109 - 11652 Sarcee Trail NW · SHERWOOD
February 4, 2026
Pass1. Quat sanitizer solution underneath the black cart measured below 100 ppm with the quat test strip., , 2. Quat sanitizer solution on the green rack measured below 100 ppm., , New sanitizer solution buckets were prepared at 200 ppm., , Ensure quat sanitizer solution are measured at 200 ppm at all times and changed after every 2 hours.
1. Chicken was stored on the hot holding unit at 43.5°C. It was noted that the chicken was leftover chicken that was brought from the walk-in cooler and stored directly on the hot holding unit. The chicken was not reheated prior to storing it on the hot holding unit. The inspection was conducted within an hour the facility opened., , The chicken was cooked on the stove grill to over 74°C., , Ensure leftover food is reheated to 74°C before placing it on the hot holding unit., , 2. Meat balls burgers were stored in a container on the counter at -1.8°C to thaw., , The meat balls were stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
Black mold was observed along the wall caulking at the 3-compartment sink., , Clean the indicted area.
PrimeTime Donair & Poutine is in the SHERWOOD neighbourhood. SHERWOOD, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 34 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since March 11, 2025, with 3 passes and 0 closures on record.
1. Quat sanitizer solution underneath the black cart measured below 100 ppm with the quat test strip., , 2. Quat sanitizer solution on the green rack measured below 100 ppm., , New sanitizer solution buckets were prepared at 200 ppm., , Ensure quat sanitizer solution are measured at 200 ppm at all times and changed after every 2 hours.
1. Chicken was stored on the hot holding unit at 43.5°C. It was noted that the chicken was leftover chicken that was brought from the walk-in cooler and stored directly on the hot holding unit. The chicken was not reheated prior to storing it on the hot holding unit. The inspection was conducted within an hour the facility opened., , The chicken was cooked on the stove grill to over 74°C., , Ensure leftover food is reheated to 74°C before placing it on the hot holding unit., , 2. Meat balls burgers were stored in a container on the counter at -1.8°C to thaw., , The meat balls were stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Black mold was observed along the wall caulking at the 3-compartment sink., , Clean the indicted area.
1. Sanitizer bucket in the front service area did not detect any sanitizer with the quat test strip., , 2. Sanitizer bucket in the back kitchen area did not detect any sanitizer with the quat test strip., , Quat sanitizer buckets were prepared at 200 ppm.
Fly strips was stored above food handling area., Remove the fly strips.
Donair beef were held on the hot holding unit at 31 degrees Celsius., The Donair beef were brought from the cooler and held directly on the hot holding unit., The Donair beef were reheated above 74 degrees Celsius.
1. Used rice scoop was stored on top of the rice cooler., , 2. Used serving tongs and spoons were stored underneath the stove., , Serving utensils were washed using the 3-compartment sink., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Dust was accumulated on the kitchen ceiling and air vents., , Clean the indicated areas.