6554 170 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Shawarma & Donair Box se trouve dans le quartier MCCONACHIE. MCCONACHIE, Edmonton compte 41 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 26 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 8 août 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
: Observed chlorine test strips had expired. , Please obtain new chlorine test strips. If the facility will be using Quat solution as sanitizer, Quat test strips should also be purchased.
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.
Bombay Talkiz
MCCONACHIE
10 infractions
No approved sanitizer solution was prepared for use. The required 100ppm chlorine sanitizer solution was prepared by the staff during inspection and the concentration measured by the PHI.
A mixed dough that appeared to be discolored was observed inside an unclean dough making machine. The staff present discarded the dough during inspection and stated that it was made the previous day and was supposed to be discarded.
The temperature of cooked rice in a warmer was measured to be at 38 degrees C. The staff stated that the rice was moved from the cooler to the warmer/hot holding without proper re-heating. Education on proper hot holding was provided to the staff during inspection. Previously cooked food item stored in the cooler must be quickly reheated to at least 74 degrees C before being stored inside a hot holding unit and maintained above 60 degrees C., The facility staff discarded the rice during inspection as a fresh batch was being prepared.
Frozen patties were left on the food preparation counter to thaw. The operator moved the patties into the cooler during inspection. , Note that food can be thawed properly inside the cooler or under cold running water.
A bag of potato was stored on the floor at the back area. Ensure food items at the facility are stored at least 6 inches above the floor.
QUATS and/or chlorine sanitizer strips were not available., A pool chemistry test strips were being used at the facility., , Correction:, -Ensure QUATS or chlorine test strips are available., -EPH provided some chlorine test strips., , April 23, 2026: Observed chlorine test strips had expired. , Please obtain new chlorine test strips. If the facility will be using Quat solution as sanitizer, Quat test strips should also be purchased.
Pest control records were not observed. , Ensure routine pest control records are maintained and kept at the facility for review during inspection. A checklist will be sent with this report.
Equipment in the facility such as dough mixer, counters, freezer and cooler were unclean. Clean all equipment at the facility and ensure they are maintained in a sanitary condition.
Stored utensils such as knives, spatulas and scrapers were unclean. Wash and sanitize all utensils at the facility. Utensils no longer in used must be stored in a sanitary condition or removed from the facility.
Multiple areas at the facility appeared unclean. Dirt and debris were observed underneath shelves, counters and hard to reach corners. Clean these areas and the ensure the entire facility is maintained in a sanitary condition.
3 infractions
The facility was using bulk chlorine sanitizer via ECOLAB line at the sink that QUATS sanitizer was used., As a result, the sanitizers were mixed, and the concentration was not able to be determined., , Correction:, - A new bulk chlorine was used to make sanitizer solution., - Education provided on different sanitizer solutions.
Walk-in freezer temperature was observed to be at 3*C., Food items were still frozen., , Correction:, -Food items were relocated to a different freezer.
QUATS and/or chlorine sanitizer strips were not available., A pool chemistry test strips were being used at the facility., , Correction:, -Ensure QUATS or chlorine test strips are available., -EPH provided some chlorine test strips.