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Prime Time Donair & Poutine

10364 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chemical being used to prepare sanitizer contains other ingredients.Use concentrated chlorine without scent or fabric protection.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly inside bulk food items.Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked Donair meat was in the hot holder at 45 degrees Celsius. Staff indicated that hot holder was still "heating Up". Food is not to be placed in the hot holder until it is maintaining 60 degrees Celsius. There was also not a sufficient amount of water in the hot holder to submerge the container in.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink does not have adequate water pressure from both the hot and cold taps.Repair front hand sink so there is adequate pressure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom hand sink faucet was loose. Tighten faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were being stored in containers with food residual. Clean containers that store clean utensils on a routine basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Improper donair procedures are in place. Observed staff member shaving the donair and then cooling it down in a bin to put into the freezer. Staff member indicated the donair isn't cooked again until the next day in the cvap (convection oven). A secondary cook step is required immediately after slicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front prep cooler was measuring at 7C during the inspection.
  5. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was preparing food (gravy) without handwashing due to facility not having hot and cold running water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff member prepared gravy without water available for handwashing, thus leading to possible contamination of the gravy.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility was in operation without hot and cold running water. Hot and cold running water is required for operation. Restaurants must completely close if there is no hot and cold running water and can re-open when water is restored.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in the front of the facility was measured at 0ppm. The operator remade the solution to the appropriate concentration of 100ppm during the inspection.Ensure all sanitizer solutions are at the minimum concentration for adequate sanitization.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator was not completing the secondary cooking step prior to cooling the shaved donair meat and instead only doing the secondary cooking step once it needed to be reheated to be served. The operator was educated on the importance of completing the secondary cooking step regardless of whether the food is immediately served or cooled for future use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer was being stored in a bucket that was labelled for the storage of food and had no label indicating what chemical was stored inside. The operator removed the food label and added a label indicating the container had bleach sanitizer in it. Additionally, a spray bottle containing Windex was unlabeled in the front of the facility. The operator added a label indicating it contained Windex to this bottle during the inspection.Ensure all containers of sanitizer and other chemicals are labelled to clearly identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was not equipped soap. The operator replaced the soap at the sink during the inspection. Ensure that all handwashing sinks are equipped with soap, paper towel and running hot & cold water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility had not maintained the self-monitoring pest checklist in recent monthsEnsure that you are regularly monitoring for pests and documenting it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling of the kitchen had a panel of unfinished drywall which needed to be adequately finished to enable proper cleaning.Ensure that all surfaces are finished and are smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops being used in the bulk food storage bins were not being stored properly and/or were not the proper design to protect the food inside from contamination.Ensure that scoops have handles and are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning checklist was present in the facility but had not been filled out in recent months. Ensure written sanitation procedures are being followed and documented in your facility.