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Olympus Donair

5639 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

Official record from Alberta →

Inspection summary

Olympus Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on October 14, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 separate inspections, most recently on October 14, 2026. 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 once on June 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 10, 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 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 June 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 14, 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?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth bucket and sanitizer spray bottle tested at 0ppm chlorine. Spray bottle was not labelled to indicate contents.ACTION REQUIRED: ensure sanitizer solution is maintained at 100ppm chlorine & all chemical bottles are labelled to indicate contents.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 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?
      • Food handling permit on public display expired Sept 30, 2026. ACTION REQUIRED: print and post the updated food handling permit upon receiving it.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-- The sanitizing solution concentration was observed to be less than 100 ppm during the inspection. Please ensure that sanitizing solutions are prepared at the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--Sliced donair meat and chicken was observed sitting at room temperature (25C) to "cool". Proper practices for processing and storage of donair meat was reviewed with the operator and the meat and chicken was reheated to a minimum 74C and then cool properly. Please ensure compliance with this practice
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-- No soap observed in staff washroom hand sink. Please ensure soap is present at all times to allow for proper handwashing after using the washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-- One light fixture in the back kitchen area is burnt out. Please replace faulty light fixture to allow for adequate lighting during food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **--Black buildup was noted in the cuts and grooves of the white cutting board. Please ensure thorough scrubbing to remove buildup or replace if stains remain to prevent contamination during handling and processing.**--The kitchen ceiling, vent and exhaust hood filters was observed to be fuzzy (accumulation of dust). Also include the portable fan located in the back kitchen area requires cleaning. Please ensure thorough cleaneing to prevent foreign particles from entering food during processing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm bleach-water detected in the solution that wiping cloths are stored in, needs to be at minimum 100 ppm.- Ensure that sanitizer solutions are prepared and maintained at the correct 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?
      • 1. Meat cones on the vertical broiler were measured at 30C, needs to be at greater than 60C. Do not turn the temperature settings on and off. Corrected.- High risk perishable foods must be stored at less than 4C or greater than 60C.2. The secondary cook step is not always occurring after the meat is sliced off the cone.- Operator to review this process with all staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The TV remote was stored on top of the plastic food wrap dispenser.- Items not associated or required for the operation or maintenance of the facility must be store completely separate.
    • 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 documentation is not being conducted.
    • 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 light fixture in the back kitchen area is missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove grease/food particle buildup:the microwave interior and exterior, the sides of the cook line equipment and the exhaust hood filters and surrounding area.

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