Skip to content
Loading map…

The Donut Man

1202 Railway Street Crossfield AB T0M 0S0 · Food - General

Official record from Alberta →

Inspection summary

The Donut Man has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on April 27, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on April 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 29, 2024. 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 7 times across 6 separate inspections, most recently on October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on May 8, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit in the front service area has insufficient heat to maintain perishable foods at suitable temperatures. Stored sausage roll was measured at an internal temperature of 50C.Potentially hazardous foods were removed during inspection. Adjust hot-holding unit to ensure that foods requiring temperature control can be maintained at a temperature of 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer dispensed for the mechanical dishwasher was measured at 0ppm.A sanitizing basin of 200ppm quats solution was prepared during inspection. Manually sanitize dishes after washing until dishwasher is able to reliably dispense a sanitizer concentration of 100ppm chlorine.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The silver refrigerator in the kitchen and the small refrigerator in the coffee service area do not have visible display thermometers.Ensure that accurate display thermometers are available in all refrigeration units.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat-containing pastries in the hot-holding unit at the front service counter were measured at a temperature of 45.7C. Foods were adjusted and later re-measured at a temperature of 62.8C during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The silver refrigerator in the kitchen and the small refrigerator in the coffee service area do not have visible display thermometers.Ensure that accurate display thermometers are available in all refrigeration units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris was identified on the hood vents above the cooking line.Clean indicated area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration from the sink dispenser was measured at a concentration between 100-200ppm quats.Sanitizer in use was corrected to 200ppm during inspection. Adjust dispenser to release a concentration of quats sanitizer of at least 200ppm, or add sanitizer concentrate manually to achieve necessary concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring surfaces in food handling areas have gaps that would make the area difficult to properly clean. Seal or repair gaps in floor panels to render the surface smooth and easily cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 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 to confirm the concentration of sanitizer from the mechanical dishwasher could not be identified at the time of inspection. Acquire suitable test strips.
    • 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 wooden shelf used to hold the microwave was observed to be worn, with edges that would be difficult to clean. Paint, cover, or otherwise finish shelving to render surfaces smooth and easily cleanable.
  10. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of unknown chemicals were observed to be unlabeled. Correctly label all chemicals used in food handling areas.
    • 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 to confirm the concentration of sanitizer from the mechanical dishwasher could not be identified at the time of inspection. Acquire suitable test strips.
    • 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 wooden shelf used to hold the microwave was observed to be worn, with edges that would be difficult to clean. Paint, cover, or otherwise finish shelving to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and debris was noted along the wall and metal box above the cooking flattop. Clean indicated area.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloth for steam wand stored in water. Water was replaced with sanitizer to prevent the growth and spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop stored on top of ice machine. Scoop was transferred to a container to protect it from contamination. 2. Customer soup spoons stored with eating side in different directions. Spoons were changed so that the eating side were pointed in the same direction.3. Staff open drinks stored next to the soup hot holding unit. Drinks were moved during the inspection. COMPLETE THE FOLLOWING:1. Please designate an area for staff to store their drinks that is separate from the food area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Whisks and cooking/baking utensils stored action side up.2. Scrapers used for cleaning and dough cutter stored between the prep table and back wall. Table was not easily moveable. 3. Knife block with plastic bristles being used to store knives and was not easily cleanable. COMPLETE THE FOLLOWING:1. Store all food utensils action side down to protect them from contamination when reaching for utensils.2. Do not store utensils in between the prep table and wall, as this area is not easily accessible. 3. Replace the knife block with other storage items that are easy to clean (i.e., magnetic knife strip, containers, etc.).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Washroom door located next to coffee area and cafe is not equipped with a self-enclosing door mechanism.COMPLETE THE FOLLOWING:1. Please install a self-enclosing door mechanism to protect the food area from contaminants.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cloth used to clean glazing station was not stored in sanitizer. A bucket of sanitizer was made during the inspection and cloth was placed inside. COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of to go containers, straws, napkins and other food related items stored on floor in basement. 2. Buckets of fillings and boxes of chocolate filling stored on main floor by stairs. COMPLETE THE FOLLOWING:1. Ensure all food and food related items are kept stored on the floor to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. There were cleaning items stored on the same shelf as food related items. Cleaning items were relocated to a separate area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Bacon in hot holding measured 35*C. Bacon was discarded during inspection, as it had been out for 4 hours. 2. The foods in the hot holding case measured 42*C. Foods included bread with donair meat and pepperoni, as well as pastries with pepperoni sticks and sausage rolls. The sausage rolls measured 35*C when probed. All foods had been out for 4 hours. All items were discarded during the inspection. COMPLETE THE FOLLOWING:1. High risk foods (i.e. foods that contain meat) must be kept below 4*C or above 60*C. Food that is left within the temperature danger zone of 4*C - 60*C must be discarded after 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hood vent filters had a buildup of dust. COMPLETE THE FOLLOWING:1. Clean filters to protect food area below from contamination.

Nearby inspected facilities

Own this business? Add a badge to your website