10364 82 Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 28, 2026
The chemical being used to prepare sanitizer contains other ingredients., , Use concentrated chlorine without scent or fabric protection.
Prime Time Donair & Poutine is in the STRATHCONA neighbourhood. STRATHCONA, Edmonton has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 95 (68%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Bella
STRATHCONA
This restaurant has been inspected 7 times since August 28, 2024, with 4 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
The chemical being used to prepare sanitizer contains other ingredients., , Use concentrated chlorine without scent or fabric protection.
5 violations
Cooked Donair meat was in the hot holder at 45 degrees Celsius. , , Staff indicated that hot holder was still "heating Up". , , Food is not to be placed in the hot holder until it is maintaining 60 degrees Celsius. There was also not a sufficient amount of water in the hot holder to submerge the container in.
The front hand sink does not have adequate water pressure from both the hot and cold taps., , Repair front hand sink so there is adequate pressure.
A bowl was being used as a scoop and stored directly inside bulk food items., , Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
The washroom hand sink faucet was loose. , , Tighten faucet.
Clean utensils were being stored in containers with food residual. , , Clean containers that store clean utensils on a routine basis.
No violations
2 violations
Improper donair procedures are in place. Observed staff member shaving the donair and then cooling it down in a bin to put into the freezer. Staff member indicated the donair isn't cooked again until the next day in the cvap (convection oven). A secondary cook step is required immediately after slicing.
Front prep cooler was measuring at 7C during the inspection.
3 violations
Staff member was preparing food (gravy) without handwashing due to facility not having hot and cold running water.
Staff member prepared gravy without water available for handwashing, thus leading to possible contamination of the gravy.
Facility was in operation without hot and cold running water. Hot and cold running water is required for operation. Restaurants must completely close if there is no hot and cold running water and can re-open when water is restored.
No violations
No violations