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Hinton Shawarma & Donair

1 - 114 Park Street Hinton AB T7V 2B1 · Food - General

Official record from Alberta →

Inspection summary

Hinton Shawarma & Donair has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 9, 2024. The most recent inspection, on June 2, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on August 27, 2025. 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 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 7 separate inspections, most recently on May 12, 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 4 times across 3 separate inspections, most recently on April 22, 2025. 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 May 6, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • A couple of floor tiles are cracked in the kitchen. - Please repair or replace to ensure the flooring is smooth, non-absorbent to moisture and easy to clean.
  3. Monitoring 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?
      • A couple of floor tiles are cracked in the kitchen. - Please repair or replace to ensure the flooring is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed visibly soiled rugs stored on the bottom shelf of the preparation table cooler. - Please remove and clean or discard soiled rugs and maintain the cooler in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink is not maintained in a clean and sanitary condition, including visible scale buildup on the faucet. - Please maintain the sink in a clean and sanitary condition. 2. The flooring underneath the preparation table is not kept clean and sanitary. Cardboard lining is present under the legs of the preparation table.- Cardboard lining is not acceptable, as it is not cleanable. Please remove the cardboard lining and maintain the area in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 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?
      • Observed improper donair cooking: The donair (meat cone) was not cooked continuously. The vertical broiler was turned off while a meat cone was placed on it. - Please ensure that meat cones are cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.- Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available at the time of inspection. - Please ensure a functional probe thermometer for monitoring foods during cooking, reheating and cooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease has accumulated on the fan mounted on the wall above the donair cooking machine (vertical broiler). The wall beneath the fan is also greasy. - Please clean the fan and the wall.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The flooring underneath the preparation cooler is in disrepair. - Please ensure the floor finishes in the food preparation and storage areas are smooth, non-absorbent to moisture, and easy to clean and sanitize.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths stored in plain water (without sanitizer solution).- The operator stored the cleaning cloths in a 100 ppm chlorine/bleach solution at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The preparation cooler is not equipped with a thermometer. - Please provide a functional thermometer.
    • 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 flooring underneath the preparation cooler is in disrepair. - Please ensure the floor finishes in the food preparation and storage areas are smooth, non-absorbent to moisture, and easy to clean and sanitize.
  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed with empty carboard boxes. Corrected at the time of inspection. Please ensure the hand sink is easily accessible at all times.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of the facility holds a food safety training certificate. - At least one person who is in care and control of the facility is required to complete an approved food safety training course. - Operator was provided the list of approved courses to complete one course within a week.
    • 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 three-compartment sink hot water faucet is not operational. Noted staff turning on/off the tap using the shut-off valve. - Please repair or replace the faucet.Dec 13: Operator advised a new faucet has been ordered.
  12. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food contact surface sanitizer was available onsite. Operator provided chlorine/bleach sanitizer at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips are available for measuring the concentration of chlorine/bleach sanitizer solution. - Please provide test strips for chlorine/bleach sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The liquid hand soap for the hand sink is not stored in a proper dispenser - the wall mounted dispenser is not operational and that the soap is stored in its original container that is not suitable to use. - Please ensure the hand sink is equipped with liquid hand soap in appropriate dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person in care and control of the facility holds a food safety training certificate. - At least one person who is in care and control of the facility is required to complete an approved food safety training course. - Operator was provided the list of approved courses to complete one course within a week.
    • 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 three-compartment sink hot water faucet is not operational. Noted staff turning on/off the tap using the shut-off valve. - Please repair or replace the faucet.

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