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Donair & Pizza Lover

12224 118 Avenue NW Edmonton AB T5L 0G7 · Food - General

Official record from Alberta →

Inspection summary

Donair & Pizza Lover has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on February 20, 2026, found no infractions.

2 of 6 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: Pests, Cleaning and sanitizing 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.

  • 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 5 times across 3 separate inspections, most recently on January 29, 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?

  • 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 2 separate inspections, most recently on May 6, 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 once on August 20, 2024. 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 5 times across 3 separate inspections, most recently on January 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times on May 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • Mouse droppings were found in the following areas: - Along the wall near the dishwashing area- Along the wall behind the stand mixer- Along the wall behind the cookline- On the bottom shelf of the stainless-steel countertop near the back door- On the bottom shelf of the stainless-steel countertop under the prep sinkThe facility remains diligent with cleaning. Ensure proper pest control measures are in place. Please clean and sanitize affected areas.
    • 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?
      • Outstanding - Pest control records unavailable for viewing during the inspection. Please provide pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention: - Where mouse droppings were noted
  3. Demand Inspection

    5 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?
      • Outstanding - Pest control records unavailable for viewing during the inspection.
    • 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?
      • 1. Two dead mice were found on a trap located behind the cook line.- Please replace the trap and clean and sanitize the area. Proper disposal and cleaning procedures were discussed with the operator.2. A cardboard box containing mouse droppings was found under the preparation sink area.- The operator stated that the box contained equipment not currently in use and will be disposed. Please remove the box from the facility and clean and sanitize the affected area. Proper mouse dropping cleanup procedures were discussed with the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- side of white stand up freezer - food debris noted - corrected- stand mixer in detail - minor food debris noted- inside microwave - minor - outstanding- inside lower prep coolers - corrected- Jan 15/26 - inside lower stand freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility generally appeared well-maintained. However, the following area/s require attention:- wall behind garbage by sinks - minor food splashes noted- wall by white stand up freezer - corrected- wall behind stand mixer - corrected- ceiling tiles with built up dust - minor - outstanding- exhaust hood canopy surfaces with built up dust - minor - outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One cardboard box containing food equipment was found with mouse droppings under the prep sink table. The operator stated that the equipment on the shelf is no longer in use and will be disposed of. Please thoroughly clean and sanitize the bottom shelf and surrounding area under the prep sink. Remove equipment not currently in use from the facility.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No detectable sanitizer was measured in sanitizer buckets used for dirty cleaning cloth storage.Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese bucket in walk-in cooler not food-grade material.Please replace
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of flour was noted stored directly on the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member unaware of proper manual dishwashing procedures.Procedures were verbally reviewed during the inspection.
    • 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 hand sink tap was not loose and not working properly.Operator tightened faucet during the inspection.
    • 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 unavailable for viewing during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing issue noted on left prep sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- side of white stand up freezer - food debris noted- stand mixer in detail- inside microwave- inside lower prep coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- wall behind garbage by sinks- wall by white stand up freezer- wall behind stand mixer- ceiling tiles with built up dust- exhaust hood canopy surfaces with built up dust
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Require probe thermometer to verify internal cooking temperatures of high risk foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require chlorine test strips.

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