Naz's Pizza & Donair

215 Centre Street Mclennan AB T0H 2L0 · Food - General

7 inspections

1. Risk Management InspectionSep 18, 2026

   1 infraction

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The sanitizer cycle of the dishwasher was connected in improper sequence. At the time of inspection, the sanitizing cycle was not dispensing the sanitizer because the hose was hooked to the wrong bucket. PHI was able to note the anomaly when testing for the sanitizer after the sanitizer and rinse cycles and when the operator was priming all the detergent pump which was discovered to bring out the sanitizer.CorrectionOperator was asked to ensure all chemical hoses of the dishwashers are connected to the correct bucket.
2. Monitoring InspectionAug 4, 2026

   3 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. Food in storage (sliced onions and black olives) were not covered which may expose the food items to cross-contamination in the walk-in cooler.2. A bucket containing pancake floor was uncovered and was in close proximity to the shelf containing cleaning agentsCorrection-Staff member covered the food items during the inspection.-Ensure that all food items in storage are covered to prevent potential cross-contamination.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. A bag of onions was left on the floor of the walk-in cooler. 2. A bag of cut fries was left on the floor of the walk-in freezer.Correction-Staff member was asked to store the food items off the floor.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • At the time of inspection, the dishwasher was not dispensing chlorine during the sanitizing cycle. 3 attempts were made by the operator with the direction of PHI and could not dispense chlorine.Correction-Operator inspected the machine and primed it 3 times and chlorine were dispensed. Another full running cycle was done, and the machine was able to dispense chlorine.-Operator was directed to regularly check the dishwasher functionality since it has a history of not dispensing adequate chlorine during sanitizing cycle.-Operator has tests strips on site for confirming chlorine and was asked to make a log sheet to monitor the sanitizer concentration.-For long-term solution, the operator noted that he intends to procure another dishwasher and install a 3-compartment sink.
3. Risk Management InspectionJun 23, 2026

   0 infractions

4. Risk Management InspectionMay 11, 2026

   1 infraction

   • 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?
     • Operators are not maintaining temperature monitoring logs for the food in storage and during preparation. At the time of inspection, the operator could not provide the temperature logs.Ensure that adequate temperature logs are maintained for all the food in storage and during food preparation for example, during cooling process.
5. Demand InspectionMay 5, 2026

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Used cleaning cloths/wiping cloths are not kept in a sanitizer solution. Additionally, dirty cleaning clothes were found on top of the food preparation table which may lead to contamination of food contact surfaces.Operator preprepared a sanitizer solution, removed all the dirty cleaning cloths and replaced with clean ones.Ensure that cleaning cloths when not in use are kept inside a bucket with a sanitizer solution of adequate concentration.
   • 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?
     • Operators are not maintaining temperature monitoring logs for the food in storage and during preparation. At the time of inspection, the operator could not provide the temperature logs.Ensure that adequate temperature logs are maintained for all the food in storage and during food preparation for example, during cooling process.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. A bucket of sugar in dry storage area was not covered, and the scoop was deep inside the sugar.2. Onions and bags of flour were kept on the floor. Operator noted that they were recent shipment and will be stored on the shelves. This was not done during the time of inspection.**Ensure that food items are kept off the floor at all times to minimize the risk of contamination.
   • 09. Are chemicals stored and handled in a safe manner?
     • 2 spray bottles in the food preparation containing bleach solution were missing labels. Operator labelled containers to properly identify their contents.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The mechanical - chemical dishwasher was not in good repair. At the time of inspection, the dishwasher was not dispensing a cleaning solution during the cleaning and sanitizing cycle. Operator noted that it broke in the evening of May 4th, 2026, and that a work order had been placed and the technician was on the way to the facility. Operator was required to immediately fix the dishwasher and use the manual sink for cleaning utensils with proper wash, rinse and sanitize procedures. Single use utensils were also available for use.A re-inspection will be done to ensure that dishwasher is in good working condition
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The hand wash station in the food preparation area did not have soap at the time of inspection. Operator obtained a fresh supply of soap from the storage area.
   • 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 on display at the time of inspection. Ensure that you display a valid food handling permit in a conspicuous place.
6. Risk Management InspectionFeb 12, 2026

   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?
     • **Outstanding**Floor in the dishwashing area in the back kitchen was in disrepair. **Please repair.**Ensure all surfaces in the facility are smooth, durable and easy to clean.
7. Initial InspectionOct 28, 2025

   2 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Towel paper was not present in the dispenser/holder in the kitchen. - Operator placed the towel paper in the holder during the inspection.**Please ensure towel paper is present in the dispenser/holder at all times to prevent cross contamination.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Floor in the dishwashing area in the back kitchen was in disrepair. **Please repair.**Ensure all surfaces in the facility are smooth, durable and easy to clean.