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Asia 8 Buffet

12309 - 100 Street Grande Prairie AB T8V 4H1 · Food - General

Official record from Alberta →

Inspection summary

Asia 8 Buffet has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 23, 2026. The most recent inspection, on October 6, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on September 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times on September 23, 2026. For example: Is the facility free of a pest infestation?

  • 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 11 times across 4 separate inspections, most recently on October 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms toilet stalls, urinal, and hand sinks are marked out of order. There is an unmarked stall in the women's washroom that does not lock.- Ensure all stalls and plumbing equipment are in good working order9.25One urinal remains marked out of order. Waiting on part to arrive and be installed.- Bathrooms toilet stalls and sinks are in working order
  2. Initial Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher is not sanitizing dishes- Ensure the glass washer is capable to wash-rinse-sanitize dishes. Currently using chlorine sanitizer which should be at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand sink is not provided with soap- Ensure hand sinks have hot and cold running water, soap, and paper towels
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drink dispenser nozzles are not clean. The bar dispenser has a collection of flies. Owner states licensing company is supposed to come out to clean and service dispensers. - Drink dispensers not to be used until properly cleaned and serviced- Drink dispenser nozzles must be kept clean and free of debris between scheduled servicing.- To use bottled/canned beverages only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9.25 Cleaning still required of the following: - The cabinets (inside and out), counters, walls, sinks, drink dispensers in the bar
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms toilet stalls, urinal, and hand sinks are marked out of order. There is an unmarked stall in the women's washroom that does not lock.- Ensure all stalls and plumbing equipment are in good working order9.25One urinal remains marked out of order. Waiting on part to arrive and be installed.- Bathrooms toilet stalls and sinks are in working order
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher is not sanitizing dishes- Ensure the glass washer is capable to wash-rinse-sanitize dishes. Currently using chlorine sanitizer which should be at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand sink is not provided with soap- Ensure hand sinks have hot and cold running water, soap, and paper towels
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drink dispenser nozzles are not clean. The bar dispenser has a collection of flies. Owner states licensing company is supposed to come out to clean and service dispensers. - Drink dispensers not to be used until properly cleaned and serviced- Drink dispenser nozzles must be kept clean and free of debris between scheduled servicing.- To use bottled/canned beverages only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease, dirt and/or debris present in various areas in the kitchen, bar, and server station. Cleaning is required, but not limited to, the following:- The fryer compartments and sides- The floors under the cooking and prep equipment- The sides and between cooking equipment- The dusty ceiling tiles and their T-bar framing- The vents and surrounding walls above the walk-in cooler and freezer- The cabinets (inside and out), counters, walls, sinks, drink dispensers in the bar and server station- Inside, behind and under the coolers, especially the standup unit at the server station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms toilet stalls, urinal, and hand sinks are marked out of order. There is an unmarked stall in the women's washroom that does not lock.- Ensure all stalls and plumbing equipment are in good working order9.25One urinal remains marked out of order. Waiting on part to arrive and be installed.- Bathrooms toilet stalls and sinks are in working order
  4. Demand Inspection

    12 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher is not sanitizing dishes- Ensure the glass washer is capable to wash-rinse-sanitize dishes. Currently using chlorine sanitizer which should be at 100 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available to measure dishwasher or glasswasher sanitizer concentration- Obtain chlorine test strips to measure 100 ppm chlorine- Dishwasher and glasswasher concentration must be measured and document daily. PHI will provide template.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Setup an additional hand sink at the 2-compartment prep sink. Paper towel in a suitable dispenser needed.
    • 15. Is the facility free of a pest infestation?
      • There is mouse droppings present in multiple food handling areas. Rodent traps are setup throughout kitchen from GP Pest Control. Kitchen manager indicated that there had been previous issues with mice. Owner states pest control completed site visit 2 days prior but could not provide a report at the time of inspection. - Clean up droppings and wash and sanitize all food handling surfaces, utensils, and equipment- Ensure foods are stored securely, discard any open foods or foods that may have been chewed or accessed by pests.- Ensure facility is maintained in a clean and sanitary manner.- Ensure pest entry points are sealed- Ensure pest harbourage areas are sealed such as the hole in the wall under the prep counter- Contract a pest control company to follow-up on matter and provide ongoing monitoring
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the back door is damaged and showing daylight through to the inside- Replace damaged weatherstripping to provide adequate seal. Ensure all doors are well sealed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control report not available for review. Owner states pest control onsite 2 days prior.- Ensure pest control reports are available onsite for review
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are long hoses connected to sink taps that sit inside the sink basin or tubs of water. No backflow prevention devices. Kitchen manager removed hose from sink sprayer sink area, and cut length of hose at 3 compartment sink so that it may sit above the water fill line- Ensure hoses connected to taps are not submerged in water unless there is a back flow prevention device
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a ceiling tile missing in the kitchen- Replace missing ceiling tile
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The seal between the wall and the 2 and 3 compartment sinks is not in good repair and is no longer cleanable- Remove seal and replace with new silicone sealant2. There is a hole in the wall under the 2-compartment sink in the prep area. - Cover/seal the hole to prevent pest harbourage
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms toilet stalls, urinal, and hand sinks are marked out of order. There is an unmarked stall in the women's washroom that does not lock.- Ensure all stalls and plumbing equipment are in good working order2. There is dirt and debris present in around the wall partitions in the men's washroom- Ensure washrooms are maintained in a clean and sanitary manner- Ensure there are washroom cleaning logs being completed daily. PHI will provide a template
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review. If there are cleaning logs, they appear to be inadequate as many areas are not being properly cleaned at sufficient frequency.- Ensure cleaning logs are prepared with cleaning tasks, cleaning instructions, and cleaning frequency
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease, dirt and/or debris present in various areas in the kitchen, bar, and server station. Cleaning is required, but not limited to, the following:- The fryer compartments and sides- The floors under the cooking and prep equipment- The sides and between cooking equipment- The dusty ceiling tiles and their T-bar framing- The vents and surrounding walls above the walk-in cooler and freezer- The cabinets (inside and out), counters, walls, sinks, drink dispensers in the bar and server station- Inside, behind and under the coolers, especially the standup unit at the server station.
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