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PrimeTime Donair & Poutine

138 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 14, 2026, recorded 3 infractions.

1 of 6 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 and Pests.

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 2 times across 2 separate inspections, most recently on June 19, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 14, 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?

  • 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 5 times across 3 separate inspections, most recently on September 2, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 14, 2026. 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Aluminum foil covering a portion of the cutting board was observed to be peeling away from the surface. Moisture and food debris may accumulate beneath the loose covering, creating conditions that may harbour microorganisms and interfere with effective cleaning and sanitizing. The operator was advised to remove the damaged covering and maintain the food contact surface in a cleanable condition.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Blue cloths were observed on top of the hot holding unit. The operator advised that the cloths are routinely used to wipe excess condensation that accumulates beneath the lids during storage of pitas. Repeated use of damp cloths may promote microbial growth and become a potential source of contamination for food and food-contact surfaces. The operator was advised to discontinue this practice and ensure food is protected from contamination.
    • 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 at the time of inspection. The records were subsequently requested by the PHI via email; however, no response was received. The operator is required to maintain current pest control records and make them available for review upon request. No evidence of pest activity was observed during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 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 kitchen exhaust system and hood were overdue for cleaning.Ensure the exhaust system and hood are professionally cleaned.
    • 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 wall surface located at the veggie prep table area consisted of a tin foil and duct tape covering. Remove these items and provide a washable/sanitizable surface such as food -grade panel board similar to the material provided on the wall surface located above the 3-compartment sink.September 02, 2025: The wall above the veggie preparation table still had foil and duct tape.Please note that this is an on-going violation and must be addressed.
  3. Monitoring Inspection

    1 infraction

    • 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 wall surface located at the veggie prep table area consisted of a tin foil and duct tape covering. Remove these items and provide a washable/sanitizable surface such as food -grade panel board similar to the material provided on the wall surface located above the 3-compartment sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are available.
  6. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tinfoil is observed to be duct-taped to the wall in the back food prep area. 2. The wall surface above the back food prep counter is observed to be in disrepair and is no longer smooth, durable and easily cleanable. 1. Ensure that the duct tape and tinfoil is removed to keep the surface smooth, durable and easily cleanable. 2. Ensure that the wall is repaired to be smooth, easily cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling lights in the back food prep area are observed to be burnt out. Ensure that the ceiling lights are repaired.

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