1128 91 Street SW · ELLERSLIE INDUSTRIAL
July 11, 2025
Pass** - 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.
PrimeTime Donair & Poutine is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 127 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 106 (83%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since December 10, 2024, with 3 passes and 0 closures on record.
** - 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.
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.
** - 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.
** - 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.