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PrimeTime Donair & Poutine

3004B 106 Street NW Edmonton AB T6J 5M5 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on March 23, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on March 4, 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)?

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on March 5, 2026. 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 3 times across 3 separate inspections, most recently on December 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on December 9, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold donair meat (from refrigerator) was put directly into hot holding tray without a reheating step.
    • 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 hot water faucet at the two-compartment sink was not functioning properly. Staff had to turn the water on below the sink (water shut off valve) in order to operate the sink. Staff stated the parts have been order & they are waiting for repairs.
  3. Monitoring Inspection

    4 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?
      • Donair meat was left at room temperature in the back area, staff indicated meat was shaved off the cone within 1 hour. Ensure shaved meat is cooked fully then transferred to the hot holding unit or cooled safely before storing in a cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in the rice cooker was measured at 51C internally, staff indicated rice was cooked about 40minutes prior to inspection. Rice was reheated during inspection.Ensure cooked rice is moved into the hot holding unit as soon as cooking is completed to maintain temperature at 60C or more.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the faucets of the hand sink in the back kitchen is in disrepair.Ensure hand sink faucets are replaced or repaired and able to provide running hot and cold water.
    • 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 baseboards of the walls adjacent to the cooler in the back kitchen are peeling off.Ensure walls and floors are well sealed and maintained in a smooth, easy to clean and non-absorbent manner.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-24QUAT test strips were observed onsite, however there was no color indicator paper to help indicate what concentration the QUAT sanitizer is maintained at. Ensure a color indicator paper is provided with the test strips or new QUAT test strips are acquired.2025-02-06No QUAT test papers were observed onsite. Ensure QUAT test strips are acquired. 2024-07-04-Quats test papers were present, however, there was no instruction paper or reference paper to compare the test strip color. Action taken:-Staff was instructed to purchase the reference paper.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2025-02-24Two new tiles were observed in the back food prep area. The tiles were not properly sealed to the existing floor to remove the gaps and/or cracks to help render the surface smooth and easy to clean. Ensure that the gaps area sealed with a material such as silicone to make the surface smooth, resistant to moisture and easy to clean.2025-02-05A small section of tiles on the floor near the back handwashing sink were observed to be in disrepair and are no longer smooth and easy to clean. Ensure that the indicated tiles are repaired.
  5. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-24QUAT test strips were observed onsite, however there was no color indicator paper to help indicate what concentration the QUAT sanitizer is maintained at. Ensure a color indicator paper is provided with the test strips or new QUAT test strips are acquired.2025-02-06No QUAT test papers were observed onsite. Ensure QUAT test strips are acquired. 2024-07-04-Quats test papers were present, however, there was no instruction paper or reference paper to compare the test strip color. Action taken:-Staff was instructed to purchase the reference paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the front handwashing sink is in disrepair. Ensure that the indicated hot water tap is repaired to provide hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2025-02-24Two new tiles were observed in the back food prep area. The tiles were not properly sealed to the existing floor to remove the gaps and/or cracks to help render the surface smooth and easy to clean. Ensure that the gaps area sealed with a material such as silicone to make the surface smooth, resistant to moisture and easy to clean.2025-02-05A small section of tiles on the floor near the back handwashing sink were observed to be in disrepair and are no longer smooth and easy to clean. Ensure that the indicated tiles are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris and/or grime was observed beneath the Coca-Cola coolers in the back. Ensure that the indicated area is cleaned.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-06No QUAT test papers were observed onsite. Ensure QUAT test strips are acquired. 2024-07-04-Quats test papers were present, however, there was no instruction paper or reference paper to compare the test strip color. Action taken:-Staff was instructed to purchase the reference paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap on the front handwashing sink is in disrepair. Ensure that the indicated hot water tap is repaired to provide hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small section of tiles on the floor near the back handwashing sink were observed to be in disrepair and are no longer smooth and easy to clean. Ensure that the indicated tiles are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris and/or grime was observed beneath the Coca-Cola coolers in the back. Ensure that the indicated area is cleaned.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The automatic sanitizer machine was pouring 50 ppm Quats solution. Action taken:-Staff member was instructed to call the professional for the automatic sanitizer machine servicing.-Meanwhile, staff was instructed to manually prepare 200 ppm Quats solution to sanitize the dishes and the counters.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Quats test papers were present, however, there was no instruction paper or reference paper to compare the test strip color. Action taken:-Staff was instructed to purchase the reference paper.
    • 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 mechanical ventilation servicing was due in April 2024. However, the operator confirmed that they recently got the ventilation servicing. Action required:-Please send us the recent ventilation servicing report or the picture of the "sticker on hood" showing the servicing date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceilings of the front area had dirt accumulation. Action required:-Cleaning is required.

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