Kingdom Pizza Donair and Burgers
8020 118 Avenue NW Edmonton AB T5B 0R8 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sandwich prep cooler measured approximately 9 degrees Celsius using a probe thermometer. Requested operator remove the two salad dressing bottles (caesar and garlic), cut peppers, and shredded cheese and place them into the walk in cooler. Please ensure corrective actions are taken and unit repaired/replaced and able to maintain a temperature of 4 degrees Celsius or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available onsite to measure the concentration of the sanitizer solution. Please ensure valid chlorine test strips are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water knob for the kitchen handwashing sink was not properly working and no hot water was available. Please ensure corrective actions are taken and the handwashing sink has both hot and cold water available.
- 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?
- No pest control reports were available onsite for review. Please ensure pest control documentation is available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 2025-10-24Back of house hand sink faucet appeared to be in a clean and sanitary condition. However, the hand sink had not been moved and was still partially below the ventilation canopy, increasing the risk of food debris, oil and grease falling other hand sink. Action Required: 1. Immediately/ short term: Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. Permanent/ Long-term (overdue since October 24, 2025): 2. Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition. Email our office photo or video evidence of corrective action.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-10-24 - Overdue since September 23, 2024.Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface immediately. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures.Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2025-10-20Electronic receipt showing proof of purchase of a probe thermometer received from Operator via email on October 20, 2025. When the thermometer is delivered on October 23, 2025, please email PHI photo evidence showing the thermometer onsite e.g. photo next to your food handling permit or hand sink by the vent fan.2025-08-27A probe thermometer was still not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc.Action Required. Please have in place a probe thermometer, immediately. Email photo evidence of probe thermometer to PHI.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Back of house hand sink faucet was visibly dirty with food residue. Hand sink is partially below the ventilation canopy increasing the risk of food debris, oil and grease falling other hand sink. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. Action Required: Immediately/ short term: Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. Permanent/ Long-term: Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures.Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was still not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc.Action Required. Please have in place a probe thermometer, immediately. Email photo evidence of probe thermometer to PHI.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Back of house hand sink faucet was visibly dirty with food residue. Hand sink is partially below the ventilation canopy increasing the risk of food debris, oil and grease falling other hand sink. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. Action Required: Immediately/ short term: Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. Permanent/ Long-term: Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures.Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Back of house hand sink faucet was visibly dirty with food residue. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved food contact surface sanitizer was not readily available for use. Corrected during inspection. PHI coached Manager and Food Service worker on how to make a 100ppm Chlorine. sanitizer.Resources:1. AHS guidance on How to Mix an Approved Sanitizer emailed to operator. with inspection report.2. AHS Guidelines for the Use of Wiping Cloths emailed to operator. with inspection report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff onsite were both not aware of manual dishwashing procedures even though a 3-sink dishwashing poster was posted near the dishwashing sink. Coached both staff members on the 3-sink dishwashing method (wash, rinse and sanitize with an approved sanitizer e.g. 100ppm Chlorine, 200ppm Quats, 25ppm Iodine ).Resources:1. AHS Three Sink Dishwashing Method poster emailed to Operator together with the inspection report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food contact surface by the microwave was in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Back of house hand sink faucet was visibly dirty with food residue. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. 2. Observed a pizza dough cutter handle repaired with masking tape. Corrected during inspection. Damaged pizza dough cutter discarded and replaced with two new cutters. Ensure all food equipment is kept in clean and sanitary condition and in good repair to facilitate effective cleaning and sanitizing procedures and to promote safe and sanitary food handling.3. Observed scoops stored in multiple bulk food containers (sugar, flour) in direct contact with food. Corrected during inspection. No visible dirt noted. Scoops removed from all bulk food containers and put away for washing. Ensure food utensils are not stored in bulk food containers to reduce the risk of cross contamination of food.4. Observed a soil strainer stored on top of a covered, bulk food container in the walk-in cooler. Corrected during inspection. Soiled utensils put away for washing. bulk food container lead cleaned and sanitized. Do not store soiled utensils on food contact surfaces to reduce the risk of cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The main fryer's exterior had accumulated grease and grime and was visibly dirty. Please wash and sanitize the fryer thoroughly. Ensure all food equipment is kept in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harbourage of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
- 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?
- Food handling permit was not posted on public display.ACTION REQUIRED: Post food handling permit on public display.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were left on food contact surfaces when not in use. The facility did not have a sanitizer bucket for wiping cloths when not in use. Discussed wiping cloth requirements. ACTION REQUIRED: obtain a designated sanitizer bucket to store wiping cloths when not in use. Review the below resource & train all staff on wiping cloth guidelines.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate chlorine test strips.ACTION REQUIRED: obtain chlorine test strips.
- 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?
- Food handling permit was not posted on public display.ACTION REQUIRED: Post food handling permit on public display.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The probe thermometer that was in clean storage was visibly dirty. ACTION REQUIRED: clean the thermometer. Ensure equipment is cleaned and sanitized prior to putting it in storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 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?
