126 - 2325 50 Avenue
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 juillet 2026
Spoiled mangoes and banana were observed in the facility at the time of inspection., , Food that is spoiled or otherwise unfit for human consumption must not be stored, prepared, or served. The presence of spoiled food may increase the risk of contamination and indicates food items are not being adequately monitored for quality and suitability., , Ensure all food is routinely monitored for signs of spoilage and that any food that is unfit for human consumption is immediately discarded., , CDI: Staff were instructed to discard the spoiled mangoes and banana during the inspection.
A scented bleach product was being used to prepare sanitizer solutions for manual dishwashing and sanitizing food contact surfaces and equipment., , Only approved sanitizers intended for food contact surface sanitizing should be used in food establishments. Scented bleach products may contain additives that are not intended for use on food contact surfaces and may result in chemical contamination., , Ensure only unscented bleach or other approved sanitizers are used for sanitizing food contact surfaces and equipment, and that sanitizer solutions are prepared according to the manufacturer's instructions.
Scoops were observed stored directly inside dry food containers., , Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination., , Ensure dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product., , CDI: Scoops were removed from the food containers.
Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection., , Sanitizer test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. Expired test strips may not provide accurate results and may compromise the operator's ability to verify sanitizer concentrations., , Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site and used regularly to verify sanitizer concentrations are within the recommended range for effective sanitization.
A valid food safety training certificate was not available on site at the time of inspection. Staff called the operator (Margaret) who advised that the existing food safety training certificate had expired and that updated training had not yet been completed., , Ensure a valid food safety training certificate is obtained and maintained for the food establishment in accordance with regulatory requirements.
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.
Quality Donair
Ce restaurant a été inspecté 8 fois depuis le 29 janvier 2024, avec 5 conformes, 3 non conformes et 1 fermeture au dossier.
5 infractions
Spoiled mangoes and banana were observed in the facility at the time of inspection., , Food that is spoiled or otherwise unfit for human consumption must not be stored, prepared, or served. The presence of spoiled food may increase the risk of contamination and indicates food items are not being adequately monitored for quality and suitability., , Ensure all food is routinely monitored for signs of spoilage and that any food that is unfit for human consumption is immediately discarded., , CDI: Staff were instructed to discard the spoiled mangoes and banana during the inspection.
A scented bleach product was being used to prepare sanitizer solutions for manual dishwashing and sanitizing food contact surfaces and equipment., , Only approved sanitizers intended for food contact surface sanitizing should be used in food establishments. Scented bleach products may contain additives that are not intended for use on food contact surfaces and may result in chemical contamination., , Ensure only unscented bleach or other approved sanitizers are used for sanitizing food contact surfaces and equipment, and that sanitizer solutions are prepared according to the manufacturer's instructions.
Scoops were observed stored directly inside dry food containers., , Storing utensils directly in food products may increase the risk of contamination through hand contact with the food and food contact surfaces. Food and utensils must be stored in a manner that protects them from contamination., , Ensure dispensing utensils are stored in a manner that protects food from contamination and minimizes hand contact with the food product., , CDI: Scoops were removed from the food containers.
Chlorine sanitizer test strips were available on site; however, the test strips were expired at the time of inspection., , Sanitizer test strips are required to verify that sanitizer solutions are maintained at effective concentrations for proper sanitization. Expired test strips may not provide accurate results and may compromise the operator's ability to verify sanitizer concentrations., , Ensure an adequate supply of unexpired chlorine sanitizer test strips is maintained on site and used regularly to verify sanitizer concentrations are within the recommended range for effective sanitization.
A valid food safety training certificate was not available on site at the time of inspection. Staff called the operator (Margaret) who advised that the existing food safety training certificate had expired and that updated training had not yet been completed., , Ensure a valid food safety training certificate is obtained and maintained for the food establishment in accordance with regulatory requirements.
1 infraction
Sanitation pail with chlorine solution was tested with a chlorine test strip and found to be at 50 ppm. , , The staff onsite was asked to add some bleach to the pail and was verified to be at 100 ppm.
2 infractions
Prepared tapioca was observed to be sitting at room temperature. Informed staff to ensure any high risk food product is either hot held above 60C or placed into a cooler and stored at a temperature <4C.
The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
Aucune infraction
2 infractions
The measured chemical concentration for the chlorine food sanitizer pail and in the dishwashing was measured to be 0ppm. Informed staff who refilled both. Retested and measured concentration was acceptable.
The tapioca that was prepared was sitting in a hot hold unit that was turned off. Measured temperature was approximately 30C. Spoke with staff and informed that it was prepared earlier. Please ensure product is kept above 60C or refrigerated or discarded after 2 hours.
Aucune infraction
Aucune infraction
1 infraction
The concentration of the chlorine sanitizer solution in the sanitizer pail measured 50ppm. Informed operator and more bleach was added. Retested and concentration was acceptable (100ppm). , , The measured chlorine concentration in the two compartment sink only measured 50ppm. Informed operator and additional bleach solution was added. Retested and concentration was acceptable (100ppm).