3518 Ewing Trail SW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 9, 2026
In Compliance** - partially cooked donair meat cone was saved and stored intact in the walk in cooler.
** - food and food equipment were stored on a garbage can., ** - ensure the paper sales labels are removed from food equipment and the item cleaned thoroughly before use - paper labels on equipment observed., ** - scoop was stored with the dirty high-touch handle in contact with the food ingredient.
PizzaTalks & Donair is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 129 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 21, 2026, there are 109 (84%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since February 3, 2025, with 2 in compliance, 1 not in compliance, and 0 closures on record.
2 violations
** - partially cooked donair meat cone was saved and stored intact in the walk in cooler.
** - food and food equipment were stored on a garbage can., ** - ensure the paper sales labels are removed from food equipment and the item cleaned thoroughly before use - paper labels on equipment observed., ** - scoop was stored with the dirty high-touch handle in contact with the food ingredient.
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.
Madras Kitchen Dosa & Biryani
ELLERSLIE INDUSTRIAL
No violations
6 violations
** - please ensure staff wear aprons or uniforms, (no staff including the owner) were wearing an apron/uniform
** - intact cones of cooked meat on a rod was observed in the cooler. Not permitted - must be cooked off the spit. Cannot keep left over cone by the end of the day. Retraining required, ** - secondary cook step was not being conducted as is required for the cooking of donairs and shawarmas. Secondary cook step must be conducted before placing in the cooler, before placing in hot holding, or before placing in the freezer. Retraining required.
** - meat patties were not covered or packaged in a manner that would prevent contamination in the upright freezer.
** - donair meat was stored at room temperature (sliced pieces) not permitted at any time. Conduct the secondary cook step and keep in hot holding. Meat was verified and measured at 20'C. Denatured with chemical to be discarded. Retraining required.
** - staff was observed turning the donair burners to the "off" position when meat was still in the roaster. Not permitted at any time! Donair meat must be maintained at 60'C to keep hot, cooked to 71-74'C. Do not shut off the burners if meat is installed. Cone must be cooked off, secondary cook step until no cone remains. Do not place temperature knob to a temp less than 60'C when in use.
** - personal items and foods were stored among food and/or food equipment for the facility. Please ensure personal items are stored distinctly separate from food/food equipment for the facility.