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Great Canadian Pizza & Donair

10707 109 Street NW Edmonton AB T5H 3B7 · Food - General

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • July 8, 2026: a bag of frozen cooked chicken pieces and a bag of frozen crumbled sausage were found sitting on the counter, thawing at room temperature. These were placed into the freezer during the inspection.June 30, 2026: Bag of frozen cooked chicken pieces was sitting out on the counter in the kitchen.Bag of frozen paneer was sitting on the counter in the kitchen. REQUIRED ACTION: frozen foods must be thawed using one of the following processes:-under continuous, cold running water-in the cooler-as part of the cooking processFrozen foods were placed back into the freezer during inspection.Sliced donair meat in the hot-holding unit was measured at >60C internal temperature with a probe thermometer.
    • 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was noted on the exterior of the bins used to store dry goods. REQUIRED ACTION: a thorough cleaning of the bins used to store dry goods is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • July 8, 2026: Most scoops were removed from inside the dry goods bins.**One disposable plastic scoop and one disposable paper cup were found sitting directly in the dry goods inside two of the bins. These were removed and discarded during the inspection.June 30, 2026: Various scoops were found to be sitting with their handles in direct contact with dry foods in the large bins in the kitchen (blue bins and clear bins). REQUIRED ACTION: scoops must not be stored with the handles in direct contact with foods in order to avoid contamination of foods.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp, dirty wiping cloths were found laying on top of the exterior roof of the pizza oven.REQUIRED ACTION: wiping cloths must be stored in sanitizing solution in between uses. Dirty cloths are not to be left on top of equipment or other surfaces in the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle containing bleach water was found sitting in the three compartment sink.REQUIRED ACTION: ensure all chemical bottles are labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bag of frozen cooked chicken pieces was sitting out on the counter in the kitchen.Bag of frozen paneer was sitting on the counter in the kitchen. REQUIRED ACTION: frozen foods must be thawed using one of the following processes:-under continuous, cold running water-in the cooler-as part of the cooking processFrozen foods were placed back into the freezer during inspection.Sliced donair meat in the hot-holding unit was measured at 45C internal temperature with a probe thermometer. REQUIRED ACTION: sliced donair meat must be held at minimum 60C or higher while in the hot-holding unit.Gravy was measured at 50-55C in the hot-holding unit. REQUIRED ACTION: Gravy must be held at minimum 60C or higher while in the hot-holding unit.Operator was instructed to re-heat foods to minimum 74C, and then ensure they are maintained at 60C or higher.
    • 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 towel dispenser at the staff washroom hand sink was empty. Staff member filled the paper towel dispenser during the inspection.
    • 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Various scoops were found to be sitting with their handles in direct contact with dry foods in the large bins in the kitchen (blue bins and clear bins). REQUIRED ACTION: scoops must not be stored with the handles in direct contact with foods in order to avoid contamination of foods.
  3. Demand 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were placing cooled, cooked donair meat directly from the cooler into the steam table without first re-heating the meat to 74C internal temperature. The donair meat measured between 20C and 40C in the metal insert.REQUIRED ACTION: cooled, cooked donair meat must be reheated to 74C internal temperature prior to placing it into the steam table. After proper re-heating to 74C internal temperature, the donair can be transferred to the steam table where it must be maintained at 60C or higher.
    • 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat was measured at 44C in the hot-holding steam unit. Only one insert containing meat was in the unit, leaving the water in the steam table exposed to allow the heat to escape.The sliced meat was discarded.The surface of the donair cone on the vertical broiler was measured at 35-40C. The temperature was increased during the inspection and the donair cone surface was measured at 74C.REQUIRED ACTION: meat must be maintained at 60C or higher. The temperature must be turned up to achieve the required hot-holding temperature of the meat, and inserts must be placed in the unit to keep the water covered and to help maintain the heat inside the unit. The vertical broiler must be turned on at all times at a temperature setting that will maintain the donair cone surface at 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine test strips for measuring the chlorine (bleach water) sanitizing solution that is being used in the spray bottles.REQUIRED ACTION: obtain chlorine test strips for testing the chlorine (bleach water) sanitizer concentration.
    • 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • When staff were asked what chemical is used to sanitize food contact surfaces, they produced a chemical intended for use on floors and washroom surfaces.REQUIRED ACTION: staff were educated to use the Quat sanitizing solution that is connected to the sink, and how to use the test strips to ensure it is used at 200 ppm.
    • 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?
      • When asked about the procedure used for cooking and preparing donairs, staff could not describe the proper method.REQUIRED ACTION: Ensure that staff follow the Requirements for Preparing and Serving of Donairs, Shawarmas and other Similar Productshttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The surface temperature of the cone of donair meat on the vertical broiler was measured at 35C; the broiler was turned off at the time of arrival. Two inserts of sliced donair meat were measured at 35C and 23C in the small steam table next to the vertical broiler. The steam table was not turned on, and there was no water in the steam table below the inserts.Meat was discarded during the inspection.REQUIRED ACTION: the vertical broiler must remain turned on at all times to cook the donair meat.The sliced donair meat must be given a secondary cooking step to ensure it is cooked to an internal temperature of 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about dishwashing and sanitizing procedures, staff were not able to describe the proper 3-sink method to be followed.REQUIRED ACTION: ensure staff are following proper steps dishwashing and sanitizing: 1) wash with soap and water2) rinse with fresh, running water3) soak in approved sanitizing solution for 2 minutes (100 ppm chlorine or 200 ppm Quat)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for testing the Quat food contact surface sanitizing solution were water damaged.REQUIRED ACTION: obtain new test strips for testing sanitizing solution concentrations.
    • 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?
      • The current Food Handling Permit was not displayed at the time of inspection.REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted on high-touch surfaces in the back area: on the door handle to the staff washroom, and on the door handle to the mechanical/mop sink room.REQUIRED ACTION: ensure high-touch surfaces are cleaned regularly.
  7. Initial Inspection

    0 infractions