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Prairie Donair

4 - 4530 49 Avenue Olds AB T4H 1A4 · Food - General

Official record from Alberta →

Inspection summary

Prairie Donair has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on May 5, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on April 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 14, 2026. 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 January 29, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on April 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw onions were observed stored on cardboard placed directly on the floor beneath a storage shelf in the rear of the kitchen. This practice poses a risk of contamination.The operator was advised to cease and desist this practice. Food must not be stored on floor. Also, single-use cardboard can absorb grease and moisture, creating harborage conditions for bacteria and pests.The operator removed the cardboard and onions from the floor on PHI's request.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored above ready-to-eat foods in the refrigerator. This practice poses a significant risk of cross-contamination. The operator voluntarily stored the raw meat at the bottom shelf of the refrigerator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A two-seater sofa constructed of absorbent material was observed at the back of the kitchen right next to the storage area. A blanket and a cushion were also observed on the sofa.Food premises are required to maintain surfaces and furnishings that are smooth, non-absorbent, and readily cleanable.Ensure the sofa, blanket and cushion are removed or replaced with furnishings that are non-absorbent and easily cleanable to maintain sanitary conditions.Also, only staff should have access to the kitchen area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food items and utensils were stored adjacent to cleaning chemicals and room freshening spray bottles, posing a risk of chemical contamination.The operator removed all food items and utensils and kept them away from the chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to measure the internal temperature of the donair on PHI's request.Ensure that a functional probe thermometer is available on-site at all times for proper temperature monitoring of potentially hazardous foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The rear of the kitchen was not well organized, preventing effective cleaning. Multiple cardboard boxes were present, with some not disposed of and others stored directly on the floor, posing a tripping hazard.Ensure the back area of the kitchen is organized to enable proper cleaning and avoid any tripping hazard..
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A Container of Meat was being stored uncovered on the bottom Shelf of the upright Cooler in the back area at the time of Inspection.Ensure that all Food is being stored covered at all times in order to prevent potential contamination of said Food.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces/Salad Dressings labelled 'Keep Refrigerated' were being stored at room temperature in the Dry Storage Area at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats Sanitizer was measured to have a concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand Sink in the back area was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  6. Monitoring Inspection

    0 infractions

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