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High Prairie Inn/Original Six

4125 52 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

High Prairie Inn/Original Six has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on July 6, 2026, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 7 separate inspections, most recently on June 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 6 separate inspections, most recently on July 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 8 separate inspections, most recently on May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were stored in close proximity to ready to eat food inside the walk-in cooler.CorrectionThe raw eggs were relocated to a separate shelf with additional supply of eggs in trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Floor by the rear door/loading bay3. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.CorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning/wiping cloths are not kept inside a bucket with a sanitizer solution. Observed cleaning cloths left on food preparation tables which may lead to contamination of food contact surfaces.Correction*Ensure that the used cleaning cloths are kept in a bucket with adequate sanitizer solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Dishwashing area3. Floor surface of the walk-in freezer4. Floor by the rear door/loading bay5. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.6. Baseboards around the walls7. Area/wall behind the fryer and ice machine8. Underneath the prep-cooler9. Area beneath the mixerCorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning/wiping cloths are not kept inside a bucket with a sanitizer solution. Observed cleaning cloths left on food preparation tables which may lead to contamination of food contact surfaces.Correction*Ensure that the used cleaning cloths are kept in a bucket with adequate sanitizer solution when not in use.
    • 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?
      • No temperature logs were available on site during the inspection. Operator in the kitchen noted that they confirm the temperatures of fridges and coolers using temperature gauges.CorrectionEnsure that temperature of food in storage and during preparation are monitored and adequately recorded in a log sheet and made available on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in dry storage area (flour and rice) are left uncovered. This may expose the food items to contamination.CorrectionEnsure that all food items in storage are covered or containers have proper lids to protect the food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container having bleach solution was not labelled.CorrectionEmployee on site labelled the container. All containers used to store sanitizers and cleaning chemicals must have labels to identify their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Dishwashing area3. Floor surface of the walk-in freezer4. Floor by the rear door/loading bay5. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.6. Baseboards around the walls7. Area/wall behind the fryer and ice machine8. Underneath the prep-cooler9. Area beneath the mixerCorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Chlorine spray sanitizer in the bar area measured significantly higher than 1000 ppm. - Operator remade the chlorine sanitizer and tested at 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ventilation canopy filters above the grill were visibly dirty. - Ceiling tiles and vents in the dishwashing area had a significant amount of dust accumulation. - Underneath the food equipment in the cook line.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
  7. Demand 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)?
      • The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
    • 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 facility does hold a valid food handling permit.Ensure that the facility obtains a current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
  9. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar refrigerators were locked at the time of the inspection and the repair of the cooler doors could not be confirmed.Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using duct tape.The fourth door from the left is the most heavily damaged and is no longer producing a full seal with the refrigerator unit. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
  10. Initial Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
    • 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 2-compartment dishwashing sink's faucet is missing its hot and cold taps/handles, making it difficult to easily turn the water on and off.Ensure that the taps/handles are properly installed at the specified location.
    • 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 men's washrooms in the dining area contain ceiling tiles that are water marked/water damaged.Please ensure that any active water leaks are repaired and that the tiles are replaced to help monitor for any future water leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using duct tape.The fourth door from the left is the most heavily damaged and is no longer producing a full seal with the refrigerator unit. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the kitchen's plastic cutting boards noted during the inspection have become worn or melted in a manner that now makes them difficult to clean and sanitize.Ensure that all the kitchen's cutting surfaces are smooth and easily cleanable. Any damaged surfaces are to be repaired, or are to be replaced.
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