12 - 7110 50 Avenue
September 25, 2025
Not in ComplianceThe sanitizer spray bottle was measured at over 1000 ppm, as determined by dilution. Please ensure chlorine solutions are tested with strips to confirm they are within the correct concentration of 100–200 ppm. , , For reference, a 750 mL spray bottle typically requires ½ to 1 teaspoon of bleach to achieve this concentration. , , A sanitizer preparation guide has been emailed to the operator.
The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges., , Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
The back kitchen light above the dishwashing sink was missing its protective cover., Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
The handheld meat cone slicer (motorized blade used to shave meat from a donair/shawarma cone) was reported to be cleaned once or twice per day., , Please ensure the slicer is disassembled, cleaned, and sanitized at least every two hours, as meat residue left on the equipment for longer than two hours stored at room temperature can support bacterial growth and contaminate freshly cut meat, creating unsafe food products.
This restaurant has been inspected 5 times since October 16, 2024, with 2 in compliance, 3 not in compliance, and 0 closures on record.
The sanitizer spray bottle was measured at over 1000 ppm, as determined by dilution. Please ensure chlorine solutions are tested with strips to confirm they are within the correct concentration of 100–200 ppm. , , For reference, a 750 mL spray bottle typically requires ½ to 1 teaspoon of bleach to achieve this concentration. , , A sanitizer preparation guide has been emailed to the operator.
The back door in the customer area did not form a tight seal around its perimeter, with light observed leaking through the edges., , Please ensure weatherstripping and/or a door sweep are installed so that no outside light (viewed from inside facility) is visible around the edges of the door, floor, or frame, thereby preventing potential pest entry into the facility.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The back kitchen light above the dishwashing sink was missing its protective cover., Please ensure a plastic cover is replaced so that the light is protected and has a smooth, easy-to-clean surface.
The handheld meat cone slicer (motorized blade used to shave meat from a donair/shawarma cone) was reported to be cleaned once or twice per day., , Please ensure the slicer is disassembled, cleaned, and sanitized at least every two hours, as meat residue left on the equipment for longer than two hours stored at room temperature can support bacterial growth and contaminate freshly cut meat, creating unsafe food products.
The chlorine solution in the spray bottle was measured above the detectable limit of the test papers., , A sani bucket with submerged cloth was prepared during inspection (100ppm)., , ACTION:, , Please ensure that a 100ppm chlorine solution is available during food handling. Cleaning cloths should be submerged in the sanitizing solution to help keep the bacterial load on the cloth low.
The hand sink was accessible and supplied with soap and hot and cold water. The paper towel dispenser was empty - paper towels were available around the corner., , ACTION:, Please ensure that paper towels are available at the hand sink at all times and are stored in a dispenser or holder.
A bucket of soapy water and a bucket of 100ppm chlorine were observed for cleaning and sanitizing surfaces. , , Cleaning cloth was observed on the counter. PHI discussed with operator - storing cloths at room temperature allows bacteria to grow on the cloth. To prevent this, please store the cloth submerged in 100ppm chlorine., , Note: a bucket of soap and water will not prevent the growth of bacteria and is not required to ensure safe food handling.
A container of falafel seasoning was stored next to chemicals. Operator moved this away from chemicals during inspection., , Reminder to store food and food equipment distinctly separate from chemicals.
The hand sink was not draining during inspection. Operator noted that a plumber had already been scheduled to resolve the issue. Operator was observed to perform hand washing. One of the compartments of the 3 compartment sink can be sued for handwashing should the hand sink be unavailable due to this issue., , ACTION: please resolve the drainage issue at the hand sink. , , A re-inspection will occur to observe the corrective action.