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Prairie Asian Bistro

10011 101 Avenue Grande Prairie AB T8V 0X9 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIRUpdate: As of 25th of September 2025 issue still exist.
  2. Monitoring Inspection

    4 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 records for the hot and cold holding units are not available for review.Please ensure the temperature records are completed as required.The Public Health Inspector will provide a template.
    • 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 for review.Please ensure the pest record is completed as required.The Public Health Inspector will provide a template.
    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIRUpdate: As of 25th of September 2025 issue still exist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review.Please ensure the sanitation record is completed as required.The Public Health Inspector will provide a template.
  3. Risk Management Inspection

    1 infraction

    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIRUpdate: As of 25th of September 2025 issue still exist.
  4. Risk Management Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink adjacent to the tumbler storage is not equipped with liquid hand soap and paper towels.Ensure the hand washing sink is adequately supplied at all times.
    • 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 are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE.Update – 25 September 2025: Tiles are still missing. Update – 2 October 2025: Tiles remain unrepaired.Ensure the missing tiles are properly replaced or repaired, as they present a tripping hazard. The rug must be removed, as it is not an appropriate floor covering for a kitchen.Kitchen flooring must be smooth, durable, impervious to moisture, and easy to clean to meet safety and hygiene standards.
    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIRUpdate: As of 25th of September 2025 issue still exist.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cooler with the cold-top unit on the cook line is not in good working order- No food is stored in the cooler at the time of inspectionENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDERUpdate: As of 25th September 2025, main cooler still not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no cleaning logs being kept as part of the sanitation programPREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAMUpdate: As of 25th of September 2025 no cleaning logs were available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-The oven- The exhaust hood- The doorsEnsure the following areas are cleaned and are always in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cookline equipment is not being maintained in a sanitary condition. Ensure all cookline equipment is kept clean and sanitary at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling and walls around and above the cookline is observed to be greasy and not maintained in a sanitary condition. Ensure these areas are thoroughly cleaned and consistently maintained in a sanitary state at all times.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw vegetables were observed to be stored below raw eggs.PHI instructed that the raw vegetables be stored above the raw eggs to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available for the hand sinks.Operator provided paper towels for the hand sinks.
    • 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 are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLEUpdate: 25th of September 2025 tiles still missing.
    • 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 no light cover at the fixture located above the dish areaENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBSUpdate : As of 25th of September 2025 the light cover is still missing.
    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIRUpdate: As of 25th of September 2025 issue still exist.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cooler with the cold-top unit on the cook line is not in good working order- No food is stored in the cooler at the time of inspectionENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDERUpdate: As of 25th September 2025, main cooler still not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no cleaning logs being kept as part of the sanitation programPREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAMUpdate: As of 25th of September 2025 no cleaning logs were available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:- The Walkin freezer- The Walkin cooler- The metallic rack-The oven- The exhaust hood- The doors- The washrooms Ensure the following areas are cleaned and are always in a sanitary condition at all times.
  6. Demand Inspection

