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PrimeTime Donair & Poutine

927 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General

Official record from Alberta →

Inspection summary

PrimeTime Donair & Poutine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2025. The most recent inspection, on October 9, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 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 3 times across 2 separate inspections, most recently on October 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 28, 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?

  • 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 4 times across 3 separate inspections, most recently on October 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 4 separate inspections, most recently on October 9, 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?

  • 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 3 times across 3 separate inspections, most recently on October 9, 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?

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.

8 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used yellow microfiber cloths were left on the stainless-steel counters between the FOH and BOH. Cloths were not submerged in sanitizer solution.The cleaning cloth container (stainless steel insert) stored in the front hand sink was tested at 0ppm chlorine. Corrected during inspection: reviewed cleaning cloth requirements with staff. Removed container to be remade at the time of inspection.ACTION REQUIRED: review cleaning cloth storage requirements with staff - see resource below. Consider obtaining larger sani-bucket containers to easily hold larger and/or multiple cloths.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used, disposable gloves were left hanging on the side of the three-compartment sink. Corrected during inspection: discarded. Reviewed glove use guidelines at the time of inspection.ACTION REQUIRED: retrain staff on glove use guidelines; monitor for compliance.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 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?
      • Food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 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 on the front of house hand wash station was not functional.ACTION REQUIRED: repair the indicated faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drain plugs obtained were wrapped with disposable gloves around the top to prevent water from flowing through. ACTION REQUIRED: remove the gloves from the drain stoppers. Obtain larger/longer drain stoppers if needed.
  2. 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?
      • Food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cold-water faucet for the back of house handwash station was not functional - water would not turn on when rotating the handle. ACTION REQUIRED: repair the above indicated plumbing.2. The dishwashing sinks were not equipped with drain stoppers. ACTION REQUIRED: obtain drain stoppers for the dishwashing sinks. Review manual dishwashing procedures with staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
  3. Monitoring Inspection

    3 infractions

    • 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?
      • 2026-09-28No obvious signs of pest activity noted at the time of inspection.Pest control records are maintained by the mall.ACTION REQUIRED: email the last three pest control service reports once obtained. ______________________2025-11-18Minor pest activity noted.Facility continues to work with the contracted pest control company.
    • 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?
      • Food handling permit was not posted on public display.ACTION REQUIRED: post the food handling permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cold-water faucet for the back of house handwash station was not functional - water would not turn on when rotating the handle. ACTION REQUIRED: repair the above indicated plumbing.2. The dishwashing sinks were not equipped with drain stoppers. ACTION REQUIRED: obtain drain stoppers for the dishwashing sinks. Review manual dishwashing procedures with staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Minor pest activity noted.Facility continues to work with the contracted pest control company.
  5. Demand Inspection

    2 infractions

    • 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?
      • Several cockroaches were observed in the facility in traps and in the back of the pop-syrup storage cabinet. Ensure pest control measures are taken to eliminate the presence of pests in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor in the front service area. Ensure the indicated area is cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 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 faucet at the front area handwash sink does not work.- Hot and cold running water is required for proper handwashing. Plumbing repairs required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the ceiling tiles by the exhaust hood canopy.- Cleaning is required.
  8. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pre-made sanitizer solutions readily available in the food handling areas.- Staff prepared 200 ppm quat sanitizer solutions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw hamburger patties stored above other foods in the walk-in cooler. Corrected- Raw meats are to be stored below cooked and/or ready to eat foods.
    • 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 are not available.- Sanitizer test papers are required to ensure the correct sanitizer strength is prepared.
    • 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 faucet at the front area handwash sink does not work.- Hot and cold running water is required for proper handwashing. Plumbing repairs required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the ceiling tiles and walls by the exhaust hood canopy.- Cleaning is required.

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