8210 144 Avenue NW · EVANSDALE
16 janvier 2026
RéussiAucune infraction trouvée
Top Donair se trouve dans le quartier EVANSDALE. EVANSDALE, Edmonton compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 avril 2026, 13 (65%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 14 fois depuis le 25 septembre 2024, avec 14 réussites et 1 fermeture au dossier.
* Nonfood items (drugs, hammer, mat) were seen stored alongside food items. , ** Scoops were found in flour and sugar containers. , *** Food Ingredients (onion, bag of flour) were seen on the floor , Remove items and store separately to prevent contamination of food.
1/8/2025 Violation Outstanding. Dead roaches seen in trap and on lighting fixtures. , , A few cockroaches noted in glue trap near the back door. Pest control services are ongoing. Please monitor and ensure hard-to-reach areas are kept clean to prevent harborage.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1/8/2025 Outstanding Violation, Additional cleaning and sanitizing are required for gaps and crevices in the dough mixer. Please ensure these areas are thoroughly cleaned and properly maintained.
1/8/2026 Outstanding Violation: Also included is the storage rack for utensils and the prep cooler opposite the grill . , The following areas require attention:, , - Floor corners, - Walls in the kitchen, particularly near the dishwashing area., - Hard-to-reach areas, including inside coolers and freezers.
0 ppm bleach was detected in the white buckets used for sanitizer solutions in which cleaning cloths are soaked. Ensure chlorine bleach is maintained at 100 ppm at all times. , , Corrected onsite. The operator added bleach to the buckets with water. Chlorine was measured at 100-200 ppm.
Meat was observed thawing in a container on the floor. The meat temperature measured 10C. , , Do not thaw foods at room temperature. , Food may be thawed:, i) under refrigeration at 4C or less;, ii) completely submerged in cold running water;, iii) as part of the cooking process (only when thawing is taken into consideration in, determining cooking time); and, iv) by microwaving., , Corrected onsite. The operator moved the meat to the walk-in cooler.
Onions in mesh bags were stored directly on the floor near the back receiving door. Keep all food off the floor at all times. Corrected onsite. The bags were removed from the floor.
A few cockroaches noted in glue trap near the back door. Pest control services are ongoing. Please monitor and ensure hard-to-reach areas are kept clean to prevent harborage.
Additional cleaning and sanitizing are required for gaps and crevices in the dough mixer. Please ensure these areas are thoroughly cleaned and properly maintained.
The following areas require attention:, , - Floor corners, - Walls in the kitchen, particularly near the dishwashing area., - Hard-to-reach areas, including inside coolers and freezers.
Several large black garbage bags were stacked on the floor near the food prep area adjacent to the stand mixer. Please remove waste regularly. Keep all waste bags off the floor and away from food prep areas/food contact surfaces. Corrected onsite.
A few cockroaches noted in glue trap near the back door. Pest control services are ongoing. Please monitor and ensure hard-to-reach areas are kept clean to prevent harborage.
A few cockroaches noted in glue trap near the back door. Pest control services are ongoing. Please monitor and ensure hard-to-reach areas are kept clean to prevent harborage.
A few cockroaches noted in glue trap near the back door. Pest control services are ongoing. Please monitor and ensure hard-to-reach areas are kept clean to prevent harborage.
A buildup of grime was observed on the floor beneath the front food preparation counters. , Ensure that the indicated area is cleaned.
Several used cleaning cloths were observed to be sitting on the counters throughout the facility when not in use. Ensure cleaning cloths are stored in a 100ppm bleach/chlorine sanitizer or discarded in the laundry basket when not in use. The operator placed the cleaning cloths inside a 100ppm bleach/chlorine sanitizer during the inspection.
One of the broilers for Donair meat was observed to be turned off. Ensure broilers are turned on at all times while the Donair cones are on the spit to help ensure meat is maintained above 60 degrees Celsius at all times. The operator turned on the vertical broiler during the inspection.
A buildup of grime was observed on the floor beneath the front food preparation counters. , Ensure that the indicated area is cleaned.
Several used cleaning cloths were observed to be sitting on the counters in the front food prep area and back food prep area. Ensure used cleaning cloths are kept within a 100ppm bleach/chlorine or 200ppm QUAT sanitizer when not in use. The operator placed the cleaning cloths in a 100ppm bleach/chlorine sanitizer during the inspection.
1. The red prep table in the front area was observed to be in disrepair and is no longer smooth, resistant to moisture and easy to clean. , 2. The small red prep table with the can-opener mounted to it in the back food prep area was observed to be in disrepair and is no longer smooth and easy to clean. , 1-2. Ensure that the indicated prep tables are refinished or replaced to render the surfaces smooth and easy to clean.
