10526 82 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Mike's Famous Donair is in the STRATHCONA neighbourhood. STRATHCONA, Edmonton has 141 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 106 (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.
Han Jan Teapsy - Events
STRATHCONA
This restaurant has been inspected 7 times since June 28, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
No violations
No violations
2 violations
Gravy and donair meat were not kept over 60C. Hot holding unit was turned up slightly during the inspection.
Some food items noted to be stored on the floor. Ensure all food is stored off the floor.
8 violations
Two wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored in a sanitizer solution when not in immediate use.
Sanitizer bucket measured at 0 ppm chlorine - corrected onsite.
Dough was being stored in a black garbage bag (not food grade). Corrected onsite.
Unlabeled spray bottle observed - corrected onsite.
1 violation
Dec 6: Below areas are still in need of repair. Areas in need of repair were discussed with staff., , Several deficiencies were noted:, - The surfacing of some shelves in the kitchen were in disrepair., - Several floor tiles in the back area were damaged and cracked., - Several wall junctions close to the back storage area were sealed with spray foam., *Ensure these areas are in good repair and that surfaces are durable, smooth, non-absorbent, and easy to clean., , Nov 28: *Outstanding
11 violations
Readily available sanitizer solutions were not present in food handling areas, and wet wiping cloths were sitting on food contact surfaces. , *Ensure that sanitizer solutions are present and accessible in the different food handling areas of the facility, and that wiping cloths are stored in a sanitizing solution when not in use.
The bleach being used for the sanitizer solutions had fibregard., *Ensure that ordinary household bleach is used to prepare sanitizing solutions (i.e., no fibregard or scent).
The staff member on the cooking line stated that shaved donair meat does not undergo a secondary cooking step prior to cooling. The owner stated that this does indeed occur., *Ensure that all staff are familiar with and are following the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products (attached)., *Discussed quick cooling methods such as portioning foods into smaller amounts to refrigerate, and allowing heat to escape containers while cooling in the refrigerator.
8 violations
-There was no sanitizer available for use at the time of the inspection. , , -Several soiled wiping cloths were observed on counter tops., , -The staff on duty obtained chlorine sanitizer and mixed it to adequate concentration during the inspection.
, - Several unlabeled and mislabeled spray bottles holding chemicals were observed in the facility., , -Several spray cans holding chemicals were being stored along food utensils in the kitchen and front service area., , , ***Please ensure all containers holding chemicals are adequately labeled to identify their contents at all times., , ***Please ensure all chemicals are stored in a designated area that is separate from designated for food areas and contact surfaces, food utensil and equipment.
The front prep cooler measured at 7 degrees C during the inspection., , *Adjust or repair this unit to ensure that high risk foods are maintained at 4 degrees C or below., , Discussed managing stock as the walk-in freezer and cooler they were completely full which could hinder proper air flow and operation., Recommend maintaining a temperature log.
Gravy and donair meat were hot held at 55C. Hot holding unit was turned up slightly during the inspection.
Dishwashing was occurring at the handwash station in the ice cream area. Ensure all dishwashing occurs in the back kitchen compartment sinks with a bleach water sanitizing step. The handwashing sinks must be used for handwashing only.
Fume hood canopy is overdue for professional cleaning (was due August 2024). Please schedule this.
Dipper well was not turned on where multiple used ice cream scoops were stored inside. Ensure dipper well is kept on with running water.
Raw meat was stored above ready-to-eat foods (donair sauce) in the walk-in cooler., *Ensure that raw meats are adequately separated from other cooked or ready-to-eat foods.
A damp cloth was being stored on top of herbs in the fridge., *Ensure that linens are not stored in contact with food., Ice buildup in the walk-in freezer was attached to frozen bags of fries., *Ensure that foods are protected from contamination while in storage.
Staff were not regularly testing the strength of the sanitizer solutions. , *Ensure that staff are regularly testing the sanitizer solutions to ensure they are maintaining an adequate concentration of sanitizing agent.
Pest control records were not available (self-monitoring)., *Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained., *Ensure that the exterior doors remain closed when not in use.
A valid food handling permit was not displayed. , *Ensure that a valid food handling permit is displayed in a conspicuous place where it can be easily seen by patrons.
Several deficiencies were noted:, - The surfacing of some shelves in the kitchen were in disrepair., - Unfinished wood used to cover the piping on the ceiling in the kitchen., - Several floor tiles in the back area were damaged and cracked., - Several wall junctions close to the back storage area were sealed with spray foam., *Ensure these areas are in good repair and that surfaces are durable, smooth, non-absorbent, and easy to clean., , Nov 28: *Outstanding
The spoon for portioning a sauce in the front refrigerated prep table was laying in the sauce with the handle contacting the sauce. , *Ensure that utensils are stored so that the handles do not contact the food items., A potato peeler and a utensil used for opening food containers were dirty., *Ensure that all equipment and utensils are maintained in a clean and sanitary manner., Utensils were stored in the groove between the prep table and wall - the operator indicated that these were not used for food and only for cutting boxes. Recommended obtaining a box cutter and discarding these utensils if they are no longer needed.
A fan in the back food preparation area had a buildup of dust - *ensure that this is cleaned., A written sanitation plan was not available., *Ensure that a written sanitation plan is developed and implemented.
-Staff are not sanitizing dishes., , Please ensure dishes and utensils are washed, rinsed, soaked in sanitizer at adequate concentration for at least 2 minutes and set out to air dry.
There was no pest control program in place and the last record of self-monitoring was from 2021., The front doors were fully open and the back door was slightly open (does not close properly); no control devices were observed., Outstanding: flies were observed in the facility; staff advised that insects are an ongoing issue, especially in the evenings., , *Hire a certified pest control company and implement a pest control program., *Ensure that pest control records are maintained., *Ensure that the exterior doors remain closed when not in use.
*Outstanding: please confirm if a person in care and control (i.e., manager/supervisor) has approved food safety training and provide a copy of their certificate., *Concerns were noted with staff food safety knowledge - please ensure that all staff complete basic food safety training.
Several deficiencies were note:, , 1. The surfacing of some shelves in the kitchen are in disrepair., 2. Unfinished wood used to cover the piping on the ceiling in the kitchen., 3. Several holes were observed in the ceiling of the kitchen., 4.An area of the wall behind the cash counter is in disrepair., 5.Missing tiles on the floor beside the front display cooler., 6.An area of the floor behind the cash counter is in disrepair., 7. Several wall junctions close to the back storage area are sealed with spray foam., , Please have these deficiencies corrected to ensure these areas are in good repair and the surfaces are smooth, non-absorbent and easy to clean., ,
Ice cream scoops were being stored in cups of water at room temperature. Please ensure the ice scoops are stored in the dipper well under running cold water at all times.