Alberta Food and Beverage Expo
55051 Township Road 710 Grande Prairie AB T8W 5A7 · Food - Special Event
Inspection summary
Alberta Food and Beverage Expo has been inspected once by Alberta Health Services (Environmental Public Health), on March 22, 2025. The most recent inspection, on March 22, 2025, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on March 22, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on March 22, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on March 22, 2025. For example:
Is the temporary food establishment properly constructed, configured and maintained?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several vendors did not come prepared with an approved surface sanitizing solution.Several vendors did not come prepared with test strips to test sanitizing solution concentration Vendors were able to send someone back to the restaurant to obtain sanitizing solution, sent someone out to obtain bleach to prepare solution onsite or asked a neighboring vendor with extra supply. **Ensure all vendors come prepared with sanitizing solution and test strips if any level of food handling or drink dispensing is to be conducted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A couple vendors did not come prepared with temporary hand washing stationsEvent organizers were able to supply vendors with temporary hand washing stations. vendors had to purchase hand washing supplies. **Ensure all vendors are equipped with a temporary hand washing station and supplies if any food handling or drink dispensing is to be conducted. **Using gloves does not eliminate the requirement for hand washing**Hand sanitizer is ONLY permitted for customers and temporary food establishments serving pre-packaged foods, or pre-portioned non-perishable foods.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- Several vendors were not set up an hour before the start of the event **Vendors must be ready before the start of the event to ensure adequate time for inspection**In future events, vendors cannot start to sell food until approval is granted by a PHI
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?