1. A buildup of food debris was observed on the floor around the grease trap. , 2. A buildup of food spatter was observed on the wall behind the grease trap. , 3. A buildup of grime and was observed on the metal shelving unit beside the 3-compartment sink. , 4. A buildup of food debris was observed on the spray foam beneath the 3-compartment sink. , 5. A buildup of grime was observed on the floor beneath the front counters in the front food prep area. , 6. A buildup of food debris was observed on the floor beneath the flour storage area beside the receiving door. , 7. The back storage area near the mixer is observed to be disorganized which makes it difficult to clean. , 1-6. Ensure that the indicated areas are cleaned and sanitized., 7. Ensure that the back storage area is organized to help facilitate effective cleaning and sanitizing.
A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , Ensure that the indicated gap is sealed.
2024-10-16: , 1. 3 cockroaches are observed on the trap behind the stove in the back food prep area. Ensure that pest control measures are taken to eliminate the presence of pests in the facility. , 2. A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , 1. Ensure that pest control measures are taken to eliminate the presence of pests in the facility., 2. Ensure that the indicated gap is sealed., ____________________________, 1. One cockroach noted in the trap in front of the walk-in cooler. , 2. A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , 1. Ensure that pest control measures are taken to eliminate the presence of pests in the facility., 2. Ensure that the indicated gap is sealed.
No written cleaning checklist is observed. , Ensure that a written cleaning checklist is maintained to help facilitate effective cleaning and sanitizing in the facility. The AHS cleaning schedule template is provided to the operator during the inspection.
2024-10-16: , 1. 3 cockroaches are observed on the trap behind the stove in the back food prep area. Ensure that pest control measures are taken to eliminate the presence of pests in the facility. , 2. A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , 1. Ensure that pest control measures are taken to eliminate the presence of pests in the facility., 2. Ensure that the indicated gap is sealed., ____________________________, 1. One cockroach noted in the trap in front of the walk-in cooler. , 2. A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , 1. Ensure that pest control measures are taken to eliminate the presence of pests in the facility., 2. Ensure that the indicated gap is sealed.
Hard to reach areas such as corners of the floor, underneath equipment/appliances at the front cookline had buildup of grease, food, and debris. Ensure the hard to reach areas are cleaned.
1. A buildup of grime is observed beneath the 3-compartment sink. , 2. A buildup of food debris is observed on the shelving above the 3-compartment sink. , 3. The exterior surface of the "Beaumark" cooler door is observed with a buildup of grime. , 4. A buildup of food debris is observed beneath the shelving in the dry storage area. , 1-4. Ensure that the indicated areas are cleaned and sanitized.
No written cleaning checklist is observed. , Ensure that a written cleaning checklist is maintained to help facilitate effective cleaning and sanitizing in the facility. The AHS cleaning schedule template is provided to the operator during the inspection.
1. One cockroach noted in the trap in front of the walk-in cooler. , 2. A gap is observed at the weatherstripping on the bottom of the receiving door which may permit the entry of pests into the facility. , 1. Ensure that pest control measures are taken to eliminate the presence of pests in the facility., 2. Ensure that the indicated gap is sealed.
The counter with the can-opener mounted on it is observed to be in disrepair, and is no longer smooth, easy to clean, and durable. , Ensure that the indicated surface is refinished and/or replaced to be smooth and easy to clean.
1. A buildup of grime is observed beneath the 3-compartment sink. , 2. A buildup of food debris is observed on the shelving above the 3-compartment sink. , 3. A buildup of food debris and grime is observed on the prep cooler gaskets. , 4. A buildup of food debris and grime are observed inside the cabinets on the middle island in the back food prep area. , 5. The wall behind the garbage can near the grease trap is observed with a buildup of grime. , 6. The exterior surface of the garbage can near the grease trap is observed with a buildup of grime. , 7. The exterior surface of the "Beaumark" cooler door is observed with a buildup of grime. , 8. The exterior surfaces of the "Rubbermaid" storage containers are observed with a buildup of food debris., 9. A buildup of food debris is observed beneath the large glass display case at the front service area. , 10. A buildup of food debris is observed beneath the shelving in the dry storage area. , 1-10. Ensure that the indicated areas are cleaned and sanitized.
No written cleaning checklist is observed. , Ensure that a written cleaning checklist is maintained to help facilitate effective cleaning and sanitizing in the facility. The AHS cleaning schedule template is provided to the operator during the inspection.
Hard to reach areas such as corners of the floor, underneath equipment/appliances at the front cookline had buildup of grease, food, and debris. Ensure the hard to reach areas are cleaned.