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PrimeTime Donair & Poutine

2779 119A Street SW Edmonton AB T6W 3R3 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 20, 2025. The most recent inspection, on June 18, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on August 6, 2025. 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 3 times across 2 separate inspections, most recently on March 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 18, 2026. For example: 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?

  • 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 February 20, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 permit displayed is expired.- note: the business license owner and the food permit handling permit owner do not match. Please ensure that the correct ownership is on the Food land permit.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cooked chicken in the walk-in cooler undergoing the cooling process were tightly covered. Temperature of eth food was measured at 40C.- Do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Corrected.
  3. Risk Management 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)?
      • QUAT sanitizer test papers could not be located.- Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solutions were measured at 50 ppm, needs to be at minimum 200 ppm. Corrected- Operator manually prepared the 200 ppm QUAT solutions.
    • 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?
      • Sliced meat from the Donair cones is being put into the cooler without the secondary cook step occurring.- The secondary cook step must occur immediately after the meat is sliced from the cone after which the meat can be used immediately to prepare the donairs/shawarmas, stored in the hot holding unit at 60C or greater or cooled quickly to 4C or less for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the drawer cooler under the grill (2 containers of cooked beef) were measured at 19C. Foods were discarded.- High risk foods must be stored at less than 4C or greater than 60C. It was determined that the cooler had been accidentally shut off when staff moved it. Foods will not be relocated to this cooler until a temperature of 4C or colder is maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of raw cut vegetables are being stored at room temperature in front of the grill. Vegetables were relocated to the cooler.- Cut vegetables must be stored at less than 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers could not be located.- Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed if a person in care and control has a certificate in an approved food safety training course.*Ensure that person(s) in care and control of the facility hold a certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program.

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