PrimeTime Donair & Poutine
2039 163 Street SW Edmonton AB T6W 4V5 · Food - General
11 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cold water was not available at the handwash sink in the food‑prep area. Hot and cold running water are required at all designated handwash sinks to ensure proper hand hygiene. Repair is required.
- 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?
- PHI observed that the back exterior door was propped open with a door stopper. The operator explained that another staff member was outside on a smoke break. PHI advised the operator that keeping the door open for this purpose is not acceptable, as it creates conditions that may permit the entry of pests into the facility. The operator was instructed to ensure the door remains closed at all times to maintain proper pest‑prevention measures. The operator acknowledged the guidance and closed the door immediately.
- 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?
- Light was observed coming through from the back exterior door, indicating a gap that may serve as a potential entry point for pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- April 15, 2025:Violations remain outstanding.April 1, 2025:1. Hot water is not available at the handwash sink located in the cooking area.- Hot and cold running water are required at all designated handwash sinks. Requires repair.2. The hot air dyer is not working in one of the public washrooms- Provide paper towel for hand drying until the dryer is repaired.
- 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?
- April 15, 2025:Violation remains outstanding.April 1, 2025:Monthly pest control documentation is not being conducted.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- April 15, 2025:The violation remains outstanding.April 1/2025: The Food Handling Permit is not displayed.April 4, 2024:The Food Handling Permit could not be located.- Locate and display where the public can view it.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the solution that wiping cloths are immersed in and several cloths are being left on the counters.- Staff prepared a 100 ppm chlorine solution. Return the cloths to the sanitizer solution after each use.
- 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?
- The secondary cook step is not occurring immediately after the meat is sliced from the cone.- The Provincial Standards for the preparation and service of donairs , shawarmas and similar products were reviewed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot water is not available at the handwash sink located in the cooking area.- Hot and cold running water are required at all designated handwash sinks. Requires repair.2. The hot air dyer is not working in one of the public washrooms- Provide paper towel for hand drying until the dryer is repaired.
- 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?
- Monthly pest control documentation is not being conducted.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- April 1/2025: The Food Handling Permit is not displayed.April 4, 2025:The Food Handling Permit could not be located.- Locate and display where the public can view it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit could not be located.- Locate and display where the public can view it.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust accumulation on the ceiling tiles by the exhaust canopy. 2. Clean and organize the cupboard below the customer self-serve station.- Cleaning required.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on counters and no readily available sanitizer solution was present in the front food handling area.- Sanitizer solutions must be readily available in all food handling areas with wiping cloths immersed in the solution in between uses.
- 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 documentation is not being conducted.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit could not be located.- Locate and display where the public can view it.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust accumulation on the ceiling tiles by the exhaust canopy. 2. Clean and organize the cupboard below the customer self-serve station.- Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 50 ppm quats detected in the sanitizer solutions, needs to be at minimum 200 ppm. Corrected- Determined that staff were further diluting the sanitizer coming from the automatic dispenser resulting in the solution being diluted <200 ppm.
- 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?
- Determined through staff interview that the secondary cook step is not occurring immediately after the meat is sliced from the donair cones.- The secondary cook step must occur immediately after the meat is sliced from the cones and then either hot held or cooled proeprly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the rice cooker measured at 52C, needs to be held at >60C.- Food discarded, staff will transfer the rice to the countertop hot holding unit once cooked.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Determined through staff interview that previously cooked high risk foods are only being reheated to 60C.- Foods must be reheated to a >74C and can then be hot held at >60C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions