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On Fire Barbeques - Concession Trailer with BBQ - NTH-1115

NE 12-72-11 W6 County of Grande Prairie No 1 AB · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

On Fire Barbeques - Concession Trailer with BBQ - NTH-1115 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on May 27, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on May 29, 2025. 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?

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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • At time of inspection:1. This mobile food vending unit is not fully sealed / screened to help prevent the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to this mobile food vending unit to ensure this facility is sealed / screened to help prevent the entry of pests. Prior to conducting this task, it is suggested to contact the municipal fire safety codes / prevention officer to determine the best method to have the rear area of this mobile unit screened - to ensure it does not cause a possible fire.********AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. High risk food was found to being stored in a non-powered cambro. There was no date / time stamped to verify when the high-risk food items went into this device. Be advised that non-powered cambros are only permitted for special events that are 2 hours or less in duration.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT USE non-powered cambros to store high risk foods for long periods of time. Keep the high-risk food items stored inside the smoker / hot-holding unit provided instead.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 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?
      • At time of inspection:1. This mobile food vending unit is not fully sealed / screened to help prevent the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to this mobile food vending unit to ensure this facility is sealed / screened to help prevent the entry of pests. Prior to conducting this task, it is suggested to contact the municipal fire safety codes / prevention officer to determine the best method to have the rear area of this mobile unit screened - to ensure it does not cause a possible fire.********AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. A compartment sink turn valve was in disrepair.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the compartment sink turn valve to ensure it is in good repair. Be advised that a special tool is being used in order to turn on / off the water. Therefore, this faucet is still capable of producing water.*******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges, steel wool and scrub pads are noted in the dishwashing area. Please ensure sponges, steel wool, and scrub pads are discarded after use. The operator discarded the sponges, steel wool, and scrub pads during the inspection.
    • 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 documents are not being maintained. Please ensure to fill out pest control documents monthly while in operation.A copy of the pest control document will be sent via email with report.
    • 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?
      • At time of inspection:1. This mobile food vending unit is not fully sealed / screened to help prevent the entrance of pests.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to this mobile food vending unit to ensure this facility is sealed / screened to help prevent the entry of pests. Prior to conducting this task, it is suggested to contact the municipal fire safety codes / prevention officer to determine the best method to have the rear area of this mobile unit screened - to ensure it does not cause a possible fire.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. A compartment sink turn valve was in disrepair.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the compartment sink turn valve to ensure it is in good repair. Be advised that a special tool is being used in order to turn on / off the water. Therefore, this faucet is still capable of producing water.Not observed at the inspection on May 29, 2024.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-Chemical and spray bottles.- High touch areas (on coolers, doors, switches).Please clean the indicated areas and ensure all areas are maintained in a clean and sanitary condition.
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