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Eddie’s Donair & Pizza

12643 153 Avenue NW Edmonton AB T5X 5X8 · Food - General

Official record from Alberta →

Inspection summary

Eddie’s Donair & Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on March 27, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on March 19, 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 March 27, 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 across 2 separate inspections, most recently on March 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    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 being maintained. Please maintain monthly pest control records. Keep records onsite for review.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available during food preparation. Ensure a sanitizer solution is always readily available for active cleaning and sanitation. Corrected onsite. A 100 ppm chlorine bleach sanitizer solution was prepared.
    • 09. Are chemicals stored and handled in a safe manner?
      • A clear chemical solution in a spray bottle was unlabelled. Ensure all chemicals are properly labelled at all times to prevent misuse. Corrected onsite. The spray bottle was labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at 9.5-10C. Ensure that all coolers are maintained at 4C or below at all times. Please monitor and repair the cooler as required. Do not store high-risk food items in the walk-in cooler until it can maintain a temperature of 4C or below.The operator was instructed to move all high-risk foods to another cooler. The operator later confirmed that the cooler is functioning properly by providing photos of probed food in the walk-in cooler at <4C. Please continue to monitor the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was missing an internal monitoring thermometer. Ensure all coolers have an internal thermometer to monitor and verify temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please obtain new sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was not stocked with soap. Ensure all hand sinks have soap available 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?
      • Pest control records were not being maintained. Please maintain monthly pest control records. Keep records onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Several spatulas showed signs of wear. Please ensure all utensils are maintained in good repair. Corrected onsite. The spatulas were removed and replaced with new ones. - Two small containers were stored in the gravy and seasoning salt containers. Please use a dedicated scoop or spoon with a long handle to prevent contamination. Corrected onsite. The small containers were removed. Spoons with long handles will be used instead.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • While food preparation was happening, facility was not equipped with an approved sanitizer. Only a bucket of water and soap was observed. Once notified, a chlorine sanitizer of 100ppm was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer of the front-end prep table cooler was not operational nor providing accurate readings. ** Repair or replace thermometer.
    • 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?
      • Records showing the last pest control measures conducted in the facility were not available. ** Have at minimum monthly pest control measures in place. Facility can continue to depend on the AHS-monthly pest control checklist. Ensure records available for review upon request. ** Please note that in cases of infestations a certified professional should be contacted for adequate treatment, and records of all treatments should be available onsite for review upon request.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not ready while food preparation was occurring. Once notified, a chlorine sanitizer was provided and measured at 100ppm.

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