Mike's Famous Donair

10526 82 Avenue NW Edmonton AB T5Y 0A5 · Food - General

6 inspections

Demand InspectionApr 15, 2026
0 infractions
Risk Management InspectionOct 31, 2025
0 infractions
Monitoring InspectionOct 28, 2025
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
  - Some food items noted to be stored on the floor. Ensure all food is stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
  - Gravy and donair meat were not kept over 60C. Hot holding unit was turned up slightly during the inspection.
Monitoring InspectionFeb 24, 2025
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
  - Two wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored in a sanitizer solution when not in immediate use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
  - Sanitizer bucket measured at 0 ppm chlorine - corrected onsite.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
  - Dough was being stored in a black garbage bag (not food grade). Corrected onsite.
- 09. Are chemicals stored and handled in a safe manner?
  - Unlabeled spray bottle observed - corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
  - Gravy and donair meat were hot held at 55C. Hot holding unit was turned up slightly during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
  - Dishwashing was occurring at the handwash station in the ice cream area. Ensure all dishwashing occurs in the back kitchen compartment sinks with a bleach water sanitizing step. The handwashing sinks must be used for handwashing only.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
  - Fume hood canopy is overdue for professional cleaning (was due August 2024). Please schedule this.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
  - Dipper well was not turned on where multiple used ice cream scoops were stored inside. Ensure dipper well is kept on with running water.
Risk Management InspectionDec 6, 2023
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
  - Dec 6: Below areas are still in need of repair. Areas in need of repair were discussed with staff.Several deficiencies were noted:- The surfacing of some shelves in the kitchen were in disrepair.- Several floor tiles in the back area were damaged and cracked.- Several wall junctions close to the back storage area were sealed with spray foam.*Ensure these areas are in good repair and that surfaces are durable, smooth, non-absorbent, and easy to clean.Nov 28: *Outstanding
Demand InspectionNov 28, 2023
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
  - Readily available sanitizer solutions were not present in food handling areas, and wet wiping cloths were sitting on food contact surfaces. *Ensure that sanitizer solutions are present and accessible in the different food handling areas of the facility, and that wiping cloths are stored in a sanitizing solution when not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
  - The bleach being used for the sanitizer solutions had fibregard.*Ensure that ordinary household bleach is used to prepare sanitizing solutions (i.e., no fibregard or scent).
- 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 staff member on the cooking line stated that shaved donair meat does not undergo a secondary cooking step prior to cooling. The owner stated that this does indeed occur.*Ensure that all staff are familiar with and are following the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products (attached).*Discussed quick cooling methods such as portioning foods into smaller amounts to refrigerate, and allowing heat to escape containers while cooling in the refrigerator.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
  - Raw meat was stored above ready-to-eat foods (donair sauce) in the walk-in cooler.*Ensure that raw meats are adequately separated from other cooked or ready-to-eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
  - A damp cloth was being stored on top of herbs in the fridge.*Ensure that linens are not stored in contact with food.Ice buildup in the walk-in freezer was attached to frozen bags of fries.*Ensure that foods are protected from contamination while in storage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
  - Staff were not regularly testing the strength of the sanitizer solutions. *Ensure that staff are regularly testing the sanitizer solutions to ensure they are maintaining an adequate concentration of sanitizing agent.
- 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 (self-monitoring).*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.*Ensure that the exterior doors remain closed when not in use.
- 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?
  - A valid food handling permit was not displayed. *Ensure that a valid food handling permit is displayed in a conspicuous place where it can be easily seen by patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
  - Several deficiencies were noted:- The surfacing of some shelves in the kitchen were in disrepair.- Unfinished wood used to cover the piping on the ceiling in the kitchen.- Several floor tiles in the back area were damaged and cracked.- Several wall junctions close to the back storage area were sealed with spray foam.*Ensure these areas are in good repair and that surfaces are durable, smooth, non-absorbent, and easy to clean.Nov 28: *Outstanding
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
  - The spoon for portioning a sauce in the front refrigerated prep table was laying in the sauce with the handle contacting the sauce. *Ensure that utensils are stored so that the handles do not contact the food items.A potato peeler and a utensil used for opening food containers were dirty.*Ensure that all equipment and utensils are maintained in a clean and sanitary manner.Utensils were stored in the groove between the prep table and wall - the operator indicated that these were not used for food and only for cutting boxes. Recommended obtaining a box cutter and discarding these utensils if they are no longer needed.
- 23. Is the facility maintained in a clean and sanitary condition?
  - A fan in the back food preparation area had a buildup of dust - *ensure that this is cleaned.A written sanitation plan was not available.*Ensure that a written sanitation plan is developed and implemented.