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Prairie Donair

111 - 14919 Deer Ridge Drive SE Calgary AB T2J 7C4 · Food - General

Official record from Alberta →

Inspection summary

Prairie Donair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on July 16, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 4 times across 2 separate inspections, most recently on August 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on June 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 2 times across 2 separate inspections, most recently on September 10, 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?

  • 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 3 times across 3 separate inspections, most recently on September 10, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 49-53C.- Staff turned up the unit and achieved >60C.- Ensure unit is turned on and measured to at least 60C before using.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available to check internal temperature of food.- Acquire a probe thermometer.2. Second cooking step for sliced donair meat was not done correctly and meat was put into hot holding directly. Internal temperature was measured at 9-11C.- Operator was asked to reheat sliced donair meat to 74C before hot holding at 60C.- Ensure any left over or sliced meats receive a second cooking step prior to serving to 74C before placed into hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash sink was used as storage for stacked red sanitizer buckets and a cable to a light was extended across the faucet.- Ensure hand wash sink is free from obstructions and easily accessible.2. Paper towel dispenser was jammed at hand wash station.- Repair the jammed paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ventilation canopy was not turned on at time of inspection and cooking was done. Minor smoke accumulation occurred at front of house. Ventilation canopy control panel was not functioning and needs to be repaired.- Repair the control panel and ensure staff turn on ventilation canopy prior to cooking to mitigate smoke accumulation.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 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) Partially cooked donair cones from the previous day were cooking on the vertical broilers.-partially cooked donair/shawarma cones can not be re-frozen after use. Review Alberta Donair Cooking Procedures/Requirements. -continuing Sep 10, 2025; food was discarded.
    • 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?
      • There was a gap at the corner and underneath the back door.-install/replace door sweeps at exterior doors to ensure there are no gaps.
  5. Monitoring Inspection

    4 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) Partially cooked donair cones from the previous day were cooking on the vertical broilers.-partially cooked donair/shawarma cones can not be re-frozen after use. Review Alberta Donair Cooking Procedures/Requirements. 2) Sliced donair meat was stored in the hot holding unit, but it was not turned off.-all donair/shawarma meat must be reheated on the grill prior to storing in the hot holding unit at 60Celsius or above.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of raw chicken was stored above vegetables in the stand-up cooler.-store raw meats, chicken, etc on the bottom shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer at the three-compartment sink was empty.-ensure all detergent and sanitizers for manual dishwashing is stocked and ready for use.
    • 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?
      • There was a gap at the corner and underneath the back door.-install/replace door sweeps at exterior doors to ensure there are no gaps.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Solution in spray bottle measured 0ppm when tested with both chlorine and quat test strips.
    • 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?
      • When asked about donair cooking procedure, food handling explained that meat will be shaved from cone and then cooled. This does not comply with provincial requirements. Once the meat is shaved, it must receive a secondary cook step, bringing the meat to 74 degrees Celsius before being served or stored in hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizing solution at triple sink was dispensing from hose with minimum pressure.Solution measured 0ppm. Service unit.If using quat, the solution should measure 200ppm.If using chlorine, the solution should measure 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips on site were discolored and dirty.Obtain new strips.

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