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Donair Way

11822A 103 Street NW Edmonton AB T5G 2J2 · Food - General

Official record from Alberta →

Inspection summary

Donair Way has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on January 26, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on January 26, 2026. 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 January 26, 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?

  • 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 6 separate inspections, most recently on January 26, 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 once on April 10, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 7 times across 6 separate inspections, most recently on January 26, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap being added to sanitizer solution. Please ensure that this practice is discontinued
    • 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 were not being maintained. The operator provided a pest control checklist at the time of inspection. The operator was instructed to ensure the checklist is completed monthly and that records are maintained and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • What appears to be mold was noted on the cloth used to wrap around the drain line for the cooling unit in the walk‑in cooler. Operator instructed to discard cloth.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer being used was too strong
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • no hand soap in washroom available
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
  4. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
  5. Risk Management Inspection

    4 infractions

    • 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 not available. Please have chemical test strips to check the strength of your sanitizer. Please email our office photo evidence of your valid chemical test strips.
    • 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?
      • A written pest control record was not available onsite. Please have available a written pest control program to prevent entry and harborage of pests. AHS pest control checklist emailed with report. AHS pest control template emailed with report. Please email our office a copy of your written pest control program.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth noted on prep line. Operator informed that cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth of bacteria. Chlorine solution at 100ppm made at the time of inspection
    • 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 not available. Please have chemical test strips to check the strength of your sanitizer. Please email our office photo evidence of your valid chemical test strips.
    • 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?
      • A written pest control record was not available onsite. Please have available a written pest control program to prevent entry and harborage of pests. AHS pest control checklist emailed with report. AHS pest control template emailed with report. Please email our office a copy of your written pest control program.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please ensure adequate separation of personal use items (i.e dishes) from the restaurant items
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Peeling paint noted in walk-in cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not available. Please have available written sanitation procedures to allow for safe and sanitary food operations. AHS template emailed with report. Please email our office a copy of your written sanitation program.

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