8020 118 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Kingdom Pizza Donair and Burgers is in the EASTWOOD neighbourhood. EASTWOOD, Edmonton has 44 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 2, 2026, there are 29 (66%) 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.
Coliseum Steak, Pizza And Rib
PARKDALE
This restaurant has been inspected 11 times since July 4, 2024, with 3 in compliance, 8 not in compliance, and 0 closures on record.
No violations
4 violations
The sandwich prep cooler measured approximately 9 degrees Celsius using a probe thermometer. Requested operator remove the two salad dressing bottles (caesar and garlic), cut peppers, and shredded cheese and place them into the walk in cooler. Please ensure corrective actions are taken and unit repaired/replaced and able to maintain a temperature of 4 degrees Celsius or less.
The hot water knob for the kitchen handwashing sink was not properly working and no hot water was available. Please ensure corrective actions are taken and the handwashing sink has both hot and cold water available.
No chlorine test strips were available onsite to measure the concentration of the sanitizer solution. Please ensure valid chlorine test strips are available.
No pest control reports were available onsite for review. Please ensure pest control documentation is available.
No violations
2 violations
2025-10-24, Back of house hand sink faucet appeared to be in a clean and sanitary condition. However, the hand sink had not been moved and was still partially below the ventilation canopy, increasing the risk of food debris, oil and grease falling other hand sink. , , Action Required: , 1. Immediately/ short term: , Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. , , Permanent/ Long-term (overdue since October 24, 2025): , 2. Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition. Email our office photo or video evidence of corrective action.
2025-10-24 - Overdue since September 23, 2024., Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface immediately. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures., , Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
3 violations
2025-10-20, Electronic receipt showing proof of purchase of a probe thermometer received from Operator via email on October 20, 2025. When the thermometer is delivered on October 23, 2025, please email PHI photo evidence showing the thermometer onsite e.g. photo next to your food handling permit or hand sink by the vent fan., , , , 2025-08-27, A probe thermometer was still not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc., , Action Required. Please have in place a probe thermometer, immediately. Email photo evidence of probe thermometer to PHI.
Back of house hand sink faucet was visibly dirty with food residue. Hand sink is partially below the ventilation canopy increasing the risk of food debris, oil and grease falling other hand sink. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. , , Action Required: , , Immediately/ short term: , Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. , , Permanent/ Long-term: , Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition.
4 violations
A probe thermometer was still not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc., , Action Required. Please have in place a probe thermometer, immediately. Email photo evidence of probe thermometer to PHI.
Back of house hand sink faucet was visibly dirty with food residue. Hand sink is partially below the ventilation canopy increasing the risk of food debris, oil and grease falling other hand sink. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. , , Action Required: , , Immediately/ short term: , Routinely clean hand sink, ensuring that the sink does not have oil, grease and food debris build up, to ensure sanitary hand washing procedures. , , Permanent/ Long-term: , Please move hand sink at least 30 cm to the right of the ventilation fan to prevent oil, grease and food debris dripping or falling on hand sink faucet, to ensure the hand sink is kept in a clean and sanitary condition.
6 violations
An approved food contact surface sanitizer was not readily available for use. Corrected during inspection. PHI coached Manager and Food Service worker on how to make a 100ppm Chlorine. sanitizer., , Resources:, 1. AHS guidance on How to Mix an Approved Sanitizer emailed to operator. with inspection report., 2. AHS Guidelines for the Use of Wiping Cloths emailed to operator. with inspection report.
A probe thermometer was not available onsite. Please have a functional probe thermometer onsite when in operation to ensure proper temperature monitoring during cooking, hot holding, reheating, cooling, etc.
Staff onsite were both not aware of manual dishwashing procedures even though a 3-sink dishwashing poster was posted near the dishwashing sink. Coached both staff members on the 3-sink dishwashing method (wash, rinse and sanitize with an approved sanitizer e.g. 100ppm Chlorine, 200ppm Quats, 25ppm Iodine )., , Resources:, 1. AHS Three Sink Dishwashing Method poster emailed to Operator together with the inspection report.
No violations
2 violations
Unable to locate chlorine test strips., , ACTION REQUIRED: obtain chlorine test strips.
Food handling permit was not posted on public display., , ACTION REQUIRED: Post food handling permit on public display.
4 violations
Used wiping cloths were left on food contact surfaces when not in use. The facility did not have a sanitizer bucket for wiping cloths when not in use. Discussed wiping cloth requirements. , , ACTION REQUIRED: obtain a designated sanitizer bucket to store wiping cloths when not in use. Review the below resource & train all staff on wiping cloth guidelines., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Unable to locate chlorine test strips., , ACTION REQUIRED: obtain chlorine test strips.
Food handling permit was not posted on public display., , ACTION REQUIRED: Post food handling permit on public display.
3 violations
Several dead cockroaches noted behind large mixer, shelf in the back, and behind small fridge.
Food handling permit was not posted on public display., , ACTION REQUIRED: Post food handling permit on public display.
-There was no one that had food safety training certification. , , Someone in care or control of the facility, such as the directors, must complete an Alberta approved food safety training course. One of the following approved courses must be completed https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf, , E-mail a copy of the certificate to us for verification once available.
Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures., , Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
Food contact surface (countertop) by the microwave was still in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures., , Action required. Repair or replace damaged countertop immediately. Email our office photo evidence of corrective action.
Back of house hand sink faucet was visibly dirty with food residue. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures.
Food contact surface by the microwave was in disrepair and fixed with masking tape. Please repair or replace the damaged food contact surface. Ensure all surfaces within the facility are made of material that is smooth, durable and easily cleanable to facilitate effective cleaning and sanitizing procedures.
1. Back of house hand sink faucet was visibly dirty with food residue. Corrected during inspection. Ensure the hand sink is kept in a clean and sanitary condition to promote effective handwashing procedures. , , 2. Observed a pizza dough cutter handle repaired with masking tape. Corrected during inspection. Damaged pizza dough cutter discarded and replaced with two new cutters. Ensure all food equipment is kept in clean and sanitary condition and in good repair to facilitate effective cleaning and sanitizing procedures and to promote safe and sanitary food handling., , 3. Observed scoops stored in multiple bulk food containers (sugar, flour) in direct contact with food. Corrected during inspection. No visible dirt noted. Scoops removed from all bulk food containers and put away for washing. Ensure food utensils are not stored in bulk food containers to reduce the risk of cross contamination of food., , 4. Observed a soil strainer stored on top of a covered, bulk food container in the walk-in cooler. Corrected during inspection. Soiled utensils put away for washing. bulk food container lead cleaned and sanitized. Do not store soiled utensils on food contact surfaces to reduce the risk of cross contamination.
The main fryer's exterior had accumulated grease and grime and was visibly dirty. Please wash and sanitize the fryer thoroughly. Ensure all food equipment is kept in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harbourage of pests.
The probe thermometer that was in clean storage was visibly dirty. , , ACTION REQUIRED: clean the thermometer. Ensure equipment is cleaned and sanitized prior to putting it in storage.