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Flyin' Hawaiian Treats - STH-108

9258 94 Avenue Grande Prairie AB T8V 7S1 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Flyin' Hawaiian Treats - STH-108 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on August 14, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Pests.

The last 4 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on April 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?

  • 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 across 2 separate inspections, most recently on May 2, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 3 separate inspections, most recently on May 12, 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemical spray bottles did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There did not appear to be any hot-holding equipment (i.e. crock pots etc.) available so that they could be tested. Please note - this mobile food vending unit must be fully ready for inspection (i.e. as if it were to operate for business).The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs of all hot-holding temperatures from equipment (that you plan to use this season). Fill all hot-holding equipment appliances with water, bring to a full hot-holding temperature, and use a thermometer to test the water within each appliance (and take a photograph of the temperature from this thermometer). This must be done for each hot-holding appliance you wish to use this season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. This mobile food vending unit did not have an adequate supply of liquid hand soap. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sufficient supply of liquid hand soap at the main hand wash sink.
    • 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?
      • At time of inspection:1. A microbiological water sample has not been submitted to the regional health authority for analysis. The last sample submitted was noted to be April 23, 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for analysis. Samples can only be submitted in the Grande Prairie Public Health Centre on Mondays, Tuesdays, or Wednesdays (excluding holidays) before 1 PM.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It was noted (as per the fire seafety codes officials) that cleaning of the exhaust vent hood is required. A new expiry sticker is also required to be installed on the stainless steel surface of this appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the exhaust ventilation filters / ductwork are cleaned as per the requirements of the Alberta Fire Safety Codes officials. Ensure a new expiry sticker is posted on the stainless steel surface on this appliance.
  6. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. There did not appear to be any refrigeration / temperature records/charts available for this upcoming season.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration temperature charts are available within this mobile food vending unit for this upcoming season.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemical spray bottles did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There did not appear to be any hot-holding equipment (i.e. crock pots etc.) available so that they could be tested. Please note - this mobile food vending unit must be fully ready for inspection (i.e. as if it were to operate for business).The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs of all hot-holding temperatures from equipment (that you plan to use this season). Fill all hot-holding equipment appliances with water, bring to a full hot-holding temperature, and use a thermometer to test the water within each appliance (and take a photograph of the temperature from this thermometer). This must be done for each hot-holding appliance you wish to use this season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. This mobile food vending unit did not have an adequate supply of liquid hand soap. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sufficient supply of liquid hand soap at the main hand wash sink.
    • 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?
      • At time of inspection:1. A microbiological water sample has not been submitted to the regional health authority for analysis. The last sample submitted was noted to be April 23, 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for analysis. Samples can only be submitted in the Grande Prairie Public Health Centre on Mondays, Tuesdays, or Wednesdays (excluding holidays) before 1 PM.
    • 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?
      • At time of inspection:1. There did not appear to be any pest control records / checklists available for this upcoming season.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there are pest control checklists / records available within this mobile food vending unit for this upcoming season.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. It was noted (as per the fire seafety codes officials) that cleaning of the exhaust vent hood is required. A new expiry sticker is also required to be installed on the stainless steel surface of this appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the exhaust ventilation filters / ductwork are cleaned as per the requirements of the Alberta Fire Safety Codes officials. Ensure a new expiry sticker is posted on the stainless steel surface on this appliance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There did not appear to be a sanitation schedule / checklist within this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a sanitation schedule / record check sheet available for this upcoming season.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 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 to test the concentration of the chlorine sanitizer were not available. - ensure test strips are obtained
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 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 to test the concentration of the chlorine sanitizer were not available. - ensure test strips are obtained
    • 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?
      • No pest control records were noted onsite- ensure pest control is conducted monthly and records are retained onsite- AHS pest control checklist sent to operator
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available- ensure a cleaning schedule is established and followed as required.

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