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World's Finest Donair And Pizza

12106 Jasper Avenue NW Edmonton AB T5N 3J8 · Food - General

Official record from Alberta →

Inspection summary

World's Finest Donair And Pizza has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 4, 2025. The most recent inspection, on March 12, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 December 4, 2025. 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 December 4, 2025. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 4, 2025. 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?

  • 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 December 4, 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 once on February 4, 2025. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.2. Wiping rags were observed stored on the countertop. All wiping rags in use must be kept clean and stored in a container with sanitizer for the duration of use.
    • 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?
      • An intact partially cooked Donair cone was found storing in freezer. Partially cooked cones cannot be kept intact at the end of the day. Food handlers must either finish cooking and slicing the entire cone, ensuring it reaches 74°C (165°F) through a verified secondary cooking step, then cool and store the sliced meat, OR fully cook the remaining cone to 74°C (165°F) using any appropriate equipment, verify the temperature, slice, cool, and store it, OR discard any partially cooked meat that remains.
    • 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 were not maintained; however, no signs of pest activity were observed in the facility. Update and maintain pest control records to ensure ongoing monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt buildup were observed on the kitchen floor in hard-to-reach areas (e.g., under food-storage shelves, under the sink, etc.). Conduct thorough cleaning of all these areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was found on the counter. Ensure cleaning clothes are immersed in a food grade sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food packages were stored on the floor of the walk in cooler. Ensure food is stored at least 6inches(15cm) above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of the prep table in the back was in disrepair.Ensure equipment is maintained in a smooth, non-absorbent and easy to clean manner at all times.

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