18555 Stony Plain Road NW · PLACE LARUE
Donair & Shawarma House 2 is in the PLACE LARUE neighbourhood. PLACE LARUE, Edmonton has 71 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 55 (77%) that have passed their most recent inspection, with 1 (1%) closed.
This restaurant has been inspected 7 times since August 27, 2024, with 7 passes and 0 closures on record.
1. Dirty cleaning rags are observed and are not stored in a container with sanitization solution. Clean wiping rags must be used in the facility and during usage, it must be kept in a container with sanitization solution during the time of use., , 2. Contact surfaces are not being properly clean and sanitized. all food contact surface and equipment must be properly cleaned and sanitized.
Ground meat was left in a container on the floor to thaw. Food must be thawed under clean, cool running water, in the refrigerator or using heat during the cooking process.
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.
1. A three-compartment sink is used to manually wash, rinse, and sanitize plates, utensils, and pots; however, no proper procedure was being followed, resulting in improper manual dishwashing. Manual dishwashing must be done in a systematic order; wash, rinse, and sanitize, to prevent cross-contamination., , 2. Sinks must be labeled accordingly.
1. Food droppings and particles were found on the kitchen floor, cupboards, and equipment. Conduct thorough deep cleaning, degreasing, and sanitizing of all kitchen areas., , 2. Written cleaning and sanitation schedule were not observed at the facility. Establish written cleaning and sanitation procedures to ensure the facility safe and sanitary operation and maintenance.
Outstanding: , The cooler across the oven is above 4C -m 7C. The operator said the facility was busy. Please continue monitoring and ensure the temperature is at or below 4C.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C., Please have a thermometer to monitor the cooler's temperature.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C., Please have a thermometer to monitor the cooler's temperature.
Outstanding:, The caulking at the three-compartment sink requires cleaning; please replace if required.
During inspection it was observed that two vertical broilers with cones were switched off. 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. , Please ensure correct method of cooking donair is followed., Corrected during inspection.
The cooler across the oven is above 4C. Please continue monitoring and ensure the temperature is at or below 4C.
The caulking at the three-compartment sink requires cleaning; please replace if required.