Skip to content
Loading map…

Hollywood Pizza & Donair

10012 156 Street NW Edmonton AB T5P 4J7 · Food - General

Official record from Alberta →

Inspection summary

Hollywood Pizza & Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 1, 2024. The most recent inspection, on January 6, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on December 18, 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?

  • 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 2 times across 2 separate inspections, most recently on December 18, 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 once on October 1, 2024. 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 2 times across 2 separate inspections, most recently on December 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 18, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer tested at 0 ppm. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.Used wet wiping cloths were observed on counter surfaces. The operator relocated them to the designated bin. Wiping cloths should be kept in a sanitizer solution between uses, and store dirty cloths awaiting cleaning in the designated bin.
    • 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?
      • Mice droppings were observed in multiple areas of the facility, including but not limited to:Floor of the dry storage roomFloor behind and around the chest freezer across from the dry storage roomUnderneath kitchen shelvesUnderneath the prep coolerFloor of the customer washroom (behind the garbage bin)Other hard-to-reach areasThe facility has a pest control company providing monthly service. Ensure that all pest control recommendations are followed, all holes are sealed, all food contact surfaces are cleaned and sanitized, and all food items are properly covered to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires thorough cleaning and sanitation to remove accumulated food particles, dried food splashes, and/or grease:Interior and exterior of the prep cooler, including handlesInterior and exterior of the upright cooler, including the glass doorDishwashing sink (grime buildup)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and/or mice droppings were observed in multiple areas of the facility, including but not limited to:Floor of the dry storage roomFloor behind and around the chest freezer in the back storage areaUnderneath kitchen shelvesUnderneath the prep coolerFloor of the customer washroom (behind the garbage bin)Other hard-to-reach areasWall of the dishwashing sink (grime buildup)These areas must be thoroughly cleaned and sanitized to prevent contamination.2. The dry storage room and the area under the dishwashing sink are cluttered. Reorganize these areas to facilitate cleaning and remove any items that are no longer being used.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed wet/used cleaning rags out with no sanitizer set up to store in between uses.Please purchase extra/new cleaning cloths and make sanitizer solution (bleach/100PPM chlorine) and store in the solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention required for covering foods in the walk in cooler - pails of lettuce, pasta noodle, red sauce were uncover and or partially covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a bus pan of 4 large bags of raw chicken wings being left out to thaw. Please thaw out frozen food items in the walk in cooler, under running cold water and or cook from frozen.
    • 15. Is the facility free of a pest infestation?
      • Observed possible pest activity by the back door and under prep table next to dishwashing sinks.
    • 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?
      • Front door was open at the time. The back door screen require to be repaired -> observed large holes/rip. Please keep all doors closed to deter entry of pest.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items/area:Racks inside walk in cooler.Inside of prep coolers.

Nearby inspected facilities

Own this business? Add a badge to your website