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Donair Palace

111 - 3604 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Donair Palace has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on September 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on May 16, 2025. 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 2 times across 2 separate inspections, most recently on May 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 16, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 16, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of inspection. Operator advised that they had run out. - Operator purchased bleach while PHI was on-site. - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
    • 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?
      • The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C.The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. - Discarded. - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:- in the cooler ahead of time. - under running cold water- during cooking procedure- in the microwave if being cooked or consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available at the time of inspection. Operator advised that they had run out. - Operator purchased bleach while PHI was on-site. - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed cardboard on a few surfaces such as the chest freezer. Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Donair and chicken shawarma stored in the hot holding unit were measured at 42-44 degrees Celsius. - Discarded. All high-risk foods under hot holding must always be held at a temperature greater than 60 degrees Celsius. 2) Shredded mozzarella cheese was left out in room temperature. Internal temperature was measured at 21.5 degrees Celsius. - Discarded. - High-risk foods such cheese must be held at a temperature of 4C or less.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Operating without running hot and cold water. Running hot and cold water is required in order to operate a food establishment safely. Food handling cannot occur safely if for any reason, facility is not supplied with running hot and or cold water.
  4. Initial Inspection

    0 infractions

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