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King Donair

4407 Lakeshore Drive Sylvan Lake AB T4S 1C4 · Food - General

Official record from Alberta →

Inspection summary

King Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on June 18, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 2 times on May 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 18, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2025. For example: 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?

  • 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 once on May 15, 2025. 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?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An almost empty carton of uninspected eggs were found being stored in the prep cooler with food for public consumption. Operator indicated they were for personal use only and the menu supports this. Remaining eggs were discarded. Please ensure all food for personal use is stored separately from that of food for public consumption and is properly labeled. All food and food ingredients received at a food establishment must be from approved sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shaved meat was being held on the grill top in an open container that did not retain the heat and meat was at 36 C. Operator reheated the meat on the grill and placed in a covered container. Ensure meat is held at or above 60 C while hot holding.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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?
      • Permit posted was outdated as of end of April. Please locate and post the valid permit for this season.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edge of counter to left of hand sink is worn away exposing wood surface beneath. There are 3 screws protruding from the edge. Please resurface the edge so it is non-absorbent and easily cleanable.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was prepared for use on food contact surfaces at greater than 200 ppm. Ensure the bleach solution is tested and mixed at 100 ppm. Solutions prepared too strong can leave a residual on surfaces.
    • 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?
      • The remaining cone from a previous day was stored in the cooler on the spit. Meat on a cone at the end of a day must be shaved and shavings cooked to 74 C then cooled, or shaved to the fully frozen core and frozen core stored in the freezer, shavings cooked to 74 C and cooled, or cook the entire remainder of cone to an internal temperature of 74 C, then shave and cool. Meat cannot remain on the cone for reheating the next day. Remaining cone was discarded.
    • 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 present to verify the concentration of sanitizing solution. Please acquire chlorine test strips.

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