Ninbats Inc.

9914A 113 Avenue Grande Prairie AB T8V 1W7 · Food - General

4 inspections

1. Risk Management InspectionAug 27, 2026

   4 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Multiple food products offered for sale do not have the required labelling or have inadequate labelling indicating from unapproved food sources- Ensure all foods are from approved and inspected food suppliers with proper labelling8.21Food product boxes contain pre-packaged bags. ** Ensure each prepackaged bag is labelled with the product information from the supplier8.27There are bags of meat and other food products that are not labelled with food source information- Ensure all meat and processed or prepared foods are properly labelled with supplier or source information. Food suppliers must be from approved/licensed facilities.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Ensure the washroom paper towel is in a 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?
     • 1. There is unfinished/sealed wood shelving storing food products- Ensure all shelving surfaces are smooth, durable, non-porous and easily cleanable2. The finish on the painted concrete flooring is worn and uneven in some parts exposing unfinished concrete- Ensure the flooring is smooth, moisture impervious, non-slip and easy to clean3. There is inadequate lighting in the back storage areas- Ensure there is adequate lighting for proper cleaning and pest monitoring4. There is inadequate storage space for the amount of product being stored in the facility. Many products are being stored on the floor and stacked high- Ensure there is adequate storage space for the product being brought in. If adding more storage is not an option, less product should be ordered at one time8.21The above noted violations were discussed with the owner. The owner was advised to keep an inventory list to monitor product usage and establish par levels due to limited storage space. The facility should also follow the First In, First Out (FIFO) method to ensure older products are used before new stock is purchased.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There are stacks of boxes and product in the storage area and walk-in freezer on the floor and shelving.- Organize storage area and walk-in freezer
2. Risk Management InspectionAug 21, 2026

