5639 Riverbend Road NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Olympus Donair is in the BRANDER GARDENS neighbourhood. BRANDER GARDENS, Edmonton has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 13 (93%) 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 6 times since August 24, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No violations
6 violations
**-- The sanitizing solution concentration was observed to be less than 100 ppm during the inspection. Please ensure that sanitizing solutions are prepared at the appropriate concentration.
**--Sliced donair meat and chicken was observed sitting at room temperature (25C) to "cool". Proper practices for processing and storage of donair meat was reviewed with the operator and the meat and chicken was reheated to a minimum 74C and then cool properly. Please ensure compliance with this practice
**-- No soap observed in staff washroom hand sink. Please ensure soap is present at all times to allow for proper handwashing after using the washroom.
**--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
**-- One light fixture in the back kitchen area is burnt out. Please replace faulty light fixture to allow for adequate lighting during food handling.
**--Black buildup was noted in the cuts and grooves of the white cutting board. Please ensure thorough scrubbing to remove buildup or replace if stains remain to prevent contamination during handling and processing., , **--The kitchen ceiling, vent and exhaust hood filters was observed to be fuzzy (accumulation of dust). Also include the portable fan located in the back kitchen area requires cleaning. Please ensure thorough cleaneing to prevent foreign particles from entering food during processing.
No violations
6 violations
0 ppm bleach-water detected in the solution that wiping cloths are stored in, needs to be at minimum 100 ppm., - Ensure that sanitizer solutions are prepared and maintained at the correct concentration.
1. Meat cones on the vertical broiler were measured at 30C, needs to be at greater than 60C. Do not turn the temperature settings on and off. Corrected., - High risk perishable foods must be stored at less than 4C or greater than 60C., , 2. The secondary cook step is not always occurring after the meat is sliced off the cone., - Operator to review this process with all staff.
The TV remote was stored on top of the plastic food wrap dispenser., - Items not associated or required for the operation or maintenance of the facility must be store completely separate.
1 violation
Whisk used to mix the gravy is stored in a container of water in between uses., - Proper utensil storage practices reviewed.
5 violations
1. Dirty wiping cloths are being left around the front area handwash sink. , - Store wiping cloths in a sanitizer solution in between uses or store in a designated container if waiting to be sent for washing., , 2. 0 ppm chlorine detected in the sanitizer solution located in the front food handling area, needs to be at minimum 100 ppm.
Sliced donair meat/chicken shawarma is not always placed onto the grill immediately after slicing from the cones., - The secondary cook step must occur immediately after the meat is sliced from the cone.
Container of sliced cooked chicken left on the counter measured at 26C., - High risk perishable foods are to be stored at >60C or <4C. Staff reheated the meat to >74C and then hot hold at >60 or cool and store in the cooler.
Pest control documentation is not being conducted.
The light fixture in the back kitchen area is missing a cover.,
The following equipment requires cleaning to remove grease/food particle buildup:, the microwave interior and exterior, the sides of the cook line equipment and the exhaust hood filters and surrounding area.
Whisk used to mix the gravy is stored in a container of water in between uses., - Proper utensil storage practices reviewed.
1. Remove the piece of grease soaked carboard covering the one fryer., 2. Dirty cardboard box is being used to store utensils/items under the grill. Use a storage container that can be properly washed., 3. The chest freezer lid (back hallway) and the floor in this area require cleaning.