EdmontonHERITAGE VALLEY TOWN CENTRE
2779 119A Street SW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 août 2025
ConformeContainers 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 se trouve dans le quartier HERITAGE VALLEY TOWN CENTRE. HERITAGE VALLEY TOWN CENTRE, Edmonton compte 40 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 38 (95%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 20 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
1 infraction
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.
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.
Boiling Hot Pot
HERITAGE VALLEY TOWN CENTRE
1 infraction
QUAT sanitizer test papers could not be located., - Sanitizer test papers must be available for measuring the concentration of sanitizing agents.
6 infractions
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.