EdmontonWINTERBURN INDUSTRIAL AREA WEST
21516 115 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 14, 2026
Hanging fly trips traps were above prep areas. , , Do not hand directly above food prep areas. hand in back areas., , Consider gold bars that have catch basin, and can be ticked behind prep tables.
Donna's Eatery is in the WINTERBURN INDUSTRIAL AREA WEST neighbourhood. WINTERBURN INDUSTRIAL AREA WEST, Edmonton has 8 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 14, 2026, there are 4 (50%) 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.
This restaurant has been inspected 7 times since February 28, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Hanging fly trips traps were above prep areas. , , Do not hand directly above food prep areas. hand in back areas., , Consider gold bars that have catch basin, and can be ticked behind prep tables.
8 violations
Frozen pre-cooked chicken was being thawed at room temperature. , , The chicken was moved to a refrigerator to thaw., , Thaw foods safely by:, • Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables., • Placing under cold, running water in the sink., • Using a microwave oven. Cook foods immediately after thawing., • Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
1. The front sandwich prep cooler measured an ambient temperature 15 degrees Celsius. , - Internal temperatures of foods were taken and found to be 9-10 degrees Celsius. All high risk foods were moved out of cooler. , Only cut vegetables remained., - Do not store items over night in cooler, and have cooler repaired so it can maintain 4 degrees Celsius at all times. , , 2. The back pizza Prep cooler measured an ambient temperature of 10 degrees Celsius. , Internal temperature of items were 6-7 degrees Celsius. , - Do not store items over night in cooler, and have cooler repaired so it can maintain 4 degrees Celsius at all times.
1. Donair meat had been taken from the cooler and was sitting at room temperature. , , The Donair meat had an internal temperature of 8-10 degrees Celsius. , , 2. Raw burger parties were sitting out at room temperature with a surface temperature of 10 degrees Ceslius and an internal temperature of 7 degrees Ceslius. , , Both Items were immediately cooked.
Upon arrival staff were using handwashing sink for lettuce prep., , Ensure that handwashing sink is only used for handwashing and is kept clear at all times.
Bowls were being used as scoops and stored directly inside bulk food items. , , Use scoops with a handle and store in a way that prevents bulk foods from contamination.
Hanging fly trips traps were above prep areas. , , Do not hand directly above food prep areas. hand in back areas., , Consider gold bars that have catch basin, and can be ticked behind prep tables.
Single use paper and plastic cups and bowls were being use as scoops and stored directly inside bulk foods. , , Only use scoops with handles and store in a way that prevents bulk foods from contamination. , , Do no re-use single use items.
There is an accumulation of dust on the ceiling around the fan vents. , , Please have area cleaned.
No violations
1 violation
The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest., Additional time granted.
4 violations
The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
Cleaning cloths were observed on counter prep tables, cutting boards, and the floor. The operator was advised to store cleaning cloths properly when not in use and keep the dirty cleaning cloths in a sanitizer solution - bleach solution with concentration of 100- 200 ppm whenever not in use.
Several food items were observed stored directly on floor in dry storage area. The operator was advised to store food items off the floor. , Please note that all food and food related items must be maintained a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets. Shelves which isn’t sealed to the floor should have a clear vertical space of at least 20 cms (8 inches) between the bottom shelf and the floor to facilitate cleaning. , Shelving should be at least 5 cm (2 inches) from the walls to allow for access, and permit easier visual inspection.
No violations
No violations
The back door screen was observed to be torn and damaged, creating a potential entry point for pests. The operator was advised to repair or replace the screen to prevent entry of pest.