14062 127 Street NW · PEMBINA
24 février 2026
RéussiThe following areas require attention:, , - Floor/wall behind cookline - improvement noted.
Fine Donair and Pizza se trouve dans le quartier PEMBINA. PEMBINA, Edmonton compte 44 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 36 (82%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 11 mars 2025, avec 6 réussites et 1 fermeture au dossier.
The following areas require attention:, , - Floor/wall behind cookline - improvement noted.
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.
Chlorine sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm., , Feb 18/26: Chlorine sanitizer test strips were available but appeared old/water damaged. Please obtain new sanitizer test strips.
The following areas require attention:, , - Floor/wall behind cookline - improvement noted.
Two spray bottles with unidentified liquids were found near the dishwashing area. Please ensure all chemicals are properly labelled to prevent misuse.
The probe thermometer was not working. Please replace battery or obtain a working thermometer to verify food temperatures.
Garlic butter containing minced/chopped garlic was measured at 28C on the grill. Ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. If garlic butter is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours., , The garlic butter was discarded.
The dry storage room was being used as a sitting/resting and eating area. Dry foods were stored adjacent to this space, and shoes were scattered on the floor., , Please keep seating, eating, and personal items away from food storage areas.
Chlorine sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm.
Pest control records not available for review. Please provide pest control records. Ensure proper pest control measures are in place.
Several of the pizza pans stored in the dishwasher were peeling. Please go through all pans. Ensure all pans are in good condition.
The following equipment/utensils require attention:, , - Interiors of the prep coolers, - Dough mixer in detail, - Top of freezer in dry storage room - improvement noted, - Pizza pans were stored in an unused, unsanitary dishwasher. Do not use the pizza pans until they have been thoroughly cleaned and sanitized. Do not store pizza pans in the dishwasher.
The following areas require attention:, , - Walk-in cooler floor, - Under prep coolers , - Floor/wall behind cookline, - Cupboard beneath the two donair machines
No sanitizer solution was available. Ensure a sanitizer solution is available at all times for active cleaning and sanitation. Maintain chlorine sanitizer concentration at 100 ppm. A 100-ppm chlorine sanitizer solution was prepared onsite. Education was provided.
Two spray bottles with unidentified liquids were found near the dishwashing area. Please ensure all chemicals are properly labelled to prevent misuse.
Raw chicken wings were observed sitting out at room temperature. The operator indicated that the chicken was being thawed in the cooler and had been removed from the cooler approximately 30 minutes prior for prep. The temperature was measured at 12-13C. The chicken wings were moved back to the cooler., , Do not leave out high-risks foods at room temperature. Do not thaw foods at room-temperature. Thaw food in the cooler, in a sink under cold running water, or as part of the cooking process (but only when thawing is taken into consideration in determining cooking time).
The dry storage room was being used as a sitting/resting and eating area. Dry foods were stored adjacent to this space, and shoes were scattered on the floor., , Please keep seating, eating, and personal items away from food storage areas.
- Cooked chicken wings were uncovered in the walk-in cooler. Ensure all foods are properly covered. The chicken wings were then covered., , - Two container covers for rice and tahini in the dry storage room were unsanitary. The operator cleaned the container covers.
Chlorine sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions. Maintain chlorine sanitizer at 100 ppm.
Pest control records not available for review. Please provide pest control records. Ensure proper pest control measures are in place.
The displayed food permit is expired. Please display current food handling permit.
- Four stored metal whisks were unclean., - One metal spaghetti strainer in use was damaged., , The whisks were cleaned., The strainer was discarded.
The following equipment/utensils require attention:, , - Interiors of the prep coolers, - Dough mixer in detail, - Top of freezer in dry storage room, - Pizza pans were stored in an unused, unsanitary dishwasher. Do not use the pizza pans until they have been thoroughly cleaned and sanitized. Do not store pizza pans in the dishwasher.
The following areas require attention:, , - Walk-in cooler floor, - Under prep coolers , - Floor/wall behind cookline, - Cupboard beneath the two donair machines
Red cutting board was dirty and had not been cleaned and sanitized before put away into storage below prep table
A plastic glove was noted stored in raw chicken bin in walk-in cooler with the intent of being re-used instead of obtaining a new glove each time., , Glove was discarded.
Improper donair handling procedures noted. Unprocessed cone from previous day was being reheated on spinner.
Numerous food items were uncovered in walk-in cooler
Raw chicken noted thawing out at room temperature., , Please thaw frozen raw meats under running water in the sink or in coolers 1-2 days before processing.
No probe thermometer was available to verify internal cooking temps or monitor hot holding of foods.
Some coolers are missing monitoring thermometers.
The following equipment require attention:, - Top of chest freezer in back area, - Can opener in detail, - Inside microwave, - Dough mixer, - Black cart, - Inside both lower prep coolers
The following area/s require attention:, - Flour bin - outside surfaces and scoop, - All lower shelves throughout kitchen, - wall by blender, , Walk-in cooler", - walls, - floors under shelves, - wire shelves - built up food debris on some, - outside main door