1128 91 Street SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 juillet 2026
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.
PrimeTime Donair & Poutine se trouve dans le quartier ELLERSLIE INDUSTRIAL. ELLERSLIE INDUSTRIAL, Edmonton compte 131 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juillet 2026, 115 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Mary Brown's Chicken 9042
ELLERSLIE INDUSTRIAL
Ce restaurant a été inspecté 7 fois depuis le 10 décembre 2024, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
4 infractions
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.
Aucune infraction
3 infractions
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 infractions
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 infractions
** - 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 infractions
** - 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.
Aucune infraction
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.