- Several dead cockroaches noted behind large mixer, shelf in the back, and behind small fridge.
- 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?
- Food handling permit was not posted on public display.ACTION REQUIRED: Post food handling permit on public display.
- 20. Do food handlers at the facility have adequate food safety training?
- -There was no one that had food safety training certification. Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfE-mail a copy of the certificate to us for verification once available.
- 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?
- Risk Management 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?
- Food handling permit was not posted on public display.ACTION REQUIRED: Post food handling permit on public display.
- 20. Do food handlers at the facility have adequate food safety training?
- -There was no one that had food safety training certification. Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfE-mail a copy of the certificate to us for verification once available.
- 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?
- 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?
- Donair broiler was turned off at the time of inspection. CDI: discussed donair requirements.ACTION REQUIRED: the donair broiler must not be turned off to slow cooking. Review the following resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
- 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?
- Food handling permit was not posted on public display.ACTION REQUIRED: Post food handling permit on public display.
- 20. Do food handlers at the facility have adequate food safety training?
- -There was no one that had food safety training certification. Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfE-mail a copy of the certificate to us for verification once available.
- 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?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -Directors were not familiar with the steps for proper dishwashing. Discussed this with them. The following steps must be followed for proper dishwashing:1) Wash equipment in 1st sink compartment with soap and water to loosen grease and food. 2) Rinse off grease, food and soap with fresh water in the 2nd sink compartment. 3) Soak equipment in 100 ppm chlorine solution for 2 minutes (made using ½ teaspoon unscented household bleach per litre of water) to kill off germs. Use your chlorine test strips to verify that the concentration of the chlorine solution is at least 100 ppm. 4) Allow equipment to air dry. -No unscented household bleach available. This must be obtained to allow for proper sanitizing.
- 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?
- -No pest control records available. You must provide us with invoices or reports from your pest control operator so we can verify you have control measures in place. These can be e-mailed to us. Pictures received showing the back wall where the mixer and stainless steel table were located had been organized and cleaned.
- 20. Do food handlers at the facility have adequate food safety training?
- -There was no one that had food safety training certification. Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfE-mail a copy of the certificate to us for verification once available.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The exhaust canopies above the deep fryers and ovens had a build up of grease and had not been serviced since 2022. These must be thoroughly cleaned and serviced to prevent attracting pests and to ensure the proper air quality can be maintained. -There was clutter in the back hallway. Brooms were placed on sauce bottles. The back hallway clutter must be reduced and properly organized to allow for easier cleaning and to prevent attracting pests. Do not place brooms on sauce bottles to prevent contamination. This was corrected during inspection.Pictures received showing the stainless steel table at the back was cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A box of lettuce was place underneath raw chicken in the walk in cooler. Ready to eat foods, such as vegetables are to be placed away from and not underneath raw meat products to prevent potential cross contamination. This was corrected during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -Directors were not familiar with the steps for proper dishwashing. Discussed this with them. The following steps must be followed for proper dishwashing:1) Wash equipment in 1st sink compartment with soap and water to loosen grease and food. 2) Rinse off grease, food and soap with fresh water in the 2nd sink compartment. 3) Soak equipment in 100 ppm chlorine solution for 2 minutes (made using ½ teaspoon unscented household bleach per litre of water) to kill off germs. Use your chlorine test strips to verify that the concentration of the chlorine solution is at least 100 ppm. 4) Allow equipment to air dry. -No unscented household bleach available. This must be obtained to allow for proper sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The soap dispenser for the handwash sink by the stove and deep fryer was empty. This was refilled during the inspection. Handwash sinks must all be provided with hot and cold running water, soap and paper towel to allow for proper and convenient access for handwashing.
- 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?
- -There were mouse droppings underneath the table at the very back, all along the wall and in the corner by the mixer. Mouse droppings must be removed and these areas must be thoroughly cleaned and sanitized to prevent contamination of food and surfaces. Use appropriate PPE while doing this. -No pest control records available. You must provide us with invoices or reports from your pest control operator so we can verify you have control measures in place. These can be e-mailed to us.
- 20. Do food handlers at the facility have adequate food safety training?
- -There was no one that had food safety training certification. Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdfE-mail a copy of the certificate to us for verification once available.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The stainless steel table at the back had a build up of flour. Have this area thoroughly cleaned to prevent attracting mice and other pests. -The exhaust canopies above the deep fryers and ovens had a build up of grease and had not been serviced since 2022. These must be thoroughly cleaned and serviced to prevent attracting pests and to ensure the proper air quality can be maintained. -There was clutter in the back hallway. Brooms were placed on sauce bottles. The back hallway clutter must be reduced and properly organized to allow for easier cleaning and to prevent attracting pests. Do not place brooms on sauce bottles to prevent contamination. This was corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?