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Donair & Shawarma House

340 - 800 Broadmoor Boulevard Sherwood Park AB T8A 4Y6 · Food - General

Official record from Alberta →

Inspection summary

Donair & Shawarma House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on June 2, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 3 separate inspections, most recently on June 2, 2026. 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 3 times across 3 separate inspections, most recently on June 2, 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 2 times across 2 separate inspections, most recently on June 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 15, 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?

  • 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 5 times across 4 separate inspections, most recently on May 15, 2025. 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.

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon-scented bleach was observed in use within the facility. The operator was advised to use only unscented bleach for sanitizing food contact surfaces to ensure proper sanitization.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was measured at 0 ppm during the inspection, indicating no effective sanitizer was present. The operator was advised to prepare a fresh sanitizing solution using new, unscented bleach at 100 ppm. Ensure sanitizer strength is regularly monitored and maintained at effective levels.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach was observed stored in a Windex bottle. The operator was advised to ensure all chemicals are clearly and accurately labelled with their contents. Proper labelling is required to prevent misuse, accidental contamination, and to ensure safe handling within the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shawarma was observed at 27°C in a bowl after being sliced from the cone. The operator indicated the product had been removed approximately 10 minutes prior. At this temperature, the product was within the temperature danger zone.Education was provided that all high-risk foods must be maintained at ≤4°C or ≥60°C. During the inspection, the operator proceeded with a secondary cooking step and then initiated rapid cooling prior to storage in the cooler.An AHS guideline titled “Requirements for the Preparation and Serving of Donair's, Shawarmas and Similar Products” was provided to the operator via email for further reference.
  2. Demand 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?
      • Donair meat being cut off cone, then placed in bowl and cooler.Action:Donair meat requires a second cook when taken off cone, can be done so by steaming or frying meat before cooled. Donair meat cut off cone during inspection was fried by employee.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in front prep area requires a paper towel holder.
    • 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 documents not up to date. Ensure there are traps in place to check and logs are maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Using a plastic handle scraper for the flat grill, handling showing signs of melting and not easily cleanable, Removed during time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of debris in back prep area behind prep counters. As well in front area behind fryers. Action: clean to remove build up of grease and debris.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips had expired in 2020.Obtain valid test strips for testing sanitizer concentrations.Sanitizer it to be tested at minimum daily.Jan 2nd:New test strips obtained were for QUAT. Ensure Chlorine test strips are obtained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The mesh wire scrub brushes are starting to fray and pose a risk of physical contamination.Ensure that wire brushes are properly weaved or removed from use once no longer in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer is flaring up once every 2-5 minutes with flames coming out the back,Have deep fryer repair or inspected by an Applicance repair person.Ventilation canopy and fire suppression system are due for their routine inspection and maintenance.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Proper sanitizer was not prepared at the time of the inspection. Only fresh scent bleach was available. Operator instructed to obtain concentrated chlorine or household bleach with no additional chemicals.
    • 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?
      • 1. Donair was being cut off the cone and left at room temperature until ordered by customers. Donair cone is to be immediately recooked on the grill or the steaming table, and then either cooled and stored at temperatures less than 4 degrees Celsius or hot held at temperatures greater than 60 degrees Celsius.2. A frozen Donair cone was spring but the heat was not turned on. The heat is to never be turned off and once a Donair cone is started to be cooked it cannot be stopped cooking until it is done.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cup was being used as scoop and stored in bulk rice.Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored at room temperature. Utensils are to be stored in water with a temperature less than 4 degrees Celius, or water with a temperature greater than 60 degrees Celsius, or timed in a way to change every 2 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • Proper sanitizer was not prepared at the time of the inspection. Only fresh scent bleach was available. Operator instructed to obtain concentrated chlorine or household bleach with no additional chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut Donair and shawarma meat was being held at room temperature until ordered by customers. The Donair and shawarma at room temperature was properly reheated to 74 degrees Celsius and then cooled in the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher took 4 cycles to reach sanitizing temperatures. Ensure that dishwasher is not turned off between use and is reaching required temperatures prior to using.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips had expired in 2020.Obtain valid test strips for testing sanitizer concentrations.Sanitizer it to be tested at minimum daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The mesh wire scrub brushes are starting to fray and pose a risk of physical contamination.Ensure that wire brushes are properly weaved or removed from use once no longer in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting levels in the walk-in cooler are not adequate. Replace or repair lighting so that the lighting provided is sufficient for cleaning and visibility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the back kitchen prep area is beginning to crack and is missing pieces. Repair flooring so that it is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer is flaring up once every 2-5 minutes with flames coming out the back,Have deep fryer repair or inspected by an Applicance repair person.Ventilation canopy and fire suppression system are due for their routine inspection and maintenance.
  6. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No - there was a significant odour emanating from the above-ground grease trap under the 3-compartment sinks. Operator to ensure the sink piping to/from grease trap is in compliance with the plumbing code and that the noted odour issue is investigated. Note: referral made to Safety Codes Officer for review.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - the front food prep refrigeration unit was at range of 8 to 12 degrees Celsius ambient air temperature, with storage of cut vegetables, hummus, hard cheese, and garlic sauce stored during daytime as part of food prep service-to-order (with replenishing of food products throughout the day as per turnover). Operator advised to store only the above mentioned foods in this food prep refrigeration unit for only two hours (foods then discarded if not sold).Operator is to contact a refrigeration technician and conduct diagnostic and repairs of the front food prep refrigeration unit (which may require a re-boost of refrigerant). Also, operator is to purchase and use stainless steel cover plates over the open refrigeration unit during any downtime, to keep cold air inside the refrigeration unit.Note: daily log/checklist of food storage temperature levels is being recorded by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there was no supply of paper towels at the front hand-wash sink. Operator and staff are to ensure all hand-wash sinks at food prep areas and washroom are always accessible and functional, with hot and cold running water under pressure, and a supply of liquid soap and paper towels.
    • 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 - there were no pest control records being kept on-site, and no indication of any pest control company service records or staff monthly checklists being conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of dirt, dust and some food spillage in the rear food prep area, along baseboards and in behind the unused upright refrigeration unit.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No - there was a significant odour emanating from the above-ground grease trap under the 3-compartment sinks. Operator to ensure the sink piping to/from grease trap is in compliance with the plumbing code and that the noted odour issue is investigated.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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?
      • The handwashing sink at the back kitchen is in disrepair. The sink in the prep area is operational and equipped.Ensure the handwashing sink is repaired and maintained in a good working condition.

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