Skip to content
Loading map…

Shawarma & Donair Box

6554 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General

Official record from Alberta →

Inspection summary

Shawarma & Donair Box has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on May 4, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 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 7 times across 4 separate inspections, most recently on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on April 23, 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 once on April 23, 2026. 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 3 times across 2 separate inspections, most recently on April 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on April 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management 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)?
      • QUATS and/or chlorine sanitizer strips were not available.A pool chemistry test strips were being used at the facility.Correction:-Ensure QUATS or chlorine test strips are available.-EPH provided some chlorine test strips.April 23, 2026: Observed chlorine test strips had expired. Please obtain new chlorine test strips. If the facility will be using Quat solution as sanitizer, Quat test strips should also be purchased.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution was prepared for use. The required 100ppm chlorine sanitizer solution was prepared by the staff during inspection and the concentration measured by the PHI.
    • 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?
      • A mixed dough that appeared to be discolored was observed inside an unclean dough making machine. The staff present discarded the dough during inspection and stated that it was made the previous day and was supposed to be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of potato was stored on the floor at the back area. Ensure food items at the facility are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooked rice in a warmer was measured to be at 38 degrees C. The staff stated that the rice was moved from the cooler to the warmer/hot holding without proper re-heating. Education on proper hot holding was provided to the staff during inspection. Previously cooked food item stored in the cooler must be quickly reheated to at least 74 degrees C before being stored inside a hot holding unit and maintained above 60 degrees C.The facility staff discarded the rice during inspection as a fresh batch was being prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen patties were left on the food preparation counter to thaw. The operator moved the patties into the cooler during inspection. Note that food can be thawed properly inside the cooler or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS and/or chlorine sanitizer strips were not available.A pool chemistry test strips were being used at the facility.Correction:-Ensure QUATS or chlorine test strips are available.-EPH provided some chlorine test strips.April 23, 2026: Observed chlorine test strips had expired. Please obtain new chlorine test strips. If the facility will be using Quat solution as sanitizer, Quat test strips should also be purchased.
    • 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 observed. Ensure routine pest control records are maintained and kept at the facility for review during inspection. A checklist will be sent with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility such as dough mixer, counters, freezer and cooler were unclean. Clean all equipment at the facility and ensure they are maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stored utensils such as knives, spatulas and scrapers were unclean. Wash and sanitize all utensils at the facility. Utensils no longer in used must be stored in a sanitary condition or removed from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple areas at the facility appeared unclean. Dirt and debris were observed underneath shelves, counters and hard to reach corners. Clean these areas and the ensure the entire facility is maintained in a sanitary condition.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using bulk chlorine sanitizer via ECOLAB line at the sink that QUATS sanitizer was used.As a result, the sanitizers were mixed, and the concentration was not able to be determined.Correction:- A new bulk chlorine was used to make sanitizer solution.- Education provided on different sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer temperature was observed to be at 3*C.Food items were still frozen.Correction:-Food items were relocated to a different freezer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS and/or chlorine sanitizer strips were not available.A pool chemistry test strips were being used at the facility.Correction:-Ensure QUATS or chlorine test strips are available.-EPH provided some chlorine test strips.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bottle of QUAT sanitizer at the 2-compartment sink is EMPTY.A bleach-based sanitizing solution was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed some bags and containers of food being stored directly on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bottle of QUAT sanitizer at the 2 compartment sink is empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • NEITHER OF THE HAND SINKS ARE WORKING.And they BOTH will also need to be stocked with liquid HAND soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cardboard at the bottom of the fridge in the back area is grimy looking.

Nearby inspected facilities

Own this business? Add a badge to your website