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PrimeTime Donair & Poutine

109 - 11652 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on February 4, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on February 4, 2026. 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 on March 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer solution underneath the black cart measured below 100 ppm with the quat test strip.2. Quat sanitizer solution on the green rack measured below 100 ppm.New sanitizer solution buckets were prepared at 200 ppm.Ensure quat sanitizer solution are measured at 200 ppm at all times and changed after every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was stored on the hot holding unit at 43.5°C. It was noted that the chicken was leftover chicken that was brought from the walk-in cooler and stored directly on the hot holding unit. The chicken was not reheated prior to storing it on the hot holding unit. The inspection was conducted within an hour the facility opened.The chicken was cooked on the stove grill to over 74°C.Ensure leftover food is reheated to 74°C before placing it on the hot holding unit.2. Meat balls burgers were stored in a container on the counter at -1.8°C to thaw.The meat balls were stored in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black mold was observed along the wall caulking at the 3-compartment sink.Clean the indicted area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket in the front service area did not detect any sanitizer with the quat test strip.2. Sanitizer bucket in the back kitchen area did not detect any sanitizer with the quat test strip.Quat sanitizer buckets were prepared at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips was stored above food handling area.Remove the fly strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used rice scoop was stored on top of the rice cooler.2. Used serving tongs and spoons were stored underneath the stove.Serving utensils were washed using the 3-compartment sink.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Donair beef were held on the hot holding unit at 31 degrees Celsius.The Donair beef were brought from the cooler and held directly on the hot holding unit.The Donair beef were reheated above 74 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was accumulated on the kitchen ceiling and air vents.Clean the indicated areas.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser was stored in the D10 quat sanitizer bottle. Label all chemical properly.

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