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High River Donair and Pizza

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

Official record from Alberta →

Inspection summary

High River Donair and Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on February 9, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on January 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 July 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 4 separate inspections, most recently on January 29, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 January 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 22, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 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

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