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Flyin' Hawaiian Treats - STH-108 - Events

9258 94 Avenue Grande Prairie AB T8V 7S1 · Food - Special Event

Official record from Alberta →

Inspection summary

Flyin' Hawaiian Treats - STH-108 - Events has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on April 17, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on April 17, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 once on April 17, 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?

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.

8 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All hot-held high risk food items were not yet set up and able to be tested to ensure (after cooked to 74c/165F) that they are held hot at 60c/140F or greater.2. A functional thermometer was not available to test all hot-held high risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hot holding units are set up and are measured to be at or greater than 60c/140F.2. Ensure a functional thermometer is made available to test all hot-held high risk food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the concentration of the sanitizer being used for this food booth.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips in order to test the sanitizer solution being used for this food booth.
    • 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. A temporary hand wash station was not yet set-up.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary hand wash station is fully set-up and equipped with warm water, liquid hand soap, and disposable hand towels.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  2. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach food safe sanitizer is missing. Ensure prior to any food handling and preparation, the food safe sanitizer is available for use. To mix a bleach sanitizer at a concentration of 200 ppm: mix 1/2 tsp of bleach in 1 L of water.The food safe sanitizer was mixed during the event.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer available measured at 50 ppm.The staff made a new solution that was measured at 100 ppm.Ensure chlorine bleach sanitizer is measured at 100ppm.
  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 50ppm- bleach was available and added to sanitizer bottle to obtain a satisfactory concentration.

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