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Donburi King

11645 Jasper Avenue NW Edmonton AB T5J 1P7 · Food - General

Official record from Alberta →

Inspection summary

Donburi King has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 5, 2025. The most recent inspection, on November 6, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Chemicals and toxic substances and Pests.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 23, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on October 23, 2025. 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 once on October 23, 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?

  • 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 once on February 5, 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 February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Miso paste stored in two-10 liters food containers were missing labels. Operator was advised to put label on the food containers with date and content to maintain the first in, first out principle, also to follow manufacturer's instructions because it might need refrigeration. This ensures oldest stock of food ingredient are used up before new stock to prevent the use of expired/spoiled ingredients.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal scoop was stored with the handle in contact with bulk rice supply. Operator was advised to remove the scoop during the inspection. Please always store scoop outside food containers to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle with detergent used for wiping was labelled as bleach. Mixing chemical and/or mislabeling of bottles can potentially create a toxic mixture, which is unsafe in a food facility. Operator replaced mislabeled bottle with new spray bottle. Please ensure detergent and bleach spray bottles have the correct content inside.
    • 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 weather stripping at the back receiving door was in disrepair. Replace or repair damaged weather stripping to prevent pests and vermin entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was visibly stained with dirt and grease and was observed to be used as a shelf liner covering on the shelving section of the prep tables. Operator removed the cardboard during inspection. All surfaces in a kitchen and for food storage must be smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three compartment sink faucet was in disrepair and leaking. Please repair or replace faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer was broken and in disrepair. Operator discarded broken strainer during inspection. Please inspect food utensils regularly to eliminate potential physical hazards in food.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was found on the counter. Ensure cleaning clothes are immersed in a food grade sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food in the hot holding unit was measured at 50C internally using a probe thermometer. Hot holding unit was at 45C. Food was reheated, and operator was educated on not placing the food in the unit until the temperature of the hot holding unit is above 60C.Ensure the temperature of hot held food is monitored every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front handwashing sink is missing paper towels.2. Paper towel dispensers at the front and kitchen handwashing sinks were non-functional. Operator intends to replace batteries.3. Paper towel is stored on a food contact surface in the kitchen.Ensure dispensers are in good repair and filled with paper towels at both sinks.
    • 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 ceiling is missing a tile by the close to the receiving area. Ensure tile is replaced.

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