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Dexterra Partnership - NTH-1766

10351 144 Avenue Grande Prairie AB T8V 7J9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Dexterra Partnership - NTH-1766 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 29, 2025. The most recent inspection, on June 23, 2025, recorded 1 infraction.

1 of 3 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: Food temperature control, Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on June 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on May 29, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 on May 29, 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 2 times on May 29, 2025. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units built in thermometer is not working. Obtain and equip the hot holding unit with an oven thermometer to monitor temperature.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator will use QUAT sanitizer. Sanitizer was not available on site. Ensure QUAT sanitizer is available on site for use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available on site.Ensure a probe thermometer is available on site to verify food safety temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units built in thermometer is not working. Obtain and equip the hot holding unit with an oven thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available on site to verify sanitizer concentration.Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser and single use paper towel dispenser was empty. Paper towel dispenser was refilled during inspection, but keys were not available to open the liquid soap dispenser.Ensure liquid soap dispenser is refilled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink had no running hot and cold water. Pump broke down and current setup does not allow water to be available all the time. Both pump and hot water switch have to be turned on & off before and after each use. This is not practical. Ensure continuous supply of hot and cold running water is easily available for use by food handlers all the time.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot & cold running water was not available due to pump failure. Ensure adequate supply of hot and cold running water is always available.
    • 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?
      • Insect screens have not been installed at the service window and entry/exit door(s). Ensure insect screens are installed to prevent entry of pests.
    • 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 monitoring program has not been implemented.Implement pest control monitoring program (set up mouse traps) and ensure AHS pest checklist is completed once a month during seasonal use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements have not been met.Ensure food handler(s) who have care and control of the mobile unit complete an Alberta approved food safety training course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented, and cleaning logs were not available on site.Implement cleaning schedule and keep cleaning logs for day(s) the unit is in use.
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