   13 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Multiple food products offered for sale do not have the required labelling or have inadequate labelling indicating from unapproved food sources- Ensure all foods are from approved and inspected food suppliers with proper labelling8.21Food product boxes contain pre-packaged bags. ** Ensure each prepackaged bag is labelled with the product information from the supplier
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No food safe sanitizer is available onsite- Ensure a food safe sanitizer such as 100ppm chlorine solution or 200 ppm quat solution is prepared and available for sanitizing surfaces after cleaning8.21Owner was instructed to obtain bleach, spray bottles and chlorine test strips and on how to prepare a bleach sanitizing solution** Ensure an approved sanitizing solution is prepared by next inspection
   • 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?
     • Repeat Violation - Temperature logs are not availableTemperature log template sent to operator** Ensure temperature logs are maintained for all refrigeration units
   • 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?
     • 1. Multiple types of food products are being illegally portioned and repackaged (dry, produce, meat, fish). Some products are being cut for portioning without proper food handling facilities in place.- Ensure food handling activities are in alignment to food permit operating conditions. - If approved to do so, food handling must be completed in a safe and sanitary manner8.21Owner confirmed that they purchase products from their supplier and ask that the supplier pre-portion them. A new box of Appleton frozen red snapper was opened during the inspection, and each fish was pre-portioned in separate bags. The portioned fish is then put into the freezer for customers. Each individual bag is not labelled. Product labelling is still required.Invoice for products available and sent via email.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. There are black garbage bags being used to store unpackaged food including meat products in the walk-in freezer - Discard all improperly packaged foods- Garbage bags must not be used to stored unpackaged foods as the bags are not a food safe material and often contain chemicals for odour protection that can leach onto foods2. There are open and loose chili's and other products left inside a chest freezer without any protection or packaging- Ensure all foods are packaged in a manner to protect from contamination. They cannot be left loose inside the freezer8.21Garbage bags containing unpackaged food were removed from the facility. There is one garbage bag left storing moi moi leaves that are not intended to be consumed. Each leaf is individually wrapped in plastic food wrap. Although not intended for consumption, moi moi leaves come into contact with food and should be stored in a food safe container or cardboard box.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. There is a dirty mattress stored on its end in the dry storage room- Remove mattress from facility2. Multiple food products and food packaging is being stored on the floor in storage areas - Ensure all food and food packaging is stored 6 inches off the floor8.21The mattress was moved to above the walk-in freezer. Mattress must be removed by the end of the day. All food items are now being stored at least 6 inches off the floor.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • There are no dishwashing facilities setup in the facility where food handling is being attempted. Dishes are being improperly and unacceptably washed in the bathroom sink- Stop all food handling and dishwashing activities.- Ensure dishes are washed following proper manual dishwashing procedure of wash-rinse-sanitize in a 3-compartment sink with approved food safe sanitizer solution of 100 ppm or 200 ppm quat. Or install a commercial dishwasher in addition to a dedicated sink basin. - No dishwashing is permitted in the bathroom.8.21Dishwashing was not observed in the washroom during the inspection. Owner understands that dishwashing in the washroom is unacceptable and that there should be no dishwashing conducted as no food handling is permitted.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. There is no hand sink available for food handling activities. The only hand sink is located inside the washroom. This sink is being used for hand washing, dish washing, and mop sink.- Ensure the hand sink is being only for hand washing purposes. A washroom hand sink is insufficient for any level of food handling.2. The hand sink is not supplied with paper towel- Ensure the hand sink is provided with hot and cold running water, soap and paper towel in suitable dispensers.8.21Owner advised that the there is no food handling taking place and that the dishwashing detergent in the washroom was used for washing hands - detergent was removed during the inspection. Hand soap is available for hand washing. Owner advised that the mop water is discarded in the toilet.Paper towel is available however the paper towel holder is broken. ** Ensure that the paper towel holder is re-installed.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Repeat Violation - Pest control records are not available AHS Pest Control Checklist sent to operator**Ensure pest control is conducted monthly, and records are retained on site
   • 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 outside of the permit operating conditions of pre-packaged foods and no food handling.- Stop all food handling activities as it is outside of the approved permit conditions- Ensure to operate in accordance to the food permit conditions***Remove all illegally portioned food product from the premises***8.21Owner confirmed that there will be no food handling unless approved by a Public Health Inspector
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. There is unfinished/sealed wood shelving storing food products- Ensure all shelving surfaces are smooth, durable, non-porous and easily cleanable2. The finish on the painted concrete flooring is worn and uneven in some parts exposing unfinished concrete- Ensure the flooring is smooth, moisture impervious, non-slip and easy to clean3. There is inadequate lighting in the back storage areas- Ensure there is adequate lighting for proper cleaning and pest monitoring4. There is inadequate storage space for the amount of product being stored in the facility. Many products are being stored on the floor and stacked high- Ensure there is adequate storage space for the product being brought in. If adding more storage is not an option, less product should be ordered at one time8.21The above noted violations were discussed with the owner. The owner was advised to keep an inventory list to monitor product usage and establish par levels due to limited storage space. The facility should also follow the First In, First Out (FIFO) method to ensure older products are used before new stock is purchased.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Repeat Violation - A cleaning schedule has not been establishedCleaning schedule templates sent to operator **Ensure a cleaning schedule is established and followed
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Cleaning and sanitizing is required of the following: - The doors, handles and lids of all coolers and freezers in the back storage area- The plastic table that had been used for portioning product2. There are stacks of boxes and product in the storage area and walk-in freezer on the floor and shelving.- Organize storage area and walk-in freezer
3. Monitoring InspectionAug 20, 2026

