PrimeTime Donair & Poutine
114 - 141 Century Crossing Spruce Grove AB T7X 0C8 · Food - General
Inspection summary
PrimeTime Donair & Poutine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on July 21, 2026, recorded 1 infraction.
4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on July 21, 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 once on January 9, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
6 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One of the sanitizing buckets used for storing wiping cloths was had < 200 ppm Quat sanitizer - corrected immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High discrepancy was observed between the facility's probe thermometer and health inspectors' probe thermometers. The facility's thermometer measured donair strips stored in the holding unit at 88C, health inspectors' thermometers measured at 60C.Owner purchased a new probe thermometer during inspection and was tested to ensure compliance. Ensure all equipment are in safe operating condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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