2811 116 Street NW · BLUE QUILL
October 10, 2025
PassNo QUAT sanitizer test strips were available. , Ensure QUAT sanitizer test strips are acquired to help maintain proper sanitizer concentration.
Basha Donair & Shawarma is in the BLUE QUILL neighbourhood. BLUE QUILL, Edmonton has 19 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 15 (79%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since October 7, 2024, with 3 passes and 0 closures on record.
No QUAT sanitizer test strips were available. , Ensure QUAT sanitizer test strips are acquired to help maintain proper sanitizer concentration.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
BLUE QUILL
The QUAT sanitizer in a bucket located in the front food prep area was measured at 0ppm with QUAT test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
No hot water was detected at the designated handwashing sink or the three-compartment dishwashing sink. , Ensure hot water is available at the indicated sinks.
No QUAT sanitizer test strips were available. , Ensure QUAT sanitizer test strips are acquired to help maintain proper sanitizer concentration.
The vertical broiler containing the Donair meat cone was turned off at the beginning of the inspection. 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.
The facility does not have a thermometer to check the temperature of foods.