120 - 8930 Jasper Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Pizza 42 and Donair se trouve dans le quartier BOYLE STREET. BOYLE STREET, Edmonton compte 73 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 49 (67%) 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 8 fois depuis le 26 février 2025, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
3 infractions
Lettuce observed in the sandwich prep cooler was very old and yellowing. One of the wrapped packaged lettuce in the walk in cooler was moulding. Informed operator who discarded both products. Please ensure all produce is inspected for condition on a routine basis and discard if food products are no longer safe to consume.
No sanitizer was available onsite. Informed operator to ensure a food grade sanitizer is available onsite.
Informed that dishwasher was not working Please ensure dishwasher is repaired and in good working condition.
2 infractions
Chlorine santizing solution was not at 100ppm. Corrected during inspection.
Customer washroom had no soap or paper towels. Corrected during the inspection.
Aucune infraction
Aucune infraction
5 infractions
Unlabeled chemical spray bottles were observed in the following areas:, -Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid, -1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquid, , ACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. , , ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. , , 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection., , ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. , , 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube., , ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
5 infractions
Unlabeled chemical spray bottles were observed in the following areas:, -Back kitchen cookline: (1) blue nozzle chemical spray bottle containing clear liquid, -1-Comp sink in the Ice Cream Area: (1) blue nozzle chemical spray bottle containing blue liquid, (1) yellow nozzle chemical spray bottle containing yellow liquid, & (1) red nozzle chemical spray bottle containing clear liquid, , ACTION REQUIRED: ensure all chemical spray bottles are clearly labeled to indicate contents.
1. The drawer cooler in the back cookline was not maintaining temperature at or below 4C. Small pieces of meat stored in the drawer cooler were measured at 9C using an IR thermometer. , , ACTION REQUIRED: move high-risk foods to an alternative cooler until repaired. Service the drawer cooler and ensure it is capable of maintaining temperature at or below 4C. , , 2. Pizza in the hot holding display cabinet at the front cashier counter was measured at 38C using an IR thermometer. The heat element on the cabinet was not turned on at the time of inspection., , ACTION REQUIRED: ensure all foods in the hot holding cabinet are maintained at or above 60C. , , 3. The refrigeration thermometer in the walk-in cooler was broken: the back of the thermometer was no longer intact - the capillary tube and scale were separated from the tube., , ACTION REQUIRED: obtain a new refrigeration thermometer. Ensure the facility is monitoring both cold and hot holding temperatures. Consider keeping temperature logs of equipment.
1. Back kitchen hand sink:, --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. , --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle), , ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink., , 2. A plastic prep table insert was stored in bulk rice product., , ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
-Shelves in the ice cream area still had a build up of food debris. , Have this area thoroughly cleaned.
The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. , , ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.
1. Back kitchen hand sink:, --The paper towel dispenser was in disrepair; the front of the dispenser had been removed exposing the roll to be dispensed. , --The hand soap was stored in a squeeze bottle so staff would have to grip the entire bottle to dispense soap (increased contact with the bottle), , ACTION REQUIRED: repair/replace the broken paper towel dispenser. Install a pump-style hand soap dispenser at the hand sink., , 2. A plastic prep table insert was stored in bulk rice product., , ACTION REQUIRED: discontinue using inserts as scoops. Do not leave scoops in the bulk product when not in use.
-Shelves in the ice cream area still had a build up of food debris. , Have this area thoroughly cleaned.
The large pizza dough mixer was stored in a room next to mechanical equipment. The paint on the flooring in this room was flaking and there was dust accumulation on flat surfaces in the room. , , ACTION REQUIRED: conduct a deep clean of this area. Consider moving the pizza dough mixer to an area more suitable for food processing.