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Sylvan Lake Pizza & Donair

1 - 5004 46 Street Sylvan Lake AB T4S 1C2 · Food - General

Official record from Alberta →

Inspection summary

Sylvan Lake Pizza & Donair has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 25, 2026. The most recent inspection, on August 20, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 17, 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 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 on August 11, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times on August 11, 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?

  • 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 once on August 11, 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?

  • 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 once on August 11, 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.

5 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)?
      • Update: Pool test strips were obtained. This type of strip doesn't read the chlorine levels at 100-200 ppm. Please acquire chlorine test strips that can test at least 100 ppm.No test strips could be located to determine the concentration of the sanitizing solution.
  3. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed handling a number of non-food related items and then placing gloves on without hand washing. When instructed to wash hands, hands were not dried properly. Discussed proper hand washing with staff.Ensure hands are washed between tasks, and before and after wearing gloves. Ensure hands are properly dried on single use towels.
    • 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?
      • 1. Donair meat on the cone was observed being shaved when still in the danger zone and no second cook step is being done once shaved. Staff were shaving, cooling and packaging meat that was not fully cooked. 2. Only one burner was observed to be on to the donair spit while meat was being cooked. Meat must be cooked with all burners on the spit operating. Improper use of the burners will slow the cooking time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was being stored on top of a case of ready-to-eat product. Fish was removed.2. A container of shredded cheese for the pizzas was being stored uncovered on the floor of the walk-in cooler. Raw foods must be stored separately or below ready-to-eat and cooked foods to prevent potential contamination. Food must be stored covered and off the floor to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips could be located to determine the concentration of the sanitizing solution.
    • 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 in the kitchen was not provided with paper towel. Dispenser was refilled during the inspection. Paper towels are required to properly dry hands. Ensure the dispenser is filled when emptied and reusable towels are not used for hand drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves have been constructed in the storage room and are made of bare wood. Shelving in front area under counter is also bare wood. Bare wood cannot be properly cleaned and is susceptible to moisture damage. Ensure all wood is painted with a washable paint or other washable surface and impervious to moisture.
    • 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 rangehood filters had a build-up of grease and debris. Ensure the filters are removed and cleaned as often as necessary to maintain the system in proper working order and in a sanitary state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler was found to be at 6.9 C. The temperature was adjusted and began to drop but then rose again. Temperatures continued to fluctuate during the inspection and did not reach 4 C and remain there. Items were moved to another unit.Have the adjusted or repaired and able to maintain 4 C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottoms of prep coolers had food debris across them. Ensure food equipment is maintained in a sanitary condition.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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