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Maverick's Donut Company

15729 37 Street NW Edmonton AB T5Y 0S5 · Food - General

Official record from Alberta →

Inspection summary

Maverick's Donut Company has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on September 11, 2026. 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?

  • 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 September 11, 2026. 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 once on January 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 11, 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 once on December 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - Food in the small cooler at the front was probed at approximately 8C. The operator was instructed to adjust and monitor the temperature. Discard the open milk jug and any potentially hazardous food held above 4C for more than two hours. The owner later confirmed the milk jug was removed.Please repair the cooler. Do not store perishable foods in the cooler until it can maintain a temperature of 4C or below.
    • 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?
      • Outstanding:December 5 2025:Pest control records were not available for review.Observed pest control signoff sheet with just dates. This is improper record keeping.Correction:-Ensure that a pest control is monitored by a third-party company OR self-monitored by the facility.-If using a third-party pest control company, keep records/reports after each visit.-If the facility is self-monitoring, keep pest control checklists which will be provided by AHS along with the inspection report.-Pest control records should indicate when it was done, what was done, what was found, what was necessary actions to remediate, etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding: Grease ventilation unit was overdue for inspection and cleaning.Correction:-Ensure service is arranged for grease ventilation unit.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the small cooler at the front was probed at approximately 8C. The operator was instructed to adjust and monitor the temperature. Discard the open milk jug and any potentially hazardous food held above 4C for more than two hours. The owner later confirmed the milk jug was removed.Please repair the cooler. Do not store perishable foods in the cooler until it can maintain a temperature of 4C or below.
    • 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?
      • Outstanding:December 5 2025:Pest control records were not available for review.Observed pest control signoff sheet with just dates. This is improper record keeping.Correction:-Ensure that a pest control is monitored by a third-party company OR self-monitored by the facility.-If using a third-party pest control company, keep records/reports after each visit.-If the facility is self-monitoring, keep pest control checklists which will be provided by AHS along with the inspection report.-Pest control records should indicate when it was done, what was done, what was found, what was necessary actions to remediate, etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding: Grease ventilation unit was overdue for inspection and cleaning.Correction:-Ensure service is arranged for grease ventilation unit.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed several scoop handles submerged in the bulk food containers.Correction:-Scoop handles were adjusted during inspection.-Ensure scoop handles are not in contact with food items in the bulk storage containers.
    • 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?
      • December 5 2025:Pest control records were not available for review.Observed pest control signoff sheet with just dates. This is improper record keeping.Correction:-Ensure that a pest control is monitored by a third-party company OR self-monitored by the facility.-If using a third-party pest control company, keep records/reports after each visit.-If the facility is self-monitoring, keep pest control checklists which will be provided by AHS along with the inspection report.-Pest control records should indicate when it was done, what was done, what was found, what was necessary actions to remediate, etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease ventilation unit was overdue for inspection and cleaning.Correction:-Ensure service is arranged for grease ventilation unit.
  4. Monitoring Inspection

    1 infraction

    • 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?
      • Pest control records were not available for review during the inspection. ** Provide records showing proof of consistent pest control and management in your facility. Please note that AHS checklist fulfills this requirement.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer available.

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