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Famous Donair

F - 1080 Strathcona Drive Sherwood Park AB T8A 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Famous Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on January 19, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on November 21, 2023. 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 November 21, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 21, 2023. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on October 18, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 May 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two chest freezers not sealing properly and have broken covers. Operator demonstrated that wraps inside are not frozen for long period of time and is more for storage.Chest freezer covers to be repaired or replaced.
  2. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Yes (corrected during inspection) - the current updated Food Handling Permit was not displayed in the food premises, with an expired version posted at the front display area facing the customer area.Operator is to ensure the current Food Handling Permit (which has been paid - expiry date of September 30, 2025) is posted in a conspicuous location at all times, visible to the public.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - ensure to use only food-grade containers and tight-fitting lids (or cellophane) for food storage, as cardboard as covers/lids is a material that is not smooth and washable and is not to be used in any reuseable capacity for food storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - ensure to more regularly clean the hard-to-reach areas in the rear food storage and sink washing areas, under the 3-compartment sinks, along baseboards, and behind freezer units (as there was food debris, dirt, and dust accumulation in these areas).Also, ensure to organize the dry food storage area inside the unused 'former walk-in cooler' and keep all foods on racks, shelves, or pallets at least six inches (15cm) off the floor.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer in the spray bottle was a chlorine based product that had no change on the test strip. - Operator had some chlorine test strips in an unknown container and had no idea what the concentration should be.- Household bleach based sanitizer was prepared and tested at 100ppm .Ensure chlorine test strips that read up to 100ppm is obtained, chlorine sanitizer should be tested at 100ppm after every mixing.
    • 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?
      • Food safety records are not being maintianed.Ensure temperature are monitored and recorded at the beginning of shift, after lunch and at the end the day.
    • 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?
      • Donair cones were stored open in the walk in freezer.- One of the cones had shaving signs on it. Operator indicated the broiler was in disrepair while cooking and donair was moved to the freezer to complete repairs. Cone was put moved to the heated broiler during inspection. Safe handling for donair was discussed with the operator. Ensure leftover donair cone is not moved to the freezer /cooler.Use any of the below safe handling processes for leftovers;1.continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74C (165F) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR2. fully cook the remaining cone to an internal temperature of 74C (165F) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR3. discard all remaining partially cooked meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Single frozen meat packs were observed being thawed at room temperature- Meat in boxes were also observed at room temperature.Operator indicated they were from the day's deliveries and moved food to the cooler during inspection.Ensure meat is thawed safely in the cooler. Store high risk food below 4C or above 60C.
    • 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 observed. Operator indicated records were at home.Ensure pest control records are available on site at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed.Ensure an approved food safety certification is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of grease, grime and dirt was observed behind and beneath in the following areas; the cook line, on the cooler handles and doors, the top of the chest freezers, floors between the chest freezers, dishwashing area, sides of the deep fryer, the grease trap, the floor of the walk in freezer, by the exit door.2. Cleaning records are not available3. The walk-in freezer was disorganized.Ensure the indicated areas are cleaned and maintained in sanitary condition at all times.Ensure a cleaning template is developed and maintianed daily, weekly and monthly.(A copy of the AHS cleaning checklist will be sent with this report).

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