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My Donair

K25 - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General

Official record from Alberta →

Inspection summary

My Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 December 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on March 16, 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 3 times across 2 separate inspections, most recently on December 18, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
  2. Demand Inspection

    1 infraction

    • 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?
      • The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed clothes and placed in sanitizing solution.-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and stored in the sanitizing solutio
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was observed not performing handwashing between gloves change.-Ensure hand hygiene is done between gloves change and before handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food was stored at ambient temperature within 2 hours:1. Cut lettuce in cold water at 9*C2. Fried falafe at 22.8*COperator returned food to cooler/freezer.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth-Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers
    • 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?
      • The deep fryer was used in food preparation at the facility which is part of the facility restriction.-Remove deep fryer-Contact Fire department for consultation for deep fryer use.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wiping cloths were stored on the counter at the front service area.2) There was no sanitizer at the front service area.Sanitizer bucket was promptly prepared and measured 100 ppm.Ensure sanitizer bucket is available at each food preparation area.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was using the same gloves that was used to handle uncooked raw chicken to serve ready-to-eat food to customer.The food handler was instructed to stop serving the food, remove the gloves and wash their hands to prevent cross-contamination.The serving spoon was promptly washed, and another food handler served the food with a clean spoon.A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches or shawarma/donair, after cleaning duties, etc.).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utensils including tongs and spoons were stored on the counter at room temperature.The serving utensils were promptly washed.Operator indicated to store the serving utensils in the hot holding unit.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing procedures. The staff was placing the clean dishes on the counter after washing and rinsing the dishes. There was no sanitizer prepared to sanitize the dishes.The staff promptly prepared the sanitizer at 100 ppm and the dishes were sanitized using the 2-compartment manual dishwashing method.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tomatoes, onions and lettuce stored on the prep cooler inserts were measured at 10°C, 16°C and 17°C respectively.Operator indicated that the donair toppings are usually used up within an hour.There were no procedures to track the time that the foods are being cooled or used up.Ensure prep cooler inserts are covered with lids to prevent the cold air form escaping and the mixture of hot air generating from the vertical broiler with the food.

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