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Okotoks Donair and Pizza

116 Elizabeth Street Okotoks AB T1S 1J9 · Food - General

Official record from Alberta →

Inspection summary

Okotoks Donair and Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on October 6, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 3 separate inspections, most recently on September 14, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two chlorine sanitizer spray bottles in the main kitchen were not labeled.- Sanitizers were labeled during the inspection. Ensure all chemical containers are labeled to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon was left out at room temperature to dry out for over 12 hours.- Cooked bacon was discarded. Bacon must be held under temperature control at or below 4C or at or below 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The baseboard on the east wall in the main kitchen behind the chest freezer is peeling from the wall and accumulating food debris.- Area to be cleaned and baseboard replaced.
  3. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelves of the central cabinet/worktable was observed to have a gap between the shelves and cabinet, creating a gap that would be difficult to clean. Cover or seal this gap to render the area smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard underneath the cabinet beside the stove is in disrepair. Significant gaps in this area make the surfaces difficult to properly clean.Repair the bottom of this cabinet to make the baseboard smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation logs observed on-site were incomplete. More cleaning schedules for weekly and monthly tasks are necessary. Ensure complete sanitation logs are prepared and available for review upon future inspections. *Ongoing violations. Complete on-site templates to ensure sanitation of hard-to-reach areas are verified and recorded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Area to the left of the stove, including cabinets-Area around the dough stand mixer
  4. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of shelving on the central island of the kitchen were found to be absorbent and not smooth.Cover or finish these surfaces to allow for easy cleaning. *Ongoing violation*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The shawarma area was observed as having a floor mat made with a carpeted material. These are unsuitable for food handling areas due to their difficulty to thoroughly clean. Remove carpeted surface and/or replace with a non-absorbent cleanable surface. 2) The counter below the hot-holding unit in the kitchen appeared to be made from an absorbent material that would be difficult to properly clean. Paint, finish, or cover this surface to render it smooth and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the shelving of the walk-in cooler was noted as requiring more frequent cleaning. Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written sanitation logs observed on-site were incomplete. More cleaning schedules for weekly and monthly tasks are necessary. Ensure complete sanitation logs are prepared and available for review upon future inspections. *Ongoing violations. Complete on-site templates to ensure sanitation of hard-to-reach areas are verified and recorded.

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