@AC (re: Poutine)
All points you made are understandable, but stem from misunderstanding.
The name: it's different than a doner, so it has a different name
The pita: you are quite right, this can be the worst part of the whole thing. But, a good chef will fry the pita on the hotplate with the meat; then, after it's soaked up the juices from the meat and veg, and absorbed some of the donair sauce, it is perhaps the best part. This is most obvious if you take a donair home, open it, eat it off a plate, and consume the pita seperately: it becomes a starchy, fatty, sweet, fried bit of heaven.
As for the meat, well, it is mystery meat (local rumor has it that it's grade 'F' beef'), but it does the trick and, after a few at the local bar, it does the trick.
Next time you're in Halifax, go to a good joint (KOD on pizza corner, or Uncle Buck's, or a dozen other places) and taste what I'm talking about :)