Namao Pizza and Donair
24400 Highway 37 Namao AB T0A 2N0 · Food - General
Inspection summary
Namao Pizza and Donair has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on June 6, 2025, found no infractions.
2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and 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.
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 2 times across 2 separate inspections, most recently on November 5, 2024. 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 once on October 15, 2024. 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 November 24, 2023. 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 4 times across 4 separate inspections, most recently on November 5, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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 October 15, 2024. 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?
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.
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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.Ensure monthly pest control monitoring records are maintained and made available on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- The microwave and above the oven should be cleaned and maintained in a sanitary manner.
- 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?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some coolers had no thermometer, hot holding unit for Pizza had no thermometer.Ensure all temperature regulating unit has a functional thermometer at all times.
- 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.Ensure monthly pest control monitoring records are maintained and made available on site.
- 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?
- There was no permit posted at the facility.Ensure a valid permit is posted at a visible location in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- The microwave and above the oven should be cleaned and maintained in a sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the dry storage area. Please clean and organize dry storage area properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted to be stored on prep counters. Please be advised that all cleaning cloths must be stored in the bleach solution at all times. Please do not store cleaning cloths on prep counters. All cleaning cloths were moved in the bleach solution during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. It was noted that food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks, before putting gloves on and after taking them off. Please wash hands. 2. Used glove was noted on prep counter. Please be advised that gloves are considered single use and must discarded after use. Please do not store used gloves on prep counters. The used glove was discarded during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the three compartment dishwashing sinks were not sealing properly. Please seal all three sinks and ensure they are capable of sanitizing dishes properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the dry storage area. Please clean and organize dry storage area properly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?