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Quality Donair

116 - 2325 50 Avenue Red Deer AB T4R 1L2 · Food - General

Official record from Alberta →

Inspection summary

Quality Donair has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on August 26, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on July 31, 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 September 22, 2025. 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 once on December 18, 2023. 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?

  • 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 7 times across 5 separate inspections, most recently on August 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on August 26, 2026. 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?

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.

12 inspections

  1. 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?
      • Metal container of donair/shawarma chicken with a lid was observed stored on a preparation table. The temperature of the chicken was initially assessed using an infrared thermometer and subsequently verified using a probe thermometer. The internal temperature of the chicken was measured at 37°C, including in the raw/semi-cooked chicken pieces present in the container. Upon questioning, staff stated the chicken had been in the container for approximately 10 to 15 minutes after being removed from the rotating donair/shawarma broiler. Another employee indicated the chicken was being left in the container to cool. Staff were unable to provide a consistent explanation for the handling of the product or adequately justify the observed temperature. Semi-cooked chicken and raw chicken were present together in the container. Chicken trims were being removed from the shawarma unit and placed into the container for separation. Education was provided to staff that chicken removed from the broiler must proceed directly to the second cooking step on the grill and that there is no approved holding, storage, cooling, or intermediate step between the first cooking step on the donair/shawarma broiler and the second cooking step on the grill. Further investigation found the donair/shawarma broiler was turned off and not providing heat to the product. Staff indicated the broiler is sometimes turned off and rotation stopped during operation. Staff was unable to adequately justify the temperature and handling of the partially cooked chicken. Ensure donair/shawarma chicken proceeds directly from the broiler to the second cooking step on the grill. Do not cool, hold, or store partially cooked chicken between cooking steps. Maintain the broiler in operation while product is being cooked, and ensure all staff follow approved donair/shawarma cooking procedures.CDI: Staff were directed to discard the affected chicken, and the product was discarded by the staff during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate knowledge of safe food handling procedures during the inspection, including requirements related to the safe cooking and handling of donair/shawarma chicken. Additional food safety training is required to ensure food is handled in a manner that protects public health.Ensure all food handling staff complete the Alberta Food Safety Basics Interactive Course and provide copies of course completion certificates to Environmental Public Health. Maintain records of training on-site and ensure staff apply safe food handling practices at all times.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach (chlorine) sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and measured at 100 ppm. A sanitizer wiping cloth was observed stored outside of the sanitizer solution. Staff advised that wiping cloths are left out between uses and are not stored in sanitizer solution when not in use.Ensure sanitizer wiping cloths are stored submerged in sanitizer solution at the appropriate concentration when not in use and are used in accordance with approved sanitizing procedures.CDI: Staff were advised that sanitizer wiping cloths should be stored in the sanitizer solution when not in use. Education was provided during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed by staff prior to food handling activities.Proper handwashing is essential to prevent the transfer of harmful microorganisms to food and food contact surfaces. Failure to wash hands at required times may result in food contamination and increase the risk of foodborne illness.Ensure staff wash their hands thoroughly and at appropriate times, including before handling food and after any activity that may contaminate their hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef was observed stored with cooked chicken in the cooler.Raw meat may contain harmful microorganisms that can contaminate ready-to-eat foods. Improper storage of raw and cooked foods may result in cross-contamination and increase the risk of foodborne illness.CDI: Staff were instructed to separate the raw ground beef from the cooked chicken and store raw meat below cooked and ready-to-eat foods. The cooler was reorganized during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored directly in a container of rice.Food dispensing utensils must be stored in a manner that protects food from contamination. Storing a scoop directly in a food product may introduce contaminants from hands or other surfaces into the food and increase the risk of food contamination.CDI: Staff were instructed to remove the scoop from the rice container and store it in a clean and sanitary manner. The scoop was removed during the inspection and placed in the dishwashing area for cleaning and sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment sink was used for manual dishwashing at the facility, and bleach (chlorine) sanitizer was available for sanitization. Staff advised that utensils and dishes were washed and rinsed in the sink, allowed to air dry, and then sanitized before being air dried again.Manual dishwashing procedures were not being conducted in the correct order. Allowing utensils and dishes to air dry prior to sanitizing may expose clean surfaces to recontamination from the surrounding environment. Sanitizing is intended to be the final step after cleaning and rinsing to reduce microorganisms on food contact surfaces. Failure to properly wash, rinse, sanitize, and air-dry utensils may increase the risk of contamination of food and food contact surfaces.Ensure all utensils and food contact surfaces are properly washed, rinsed, and sanitized. When using the 2-compartment sink, utensils should be washed in the first compartment, rinsed as needed, and then sanitized in the second compartment using an approved sanitizer maintained at the correct concentration. Following sanitization, utensils must be allowed to air dry prior to use or storage.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • This kitchen is using sanitizer buckets with a chlorine solution to sanitize surfaces in the kitchen.wiping cloths are stored in the solution when not in use.The solution was being made with bleach, water, and soap. The concentration of the solution was tested with a chlorine test strip and was measuring 0 ppm of chlorine, likely because the soap was reacting with the chlorine and reducing the concentration and therefore, the ability for the solution to sanitize.This was discussed with the staff onsite, and a new solution of sanitizer was created and measured at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was on defrost cycle and had an ambient temperature of 5C, which was correlated with the displayed temperature reading on the unit itself.1. Donair meat that was shaved and being reserved for later use was observed sitting at room temperature in a steel mixing bowl. The temperature of the meat was probed and found to be adequate and had been prepared sitting out for less than two hours.The donair meat was moved into the refrigerator to cool.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plastic container and measuring cup was observed in the handsink. Informed operator who removed the equipment. Please ensure handwashing sink is kept accessible at all times for handwashing purposes only.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite. Please ensure valid test strips are onsite to measure the concentration of the food sanitizer.
  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A plastic container was observed being stored in the handwashing sink. Item was removed. Please ensure no utensils or equipment are stored in the handwashing sink and sink is available for handwashing purposes only.
  10. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several containers were observed to be placed inside the handwashing sink. Informed operator who removed the containers. Please ensure handsinks are accessible and no other items are being stored in the handsink.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 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?
      • No pest control records were observed to be completed for 2023.

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