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PrimeTime Donair & Poutine

100 - 102 Southfork Drive Leduc AB T9E 0E9 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on February 10, 2026, recorded 2 infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawers under the cook line were operating at 10°C–12°C, which is above the required cold‑holding temperature. The beef patties stored in the drawers were moved to another cooler at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a strainer that required cleaning in the hand washing station in front. Please ensure hand washing stations are designated for hand washing.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Onsite employee is observed storing Donair meat into cooler after shaving it from cone after first cooking step. Onsite employee is advised that second cooking step is needed immediately after first cooking step. Onsite employee indicated that she is trained by the franchise to store the meat after first cooking step to cooler and then complete second cooking step before serving.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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