Shawarma & Donair Box
6554 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are required to verify refrigeration temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The rice and the gravy are not being properly REHEATED.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the sanitizer are not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was lacking paper towel.This was corrected during the 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?
- Pest control records are not available.
- 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?
- Your valid Food Handling Permit is not posted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation of the kitchen is POOR.-The floors, especially around the sinks, are filthy.-The stove top has a build up of old food.-The upright fridge in the back is very dirty. The outside handle on the fridge is dirty. The bottom inside of the fridge is dirty. There is spilled food on the shelves.-All around the two compartment sink is dirty. Including the floor and walls.Dirty mop water was left out over night.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?