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Pizza & Donair

1582 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General

Official record from Alberta →

Inspection summary

Pizza & Donair has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on April 30, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 9 times across 9 separate inspections, most recently on April 30, 2026. 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 9 times across 6 separate inspections, most recently on October 9, 2025. 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?

  • 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 February 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 20, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 7 separate inspections, most recently on April 15, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holder uses surface heating to keep pizza's hot.Facility was tilting pizza up for display by placing a piece of carboard under the pans. Since the hot holder heats by surface, they need to lie flat to have a full transfer of heat.The cardboard was removed by request of the inspector. Facility should consider installing heating lamps in the hot holder instead of regular lightbulbs.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three pizzas had been cooked and were 25 degrees Celsius internal. The pizzas were discarded. Hot holder was able to reach 60 degrees Celsius. Must be kept on at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink is not operating properly and does not have a sufficient water pressure.Ensure paper towel is in a dispenser.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holder was turned off, and pizzas were an ambient temperature of 20 degrees Celsius and an internal temperature of 25 Degrees Celsius.5 Pizza were discarded.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No Hot water was available to the facility.Hot water must be available at all times that food preparation is occurring.
    • 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 missing light cover from a set of lights in the back preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plates that had been used were on a stack of clean plates. Do not use single use items more than once, and immediately discard them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust and grease on the ventilation canopy filters.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/3/2026. Violation still outstanding Working thermometer needed inside of the hot holding unit.
    • 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 permits not displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler needs to be cleaned. Debris of food splash seen.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Working thermometer needed inside of the hot holding unit.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Working thermometer needed inside of the hot holding unit.
    • 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?
      • back door has a large gap at the bottom and needs weatherstripping installed to prevent pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Removal of dirt and buildup still needed in the facility, including:-The garbage can-Around the deep fryer-On the floors throughout the back kitchen area, including between and behind equipment, under the prep cooler.Clutter remains on shelving units and underneath the oven.Soiled cardboard pieces were found throughout the facility and are to be discarded.Improved organization needed in the kitchen area.
  7. Monitoring Inspection

    7 infractions

    • 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?
      • donair spit was turned off at the beginning of the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a personal cell phone was being stored on the cutting board
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • inserts stored on the shelving unit designated for clean equipment were found to be soiled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • hot holding unit containing cooked pizza was turned off at the beginning of the inspection
    • 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?
      • back door has a large gap at the bottom and needs weatherstripping installed to prevent pest entry
    • 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?
      • mouse droppings observed in the kitchen area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The entire kitchen and service area requires a deep cleaning, including but not limited to the swinging door, floor under the 2-compartment sink, step stool, mixer and baseboards*Shelves above the prep cooler are building up debris, grease is dripping from the wire shelves along the back wall
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Pop being stored under the 2-compartment sinkand along the floor leading in the service area.*Pizza spatula is stored under the hot holding unit
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink is obstructed with, bleach bottle, mixer weight and another chemical bottle
    • 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?
      • mouse droppings observed in the kitchen area
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shopping cart from the kitchen. The cart is too large to be stored in the small kitchen it is also unclean and not being maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The entire kitchen and service area requires a deep cleaning, including but not limited to the swinging door, floor under the 2-compartment sink, step stool, mixer and baseboards*Shelves above the prep cooler are building up debris, grease is dripping from the wire shelves along the back wall
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 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?
      • **1/2 shaven partially cooked donair cone in the freezer, improper end of night procedures
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Reheating shaven donair in the crock pot
    • 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?
      • **mouse droppings observed in the cabinet near the fountain pop dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **worn floor mats in the front service area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Deep cleaning required along the baseboards
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings found throughout the entire facility
    • 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?
      • **Door sweep required on the back door
    • 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?
      • Invalid food handling permit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Wall coving is broken away from the wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Buildup of fallen debris in hard-to-reach areas. **Baseboards have a buildup of grease**high touch surfaces are heavily soiled.
  14. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *No bleach solution available - made a solution during the inspection.*Soiled cloths on not being stored in sanitizer between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown loose mouse deterrent scattered on the counter top in the front area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hot holding unit 22C
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings found throughout the entire facility
    • 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 are not available.**Door sweep required on the back door
    • 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?
      • Invalid food handling permit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Wall coving is broken away from the wall**ventilation canopy filters have a buildup of grease and dust.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Storing pizza tong under the hot holding unit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Buildup of fallen debris in hard-to-reach areas. **Baseboards have a buildup of grease**high touch surfaces are heavily soiled.
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