11722 104 Avenue NW · WÎHKWÊNTÔWIN
Vancia Donair and Shawarma is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 219 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 162 (74%) that have passed their most recent inspection, with 1 (0%) closed.
This restaurant has been inspected 5 times since February 27, 2025, with 5 passes and 0 closures on record.
1. Tapioca balls measured 50C internal with probe thermometer in the hot holding unit. Staff indicated the hot holding unit could not be turned up any higher., , Ensure high risk foods, including tapioca balls, are kept hot (60C or warmer). The staff decided to discard the tapioca balls. There were extra tapioca balls in the fridge that will be used as per each order. Staff also said she would talk with the owner about getting a better hot holding unit., , 2. Thawing is sometimes done in the sink with warm/ hot water., , The above practice is not permitted. Thawing can be done in a cooler at 4C or less; food fully submerged under continuously cold running water; microwaved and then immediately cooked; cooked from frozen.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
There was no paper towel at back hand sink or staff bathroom. , , Ensure hand sinks are always stocked with soap and paper towel.
Donair cone was turned off and the cone was at 30C surface temperature. Staff said if it gets too hot, the meat burns. , , The cone cannot be turned off and the meat must be cooked continuously. Please carefully review this handout (Requirements for the Preparation and Serving , of Donairs, Shawarmas and Similar Products) - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Last monthly pest control records onsite were dated Oct 2025., , Ensure you complete and have monthly pest control records.
Staff indicated that all paper towel dispensers were broken. , , Paper towel dispensers are required as it protects the paper towel from contamination.
- There is tape inside the first compartment of the dishwash sinks. There is food debris that get stuck and tape is not smooth or easily cleanable., - Chest freezers at the front have a buildup of frost in them., , Ensure surfaces are smooth and easily cleanable. Remove the tape and remove the frost from the chest freezers.
The back hand sink drain was plugged. Operator knew about it and was having it serviced.
The dishwasher was in disrepair. Operator indicated a technician has been contacted. , Operator indicated the 3-compartment sink will be used for dishwashing until the dishwasher is repaired.
The inside of chest freezer on the cook line was unclean. Operator cleaned during inspection.