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Urban St. Donair

4 - 4105 4 Street NW Calgary AB T2K 1A3 · Food - General

Official record from Alberta →

Inspection summary

Urban St. Donair has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 4, 2026. The most recent inspection, on April 17, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 April 17, 2026. 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 2 times across 2 separate inspections, most recently on March 23, 2026. 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 once on April 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 February 4, 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowl of raw chicken was stored uncovered in the walk-in cooler.- Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced donair meat from the vertical broiler sored in a container was measured at 38.1 °C. Operator informed meat was left at room temperature for cooling before cutting. Meat was discarded during the inspection. - Operator instructed that sliced portion must be further heated to ensure the meat reaches a temperature of 74 °C as the second cook step. Following the secondary cooking step the sliced meat must be either:a. used immediately to prepare the donairs or shawarmas, orb. stored in a hot holding unit at 60C (140F) or greater, orc. cooled quickly to 4C (40F) or less for storage.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit measured between 37C to 45C. The operator stated the hot holding unit was still warming up to temperature as they just opened for the day. Ensure the hot holding units are heated to 60C or above prior to placing food inside. The operator removed the meat and reheated it at the time of the inspection.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit measured between 37C to 45C. The operator stated the hot holding unit was still warming up to temperature as they just opened for the day. Ensure the hot holding units are heated to 60C or above prior to placing food inside. The operator removed the meat and reheated it at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease and food debris accumulation on the floors underneath the fryer.2. There was grease and dust accumulation on the ceiling and in the metal chains.Hard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.
  4. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy.Food equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. The ventilation canopy must be regularly cleaned to remove contamination and to ensure the system is in good working condition to remove smoke, vapors, and gases. Thoroughly clean the ventilation canopy.2. There was meat juice spillage in the chest freezer located in the back area. Food equipment must be maintained in a clean and sanitary manner for safe storage of food. Thoroughly clean the chest freezer.3. There was grease accumulation on the interior of the fryer. Thoroughly and regularly clean the interior of the fryer to prevent attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease and food debris accumulation on the floors underneath the fryer.2. There was grease and dust accumulation on the ceiling and in the metal chains.Hard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.

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