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Spirit River Pizza and Donair

4616 50 Street Spirit River AB T0H 3G0 · Food - General

Official record from Alberta →

Inspection summary

Spirit River Pizza and Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on February 4, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 2 separate inspections, most recently on January 19, 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 once on January 19, 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 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 December 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on January 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on January 19, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths are used / reused without keeping them in the sanitizer solution container.Ensure cleaning cloths are kept sub-merged in the sanitizer solution container.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two bulk containers (& the sanitizer solution prepared using these) of bleach showing no concentration on the paper test strips.The facility has one bucket of prepared sanitizer which has the required concentration levels tested by test strips and can be used.Ensure the bleach and sanitizer used are appropriate and shows concentration levels when tested with the test strips.
    • 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?
      • Temperature log is not availble for freezer, cooler, hot holding unit.Ensure temperature log is completed daily for all hot holding and cold hodling equipment.OUTSTANDING:As of January 19, 2026, no temperature logs are present (for cooling & hot holding units) and some cooling units has no functional thermometer.Ensure all cooling units has a functional thermometer and a probe thermometer is available to ensure hot holding temperature.Ensure are hot and cold holding units are monitored and temperature are recorded.
    • 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.Ensure pest control records are 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?
      • At time of inspection:A valid Food Permit is neither available nor posted.Ensure a valid food permit is posted visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Donair grill was not cleaned after use.The staff cleaned / sanitized the Donair grill during the inspection.Ensure all food equipment are cleaned and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough maker machine was not clean.Ensure the dough maker machine is cleaned and sanitized properly after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily and weekly general sanitation log is not available.Ensure daily, weekly and monthly sanitation log is available.OUTSTANDING:As of January 19, 2026, no cleaning records are available.
  3. Monitoring Inspection

    3 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?
      • Temperature log is not availble for freezer, cooler, hot holding unit.Ensure temperature log is completed daily for all hot holding and cold hodling equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup was held at 55 degrees Celsius.Staff increased the temperature of the soup.Ensure the soup is always held above 60 degrees Celsius.Hot food should be held hot- Above 60 degrees Celsius.Cold food should be held cold- 4 degrees Celsius and below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation log is not available for daily and weeklyEnsure daily, weekly and monthly sanitation log is available.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation log is available for daily and weeklyEnsure daily, weekly and monthly sanitation log is available.
  5. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing sanitizing solution. The operator has notified the mechanic.Ensure the dishwasher is dispensing chlorine solution at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The general sanitation is not available.Ensure daily, weekly and monthly sanitation log is available.

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