9929 Jasper Avenue NW · DOWNTOWN
January 13, 2026
Not in ComplianceThe facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking", , Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes., , Mechanical ventilation hood should be professionally maintained routinely.
Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.
Casablanca Donair & Pizza is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 7 times since October 30, 2024, with 0 in compliance, 7 not in compliance, and 0 closures on record.
The facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking", , Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes., , Mechanical ventilation hood should be professionally maintained routinely.
Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.
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.
DOWNTOWN
The facility has a deep fryer and is always smoky which opposes the permit restrictions of "no deep frying or extensive grease producing cooking", , Ensure deep fryer is moved under the ventilation hood and any other grease/smoke production activities are done under the hood in compliance with fire safety codes., , Mechanical ventilation hood should be professionally maintained routinely.
Floor have been repaired, ensure baseboard are put on the wall and close gaps between walls and floor.
- -Pest control records were not available., -Pest control records should be provided and control measures implemented.
An expired permit is posted at the facility. Ensure a valid food handling permit is posted.
The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing., Fix the floor in the dishwashing area.
Sanitizer was not prepared during food prep. Quat sanitizer measured at 200ppm was prepared during inspection.
The hot water faucet of the hand sink was in disrepair. Ensure facuet is repaired/replaced and hot water is available.
- Mice droppings were observed behind the chest freezer is the back area., Droppings should be cleaned and floors sanitized with acceptable disinfectants., -Pest control records were not available., -Pest control records should be provided and control measures implemented.
An expired permit is posted at the facility. Ensure a valid food handling permit is posted.
The ventilation hood looks unclean and due for service. Staff indicated it was recently serviced but had no record to show. Ensure ventilation hood is cleaned and maintained in a sanitiry condition and keep records of professional maintenance.
The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing., Fix the floor in the dishwashing area.
The public washroom door is in disrepair., Repair the washroom door
The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing., Fix the floor in the dishwashing area.
The public washroom door is in disrepair. The washroom handwashing sink lack soap., Repair the washroom door and stock the handwashing sink with soap.
Used cleaning cloths were not stored properly when not in use. They were observed seating , out on counter tops., All used cleaning cloths were immediately stored in bleach solution upon request.
A staff was observed preparing and handling food without a hair restraint., The staff immediately wore a hat upon request by Health Inspector
Partially cooked meat cones were stored intact inside a cooker for future use., The Donair cones were discarded during inspection., At the end of the day, you may either continue to cook and slice meat on the vertical broiler until the entire , cone has been sliced, cook the remaining cone fully to an internal temperature of 74C (165F) on the , vertical broiler or may discard all remaining partially cooked meat., Review the AHS requirements on the Preparation and Serving of Donairs, Shawarmas and Similar Product , with all staf
Gravy from a cooler was stored inside in a hot holding unit without proper reheating. The temperature of the gravy was measured at 36C., The gravy was immediately reheated to >74C in a microwave and then hot held at >60C on a hot holding unit., All food from the cooler MUST be reheated quickly to at least 74C in an oven, stove or grill before hot held on steam units/warmers
Manual dishwashing procedure is unsatisfactory. Clean dishes and utensils are not being , sanitized., Review manual dishwashing steps (wash, rinse and sanitize) with all staff.
There are no sanitizer test strips., Acquire sanitizer test strips.
The food handling permit is not being displayed., Have the food permit display to the public.
A staff working alone onsite lack basic food safety knowledge., All staff preparing and handling food at this facility must take an approved food safety course recognized in Alberta
The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing., Fix the floor in the dishwashing area.
Used cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops., All used cleaning cloths were immediately stored in bleach solution upon request.
Partially cooked meat cones were stored intact inside a cooker for future use., , At the end of the day, you may either continue to cook and slice meat on the vertical broiler until the entire cone has been sliced, cook the remaining cone fully to an internal temperature of 74C (165F) on the vertical broiler or may discard all remaining partially cooked meat., Review the AHS requirements on the Preparation and Serving of Donairs, Shawarmas and Similar Product with all staff
Gravy from a cooler was stored inside in a hot holding unit without proper , reheating. The temperature of the gravy was measured at 36C., The gravy was immediately reheated to >74C in a microwave and then hot held at >60C on a hot holding unit., All food from the cooler MUST be reheated quickly to at least 74C in an oven, stove or grill before hot held on steam units/warmers.
Manual dishwashing procedure is unsatisfactory. Clean dishes and utensils are not being sanitized., Manual dishwashing steps (wash, rinse and sanitize) reviewed with staff.
There are no sanitizer test strips., Acquire sanitizer test strips.
The food handling permit is not being displayed., Have the food permit display to the public.
The floor in the dishwashing area is in disrepair. Multiple linoleum floor layers are missing., Fix the floor in the dishwashing area.