10707 109 Street NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 juillet 2026
July 8, 2026: a bag of frozen cooked chicken pieces and a bag of frozen crumbled sausage were found sitting on the counter, thawing at room temperature. These were placed into the freezer during the inspection., , June 30, 2026: Bag of frozen cooked chicken pieces was sitting out on the counter in the kitchen., Bag of frozen paneer was sitting on the counter in the kitchen. , , REQUIRED ACTION: frozen foods must be thawed using one of the following processes:, -under continuous, cold running water, -in the cooler, -as part of the cooking process, Frozen foods were placed back into the freezer during inspection., , Sliced donair meat in the hot-holding unit was measured at >60C internal temperature with a probe thermometer.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Accumulation of food debris was noted on the exterior of the bins used to store dry goods. , , REQUIRED ACTION: a thorough cleaning of the bins used to store dry goods is required.
July 8, 2026: Most scoops were removed from inside the dry goods bins., **One disposable plastic scoop and one disposable paper cup were found sitting directly in the dry goods inside two of the bins. These were removed and discarded during the inspection., , June 30, 2026: Various scoops were found to be sitting with their handles in direct contact with dry foods in the large bins in the kitchen (blue bins and clear bins). , , REQUIRED ACTION: scoops must not be stored with the handles in direct contact with foods in order to avoid contamination of foods.
Great Canadian Pizza & Donair se trouve dans le quartier CENTRAL MCDOUGALL. CENTRAL MCDOUGALL, Edmonton compte 118 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 101 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 7 fois depuis le 15 mai 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
4 infractions
July 8, 2026: a bag of frozen cooked chicken pieces and a bag of frozen crumbled sausage were found sitting on the counter, thawing at room temperature. These were placed into the freezer during the inspection., , June 30, 2026: Bag of frozen cooked chicken pieces was sitting out on the counter in the kitchen., Bag of frozen paneer was sitting on the counter in the kitchen. , , REQUIRED ACTION: frozen foods must be thawed using one of the following processes:, -under continuous, cold running water, -in the cooler, -as part of the cooking process, Frozen foods were placed back into the freezer during inspection., , Sliced donair meat in the hot-holding unit was measured at >60C internal temperature with a probe thermometer.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Accumulation of food debris was noted on the exterior of the bins used to store dry goods. , , REQUIRED ACTION: a thorough cleaning of the bins used to store dry goods is required.
July 8, 2026: Most scoops were removed from inside the dry goods bins., **One disposable plastic scoop and one disposable paper cup were found sitting directly in the dry goods inside two of the bins. These were removed and discarded during the inspection., , June 30, 2026: Various scoops were found to be sitting with their handles in direct contact with dry foods in the large bins in the kitchen (blue bins and clear bins). , , REQUIRED ACTION: scoops must not be stored with the handles in direct contact with foods in order to avoid contamination of foods.
6 infractions
Damp, dirty wiping cloths were found laying on top of the exterior roof of the pizza oven., , REQUIRED ACTION: wiping cloths must be stored in sanitizing solution in between uses. Dirty cloths are not to be left on top of equipment or other surfaces in the kitchen.
An unlabeled spray bottle containing bleach water was found sitting in the three compartment sink., , REQUIRED ACTION: ensure all chemical bottles are labeled to indicate their contents.
Bag of frozen cooked chicken pieces was sitting out on the counter in the kitchen., Bag of frozen paneer was sitting on the counter in the kitchen. REQUIRED ACTION: frozen foods must be thawed using one of the following processes:, -under continuous, cold running water, -in the cooler, -as part of the cooking process, Frozen foods were placed back into the freezer during inspection., , Sliced donair meat in the hot-holding unit was measured at 45C internal temperature with a probe thermometer. REQUIRED ACTION: sliced donair meat must be held at minimum 60C or higher while in the hot-holding unit., , Gravy was measured at 50-55C in the hot-holding unit. REQUIRED ACTION: Gravy must be held at minimum 60C or higher while in the hot-holding unit., , Operator was instructed to re-heat foods to minimum 74C, and then ensure they are maintained at 60C or higher.
1 infraction
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
2 infractions
Staff were placing cooled, cooked donair meat directly from the cooler into the steam table without first re-heating the meat to 74C internal temperature. The donair meat measured between 20C and 40C in the metal insert., , REQUIRED ACTION: cooled, cooked donair meat must be reheated to 74C internal temperature prior to placing it into the steam table. After proper re-heating to 74C internal temperature, the donair can be transferred to the steam table where it must be maintained at 60C or higher.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
3 infractions
Sliced donair meat was measured at 44C in the hot-holding steam unit. Only one insert containing meat was in the unit, leaving the water in the steam table exposed to allow the heat to escape., The sliced meat was discarded., , The surface of the donair cone on the vertical broiler was measured at 35-40C. The temperature was increased during the inspection and the donair cone surface was measured at 74C., , REQUIRED ACTION: meat must be maintained at 60C or higher. The temperature must be turned up to achieve the required hot-holding temperature of the meat, and inserts must be placed in the unit to keep the water covered and to help maintain the heat inside the unit. The vertical broiler must be turned on at all times at a temperature setting that will maintain the donair cone surface at 60C or higher.
There are no chlorine test strips for measuring the chlorine (bleach water) sanitizing solution that is being used in the spray bottles., , REQUIRED ACTION: obtain chlorine test strips for testing the chlorine (bleach water) sanitizer concentration.
7 infractions
When staff were asked what chemical is used to sanitize food contact surfaces, they produced a chemical intended for use on floors and washroom surfaces., , REQUIRED ACTION: staff were educated to use the Quat sanitizing solution that is connected to the sink, and how to use the test strips to ensure it is used at 200 ppm.
When asked about the procedure used for cooking and preparing donairs, staff could not describe the proper method., , REQUIRED ACTION: Ensure that staff follow the Requirements for Preparing and Serving of Donairs, Shawarmas and other Similar Products, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
: the vertical broiler must remain turned on at all times to cook the donair meat., The sliced donair meat must be given a secondary cooking step to ensure it is cooked to an internal temperature of 74C.
Aucune infraction
The paper towel dispenser at the staff washroom hand sink was empty. Staff member filled the paper towel dispenser during the inspection.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Various scoops were found to be sitting with their handles in direct contact with dry foods in the large bins in the kitchen (blue bins and clear bins). , , REQUIRED ACTION: scoops must not be stored with the handles in direct contact with foods in order to avoid contamination of foods.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
When asked about dishwashing and sanitizing procedures, staff were not able to describe the proper 3-sink method to be followed., , REQUIRED ACTION: ensure staff are following proper steps dishwashing and sanitizing: , 1) wash with soap and water, 2) rinse with fresh, running water, 3) soak in approved sanitizing solution for 2 minutes (100 ppm chlorine or 200 ppm Quat)
The test strips for testing the Quat food contact surface sanitizing solution were water damaged., , REQUIRED ACTION: obtain new test strips for testing sanitizing solution concentrations.
The current Food Handling Permit was not displayed at the time of inspection., , REQUIRED ACTION: print and post the current Food Handling Permit in the front area where the public will see it.
Food debris was noted on high-touch surfaces in the back area: on the door handle to the staff washroom, and on the door handle to the mechanical/mop sink room., , REQUIRED ACTION: ensure high-touch surfaces are cleaned regularly.