120 - 8930 Jasper Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Pizza 42 and Donair is in the BOYLE STREET neighbourhood. BOYLE STREET, Edmonton has 73 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 49 (67%) 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 8 times since February 26, 2025, with 4 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
3 violations
Lettuce observed in the sandwich prep cooler was very old and yellowing. One of the wrapped packaged lettuce in the walk in cooler was moulding. Informed operator who discarded both products. Please ensure all produce is inspected for condition on a routine basis and discard if food products are no longer safe to consume.
No sanitizer was available onsite. Informed operator to ensure a food grade sanitizer is available onsite.
Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
2 violations
Chlorine santizing solution was not at 100ppm. Corrected during inspection.
Customer washroom had no soap or paper towels. Corrected during the inspection.
No violations
No violations
5 violations
Unlabeled chemical spray bottles were observed in the following areas:, -Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid, -1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquid, , ACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. , , ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. , , 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection., , ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. , , 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube., , ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
5 violations
Unlabeled chemical spray bottles were observed in the following areas:, -Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid, -1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquid, , ACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. , , ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. , , 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection., , ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. , , 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube., , ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
1. Back kitchen hand sink:, --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. , --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle), , ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink., , 2. A plastic prep table insert was stored in bulk rice product., , ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
-Shelves in the ice cream area still had a build up of food debris. , Have this area thoroughly cleaned.
The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. , , ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.
1. Back kitchen hand sink:, --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. , --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle), , ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink., , 2. A plastic prep table insert was stored in bulk rice product., , ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
-Shelves in the ice cream area still had a build up of food debris. , Have this area thoroughly cleaned.
The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. , , ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.