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PrimeTime Donair & Poutine

11019 107 Avenue NW Edmonton AB T5H 0X6 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on October 7, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 once on September 29, 2025. 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 September 29, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Package of raw, ground beef was stored next to a box containing heads of lettuce. Corrected during inspection.REQUIRED ACTION: ensure raw meats are stored below and away from ready to eat foods in order to prevent risk of cross-contamination with raw meat juices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the stand-up stainless steel door cooler initially measured at 7.9C during inspection (temperature dropped to 7.0C at the end of the inspection). High-risk foods must be held at 4C or colder.REQUIRED ACTION: monitor interior temperature of the cooler to ensure it drops to 4C or colder. Cooler may be on a defrost cycle. If temperature does not drop to 4C or colder within 30 minutes, adjust temperature to ensure foods are held at 4C or colder.
  3. Initial Inspection

    0 infractions

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