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Pinoy 94 Variety Store Ltd.

509 - 11601 99 Street Grande Prairie AB T8V 6Z1 · Food - General

Official record from Alberta →

Inspection summary

Pinoy 94 Variety Store Ltd. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on June 9, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 15, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on June 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 15, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Balut eggs are being stored at 15C Operator was instructed to discard the eggs during the inspection ** Ensure all high-risk foods are stored at 4C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding:Written cleaning schedule was not available for reviewTemplates sent to operator** Ensure written cleaning schedule is established and followed.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding:Written cleaning schedule was not available for reviewTemplates sent to operator** Ensure written cleaning schedule is established and followed.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule was not available for reviewTemplates sent to operator** Ensure written cleaning schedule is established and followed.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few food items on the shelf were noted without proper labels. - ensure all food have appropriate labels to indicate their source
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was measured at 45C- hot holding unit was turned up and reached a temperature of 64C
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water is available.- ensure hot water supply is obtained immediately
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cloths were being used for drying dishes- cloths were removed during the inspection- ensure that a proper drying rack is used to prevent the growth of pathogens
  8. Monitoring Inspection

    0 infractions

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