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Essential Kitchen - Events

10117 93 Street Grande Prairie AB T8V 1Y1 · Food - Special Event

Official record from Alberta →

Inspection summary

Essential Kitchen - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 2, 2025. The most recent inspection, on August 2, 2025, recorded 1 infraction.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 August 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stored in a cooler, pre-packaged rice in containers is noted at 50.9 degrees Celsius. The chaffing to be used at for hot holding were noted between 28 to 31 degrees Celsius.Ensure high-risk food such as rice is hot held at 60 degrees Celsius or above. For future events use an electric hot holding unit. The rice was removed by the operator at the time of inspection.

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