   14 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Multiple food products offered for sale do not have the required labelling or have inadequate labelling indicating from unapproved food sources- Ensure all foods are from approved and inspected food suppliers with proper labelling
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No food safe sanitizer is available onsite- Ensure a food safe sanitizer such as 100ppm chlorine solution or 200 ppm quat solution is prepared and available for sanitizing surfaces after cleaning
   • 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?
     • Repeat Violation - Temperature logs are not availableTemperature log template sent to operator**Ensure temperature logs are maintained for all refrigeration units
   • 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?
     • 1. Multiple types of food products are being illegally portioned and repackaged (dry, produce, meat, fish). Some products are being cut for portioning without proper food handling facilities in place.- Ensure food handling activities are in alignment to food permit operating conditions. - If approved to do so, food handling must be completed in a safe and sanitary manner
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. There are black garbage bags being used to store unpackaged food including meat products in the walk-in freezer - Discard all improperly packaged foods- Garbage bags must not be used to stored unpackaged foods as the bags are not a food safe material and often contain chemicals for odour protection that can leach onto foods2. There are open and loose chili's and other products left inside a chest freezer without any protection or packaging- Ensure all foods are packaged in a manner to protect from contamination. They cannot be left loose inside the freezer
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. There is a dirty mattress stored on its end in the dry storage room- Remove mattress from facility2. Multiple food products and food packaging is being stored on the floor in storage areas - Ensure all food and food packaging is stored 6 inches off the floor
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • There was a box of frozen chicken wings/pieces left to thaw on the floor at room temperature. Box of chicken moved back to the freezer. - If food handling permitted: Ensure food products are thawed properly such as under refrigeration or cool running water in a clean sink.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • There are no dishwashing facilities setup in the facility where food handling is being attempted. Dishes are being improperly and unacceptably washed in the bathroom sink- Stop all food handling and dishwashing activities.- Ensure dishes are washed following proper manual dishwashing procedure of wash-rinse-sanitize in a 3-compartment sink with approved food safe sanitizer solution of 100 ppm or 200 ppm quat. Or install a commercial dishwasher in addition to a dedicated sink basin. - No dishwashing is permitted in the bathroom.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. There is no hand sink available for food handling activities. The only hand sink is located inside the washroom. This sink is being used for hand washing, dish washing, and mop sink.- Ensure the hand sink is being only for hand washing purposes. A washroom hand sink is insufficient for any level of food handling.2. The hand sink is not supplied with paper towel- Ensure the hand sink is provided with hot and cold running water, soap and paper towel in suitable dispensers.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Repeat Violation - Pest control records are not available AHS Pest Control Checklist sent to operator**Ensure pest control is conducted monthly, and records are retained on site
   • 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 outside of the permit operating conditions of pre-packaged foods and no food handling.- Stop all food handling activities as it is outside of the approved permit conditions- Ensure to operate in accordance to the food permit conditions***Remove all illegally portioned food product from the premises***
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. There is unfinished/sealed wood shelving storing food products- Ensure all shelving surfaces are smooth, durable, non-porous and easily cleanable2. The finish on the painted concrete flooring is worn and uneven in some parts exposing unfinished concrete- Ensure the flooring is smooth, moisture impervious, non-slip and easy to clean3. There is inadequate lighting in the back storage areas- Ensure there is adequate lighting for proper cleaning and pest monitoring4. There is inadequate storage space for the amount of product being stored in the facility. Many products are being stored on the floor and stacked high- Ensure there is adequate storage space for the product being brought in. If adding more storage is not an option, less product should be ordered at one time
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Repeat Violation - A cleaning schedule has not been establishedCleaning schedule templates sent to operator **Ensure a cleaning schedule is established and followed
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Cleaning and sanitizing is required of the following: - The doors, handles and lids of all coolers and freezers in the back storage area- The plastic table that had been used for portioning product2. There are stacks of boxes and product in the storage area and walk-in freezer on the floor and shelving.- Organize storage area and walk-in freezer
4. Initial InspectionMay 13, 2025

   3 infractions

   • 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?
     • Temperature logs are not availableTemperature log template sent to operator**Ensure temperature logs are maintained for all refrigeration units
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records are not available AHS Pest Control Checklist sent to operator**Ensure pest control is conducted monthly, and records are retained on site
   • 23. Is the facility maintained in a clean and sanitary condition?
     • A cleaning schedule has not been establishedCleaning schedule templates sent to operator **Ensure a cleaning schedule is established and followed