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Don's Restaurant

7 - 4700 26 Avenue SW Calgary AB T3E 0R2 · Food - General

Official record from Alberta →

Inspection summary

Don's Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on January 6, 2026, recorded 5 infractions.

None of the 2 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, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 6, 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 once on January 31, 2024. 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 4 times across 2 separate inspections, most recently on January 6, 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?

  • 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 2 times across 2 separate inspections, most recently on January 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A plate of ground pork used for dumpling/wonton filling was stored above uncovered foods such as raw chopped onion and cabbage. This concern was corrected during the inspection.REQUIREMENT: Ensure foods are properly stored and covered to prevent cross-contamination. Never store raw meat over cooked or ready-to-eat foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *January 06, 2026* - Test strips were still not available.No chlorine test strip was available.REQUIREMENT: Obtain chemical test strips suitable to detect and verify a concentration of 100 ppm chlorine.
    • 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?
      • 1) No pest control record was available.*January 06, 2026* - Issue remains outstanding.REQUIREMENT: Maintain a monthly pest control record.2) Operator had admitted to the Inspector that mouse traps were purchased due to the Operator noting some signs of mouse infestation.REQUIREMENT: Take all steps necessary to eliminate the infestation. Contact a pest control company for treatment and next steps as required.
    • 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 range hood's filters had a heavy accumulation of grease.REQUIREMENT: Degrease the filters routinely and thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had an accumulation of either or a combination of grease, debris, and dirt:- Hard to reach areas behind the cook line.- Underneath cluttered areas at the front across from the washroom.- The area around the back entrance.REQUIREMENT: Clean and sanitize the indicated areas routinely and thoroughly.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were let i a container.Rice scoops were promptly kept in ice bath at -1°C.2) Blue Rubbermaid containers were being used to store bulk food.Use food grade containers.3) Opened canned preserved chinese radish and golden mushroom cutbaby corn were kept in the cooler.Foods were discarded.Store leftovers open canned food into a clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods were left out on the counter:- Shrimps - 7C- Dumplings: -13°C- Dumplings: cooling at 33°C- Ginger beef: 5°C.Ensure foods are not brought out in large portions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip was available.
    • 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?
      • 1) Fly strips was hung above food preparation area.Remove fly strips in food preparation areas.Fly strips can be used in non-food preparation and handling areas or fly light can be used.2. There was gap at the bottom of the screen door,Install weatherstripping to close the gap.3. No pest control record was available.Maintain monthly pest control record.Previous violations:1) There were a couple house flies in the kitchen.Remove house flies. Monitor the fly strip and replace it as often as required.2) The front door was kept open.The door was closed during the inspection.
    • 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 floor surface beneath the handwashing sink was not smooth.Ensure the floor is smooth, non-absorbent to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Handwashing sink faucet was accumulated with dirt and food debris.2) Dust was noted above the kitchen ceiling.3) 2-compartment sink faucet was dirty.Ensure the indicated areas are clean and maintained in a sanitary condition.
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