EdmontonHERITAGE VALLEY TOWN CENTRE
2779 119A Street SW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 6, 2025
In ComplianceContainers of cooked chicken in the walk-in cooler undergoing the cooling process were tightly covered. Temperature of eth food was measured at 40C., - Do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Corrected.
PrimeTime Donair & Poutine is in the HERITAGE VALLEY TOWN CENTRE neighbourhood. HERITAGE VALLEY TOWN CENTRE, Edmonton has 40 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 38 (95%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since February 20, 2025, with 1 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
Containers of cooked chicken in the walk-in cooler undergoing the cooling process were tightly covered. Temperature of eth food was measured at 40C., - Do not tightly cover foods that are cooling until a temperature of less than 4C is achieved. Corrected.
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.
Boiling Hot Pot
HERITAGE VALLEY TOWN CENTRE
1 violation
QUAT sanitizer test papers could not be located., - Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
6 violations
QUAT sanitizer solutions were measured at 50 ppm, needs to be at minimum 200 ppm. Corrected, - Operator manually prepared the 200 ppm QUAT solutions.
Sliced meat from the Donair cones is being put into the cooler without the secondary cook step occurring., - The secondary cook step must occur immediately after the meat is sliced from the cone after which the meat can be used immediately to prepare the donairs/shawarmas, stored in the hot holding unit at 60C or greater or cooled quickly to 4C or less for storage.
Foods in the drawer cooler under the grill (2 containers of cooked beef) were measured at 19C. Foods were discarded., - High risk foods must be stored at less than 4C or greater than 60C. It was determined that the cooler had been accidentally shut off when staff moved it. Foods will not be relocated to this cooler until a temperature of 4C or colder is maintained.
Containers of raw cut vegetables are being stored at room temperature in front of the grill. Vegetables were relocated to the cooler., - Cut vegetables must be stored at less than 4C.
QUAT sanitizer test papers could not be located., - Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
It could not be confirmed if a person in care and control has a certificate in an approved food safety training course., *Ensure that person(s) in care and control of the facility hold a certificate issued by the Minister confirming that individual’s successful completion of a food sanitation and hygiene training program.