach, QUATS, or Iodine). If bleach is used, it must be unscented.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened can of eggplant and sesame paste mixture was found in the walk-in cooler. Staff indicated the can was opened in the morning that day. PHI instructed staff to transfer the eggplant and sesame paste into a food grade container. Opened cans should not be stored in the fridge or refrigerator for prolonged periods of time.
    • 09. Are chemicals stored and handled in a safe manner?
      • Various spray bottles within the kitchen were observed without a label. Operator was instructed to label the bottles with a permanent marker. Ensure that all bottles that contain chemicals are labeled to identify their contents and prevent accidental use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked a probe thermometer to monitor food temperatures. Obtain and use a functional thermometer to ensure foods have reached the minimum required temperatures for safe food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were observed to have expired in August 2021. Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap for the hand sink near the three-compartment sink. The facility operator indicated that the soap dispenser was in disrepair. Obtain liquid soap for hand washing and or repair and refill the soap dispenser**Note: There is another hand washing sink available for use that is fully stocked with handwashing supplies to facilitate adequate hand hygiene
    • 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?
      • No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator with the inspection report. There was no evidence of pest activity observed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of the preparation cooler lids were observed with a significant build-up of food debris. The above mentioned areas must cleaned and sanitized to protect stored food from contamination. It is highly recommended to increase the cleaning frequency of the preparation cooler.
  14. Monitoring Inspection

    0 infractions

  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff coats and personal effects were hanging on a dry storage shelf. These items must be stored separately from food and/or food preparation-related 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 back food prep area's hand sink was obstructed by a container at the beginning of the inspection. The hand sink for the front food prep area was kept clear.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Due to a recent equipment issue, the walls and floor in the cooking area need to be cleaned and sanitized.

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