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PrimeTime Donair & Poutine

108 - 9382 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on July 15, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 29, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on July 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on July 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach concentration in the spray bottle was measured at greater than 200 ppm. When asked by the PHI to describe the preparation method, the operator indicated that too much bleach had been added to the water.PHI provided education to the operator on how to properly prepare a 100 ppm chlorine sanitizer solution and advised the operator to dilute the sanitizer to achieve the required concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair meat was measured at 34°C using an infrared thermometer while in the hot holding unit. The operator was advised to reheat the donair meat to an internal temperature of at least 74°C and adjust the hot holding unit settings to maintain a temperature of 60°C or above.The operator relocated the donair meat to the higher-temperature holding side of the unit. PHI rechecked the temperature, and it was measured at 62.2°C using a probe thermometer.The operator was reminded that all hot-held food must be maintained at 60°C or above at all times to ensure food safety and prevent bacterial growth.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Pest control records were not available. Monthly pest control records required.Retain Records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on a few of the ventilation canopy filters. Clean and sanitize area noted.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared at the time of the inspection. A 100 ppm chlorine sanitizer solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of rice was being stored on the ground.Bag was moved to be stored off the ground.
    • 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?
      • Pest control records were not available. Monthly pest control records required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not posted.
    • 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 light in the walk-in cooler is not functioning. Repair or replace the light in the walk-in Coolie.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap available at hand washing sink behind service counter. No paper towel available at hand washing sink closer to dishwashing area. - Ensure hand washing sinks are appropriately supplied with liquid soap and paper towel. Operator replenished liquid soap and paper towel.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit not posted. - Ensure Food Handling Permit is posted in a conspicuous place. Operator was in the process of printing and posting permit.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach-based sanitizer in the spray bottle was not at an adequate level.Ensure chlorine sanitizer is replaced daily and maintained at 100ppm.
    • 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?
      • Pest control records were not available on site. Ensure records are completed at least once a month and keep record onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of Dust on the ceiling tiles Infront of the ventilation canopy.
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