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Phil-Can Asian Store

D - 10915 102 Street Grande Prairie AB T8V 2X5 · Food - General

Official record from Alberta →

Inspection summary

Phil-Can Asian Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on May 4, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on April 2, 2026. 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 April 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 16, 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?

  • 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 April 2, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 16, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was re-filled and verified to be at required concentration during the inspection.Ensure sanitizer solution is changed and tested after regular intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - All the skewers (cooked meats) were held below 60 degrees Celsius within danger zone (noted to be at 30℃)- Pork Belly Crispy (5 pieces) were probed to be at 28.4℃ and discarded as were kept in danger zone since morning (more than 2 hrs.) as indicated by staff.- Remaining meat skewers were not discarded as staff indicated were cooked and placed 15 minutes ago.Ensure all cooked high-risk hot-holding food items like meat products are kept above 60℃.
    • 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 exhaust ventilation system cleaning/ service due date was March 2026.Ensure exhaust ventilation system is cleaned/serviced by a professional.
  3. Monitoring Inspection

    6 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 monitoring records are not kept.Ensure all cooling units are equipped with a functional thermometer, temperature is monitored and records are kept for daily monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored outside cooling unit on the prep table.The owner/ operator placed the eggs in a cooling unit.Ensure eggs are stored in a cooling unit at all times.
    • 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?
      • 1. Main entrance door has a gap on the bottom.2. Records of pest control are not kept.1. Ensure the door sweep / weatherstripping of the main entrance door is repaired/replaced.2. Ensure records for pest control are updated and kept.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Training certificate is not available.Ensure Food Safety Training is completed from an approved training provider and certificate is available onsite.
    • 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 gap or opening in the ceiling above the packages-rack.Ensure the gap is covered either with a vent or a tile/cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule records are not kept.Ensure cleaning schedule records are kept.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken was kept at room temperature at 21 *C. Staff indicated that the cooked chicken would be moved to a cooler once it is portioned.Ensure potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage before serving, are to be cooled from 60 *C (140*F) to 20*C (70*F) or less within twohours and then from 20*C (70*F) to 4*C (40*F) or less within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked food in the hot holding unit was at 54*C.Staff increased the temperature of the hot holding unit.Ensure cooked potentially hazardous foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60*C (140*F).

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