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Prairie Donair

820 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

Official record from Alberta →

Inspection summary

Prairie Donair has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on September 10, 2026, found no infractions.

2 of 3 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: Cleaning and sanitizing and Food temperature control.

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 once on January 28, 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 January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Initial Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food prep surfaces at the front with no sanitizer residue detected in them/in sanitizing solution. - Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The Donair slicer and other utensils were observed to be soiled and sitting at room temperature in front of the hot-holding unit and on the grill.- Clean and sanitize the slicer every 2 hours or store the parts that come into contact with food at 4 degrees Celsius or less (ice bath) or 60 degrees Celsius or greater or in a sanitizer solution at the correct concentration (100ppm Chlorine/200ppm Quats). Alternatively, continuously switch out the utensils with clean utensils.2. Food items such as onions, cases of canned soda drinks, buckets containing pickled turnips, mayonnaise, rice were observed to be placed directly on the floor at the back area beside the exit door.- Please ensure all food items/buckets containing foods are stored at least 6 inches off the floor to prevent potential contamination.3. A soiled rice paddle was observed to be stored in a container at room temperature beside the rice cooker at the front preparation area.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.4. A scoop was noted to be placed inside the rice container/bin.-Ensure that scoops are stored in such a manner that the handles do not come into contact with food to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal temperature of high-risk foods such as chicken, beef and lamb stored in the hot-holding unit beside the donair cone were measured at 23.1, 11.2 and 19.4 degrees Celsius respectively. The hot-holding unit was observed to be off, operator indicated that they forgot to turn it on during the morning shift.- Operator was instructed to discard and pour sanitizer on the high-risk foods.Ensure that all high-risk foods are always stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature. 2. Cooked rice in the hot-holding unit at the front preparation area was measured at an internal temperature of 50.9 degrees Celsius at the time of inspection.- Operator adjusted the unit and the internal temperature of the cooked rice was measured at 61.3 degrees Celsius.Ensure all high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or greater 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?
      • In the handwashing sink located at the front:1. Food debris was observed at the time of inspection.- Do not pour food into the handwashing sink, only use to wash hands.2. There was no paper towel available in the dispenser to dry hands after washing.- Operator replaced the paper towel in the dispenser.Handwashing sinks must always be stocked with supplies such as liquid soap and paper towels in suitable dispensers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for all kitchen staff as operator was not able to answer questions on temperatures and safe food handling.- Take the free basic online food safety training.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.2. Grease and food debris observed on the floor underneath the commercial deep fryer and behind the cook line equipment.- Clean the floor.
  3. Initial Inspection

    0 infractions

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