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Franklin Donair

7 - 8802 Franklin Avenue Fort McMurray AB T9H 2J7 · Food - General

Official record from Alberta →

Inspection summary

Franklin Donair has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on August 11, 2026, recorded 5 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on March 26, 2026. 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 3 times across 3 separate inspections, most recently on December 6, 2024. 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 2 times across 2 separate inspections, most recently on December 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 23, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 14, 2025. 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?

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.

13 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hose connected to the sink faucet and used for food preparation and dishwashing was not food grade. Food handler indicated that hose was used for washing dishes and surfaces of the dishwashing sink. - Remove the non-food grade hose from the food preparation and dishwashing sink. A food grade hose forthe faucet must be properly installed to meet plumbing code.- The food grade hose must also be utilized and stored in a manner that prevents food contamination andcross connection concerns.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pails containing sauces and other foods were stored on the floor of the walk-in cooler and freezer. - Store foods at least 6 inches off the floor.2) Donair meat was stored uncovered directly under the condenser unit in the walk-in cooler. - This is a potential source of contamination. Cover all foods during storage and keep foods away from sources of contamination at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand-washing basin at the food preparation area. Install a hand-washing station supplied with hand soap and paper towel dispensers, and garbage bin at the station.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Clean food service aprons were stored on a hook in the staff washroom. Uniforms can become contaminated by aerosols from toilet flushing.Keep aprons outside of the washroom and away from other possible sources of contamination. Provide a space or cabinet outside of the washroom for storage of service aprons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surface of the walk-in freezer was unclean, with an accumulation of dirt and spills from food items.Clean and sanitize the walk-in freezer floor thoroughly and maintain it in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle was measured greater than 200 ppm. This was corrected during inspection. The new solution was measured at 100ppm.Use chlorine sanitizer at 100 ppm. Prepare sanitizer solution at the start of each day.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on a container above precooked meats and shelled raw eggs were stored on shelf above the vegetables in the walk-in cooler. This was corrected during the inspection.Store raw meats and eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and pails containing food were stored on the floor of the walk-in cooler.Store foods at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels at the hand station were not installed inside the dispenser. The paper towel dispenser was re-filled during the inspection.Ensure hand sinks are adequately supplied with hand washing supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris under shelves in the walk-in cooler, on the floor corners beside the walk-in cooler and on the shelves in the back kitchen. These areas were cleaned.- Clean these floors and other hard-to-reach areas in the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area by the back door was cluttered with equipment. The emergency exit door was obstructed.This area was cleared out and items that are not required to operate the food premises were removed.
  3. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A package of cheese and sauces in the walk-in cooler were past their best before dates.Foods were removed from the walk-in cooler and given to food handlers for removal.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle was measured greater than 200 ppm. Solution was diluted with water to 100ppm during inspection.Use chlorine sanitizer at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pail of salad dressing and box of tomatoes were stored on the floor of the walk-in cooler. These foods items were moved onto the shelves during inspection. Crate of canned milk was stored on the floor of the check out counterStore foods off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towel roll was stored on the kitchen preparation table by the dishwashing sink. Food preparation surfaces must be free from source of contamination. Replace paper towel roll in appropriate dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel in the dispensers at the kitchen hand washing station.
    • 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 and front exterior doors were kept open during the inspection.Ensure exterior doors are kept closed to prevent the entry of pests and other contaminants.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cloth office chair was found in the food preparation area.Remove chair as it is not waterproof or cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing chlorine sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure that all bottles containing liquids in the facility are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes were stored on the counter beside the grill. Potatoes were measured at 48C. Food handler stated that potatoes were cooked less than an hour prior. Food handler moved potatoes to the stove top to keep warm. Potentially hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60oC (140oF).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the staff washroom dispenser.Ensure hand washing supplies are provided at hand sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloths were stored on the food preparation table and cooler.Store cleaning cloths in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable cup used as scoop for the rice in a bulk container. Cup was removed during inspection.Scoop with handle was replaced with the cup. Ensure utensil with handles are used for the bulk foods and the handle stored away from the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes and mayonnaise were stored with no means of temperature control beside the grill, for over 4 hours. Internal temperatures were measured at 44C and 23C.Foods were discarded. Store perishable foods away from the temperature danger zone (4C to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand washing station in the kitchen and also in the staff washroom dispenser.Paper towels were provided at both hand sinks during inspection. Ensure hand washing supplies are provided at hand washing sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface of the chicken prep cooler was dirty with food debris. Thoroughly clean and sanitize surfaces
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Breads were stored unprotected inside the flat grill storage compartment beside other non-food items. Operator indicated that breads will not be served to customers and would be discarded. Discard all unprotected or spoiled foods in the compartment. Ensure foods are adequately protected and stored away from sources of contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the deep fryer appears overused and requires changing. - Replace oil in the deep fryer.Grease and debris collector in the flat grill was filled with debris from the grill. - Clean out the collector.
    • 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 shelving units in the walk-in cooler were rusted. Repair or replace shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exit pathway towards the backdoor was inaccessible. Boxes of foods were stored in this area.Clear and declutter this area to enable effective cleaning and pest monitoring.
  12. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastics totes used for food storage were not food grade. Store foods in only food grade containers.
    • 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 shelving units in the walk-in cooler were rusted. Repair or replace shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles. Update Jan 16/24: gaps in ceiling were temporarily covered with cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the prep line cooler was dirty with food debris.- Clean the above-mentioned area and surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exit pathway towards the backdoor was inaccessible. Boxes of unused equipment were stored in this area.Clear and declutter this area to enable effective cleaning and pest monitoring.
  13. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle containing chlorine sanitizer solution was measured at over 200 ppm. Use chlorine sanitizer at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bins containing raw meats were stored above vegetables in the walk-in cooler.Meats were moved to the lower shelving. Store raw meats above or away from ready to eat foods and vegetables to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food items in bags were stored with unused equipment on the dry storage rack. Store foods separate from unused equipment/utensils and other incompatible items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of oil and vinegar were stored on the floor in the back hallway.2) Boxes of foods were stored directly on the floor of the walk-in freezer.Store all foods at least 6-inches (15.24cm) above the floor level.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastics totes used for food storage were not food grade. Store foods in only food grade containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled bottle containing grease cleaner solution was observed in the kitchen. Label all bottles containing chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced cheese in line cooler were measured at 8.5 C. Cheese was discarded during inspection. Maintain cold foods at 4C or below at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no handwashing station available in the kitchen. The section of the 3-compartment sink designated for hand washing was not properly equipped. The hand soap dispenser was broken, hence there was no hand soap available. Provide a hand washing station in the kitchen/food processing area. Install hand soap at the temporary hand washing station.
    • 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 shelving units in the walk-in cooler were rusted. Repair or replace shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the walk-in cooler were missing. Replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of the racks in the walk-in cooler was dirty with debris.2) Floors under the shelving in the walk-in freezer was dirty. 3) Surfaces of the food line cooler was dirty with food debris.- Clean the above-mentioned area and surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the spice containers were dirty with accumulated food debris. Clean and sanitize spice containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom hand sink was dirty with stains.Clean and disinfect hand sink thoroughly. Include this area in the routine sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exit pathway towards the backdoor was inaccessible. Boxes of food items and unused equipment were stored in this area.Clear and declutter this area to enable effective cleaning and pest monitoring.

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