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Sky Hy Pizza & Donair - Restaurant

152 - 10404 99 Avenue Fort Saskatchewan AB T8L 3W2 · Food - General

Official record from Alberta →

Inspection summary

Sky Hy Pizza & Donair - Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on July 7, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 separate inspections, most recently on June 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 16, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on July 7, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. 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?
      • Repeated Violation: 2026-06-25: A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers. 2026-06-16: A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers, with visible cracks that may result in contamination from debris falling onto clean or packaged items; the operator was advised to repair or replace the light cover with a properly fitted, shatter-resistant cover to protect stored items and maintain sanitary conditions.
  2. Risk Management Inspection

    5 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?
      • No food safety records were available for review at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeated Violation: 2026-06-25: Hot holding temperature of donair meat was measured at 37.5°C using a probe thermometer.The operator stated that donair meat is transferred from the cooler directly into the hot holding unit. Hot holding units are not designed for reheating food; they are intended to maintain food at ≥ 60°C.Potentially hazardous food must be rapidly reheated to at least 74°C using approved equipment prior to being placed into hot holding. This current practice allows the product to remain in the temperature danger zone (4°C–60°C), increasing the risk of bacterial growth.Operator was advised to rapidly reheat donair meat using proper equipment (e.g., grill, stove, microwave, or oven) to ≥ 74°C before placing it in hot holding; or transfer the meat directly from the cooler to the grill for cooking, ensuring it reaches a safe internal temperature.2026-06-16: Donair meat was measured at 36.8 °C using a probe thermometer in the hot holding unit. The operator stated that the meat had been in the unit for approximately 25 minutes. As the food was within the 2-hour window, the operator was advised to reheat it to an internal temperature of 74 °C. The operator was also advised to adjust the unit settings or contact maintenance to ensure the hot holding unit maintains a temperature of 60 °C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeated Violation: A tong was observed being stored at the handwashing station. Staff stated that this tong is being in use for chicken wings. The operator was advised that the handwashing station is designated exclusively for handwashing and must not be used for storing any items. The operator promptly removed the tong upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeated Violation: 2026-06-25: Tape was still observed on the faucet at the handwashing sink.2026-06-16: Tape was observed on the faucet at the handwashing sink being used as a temporary measure to prevent leakage. The operator was advised to repair the leakage issue promptly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeated Violation: 2026-06-25: A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers. 2026-06-16: A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers, with visible cracks that may result in contamination from debris falling onto clean or packaged items; the operator was advised to repair or replace the light cover with a properly fitted, shatter-resistant cover to protect stored items and maintain sanitary conditions.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at>>200 ppm in the kitchen. The operator was advised to prepare a fresh sanitizer solution. The new sanitizer was measured at 100 ppm.
    • 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?
      • No food safety records were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat was measured at 36.8 °C using a probe thermometer in the hot holding unit. The operator stated that the meat had been in the unit for approximately 25 minutes. As the food was within the 2-hour window, the operator was advised to reheat it to an internal temperature of 74 °C. The operator was also advised to adjust the unit settings or contact maintenance to ensure the hot holding unit maintains a temperature of 60 °C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A tong was observed being stored at the handwashing station. The operator was advised that the handwashing station is designated exclusively for handwashing and must not be used for storing any items. The operator promptly removed the tong upon request.
    • 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?
      • The back door was observed to be propped open with a fan. The operator was advised to discontinue this practice, as it may allow pests to enter the facility if left open for extended periods. If ventilation is required, the operator was advised to install a screen door. The door was closed upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tape was observed on the faucet at the handwashing sink being used as a temporary measure to prevent leakage. The operator was advised to repair the leakage issue promptly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers, with visible cracks that may result in contamination from debris falling onto clean or packaged items; the operator was advised to repair or replace the light cover with a properly fitted, shatter-resistant cover to protect stored items and maintain sanitary conditions.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine concentrate was not available to prepare a sanitizer solution. Chlorine was immediately obtained by operator once requested.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Do not use bowls as a scoop, use a scoop with a handle, and store in way that protects bulk foods from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The gravy scoop was being stored in room temperature water. Ensure that if utensils are to be used without sanitation between each use, they are stored in water with a temperature less than 4 degrees Celius, or water with a temperature greater than 60 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust and grease on the ventilation canopy filters. There was an accumulation of dust on the ceiling of the kitchen in areas nearest to the ceiling ventis. Clean areas noted above.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups were being used as scoops and stored directly in bulk foods items.Use a scoops with a handle and store in a way that protects food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach with fabric protection is being used to mix Food Surface Sanitizer.Only use chlorine with no additional chemicals or scents.
    • 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?
      • Monthly pest control records were not available and monitoring devices are not in place. Ensure monitoring devices are in place, and monthly pest control records are kept.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic and carboard cups were being used as scoops.Those single use cups were being re-used. Single use items are to be used once and then discarded.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 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?
      • - Buckets of shaved donair were seen in the walk-in cooler. Operator indicated donair is shaved into the cooler without the final cooking to 74C. Ensure shaved donair is cooked to a minimum of 74C, cooled adequately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food in the hot holding unit was measured at internal temperature of 35C with a probe thermometer. Temperature of the unit was increased during inspection and food was reheated to above 74C during inspection.Ensure unit is measured above 60C/140F before using for hot holding. Monitor the temperature of the unit every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bucket and utensil stored in the handwashing sink.Ensure the handwashing sink is always accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The same utensil is used to serve wings for the whole day.Ensure used utensils are washed are replaced with a clean utensil after every 2 hours.

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