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Pizza 42 and Donair

120 - 8930 Jasper Avenue NW Edmonton AB T5H 4E9 · Food - General

Official record from Alberta →

Inspection summary

Pizza 42 and Donair has been inspected 15 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on September 2, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 times across 5 separate inspections, most recently on March 3, 2025. 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 4 times across 3 separate inspections, most recently on April 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 9, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 15 times across 8 separate inspections, most recently on July 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored inside the dry storage container of flour and rice. Ensure all scoops are stored outside of the food to prevent 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?
      • A carpet was placed in the floor entrance of the kitchen. Ensure only materials that are smooth nonabsorbent and easy to clean are placed on the floor of the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker is dirty and grime was observed in the inner lining of the equipment. Ensure it is cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls close to the sink as well as the ceiling in the kitchen require thorough cleaning. Ensure this is done.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
  5. Demand Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Lettuce observed in the sandwich prep cooler was very old and yellowing. One of the wrapped packaged lettuce in the walk in cooler was moulding. Informed operator who discarded both products. Please ensure all produce is inspected for condition on a routine basis and discard if food products are no longer safe to consume.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available onsite. Informed operator to ensure a food grade sanitizer is available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine santizing solution was not at 100ppm. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Customer washroom had no soap or paper towels. Corrected during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled chemical spray bottles were observed in the following areas:-Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid-1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquidACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection.ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube.ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back kitchen hand sink: --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle)ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink.2. A plastic prep table insert was stored in bulk rice product.ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.
  10. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled chemical spray bottles were observed in the following areas:-Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid-1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquidACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection.ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube.ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Back kitchen hand sink: --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle)ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink.2. A plastic prep table insert was stored in bulk rice product.ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
  12. Risk Management Inspection

    2 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?
      • -There was a rectangular hole in the wall in the ice cream area behind the shelf.Have this properly sealed off to allow for easier cleaning.-The ceiling tiles were removed in the ice cream area. Have ceiling tiles properly put back in place to allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The air compressor compartment of the long prep cooler still had a build up of flour, although some had been cleaned off. Have this thoroughly cleaned. -The area by the back door still had a build up of flour around the mixer. This area was also cluttered with boxes and old items. Thoroughly clean and organize this area. -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
  13. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The cooler under the grills was open and was not being used. It was indicated that the cooler was serviced. Staff showed a picture of the cooler at 4 degrees C after the servicing. It was indicated it was not being used at the moment due as it was still being serviced. Do not use this cooler until it can be verified by our office that it is able to maintain a temperature of 4 degrees C or less consistently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a rectangular hole in the wall in the ice cream area behind the shelf.Have this properly sealed off to allow for easier cleaning.-The ceiling tiles were removed in the ice cream area. Have ceiling tiles properly put back in place to allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The air compressor compartment of the long prep cooler still had a build up of flour, although some had been cleaned off. Have this thoroughly cleaned. -The area by the back door still had a build up of flour around the mixer. This area was also cluttered with boxes and old items. Thoroughly clean and organize this area. -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
  14. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The cooler under the grills was open and was not being used. It was indicated that the cooler was serviced. Staff showed a picture of the cooler at 4 degrees C after the servicing. It was indicated it was not being used at the moment due as it was still being serviced. Do not use this cooler until it can be verified by our office that it is able to maintain a temperature of 4 degrees C or less consistently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a rectangular hole in the wall in the ice cream area behind the shelf.Have this properly sealed off to allow for easier cleaning.-The ceiling tiles were removed in the ice cream area. Have ceiling tiles properly put back in place to allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The air compressor compartment of the long prep cooler still had a build up of flour, although some had been cleaned off. Have this thoroughly cleaned. -The area by the back door still had a build up of flour around the mixer. This area was also cluttered with boxes and old items. Thoroughly clean and organize this area. -Shelves in the ice cream area still had a build up of food debris. Have this area thoroughly cleaned.
  15. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The cooler under the grills was measured at a temperature of 11 degrees C.High risk foods must be stored at a temperature of 4 degrees C or less to prevent rapid germ growth. Foods such as butter chicken, donair meat, discoloured lettuce and diced vegetable mix were discarded. Do not use this cooler until the undersigned inspector verifies that the cooler can maintain a temperature of 4 degrees C or less and give approval for you to use this again.-Open carton of juice was sitting on the shelf at room temperature in the ice cream area. Juices or any pre-packaged food or beverage items must be refrigerated at 4 degrees C or less if indicated on the label. This was discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a rectangular hole in the wall in the ice cream area behind the shelf.Have this properly sealed off to allow for easier cleaning.-The ceiling tiles were removed in the ice cream area. Have ceiling tiles properly put back in place to allow for easier cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The vent hood above the oven and grills had a build up of grease and dust. Have these thoroughly cleaned. Clean more frequently, such as every 2 weeks to prevent improper ventilation and attracting of pests. -Ice cream scoops were placed in containers of stagnant water. Do not do this as this will allow for the rapid growth of germs. You may keep scoops in the ice cream freezer, 1 for each flavour.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The room behind the liquor shelves was cluttered with old equipment, personal items and had items all over the floor. Have this area orgnanized, keep items on shelves off the floor. Keep personal items in a designated area. This will help prevent attracting pests and allow for easier cleaning. -The air compressor compartment of the long prep cooler was covered in flour. Have this thoroughly cleaned. -The dry storage shelves in the back, especially around the can opener was stained with food and sauces. Have this area thoroughly cleaned. -The area by the back door had a build up of flour around the mixer. This area was also cluttered with boxes and old items. Thoroughly clean and organize this area. -Shelves in the ice cream area had a build up of food debris. Have this area thoroughly cleaned.

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