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 141 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 106 (75%) 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 9 times since November 29, 2023, with 5 in compliance, 4 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
No violations
8 violations
The chlorine sanitizer solution in the front of the facility was measured at 0ppm. The operator remade the solution to the appropriate concentration of 100ppm during the inspection., , Ensure all sanitizer solutions are at the minimum concentration for adequate sanitization.
The operator was not completing the secondary cooking step prior to cooling the shaved donair meat and instead only doing the secondary cooking step once it needed to be reheated to be served. , , The operator was educated on the importance of completing the secondary cooking step regardless of whether the food is immediately served or cooled for future use.,
Sanitizer was being stored in a bucket that was labelled for the storage of food and had no label indicating what chemical was stored inside. The operator removed the food label and added a label indicating the container had bleach sanitizer in it. , , Additionally, a spray bottle containing Windex was unlabeled in the front of the facility. The operator added a label indicating it contained Windex to this bottle during the inspection., , Ensure all containers of sanitizer and other chemicals are labelled to clearly identify their contents.
The handwashing sink in the kitchen was not equipped soap. The operator replaced the soap at the sink during the inspection. , , Ensure that all handwashing sinks are equipped with soap, paper towel and running hot & cold water.
The facility had not maintained the self-monitoring pest checklist in recent months, , Ensure that you are regularly monitoring for pests and documenting it.
The ceiling of the kitchen had a panel of unfinished drywall which needed to be adequately finished to enable proper cleaning., , Ensure that all surfaces are finished and are smooth, durable, and easy to clean.
The scoops being used in the bulk food storage bins were not being stored properly and/or were not the proper design to protect the food inside from contamination., , Ensure that scoops have handles and are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
A cleaning checklist was present in the facility but had not been filled out in recent months. , , Ensure written sanitation procedures are being followed and documented in your facility.