1128 91 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
PrimeTime Donair & Poutine is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 115 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mary Brown's Chicken 9042
ELLERSLIE INDUSTRIAL
This restaurant has been inspected 8 times since December 10, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
No violations
4 violations
Improper glove use noted. Food handlers are not changing their gloves as required. Staff are not washing their hands before and after glove use., , Corrective action: Staff must wash their hands before putting gloves on and after removing gloves. Gloves must be changed whenever changing activities.
Chicken swarma broiler was turned off upon the arrival at the facility. When measured, the exterior temperature was at 35C., , Corrective action: Swarma broiler must remain on while meat spit is in unit. Slice meat from spit while unit is in operation., , Please ensure donairs and shawarma is handled in compliance with the AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products, which were reviewed and can be found at: , , , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Pineapple sauce in squeeze bottle at front prep counter had signs of fermentation and off odors. Store in cooler at all times. , , Corrective action: Staff discarded the pineapple sauce while PHI Lee and PHI(T) Kwolick were in the facility. In-frequently used sauces must be kept refrigerated to maximize food safety. Inspect sauces for formation of bubbles.
Pest control records were not available for review. , , Corrective action: Complete monthly pest control records and retain onsite.
No violations
3 violations
Sanitizer being used requires a potable water rinse. , , Suggested to switch to concentration chlorine 5-7% Household, no scent, no fabric protection.
A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded., , Cones are to never be left uncooked:, At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: , a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR , b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR , c. discard all remaining partially cooked meat.
4 violations
The sanitizer being used requires a potable water rinse. , , Do not use a sanitizer that requires a potable water rinse.
** - improper meat cone cooking, temperature maintenance, and reheating procedures followed., , A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded., , Cones are to never be left uncooked:, At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: , a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR , b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR , c. discard all remaining partially cooked meat.
2 violations
** - improper meat cone cooking, temperature maintenance, and reheating procedures followed.
** - staff did not conduct the required secondary cook step once meat was cut off of the chicken shawarma. The staff member was observed placing the meat in a steam unit that was measured at 60'C. Meat cut from a cone must be cooked a second time to a minimum internal temperature of 71-74'C to ensure the meat is thoroughly cooked BEFORE placing at hot holding temperatures. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.
5 violations
** - please ensure any staff wearing a band aid on a hand is using gloves or a finger cover/cot to ensure the band aid does not enter the food chain. PHI recommended to staff to obtain brightly colored band aids (not flesh tone) to aid in finding the band aid should it be unnoticeably removed during food preparation.
** - improper meat cone cooking, temperature maintenance, and reheating procedures followed.
** - ensure all chemical bottles are labeled to disclose contents to prevent accidental and dangerous chemical mixing.
No violations
There is an accumulation of grease on the ventilation canopy filters., , Records also indicate that the ventilation canopy is almost a year overdue for its routine cleaning (Stick indicates it was Due June of 2025).
A partially cooked frozen Shawarma cone was observed in the freezer and was from the day prior. Donair cone was discarded., , Cones are to never be left uncooked:, At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may: , a. continues the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; OR , b. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; OR , c. discard all remaining partially cooked meat.
There is an accumulation of grease on the ventilation canopy filters., , Records also indicate that the ventilation canopy is almost a year overdue for its routine cleaning (Stick indicates it was Due June of 2025).
** - staff did not conduct the required secondary cook step once meat was cut off of the chicken shawarma. The staff member was observed placing the meat in a steam unit that was measured at 60'C. Meat cut from a cone must be cooked a second time to a minimum internal temperature of 71-74'C to ensure the meat is thoroughly cooked BEFORE placing at hot holding temperatures. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.
** - both staff members onsite were observed turning the donair burner on and also off. DO NOT turn any donair roaster off and on at any time that a meat cone has been installed. Temperatures must be maintained between 60'C-74'C at all times. Please consult the "Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products" and retrain all staff in the proper food handling and safety requirements.