La Pradera Restaurante - Events
B 15502 101 Street Grande Prairie AB T8V 0P7 · Food - Special Event
Inspection summary
La Pradera Restaurante - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 2, 2025. The most recent inspection, on August 2, 2025, recorded 1 infraction.
No inspections are on record from the past 12 months. 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 once on August 2, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- What appears to be feta, cut limes and tomatoes are stored at Ambiant air temperature. Ensure high-risk foods, such as cheese, and cut up fruits, are maintained at 4 degrees Celsius and below. Alternatively:-Discard the cheese every 2- hours. -Discard the cut-up fruits every 4-hours. -The tomatoes appeared to be mixed with herbs and onion - discard every 2 hours. Staff placed the indicated items in a cooler with ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?