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Vegas Donair and Poutine

8525B 112 Street NW Edmonton AB T6G 2L7 · Food - General

Official record from Alberta →

Inspection summary

Vegas Donair and Poutine has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on October 29, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 October 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 7, 2025. 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 once on October 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer was measured at 800ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two large containers of gravy cooling at room temperature on the counter. Operator informed that gravy is left to cool for approximately 8 hours before refrigeration. This practice does not comply with approved cooling procedures. Potentially hazardous foods must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius within 4 hours. Advised operator that using shallow pans can facilitate faster and safer cooling. Operator adjusted cooling method during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the walk-in cooler shelving near the entrance door. Ensure the indicated shelving is cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No prepared sanitizer solution was observed. Action taken:-Staff member was instructed to prepare a sanitizer solution and dip the wiping clothes inside the sanitizer bucket.

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