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Liberty Donairs

40 - 100 Jennifer Heil Way Spruce Grove AB T7X 4B8 · Food - General

Official record from Alberta →

Inspection summary

Liberty Donairs has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on August 21, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on November 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 26, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler was fixed, and the technician's invoice was received. Food in the prep cooler was measured at 5.6C. The cooler's digital thermometer read 3C.Temperature will be monitored and temperature logs will be completed. The operator was instructed to reduce food batches and limit holding time to 2 hours if the cooler does not maintain a safe temperature.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used rags were being stored in buckets with detergent solution, with no sanitizer detected. The operators prepared a sanitizer solution, and chlorine was verified at 100 ppm. Guidance was provided on proper sanitation methods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was cooling in a deep pot. The operator transferred the gravy to two shallow containers, which were then placed in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was stored at 7C in the prep cooler. The operator indicated that the cooler temperature was appropriate in the morning, and food turnover was high. The cooler temperature was lowered, and the operator was instructed to monitor it. A technician was scheduled to arrive at 5:30 PM. Ensure the cooler is maintaining a safe temperature at all times.
    • 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. Please ensure that chlorine test strips are available for testing sanitizer.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • A partially cooked Donair cone from the day prior was replaced on the spit for the day. Donair cone is not to be re-used. Donair Cone was discarded. Requirements for Donair left onsite.
  6. Risk Management 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?
      • When inspector entered the facility, the heat was turned down on the Donair cone. Donair must be kept cooking at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach/Chlorine being used contains additional chemicals such as fabric protection.Use regular household bleach with no scents or additional chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pickles that were open were being stored at room temperature while container states "Refrigerate after Opening."Ensure that manufacturers instructions are followed. Pickles were moved to the refrigerator.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The prep cooler was measuring 6C. Please make this colder

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