10827 Jasper Avenue NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 2026
Bleach sanitizer measured 0ppm., , Ensure the sanitizer is prepared fresh at the start of the day and that it measures 100-200ppm Chlorine. An approved sanitizer should be one of the first things done as prep surfaces need to be sanitized prior to starting food prep.
Metal container of chicken shawarma was being stored at room temperature by grill. The surface temperature measured~10C. , , Discussed with operator that high risk foods cannot be stored at room temperature. High risk foods need to be kept cold (4C or less) or hot (60C or higher).
Need paper towel dispenser or stand at the front hand sink. If paper towel sits on the counter, there is risk of it being contaminated from the counter surface, plus staff touch/ handle the roll more without a stand also potentially contaminating the paper towel more.
April 1, 2026: - Pizza warmer/ hot holding unit needs to be removed from dishwashing area so flow of clean to dirty can be achieved. It is currently stored on the "clean" side where the dishwasher tray should be coming out. , Nov 26, 2021: Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
Queen Donair On Jasper Ave se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 400 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Splash Poke
DOWNTOWN
Ce restaurant a été inspecté 6 fois depuis le 22 septembre 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
4 infractions
Bleach sanitizer measured 0ppm., , Ensure the sanitizer is prepared fresh at the start of the day and that it measures 100-200ppm Chlorine. An approved sanitizer should be one of the first things done as prep surfaces need to be sanitized prior to starting food prep.
Metal container of chicken shawarma was being stored at room temperature by grill. The surface temperature measured~10C. , , Discussed with operator that high risk foods cannot be stored at room temperature. High risk foods need to be kept cold (4C or less) or hot (60C or higher).
Need paper towel dispenser or stand at the front hand sink. If paper towel sits on the counter, there is risk of it being contaminated from the counter surface, plus staff touch/ handle the roll more without a stand also potentially contaminating the paper towel more.
April 1, 2026: - Pizza warmer/ hot holding unit needs to be removed from dishwashing area so flow of clean to dirty can be achieved. It is currently stored on the "clean" side where the dishwasher tray should be coming out. , Nov 26, 2021: Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
1 infraction
Not checked at this inspection - Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
3 infractions
Two donair cones had an external temperature of 35-50C. The heat was turned up upon request., , Ensure the donair cones are kept on and being cooked. Ensure this document is being followed - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf, - Once the exterior of the meat cone is cooked, this outside layer of meat (approximately ¼ , inch or 0.85 centimeters) may be sliced off using a clean, sanitized knife., - The cone must be cooked continuously, even when slicing. A food handler must not turn , off the vertical broiler to slow down the cooking of the cone
The hand sink at the front is not draining. During the inspection, the owner was able to drain the water by loosening a pipe underneath the sink, but once this was tightened again, the sink was still not draining. Owner said he will fix it and call the plumber to ensure it is repaired., , Ensure the hand sink drains freely and quickly. Ensure there are no leaks in the plumbing.
1 infraction
Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
4 infractions
The front hand sink (by the cash register) was equipped with soap and paper towels. Hot and cold water was readily available, without the use of special knowledge. However, there was still a slow drain present. Ensure there is proper drainage.
Test strips were present; however, it was uncertain whether it was for chlorine as there was no label/legend. The strips were stored in a plastic bag. Operator indicated that new test strips were on order. , , Please obtain proper chlorine test strips that can measure from 0-200ppm.
Pest control records were unavailable at the time. Operator indicated that the landlord has been contacted to obtain records.
9 infractions
A pail of chlorine sanitizer was measured at 0ppm. Operator replaced the solution with new solution and concentration was at >200ppm. , , Operator indicated that the yellow towels on the counter gets discarded in under 2 hours. Operator showed there was no hamper to collect the used towels and the stacks of new towels. Some used towels were stored in solution.
Operators indicated that the shaved Donair meat from the vertical broilers would be stored in the large metal bin and when an order was placed, then there would be a secondary cooking step using the stove. At the time, the metal bin was not hot holding the meat at 60C. The temperature of the meat was at 46C, operator was instructed on proper cooking procedures for Donair meat and the bin was placed into the walk in cooler.
In the walk in cooler, a bin of raw hamburger patties was stored above ready to eat foods. Operator corrected it during the inspection.
Not checked at this inspection - Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.
Operators indicated that the shaved Donair meat from the vertical broilers would be stored in the large metal bin and when an order was placed, then there would be a secondary cooking step using the stove. At the time, the metal bin was not hot holding the meat at 60C. The temperature of the meat was at 46C, operator was instructed on proper cooking procedures for Donair meat and the bin was placed into the walk in cooler. , , The hot holding unit for Donair meat was not in use and in storage at the time of inspection. , , A probe thermometer was not available during the inspection. , , Operator indicated that the leftover cones would be discarded at the end of the day as there was very little left. A new cone would be used each day. , , The white cooler in the back kitchen was at >10C. The salads ranged from 13-14C. Perishable items (including Tzatziki sauce) were discarded. , Gravy was hot held at 60C
The mechanical dishwasher was missing detergent. Maximum hot water temperature was at 71C. , , The two-compartment sink was equipped with dish detergent and bleach, however, there was only hot water available. The handle for the cold water was broken and could not be turned on without the use of special tools. A wrench was later used to turn on the cold water during the inspection.
The front hand sink (by the cash register) was equipped with soap and napkins, however, there was no hot water readily available when the hot water handle was turned on. Special knowledge was required to turn on the hot water valve from underneath the sink. Cold water was readily available. In addition, the drain was plugged, and grey water could not be drained adequately. , , The back hand sink (by the walk in cooler) had soap, hot and cold water. There were no paper towels at the beginning of the inspection. Operator retrieved a package of napkins during the inspection. In addition, there was a jug of dish soap and a metal bin inside the basin.
Chlorine test strips were missing
Pest control traps were opened and found the sticky traps had not been replaced and appeared to be covered with debris. , , Pest control records were unavailable at the time. Ensure they are readily available each time an inspection is conducted.
Some unused equipment/appliances were still present in the facility. Remove all equipment and appliances that no longer serve a purpose to the facility.