Skip to content
Loading map…

Avid Energy Services Inc. - Main Kitchen

5700 57 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Avid Energy Services Inc. - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on May 23, 2025, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on August 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 23, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on January 8, 2025. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's commercial exhaust system is overdue for its routine professional cleaning / maintenance.Ensure that the exhaust system receives a service visit and that the date of the next required service visit is posted on the range for easy reference.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection, multiple knives were being stored between the edge of the stainless-steel table and the refrigerator in the backing area.The knives were observed to be soiled with food debris.Kitchen equipment and utensils must be stored in a manner that protects them from contamination and allows for easy cleaning and sanitizing.Ensure that knives are stored in an appropriate manner moving forward.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility's mechanical dishwasher was not operable at the time of the inspection due to a damaged computer part.The kitchen requires the mechanical dishwasher to reprocess customer reusable food utensils and dinnerware.Ensure that the mechanical dishwasher is repaired and operates as intended.Until the dishwasher can be repaired, the kitchen will use a modified dishwashing process with its 2-compartment sinks system and 1-compartment produce sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Boiling water was being used as a sanitizer at the time of the inspection.However, because the water was being boiled on the stove and transferred to the sink, it was difficult to maintain a temperature of at least 77 degrees Celsius.A chlorine-based 100-200 ppm sanitizer solution was made by the Inspector during the inspection to act as a suitable sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following the camp's relocation, some hand tools and non-food equipment had accumulated part of the kitchen area.These items were cleaned up and moved to an appropriate space following the inspection.Ensure that the food handling area is kept clean and organized at all times.
  5. Monitoring Inspection

    0 infractions

Own this business? Add a badge to your website