PrimeTime Donair & Poutine

** - 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.