10707 109 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mars 2026
Non conformeThe current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Great Canadian Pizza & Donair se trouve dans le quartier CENTRAL MCDOUGALL. CENTRAL MCDOUGALL, Edmonton compte 116 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 94 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 19 juin 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Caffe Sorrentino
CENTRAL MCDOUGALL
2 infractions
Staff were placing cooled, cooked donair meat directly from the cooler into the steam table without first re-heating the meat to 74C internal temperature. The donair meat measured between 20C and 40C in the metal insert., , REQUIRED ACTION: cooled, cooked donair meat must be reheated to 74C internal temperature prior to placing it into the steam table. After proper re-heating to 74C internal temperature, the donair can be transferred to the steam table where it must be maintained at 60C or higher.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
3 infractions
Sliced donair meat was measured at 44C in the hot-holding steam unit. Only one insert containing meat was in the unit, leaving the water in the steam table exposed to allow the heat to escape., The sliced meat was discarded., , The surface of the donair cone on the vertical broiler was measured at 35-40C. The temperature was increased during the inspection and the donair cone surface was measured at 74C., , REQUIRED ACTION: meat must be maintained at 60C or higher. The temperature must be turned up to achieve the required hot-holding temperature of the meat, and inserts must be placed in the unit to keep the water covered and to help maintain the heat inside the unit. The vertical broiler must be turned on at all times at a temperature setting that will maintain the donair cone surface at 60C or higher.
There are no chlorine test strips for measuring the chlorine (bleach water) sanitizing solution that is being used in the spray bottles., , REQUIRED ACTION: obtain chlorine test strips for testing the chlorine (bleach water) sanitizer concentration.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
7 infractions
When staff were asked what chemical is used to sanitize food contact surfaces, they produced a chemical intended for use on floors and washroom surfaces., , REQUIRED ACTION: staff were educated to use the Quat sanitizing solution that is connected to the sink, and how to use the test strips to ensure it is used at 200 ppm.
When asked about the procedure used for cooking and preparing donairs, staff could not describe the proper method., , REQUIRED ACTION: Ensure that staff follow the Requirements for Preparing and Serving of Donairs, Shawarmas and other Similar Products, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
The surface temperature of the cone of donair meat on the vertical broiler was measured at 35C; the broiler was turned off at the time of arrival. , , Two inserts of sliced donair meat were measured at 35C and 23C in the small steam table next to the vertical broiler. The steam table was not turned on, and there was no water in the steam table below the inserts., Meat was discarded during the inspection., , REQUIRED ACTION: the vertical broiler must remain turned on at all times to cook the donair meat., The sliced donair meat must be given a secondary cooking step to ensure it is cooked to an internal temperature of 74C.
When asked about dishwashing and sanitizing procedures, staff were not able to describe the proper 3-sink method to be followed., , REQUIRED ACTION: ensure staff are following proper steps dishwashing and sanitizing: , 1) wash with soap and water, 2) rinse with fresh, running water, 3) soak in approved sanitizing solution for 2 minutes (100 ppm chlorine or 200 ppm Quat)
The test strips for testing the Quat food contact surface sanitizing solution were water damaged., , REQUIRED ACTION: obtain new test strips for testing sanitizing solution concentrations.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Food debris was noted on high-touch surfaces in the back area: on the door handle to the staff washroom, and on the door handle to the mechanical/mop sink room., , REQUIRED ACTION: ensure high-touch surfaces are cleaned regularly.