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PrimeTime Donair & Poutine

1128 91 Street SW Edmonton AB T6X 0P2 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on August 7, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 5 separate inspections, most recently on July 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 8, 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 once on July 3, 2026. 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?

  • 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 July 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on July 3, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use noted. Food handlers are not changing their gloves as required. Staff are not washing their hands before and after glove use.Corrective action: Staff must wash their hands before putting gloves on and after removing gloves. Gloves must be changed whenever changing activities.
    • 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?
      • Chicken swarma broiler was turned off upon the arrival at the facility. When measured, the exterior temperature was at 35C.Corrective action: Swarma broiler must remain on while meat spit is in unit. Slice meat from spit while unit is in operation.Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pineapple sauce in squeeze bottle at front prep counter had signs of fermentation and off odors. Store in cooler at all times. Corrective action: Staff discarded the pineapple sauce while PHI Lee and PHI(T) Kwolick were in the facility. In-frequently used sauces must be kept refrigerated to maximize food safety. Inspect sauces for formation of bubbles.
    • 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 for review. Corrective action: Complete monthly pest control records and retain onsite.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer being used requires a potable water rinse. Suggested to switch to concentration chlorine 5-7% Household, no scent, no fabric protection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded.Cones are to never be left uncooked:At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR c. discard all remaining partially cooked meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters.Records also indicate that the ventilation canopy is almost a year overdue for its routine cleaning (Stick indicates it was Due June of 2025).
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer being used requires a potable water rinse. Do not use a sanitizer that requires a potable water rinse.
    • 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 meat cone cooking, temperature maintenance, and reheating procedures followed.A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded.Cones are to never be left uncooked:At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR c. discard all remaining partially cooked meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded.Cones are to never be left uncooked:At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR c. discard all remaining partially cooked meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters.Records also indicate that the ventilation canopy is almost a year overdue for its routine cleaning (Stick indicates it was Due June of 2025).
  6. Risk Management 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 meat cone cooking, temperature maintenance, and reheating procedures followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff did not conduct the required secondary cook step once meat was cut off of the chicken shawarma. The staff member was observed placing the meat in a steam unit that was measured at 60'C. Meat cut from a cone must be cooked a second time to a minimum internal temperature of 71-74'C to ensure the meat is thoroughly cooked BEFORE placing at hot holding temperatures. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.
  7. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - please ensure any staff wearing a band aid on a hand is using gloves or a finger cover/cot to ensure the band aid does not enter the food chain. PHI recommended to staff to obtain brightly colored band aids (not flesh tone) to aid in finding the band aid should it be unnoticeably removed during food preparation.
    • 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 meat cone cooking, temperature maintenance, and reheating procedures followed.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - ensure all chemical bottles are labeled to disclose contents to prevent accidental and dangerous chemical mixing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff did not conduct the required secondary cook step once meat was cut off of the chicken shawarma. The staff member was observed placing the meat in a steam unit that was measured at 60'C. Meat cut from a cone must be cooked a second time to a minimum internal temperature of 71-74'C to ensure the meat is thoroughly cooked BEFORE placing at hot holding temperatures. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - both staff members onsite were observed turning the donair burner on and also off. DO NOT turn any donair roaster off and on at any time that a meat cone has been installed. Temperatures must be maintained between 60'C-74'C at all times. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.
  8. Initial Inspection

    0 infractions

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