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HJ’s 5 Pin Bowling

9650 94 Avenue Grande Prairie AB T8V 6S6 · Food - General

Official record from Alberta →

Inspection summary

HJ’s 5 Pin Bowling has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 24, 2026. The most recent inspection, on August 4, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 3 times on July 24, 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 6 times on July 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 3 times on July 24, 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?

  • 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 once on July 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    13 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer & chest freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store perishable food items are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available to verify food safety temperatures. Obtain a digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hold holding unit is not equipped with a thermometer to monitor hot holding temperatures. Ensure pizza hot holding unit is equipped with a oven thermometer to monitor hot holding temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: Liquid soap dispenser pump was missing. Lquid soap in a pump style dispenser was provided during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand washing sink: Liquid soap was empty. Liquid soap in a pump style dispenser was provided during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2-compartment sink: Liquid soap and single use paper towel is not available. Hot dog is cooked in this area.Ensure liquid soap and single use paper towel in a dispenser is provided at this 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?
      • Floor tiles are missing at two locations in the kitchen. There is a gap between the floors. Ensure floor is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall next to the hand-washing sink is not in good repair. Ensure wall is repaired.
    • 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 grease build up on the ceiling above the countertop deep fryer with fire suppression. Ensure ceiling is cleaned and installed a suitable stainless steel ceiling plate for ceiling cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Undercounter fridge is not working.Operator will be removing and installing a new fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs template have not been completed.Ensure cleaning log template is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has been closed for a month due to a minor fire at the bowling side of the building. Restoration company was onsite during inspection. Ensure the entire facility is cleaned once all the repairs are completed.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Updated floor plans will be submitted since dishwasher will be installed.

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