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Dream Donair & Pizza

6230 99 Street NW Edmonton AB T6E 6E1 · Food - General

Official record from Alberta →

Inspection summary

Dream Donair & Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on July 23, 2026, found no infractions.

3 of 6 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: Chemicals and toxic substances, 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.

  • 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 across 2 separate inspections, most recently on July 9, 2026. 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 July 9, 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 April 22, 2025. 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 once on August 19, 2024. 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 2 times on July 9, 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

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers with food are being stacked on top of one another without a barrier/protection in place. Ensure food is protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle noted to be labeled "ethanol". Ensure sanitizer solution is readily available and labeled to show contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not readily available for the preparation cooler in the front. Thermometer was placed in the cooler at the time of the visit. No records for temperatures noted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked Donair meat noted to be stored outside at ambient room temperature @23C- 27C. Please ensure food is kept outside of the danger zone.Fresh meat was noted to be placed in the fridge at the beginning of the visit. Temperature was measured with a probe thermometer to be at 7C. Please ensure food is kept outside of the danger zone.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles noted to be in disrepair/displaced or not smooth, easily cleanable impervious to moisture.Light covers noted to be in disrepair of missing in some areas. Please ensure light fixtures are in good repair and can be easily maintained.Shelving in the dry storage area noted to be unfinished. Please ensure all areas are smooth, easily cleanable and impervious to moisture. Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in June 2026. Please ensure ventilation maintenance is up to date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer noted to be in disrepair. Please ensure all equipment is maintained in good repair and can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation noted to be need in some areas (i.e. dry storage area, mixer). Please ensure all food items are stored off the floor and organized.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No backup bleach or sanitizer available for dishwashing or for sanitizing surfaces.
    • 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?
      • A re-used donair cone was observed in the freezer. Donair cones cannot be reused. The donair cone was discarded during inspection. Any leftover donair cone must be either discarded or fully sliced, cooked on the grill, cooled quickly, and refrigerated.
    • 09. Are chemicals stored and handled in a safe manner?
      • Facility was using Raid to spray insects (larder beetles). It was discussed that only a licensed pest control technician can use and apply pesticides in a commercial food facility. Please discontinue use of the Raid or any other pesticides. Sticky traps are permitted.Operator also indicated they leave the front or back door open for 5-15 minutes every day. Ensure the front and back door are kept closed unless an insect screen is installed to prevent the entry of pests and insects into the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 2 compartment sink method in place; no sanitizing step is occurring. Sanitizer was not available in the building during the inspection.Discussed dishwashing requirements: wash with soap and rinse with water in the first sink, fully immerse items in sanitizer (1 tbsp of bleach per gallon of water; 100 ppm chlorine with test strips) in the second sink for at least 2 minutes. Remove to air dry.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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?
      • -Pest control records were not maintained.Action required:-Please complete the monthly pest control and send us the recent report via email.
  6. Initial Inspection

    0 infractions

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