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Bahubali Sippy Bar and Grill

11401 100 Avenue Grande Prairie AB T8V 5M6 · Food - General

Official record from Alberta →

Inspection summary

Bahubali Sippy Bar and Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 18, 2026. The most recent inspection, on March 3, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 7 separate inspections, most recently on March 3, 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?

  • 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 9 times across 5 separate inspections, most recently on February 25, 2026. 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 7 times across 7 separate inspections, most recently on March 3, 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is missing paper towel. Ensure handwashing sinks are stocked with paper towel at all times for proper hand hygiene. Staff placed paper towel near the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 1. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 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. A drain cover is missing, and one is in disrepair in the dishwashing area.1.Ensure all drain covers are properly installed and kept in good repair at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
  4. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 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. A drain cover is missing, and one is in disrepair in the dishwashing area.1.Ensure all drain covers are properly installed and kept in good repair at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean of the kitchen is required in the following areas:-Cutting boards.-Dry storage (improved)-Garbage cans.Ensure all areas of the kitchen are maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 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. A drain cover is missing, and one is in disrepair in the dishwashing area.1.Ensure all drain covers are properly installed and kept in good repair at all times.2. Minor plumbing repair is occurring in the bar area.2. Ensure all repairs are completed as per Alberta Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean of the kitchen is required in the following areas:-Handwashing sink area. -Parts of the ceilings-Parts of the walls. -Cutting boards.-Dry storage (improved)-Garbage cans.Ensure all areas of the kitchen are maintained in a clean and sanitary condition.
  6. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 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. A drain cover is missing, and one is in disrepair in the dishwashing area.1.Ensure all drain covers are properly installed and kept in good repair at all times.2. Minor plumbing repair is occurring in the bar area.2. Ensure all repairs are completed as per Alberta Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean of the kitchen is required in the following areas:-Handwashing sink area. -Parts of the ceilings-Parts of the walls. -Floors. (improved)-Crawl space. -Cutting boards.-Dry storage (improved)-Garbage cans.Ensure all areas of the kitchen are maintained in a clean and sanitary condition.
  7. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream cheese is in a stand-up cooler is noted at 8.1 °C Ensure all high-risk food products, including cream cheese, is stored at 4 °C or below. The cream cheese was moved to functioning cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing from one of the handwashing station stations. Ensure all handwashing stations are stocked with soap and paper towel for proper hand hygiene. Staff placed paper towel in the dispenser during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the coffee station area is not in operation.Ensure all handwashing sinks are fully operational, supplied with potable hot and cold water, and consistently stocked with soap and paper towels.The dining room and coffee station will be temporarily closed during the renovation period. The project is expected to be completed within three months.
    • 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. A drain cover is missing, and one is in disrepair in the dishwashing area.1.Ensure all drain covers are properly installed and kept in good repair at all times.2. Minor plumbing repair is occurring in the bar area.2. Ensure all repairs are completed as per Alberta Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A stand-up cooler does not function. 2. The stand-up cooler with bread and cream cheese is noted at 8.1°C. 1-2. Ensure all coolers are maintained at 4°C and below, alternatively remove the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean of the kitchen is required in the following areas:-Handwashing sink area. -Parts of the ceilings-Parts of the walls. -Floors.-Crawl space. -Cutting boards.-Dishwashing area.-Dry storage-Garbage cans.-Ice Cream freezer. -Ice machine area.-Between some the equipment. Ensure all areas of the kitchen are maintained in a clean and sanitary condition.

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