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Heavenly Food Restaurant

10120 100 Avenue Grande Prairie AB T8V 0V5 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in use were not immersed in the sanitizing solution.The operator immersed the cleaning cloths in the Quat 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)?
      • Quat test strips were not available to verify the sanitizer concentration at the time of inspection.Obtain Quat test strips to ensure the sanitizer concentration can be properly confirmed
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in the kitchen area.The operator placed the cloths in several containers filled with Quat sanitizing solution, measured at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several scoops were noted in the dry products.Scoops can introduce contamination into the bulk storage if left to sit inside products.Ensure that scoops are not left inside dry storage products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An unfinished wooden wall was observed near the prep cooler.All surfaces in food preparation areas must be smooth, non-absorbent, and easy to clean.Ensure that the unfinished wood is properly finished with a cleanable, moisture-resistant material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLEupdate: September 17, 2025Tiles are still missing.Ensure that the tiles are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage section for the dried goods is not organized properly.Ensure there is proper storage of dry goods, and any item not related to food handling be moved from the storage room and discard any empty boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are observed not to be adequately recorded.Ensure that cleaning logs are recorded adequately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- All the floors- All standing refrigeration units- The walking coolers and freezer-The walls - Sanitizer bottles- The trolleyEnsure the areas are adequately cleaned and maintained in a sanitary condition at all times.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  6. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER 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?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  7. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppm- The dishwasher is still not dispensing sanitizer. - No manual sanitizing station setup as required. - Sanitizer prepared at the time of inspectionENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER 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?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  8. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 52 degrees CelsiusENSURE FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppm- The dishwasher is still not dispensing sanitizer. - No manual sanitizing station setup as required. - Sanitizer prepared at the time of inspectionENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER 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?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
  9. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken is being stored above lower risk foods in the cooler- Chicken moved to the bottom shelfENSURE RAW CHICKEN IS STORED BELOW OR SEPARATE FROM OTHER MEATS OR LOWER RISK FOODS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is unsatisfactory at 52 degrees CelsiusENSURE FOODS UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration of the dishwasher is unsatisfactory at <10 ppmENSURE THE DISHWASHER IS PROPERLY WASHING AND SANITIZING DISHES AT 100 PPM CHLORINE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to measure the quat sanitizer concentrationOBTAIN QUAT SANITIZER 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?
      • There is no paper towel at the hand sink- Toilet paper is being usedENSURE THE HAND SINK IS SUPPLIED WITH PAPER TOWEL IN A SUITABLE DISPENSER
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished flooring in the kitchen- Tiles appear to be missingREPAIR FLOORING TO BE SMOOTH, DURABLE, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is excessive ice buildup inside the standup freezer in the dry storage room DEFROST AND CLEAN FREEZER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large pile of bagged bottles and cans in the dry storage roomREMOVE THE PILE OF BAGGED BOTTLES AND GARBAGE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large spill under the shelving in the dry storage roomENSURE SPILLS AND MESSS ARE PROMPTLY CLEANED
  10. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink basin in the kitchen is not in good repairREPLACE THE HAND SINK BASIN
  11. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chipping- The owner requested 2 months to complete*The hand sink is yet to be replaced as of Jan. 10, 2024REPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS
  12. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration of the dishwasher is at 0 ppm- The sanitizer chemical is empty and there is no replacement- Temporary setup of container with 200 ppm quat sanitizer solution to sanitize dishes after washing and rinsingENSURE THE DISHWASHER IS DISPENSING ADEQUATE SANITIZER CONCENTRATION OF 200 PPM QUAT
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chipping- The owner requested 2 months to complete*The hand sink is yet to be replaced as of Jan. 10, 2024REPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS
  13. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chipping- The owner requested 2 months to completeREPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS
  14. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is raw meats being store above ready-to-eat foods in the walk-in coolerENSURE RAW MEATS AND POULTRY ARE STORED BELOW READY-TO-EAT FOODS
    • 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?
      • Facility is operating without a valid food permit- Application completed with PHIA FOOD PERMIT IS REQUIRED TO OPERATE A FOOD FACILITY SUCH AS A RESTAURANTPERMIT CONDITIONS MUST ALSO BE ADHERED TO.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no food safety certificate is available from owners or staffENSURE AN OWNER, MANAGER AND/OR PRIMARY COOK HAS COMPLETED FOOD SAFETY TRAINING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink basin in the kitchen is not in good repair- The ceramic basin is cracked and chippingREPLACE THE HAND SINK BASIN
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation program is available or in usePREPARE SANITATION PROGRAM WITH CLEANING TASKS, MAINTENANCE LOGS, AND CHEMICAL SDS