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Flikky Market

9826 - 100 Avenue Grande Prairie AB T8V 0T8 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEAT Many repacked frozen and dry foods in freezer and cooler are not labelled1. ENSURE ALL THE FOOD IN THE FREEZER ARE PROPERLY LABELLED.2. REMOVE ALL UNLABELLED FOODS ITEMS FROM THE SHELVESUpdate: 1st December 2025- Dry products on shelves are observed to be labelled.- Some repackaged foods in the freezer are observed not to be labelled.Update: 5th January 2026- Some repackaged foods in the freezer are not properly labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available to measure the chlorine sanitizer concentration OBTAIN CHLORINE TEST STRIPS Update: 5th January 2026:Test strips are not available to measure the chlorine sanitizer concentration OBTAIN CHLORINE TEST STRIPS
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed at the time of the inspection.Ensure that the food handling permit is displayed in a conspicuous location.
  2. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEAT Many repacked frozen and dry foods in freezer and cooler are not labelled1. ENSURE ALL THE FOOD IN THE FREEZER ARE PROPERLY LABELLED.2. REMOVE ALL UNLABELLED FOODS ITEMS FROM THE SHELVESUpdate: 1st December 2025- Dry products on shelves are observed to be labelled.- Some repackaged foods in the freezer are observed not to be labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found not to be soaked in the sanitizing solution. Staff were instructed to properly immerse the cleaning cloths in the chlorine sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available to measure the chlorine sanitizer concentration OBTAIN CHLORINE TEST STRIPS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit in the front area, which contained pop, wine, and juices, was observed to be freezing some of the products in the lower section. This resulted in the breakage of a wine bottle, causing its contents to leak.The refrigeration temperature was measured at -6°C.- Staff was instructed to remove the remaining drinks from the upper shelves of the refrigerator and transfer them appropriately to another refrigerating unit.- The broken wine bottle was properly discarded, and together with the Public Health Inspector (PHI), staff inspected other bottles for any signs of leakage.- Staff was directed to thoroughly clean, sanitize the refrigerator and adjust the temperature to an appropriate level of about 4 degrees Celsius to get it a proper working order.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEAT Many repacked frozen and dry foods in freezer and cooler are not labelled1. ENSURE ALL THE FOOD IN THE FREEZER ARE PROPERLY LABELLED.2. REMOVE ALL UNLABELLED FOODS ITEMS FROM THE SHELVES
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not aware of proper dishwashing procedure or preparing a sanitizer solution1. ENSURE PROPER CLEAN-IN-PLACE DISHWASHING PROCEDURE IS FOLLOWED WITH WASH-RINSE-SANITIZE STEPS2. THE CHLORINE SANITIZER SOLUTION SHOULD BE PREPARED TO A 100 PPM CONCENTRATION WHICH IS VERIFIED WITH TEST STRIPS
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available to measure the chlorine sanitizer concentration OBTAIN CHLORINE TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the hand sink and in the washroom are not in proper dispensersENSURE PAPER TOWEL IS IN A SUITBALE DISPENSER
    • 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 records are not availableENSURE MONTHLY PEST CONTROL CHECKS ARE BEING COMPLETED AND DOCUMENTEDRECORDS MUST BE AVAILABLE ONSITE