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Muneeb's Pizza and Donair

5117 50 Street High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Muneeb's Pizza and Donair has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 23, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 across 2 separate inspections, most recently on September 14, 2026. 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 5 times across 4 separate inspections, most recently on September 14, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on September 14, 2026. 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?

  • 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 June 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not kept inside a sanitizer solution. This may provide harborage of pathogens which may lead to contamination of food contact surfaces.CorrectionOperator kept the cleaning cloths inside a bleach sanitizer solution measuring at least 100 ppm.
    • 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?
      • Current/valid food handling permit was not displayed at the time of inspection.CorrectionOperator was provided with a copy of food handling permit and displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the kitchen ceiling tiles above the pizza oven was detached and not secured and a strip hanging from the ceiling.CorrectionEnsure that the detached section of the ceiling tiles in the kitchen is repaired or replaced to ensure that it is in good repair and is easy to clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling section holding the bathroom mechanical ventilation fan was in disrepair. The fan appears to be detaching from the ceiling.CorrectionEnsure the ceiling holding ventilation fan in the bathroom is repaired to replaced and the fan is securely attached to the ceiling.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    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?
      • On of the ceiling panel paint by the dry storage area is peeling off.CorrectionOperator has purchased a new panel and is awaiting replacement.Ensure to repair or replace the ceiling panel and maintain in good repair.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Person food and items in the walk in cooler and dry storage area are kept together with customer food items.CorrectionOperator removed personal items and put on separate shelves.Ensure to always separate food items that are not meant to be used for commercial food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On of the ceiling panel paint by the dry storage area is peeling off.CorrectionOperator has purchased a new panel and is awaiting replacement.Ensure to repair or replace the ceiling panel and maintain in good repair.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle measured 1000 ppm at the time of inspection. Operator remade the chlorine sanitizer and retested at 100 ppm.**Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape was observed on the interior sealing of the walk-in-cooler, which is not easy to clean. - Operator removed the duct tape during inspection. **Ensure all surfaces within the facility are smooth, non-absorbent and easily cleanable.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid/door of the left GE chest freezer, adjacent to the facility's rear external door, was noted to have a damaged seal at the time of the inspection.The seal had been patched with duct tape on one corner, and the seal had separated from the lid/door of the chest freezer along the front length. Ensure that the lid/door is maintained in a state of good repair, is easily cleanable, and forms a good seal with the base of the freezer.The temperature of this freezer unit was satisfactory at the time of the inspection.
  8. Initial Inspection

    0 infractions

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