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Donair Station

17234 95 Avenue NW Edmonton AB T5T 6P1 · Food - General

Official record from Alberta →

Inspection summary

Donair Station has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on February 10, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on January 27, 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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 18, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 on October 18, 2023. 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 7 times across 3 separate inspections, most recently on January 27, 2026. 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?

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. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
    • 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 vertical broiler holding the chicken shawarma was observed turned off at the time of inspection. The internal temperature of the chicken measured 50 °C. The operator was instructed to turn the broiler on. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
    • 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?
      • The most recent pest control record is dated October 2024. Pest control measures and monitoring must be carried out on an ongoing basis, with records maintained at least once per month and available onsite for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease accumulation was observed on the interior of the ventilation canopy. The ventilation canopy was due for servicing in October 2025, as indicated on the service sticker. Please ensure the ventilation canopy is cleaned and serviced to prevent contamination and reduce the risk of fire hazards.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions stored directly on the floor of the walk in cooler.
    • 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?
      • Repeat violation: Most current pest control record available - Oct 2023. Please ensure up to date pest control records are maintained and available for review.  Observed 2023 - 10-18 Pest control records observed were not up to date. Please ensure up to date pest control records are maintained and accessible in the facility at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a valid food safety certificate. Please take an approved food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a stainless steel strainer worn out/metal pieces sticking out on the side.
  5. Risk Management 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?
      • Pest control records observed were not up to date. Please ensure up to date pest control records are maintained and accessible in the facility at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a valid food safety certificate. Please take an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wooden pallet used for storing donair cones in the walk-in freezer was observed to be made of unfinished wood. Please discard the wooden pallet as it is no longer cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unessential items (e.g. toilet bowl, panini press) were observed in the food prep area. Please declutter items not needed for the business.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris or potential mice droppings were observed underneath table close to the back entrance. Please clean the floor along the walls on a routine basis.
  6. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of bleach solution were observed to be dirty and measured at high concentration in the dishwashing sink. Please ensure bleach solution is changed every 2-4 hours or as needed and should be measured at 100ppm using chlorine test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled cleaner bottle observed in the dishwashing sink area. Please ensure all bottles are labeled based on their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • An empty raid container was observed on the dry food shelf. Please discontinue using any insecticide/pesticide as this can only be applied in commercial facilities by licensed pest control companies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef shawarma was observed to be left at room temperature (measured at 26C) on the broken vertical broiler. It was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler at the food prep area and the display cooler containing cheesecake were measured at 10C. High risk foods (sauces and dairy food) were transferred to a functional cooler. Please ensure that all coolers are maintained at a safe temperature (4C or less).
    • 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 observed were not up to date. Please ensure up to date pest control records are maintained and accessible in the facility at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a valid food safety certificate. Please take an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wooden pallet used for storing donair cones in the walk-in freezer was observed to be made of unfinished wood. Please discard the wooden pallet as it is no longer cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vertical donair broiler was not spinning meat cone to cook it to safe temperature. Please ensure the broiler is fixed to ensure safe handling of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters were observed to be greasy. Please clean filters every week or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unessential items (e.g. toilet bowl, panini press) were observed in the food prep area. Please declutter items not needed for the business.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris or potential mice droppings were observed underneath table close to the back entrance. Please clean the floor along the walls on a routine basis.

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