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Queen Donair

12914 50 Street NW Edmonton AB T5A 4L2 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front of house storage shelving was still in disrepair. Repair or replace by October 8, 2025. Ensure all surfaces within the restaurant are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. No cardboard boxes observed lining surfaces.
  4. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front of house storage shelving paint peeling. Repair or replace by October 8, 2025. Ensure all surfaces within the restaurant are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Observed cardboard lining the interior of the northeast chest freezer and upright triple door freezer. Corrected during inspection. Carboard was removed. Ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate easy cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the affected food equipment by Sept 17, 2025. Ensure all food equipment is maintained in clean and sanitary condition to facilitate safe handling of food and prevent conditions that may promote harborage of pests. Interior surface of the big chest freezer by the 2-compartment sink was peeling and rusty. Repair or replace damaged food equipment by September 24, 2025.Northeast chest freezer door seal was in disrepair. Repair or replace damaged food equipment by September 24, 2025.Ensure all utensils and food equipment are maintained in a sanitary condition and in good repair to facilitate sanitary handling of food and effective cleaning and sanitizing procedures.Observed tongs sitting in baked goods residue. Corrected during inspection. Tongs removed, cleaned and sanitized. Baked good (1 baklava that was in direct contact with tong), discarded. Please store utensils in a clean and sanitary manner to prevent cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of house, storage shelving for food equipment had accumulated dust. Thoroughly clean and sanitize affected area by September 17, 2025. Please keep all surfaces within the restaurant in a clean and sanitary manner, to prevent contamination of food and prevent conditions that may promote harborage of pests.Wall around the ventilation canopy and floors under and around it had accumulated food debris and dirt. Thoroughly clean and sanitize affected area by September 17, 2025. Please keep all surfaces within the restaurant in a clean and sanitary manner, to prevent contamination of food and prevent conditions that may promote harborage of pests.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw chicken in an open bowl improperly stored beside a ready to consume, food (bottled water. and above another ready to consume food, iced tea. Corrected during inspection. Raw chicken moved to a different cooler. Do not store raw meats above and beside ready to eat foods (RTE), to reduce the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed beef gravy being improperly cooled at room temperature. Internal temperature of the gravy was 43C as per probe thermometer. Corrected during inspection. Directed food service worker to reheat the gravy to 74C and immediately transfer it to shallow and wide pans for rapid cooling. Please use shallow and wide containers or ice to ensure hot cooked foods are rapidly cooled from 60C to 20C within 2hrs and from 20C to 4C within 4hrs for a total cooling time of 6hrs, to reduce the risk of bacterial growth.Observed raw chicken breast being improperly thawed in standing water. Corrected during inspection. Internal temperature was 4.1C. Employee directed to properly thaw or refrigerate chicken. Water dumped ad chicken refrigerated immediately. Properly thaw raw meat, poultry and seafood to reduce the risk of bacterial growth and foodborne illnesses through the following methods: 1. In the refrigerator2. Microwaving and cooking immediately after3. cold running water 4. Frozen to cook
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a continuous cloth roll towel being used for drying hands by the front of house hand sink. Corrected during inspection. Operator directed to remove cloth roll towel and switch to single-use, disposable paper towel. Do not use continuous cloth roll towels as they increase the risk of contamination of both the clean section of the towel and hands. Use single-use, disposable paper towel to ensure sanitary handwashing procedures.
    • 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 were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front of house storage shelving paint peeling. Repair or replace by October 8, 2025. Ensure all surfaces within the restaurant are made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures. Observed cardboard lining the interior of the northeast chest freezer and upright triple door freezer. Corrected during inspection. Carboard was removed. Ensure all food contact surfaces are made of material that is smooth, durable, impervious and easily cleanable to facilitate easy cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had accumulated grease and was visibly dirty. Thoroughly clean and sanitize the affected food equipment by Sept 17, 2025. Ensure all food equipment is maintained in clean and sanitary condition to facilitate safe handling of food and prevent conditions that may promote harborage of pests. Interior surface of the big chest freezer by the 2-compartment sink was peeling and rusty. Repair or replace damaged food equipment by September 24, 2025.Northeast chest freezer door seal was in disrepair. Repair or replace damaged food equipment by September 24, 2025.Ensure all utensils and food equipment are maintained in a sanitary condition and in good repair to facilitate sanitary handling of food and effective cleaning and sanitizing procedures.Observed tongs sitting in baked goods residue. Corrected during inspection. Tongs removed, cleaned and sanitized. Baked good (1 baklava that was in direct contact with tong), discarded. Please store utensils in a clean and sanitary manner to prevent cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of house, storage shelving for food equipment had accumulated dust. Thoroughly clean and sanitize affected area by September 17, 2025. Please keep all surfaces within the restaurant in a clean and sanitary manner, to prevent contamination of food and prevent conditions that may promote harborage of pests.Wall around the ventilation canopy and floors under and around it had accumulated food debris and dirt. Thoroughly clean and sanitize affected area by September 17, 2025. Please keep all surfaces within the restaurant in a clean and sanitary manner, to prevent contamination of food and prevent conditions that may promote harborage of pests.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 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?
      • Some small black fly activity observed by the chest freezer in the Northwest corner of the back kitchen. ACTION REQUIRED: consult with pest control regarding small fly activity. Conduct deep clean in areas where flies are observed. Consult with pest control if issues persist.
    • 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?
      • Current food handling permit was not posted. ACTION REQUIRED: print & post the updated 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?
      • -The cooler underneath the front counter had unfinished wood being used as racks. Racks must be replaced with shelves that are smooth, easily cleanable, impervious to moisture and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-10-07-Some food debris build-up observed in the track of the sliding door beverage/food cooler in the front area. _____________________2022-08-04-There was a build up of food debris inside countertop glass display by the front entrance. -There were stains under the front cabinets underneath the donair spits. -There was a build up of food debris underneath the back prep counter. Have all the above areas thoroughly cleaned to prevent attraction of pests and contamination of food.
  8. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of RAID was observed in the facility. Discussed that only licensed pest control technicians can apply pesticide in a food facility. CDI: can discarded at the time of 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?
      • Some small black fly activity observed by the chest freezer in the Northwest corner of the back kitchen. ACTION REQUIRED: consult with pest control regarding small fly activity. Conduct deep clean in areas where flies are observed. Consult with pest control if issues persist.
    • 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?
      • Current food handling permit was not posted. ACTION REQUIRED: print & post the updated 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?
      • -The cooler underneath the front counter had unfinished wood being used as racks. Racks must be replaced with shelves that are smooth, easily cleanable, impervious to moisture and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-10-07-Some food debris build-up observed in the track of the sliding door beverage/food cooler in the front area. _____________________2022-08-04-There was a build up of food debris inside countertop glass display by the front entrance. -There were stains under the front cabinets underneath the donair spits. -There was a build up of food debris underneath the back prep counter. Have all the above areas thoroughly cleaned to prevent attraction of pests and contamination of food.