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My Donair

9 - 5032 16 Avenue NW Calgary AB T3B 0N3 · Food - General

Official record from Alberta →

Inspection summary

My Donair has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on November 12, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on February 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on November 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on November 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods such as chopped onions, tomatoes and onion are left out in room temperature. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times. Please do not store in room temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *** On-going violation.Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Chest freezer that holds the Donair cone, the lid is in disrepair.- Have the chest freezer lid repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build was found on the wall and on the ceiling right above the Donair vertical broiler.- Have the area clean.
  2. Monitoring 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)?
      • Chlorine test strips were expired and not effective. Old ones were discarded. The owner ordered new chlorine test strips during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and detergent are being mixed to prepare a sanitizer solution. - Do not mix anything other than bleach and water to prepare a sanitizer solution for dishwashing or surface sanitizing. Always clean/wash first prior to sanitizing. - Mix 1/2 teaspoon of unscented chlorine or bleach per liter of water to prepare a solution at 100 ppm. Verify the concentration using chlorine test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods such as chopped onions, tomatoes and onion are left out in room temperature. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C at all times. Please do not store in room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing method. Utensils and equipment are washed with a detergent/bleach mixture, rinsed and air dried. - Please follow the approved method of manual dishwashing: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Wash with detergent, rinse with water in the first compartment. - Sanitize by fully submerging in an approved sanitizer solution such as chlorine at 100 ppm for 2 minutes. - Remove and air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer that used for storage of donair cones requires a deep cleaning. - Clean and maintain in a clean and sanitary manner at all times.

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