10658 82 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 17, 2026
The white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean., , Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
Checkers Pizza & Kebab is in the STRATHCONA neighbourhood. STRATHCONA, Edmonton has 140 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 105 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Ampersand27
STRATHCONA
This restaurant has been inspected 8 times since April 9, 2024, with 1 in compliance, 6 not in compliance, and 1 closure on record.
1 violation
The white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean., , Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
2 violations
The white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean., , Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
There was an accumulation of food debris on the wire shelving in the walk-in cooler., , Please clean and sanitize both sized of the shelving in the walk-in cooler.
4 violations
The chlorine sanitizer solution was greater than 200 ppm and was being mixed with soap. , , Sanitizer solution is to be prepared to 100 ppm chlorine residual. No other chemicals and additives are to be added. , , If you need a soapy mixture, mix separate soap and water and use a separate cloth to clean surfaces prior to sanitizing.
The paper towel at the hand sink is not being stored in the dispenser. Ensure that the paper towel is in the dispenser so that the roll is not handled with every use.
The white wire shelves in the stand-alone glass cooler were heavily rusted and damaged and is no longer smooth and easy to clean., , Repair or replace the shelving so that it is smooth, nonporous and easy to clean.
4 violations
A sanitizer solution was not prepared. Ensure a sanitizer solution (such as bleach water) is prepared at all times of operation, and is made prior to food prep occurring for the day. Corrected onsite.
Unlabeled spray bottles observed. Ensure all spray bottles are labeled with their contents. The spray bottle contents were emptied as staff were not sure what was in them.
Mini cooler storing dips measured at 13C. Dips were moved into a working cooler. Repair the cooler or only use this cooler for storage of low risk foods suck as pop/beverages.
No violations
4 violations
Facility operating without a valid food handling permit.
Back handwashing sink does not have cold water.
Written cleaning schedule/checklist required.
Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
7 violations
2 coolers are missing thermometers., No thermometer available (probe or IR thermometer).
Back handwashing sink does not have cold water, liquid soap or single use paper towels in a dispenser., Front handwashing sink paper towel was not in the dispenser.
Facility operating without a valid food handling permit.
An individual in care and control of the facility requires food safety. The owner is in the process of completing this. Please forward your certificate once completed.
10 violations
Improper donair procedures in place at the end of the night when there is leftover donair. Leftover donair cone is put into the freezer. Discussed with owners that leftover donair on the cone must be cooked, sliced, cooked again in the conveyor oven, cooled quickly, and then put in the cooler or freezer. Donair guidelines emailed to owner.
2 coolers are missing thermometers., No thermometer available (probe or IR thermometer).
Drain plugs required for the 3 compartment sink. Only one drain plug was available.
There is an accumulation of on high touch surfaces such as cooler handles, sides of countertops, and cooler shelves., , Ensure that daily cleaning of high touch surfaces, and food contact surfaces is completed. , Weekly cleaning is for other non-food contact surfaces and non-high touch surfaces, including but not limited to: Under counters, sides of counters, shelving etc.
One cooler is missing a thermometer., Ensure all coolers are equipped with thermometers.
Back handwashing sink does not have cold water.
Written cleaning schedule/checklist required.
Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
Back handwashing sink does not have cold water, liquid soap or single use paper towels in a dispenser., Front handwashing sink paper towel was not in the dispenser - corrected.
Facility operating without a valid food handling permit.
An individual in care and control of the facility requires food safety. The owner is in the process of completing this. Please forward your certificate once completed.
A gap is observed between the front handwashing sink and the wall. , Ensure that the gap is sealed to keep the surface smooth, resistant to moisture and easy to clean. Hole under sink observed, seal the hole.
Back handwashing sink does not have cold water.
Deeper cleaning required for area around 3 compartment sink: wall and floor under sinks, grease trap.
Written cleaning schedule/checklist required.