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Donna's Eatery

21516 115 Avenue NW Edmonton AB T5S 2N7 · Food - General

Official record from Alberta →

Inspection summary

Donna's Eatery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 14, 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?

  • 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 on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Hanging fly trips traps were above prep areas. Do not hand directly above food prep areas. hand in back areas.Consider gold bars that have catch basin, and can be ticked behind prep tables.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in a way that prevents bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pre-cooked chicken was being thawed at room temperature. The chicken was moved to a refrigerator to thaw.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front sandwich prep cooler measured an ambient temperature 15 degrees Celsius. - Internal temperatures of foods were taken and found to be 9-10 degrees Celsius. All high risk foods were moved out of cooler. Only cut vegetables remained.- Do not store items over night in cooler, and have cooler repaired so it can maintain 4 degrees Celsius at all times. 2. The back pizza Prep cooler measured an ambient temperature of 10 degrees Celsius. Internal temperature of items were 6-7 degrees Celsius. - Do not store items over night in cooler, and have cooler repaired so it can maintain 4 degrees Celsius at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Donair meat had been taken from the cooler and was sitting at room temperature. The Donair meat had an internal temperature of 8-10 degrees Celsius. 2. Raw burger parties were sitting out at room temperature with a surface temperature of 10 degrees Ceslius and an internal temperature of 7 degrees Ceslius. Both Items were immediately cooked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon arrival staff were using handwashing sink for lettuce prep.Ensure that handwashing sink is only used for handwashing and is kept clear at all times.
    • 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?
      • Hanging fly trips traps were above prep areas. Do not hand directly above food prep areas. hand in back areas.Consider gold bars that have catch basin, and can be ticked behind prep tables.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use paper and plastic cups and bowls were being use as scoops and stored directly inside bulk foods. Only use scoops with handles and store in a way that prevents bulk foods from contamination. Do no re-use single use items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the ceiling around the fan vents. Please have area cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.Additional time granted.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on counter prep tables, cutting boards, and the floor. The operator was advised to store cleaning cloths properly when not in use and keep the dirty cleaning cloths in a sanitizer solution - bleach solution with concentration of 100- 200 ppm whenever not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items were observed stored directly on floor in dry storage area. The operator was advised to store food items off the floor. Please note that all food and food related items must be maintained a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets. Shelves which isn’t sealed to the floor should have a clear vertical space of at least 20 cms (8 inches) between the bottom shelf and the floor to facilitate cleaning. Shelving should be at least 5 cm (2 inches) from the walls to allow for access, and permit easier visual 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?
      • The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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