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High River Donair and Pizza

D - 1103 18 Street SE High River AB T1V 2A9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/29. OUTSTANDING. *OUTSTANDING on January 19, 2026The handle of the prep cooler on southeast of the kitchen is loose. Ensure to tighten down the bolt for the handle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/29. OUTSTANDING. The 3-compartment sink faucet was observed to be leaking at the time of inspection.***Please repair the faucet to ensure it is maintained in good working condition and prevent potential contamination risks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/29. OUTSTANDING. *OUTSTANDING on January 19, 2026The Vent exhaust has build up of debris on top of the front prep food table.**Ensure that the vent and surrounding area is clean.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is currently without a digital probe thermometer needed for accurately measuring the temperatures of potentially high‑risk foods. This device is essential for checking that potentially risky foods are cooked to safe internal temperatures, which helps prevent harmful bacterial growth and reduces the risk of foodborne illness.**Please obtain a digital probe thermometer to ensure that internal temperatures of high‑risk foods are routinely monitored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink adjacent to the back prep table was observed to be blocked by cleaning equipment and a garbage can. Please keep the handwashing sink accessible for hand washing.**Equipment was removed during inspection for sink accessibility
    • 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 3-compartment sink faucet was observed to be leaking at the time of inspection.***Please repair the faucet to ensure it is maintained in good working condition and prevent potential contamination risks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *OUTSTANDING on January 19, 2026The handle of the prep cooler on southeast of the kitchen is loose. Ensure to tighten down the bolt for the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *OUTSTANDING on January 19, 2026The Vent exhaust has build up of debris on top of the front prep food table.**Ensure that the vent and surrounding area is clean.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk of mushrooms and tomatos were not covered properly in the walk in fridge Ensure that bulk food have proper lids.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of bleach surface sanitizer that was not labelled. Ensure all chemical bottles are labelled with contents. Bottles were labeled properly during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot hold of gravy was measured at 41C.Gravy was discarded during inspection.Ensure that the hot hold is above 60C
    • 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 handle of the prep cooler on southeast of the kitchen is loose. Ensure to tighten down the bolt for the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Vent exhaust has build up of debris on top of the front prep food table.Ensure that the vent and surrounding area is clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy filters had a build-up of grease on them. Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris underneath the deep fryer. Clean floors in this area.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above lettuce in the walk-in cooler. All raw meat products must be stored below ready-to-eat products. Raw meat was moved to another shelf during time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of the scoop for the cheese in the top of the prep cooler was in direct contact with the cheese. Ensure all scoops are stored in a manner that prevents contamination of the bulk food product via hands or scoop handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of bleach surface sanitizer that was not labelled. Ensure all chemical bottles are labelled with contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris under the shelves in the walk-in cooler. Clean listed area.