111 - 3604 52 Avenue NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 16, 2025
Not in ComplianceNo sanitizer available at the time of inspection. Operator advised that they had run out. , , - Operator purchased bleach while PHI was on-site. , - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C., , The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. , , - Discarded. , - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:, - in the cooler ahead of time. , - under running cold water, - during cooking procedure, - in the microwave if being cooked or consumed immediately after.
Observed cardboard on a few surfaces such as the chest freezer. , , Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
Donair Palace is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 109 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 86 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since October 2, 2024, with 1 in compliance, 2 not in compliance, and 0 closures on record.
4 violations
No sanitizer available at the time of inspection. Operator advised that they had run out. , , - Operator purchased bleach while PHI was on-site. , - A sanitizer solution such as chlorine at 100 ppm must be available at all times for surface sanitation and dishwashing.
The broiler had been turned off at the time of inspection. Internal temperature was measured above 50C., , The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Saffron Fine Indian Takeout
BRENTWOOD
Raw chicken was left out in room temperature to thaw. Internal temperature was measured at 13C. , , - Discarded. , - Do not leave perishable foods to thaw in room temperature. Thaw using one of the following approved methods:, - in the cooler ahead of time. , - under running cold water, - during cooking procedure, - in the microwave if being cooked or consumed immediately after.
Observed cardboard on a few surfaces such as the chest freezer. , , Remove all cardboard. Cardboard cannot be adequately cleaned and sanitized.
2 violations
1) Donair and chicken shawarma stored in the hot holding unit were measured at 42-44 degrees Celsius. , - Discarded. All high-risk foods under hot holding must always be held at a temperature greater than 60 degrees Celsius. , , 2) Shredded mozzarella cheese was left out in room temperature. Internal temperature was measured at 21.5 degrees Celsius. , , - Discarded. , - High-risk foods such cheese must be held at a temperature of 4C or less.
Operating without running hot and cold water. , , Running hot and cold water is required in order to operate a food establishment safely. Food handling cannot occur safely if for any reason, facility is not supplied with running hot and or cold water.
No violations