10364 82 Avenue NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 mai 2026
The chemical being used to prepare sanitizer contains other ingredients., , Use concentrated chlorine without scent or fabric protection.
Prime Time Donair & Poutine se trouve dans le quartier STRATHCONA. STRATHCONA, Edmonton compte 139 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 95 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Bella
STRATHCONA
Ce restaurant a été inspecté 7 fois depuis le 28 août 2024, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
1 infraction
The chemical being used to prepare sanitizer contains other ingredients., , Use concentrated chlorine without scent or fabric protection.
5 infractions
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.
Aucune infraction
2 infractions
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 infractions
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.
Aucune infraction
Aucune infraction