    7 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?
      • No temperature logs are not being completed on a daily basis ENSURE TEMPERATURE LOGS ARE KEPT FOR RECORDING INTERNAL COOK TEMPERATURES OF HIGH RISK FOODS, COLD HOLDING UNITS, AND HOT HOLDING UNITS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple potentially hazardous foods are left out at room temperature during non-peak times- foods moved into coolersENSURE ALL COOKED STARCHES, CUT VEGGIES, COOKED AND RAW MEATS ARE STORED INTHE COOLER AT ALL TIMES.ONLY SMALL AMOUNT TO BE REMOVED DURING PEAK TIMES.
    • 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 are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
    • 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 no light cover at the fixture located above the dish areaENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS
    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Owner has tried gluing loose pieces to temporarily fix the issue but a more permanent solution is required.REPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cooler with the cold-top unit on the cook line is not in good working order- No food is stored in the cooler at the time of inspectionENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no cleaning logs being kept as part of the sanitation programPREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM
  7. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket was not setup and wet cloths were left out- Sanitizer bucket preparedENSURE A SANITIZER BUCKET IS SETUP TO STORE WIPING CLOTHS BETWEEN USES
    • 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?
      • No temperature logs are being kept for cooking high risk foods, nor cold or hot holding unitsENSURE TEMPERATURE LOGS ARE KEPT FOR RECORDING INTERNAL COOK TEMPERATURES OF HIGH RISK FOODS, COLD HOLDING UNITS, AND HOT HOLDING UNITS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items including pre-cooked meats, cut vegetables, and cooked noodles and rice are being left out on the counter at room temperature for extended periods of time.- Items moved to a standup coolerENSURE ALL POTENTIALLY HAZARDOUS FOOD ARE STORED UNDER 4 DEGREES CELSISU OR ABOVE 60 DEGREES
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel in the dispensers at all hand sinksENSURE ALL HAND SINKS ARE PROVIDED WITH PAPER TOWEL IN SUITABLE DISPENSERS IN ADDITION TO SOAP, AND HOT AND COLD RUNNING WATER
    • 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 checks are not being documented ENSURE MONTHLY PEST CONTROL CHECKS ARE COMPLETED AND DOCUMENTED
    • 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 are broken floor tiles in the back prep area and cook-line. The floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
    • 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 no light cover at the fixture located above the dish areaENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS
    • 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 laminate counter material is peeling and damaged on the cook-line and back prep counter- Some of the damaged laminate is being held together with tape which is not acceptableREPAIR / REPLACE COUNTER TO BE IN GOOD REPAIR
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cooler with the cold-top unit on the cook line is not in good working order- No food is stored in the cooler at the time of inspectionENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and debris on the following high touch surfaces- bathroom doors- on and around light switchesENSURE HIGH TOUCH SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT AND DEBRIS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no cleaning logs being kept as part of the sanitation programPREPARE CLEANING TASKS AND LOG AS REQUIRED OF THE SANITATION PROGRAM
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer solution is low at 50 ppm- new solution prepared at 100 ppm ENSURE THE CHLORINE SANITIZER CONCENTRATION IS MAINTAINED AT 100 PPM
    • 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?
      • Prepped foods are not being labelled and dated while in storageENSURE ALL FOODS ARE LABELLED AND DATED WITH THEIR PREP DATES
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are uncovered foods in the walk-in cooler - Foods covered at time of inspectionENSURE ALL FOODS ARE ADEQUATELY COVERED WHILE STORED IN COOLERS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel in the dispensers at all hand sinksENSURE ALL HAND SINKS ARE PROVIDED WITH PAPER TOWEL IN SUITABLE DISPENSERS IN ADDITION TO SOAP, AND HOT AND COLD RUNNING WATER
    • 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 floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
    • 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 no light cover at the fixture located above the dish areaENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cooler with the cold-top unit on the cook line is not in good working order- No food is stored in the cooler at the time of inspectionENSURE THE COOLER AND ALL FACILITY EQUIPMENT IS IN GOOD WORKING ORDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is build-up of grease and food debris under the fryers and cooking equipment on the cookline, as well as on the exhaust hoodCLEAN THE IDENTIFIED AREAS FROM GREASE AND DEBRIS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and debris on the following high touch surfaces- bathroom doors- on and around light switchesENSURE HIGH TOUCH SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT AND DEBRIS
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets are not setup and wet cloths are present on counters- Operator prepared sanitizer bucket of 100 ppm chlorine at time of inspectionENSURE SANITIZER BUCKETS ARE PREPARED AND AVAILABLE DURING FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS AND SANITIZE SURFACES
    • 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?
      • Prepped foods are not being labelled and dated while in storageENSURE ALL FOODS ARE LABELLED AND DATED WITH THEIR PREP DATES
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple foods are not being covered while being stored in the walk-in cooler- Operator covered foods with lids and wrap as needed at time of inspectionENSURE FOODS ARE PROPERLY COVERED TO PREVENT CONTAMINATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap is not available at kitchen sinks; hand sanitizer only.- Hand soap installed in dispensers at time of inspectionENSURE ALL HAND SINKS ARE PROVIDED WITH HOT AND COLD RUNNING WATER, SOAP, AND PAPER TOWEL.
    • 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 floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
    • 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 no light cover at the fixture located above the dish areaENSURE ALL LIGHTS HAVE PROTECTIVE COVERS OR CONTAIN SHATTERPROOF LIGHT BULBS
  10. Initial Inspection

    1 infraction

    • 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 floor tiles on the cookline have broken and become loose. There are now sections of tile missing.REPAIR / REPLACE DAMAGED TILES TO BE IN GOOD REPAIR AND EASILY CLEANABLE
  11. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in good working order and sanitizing dishes- The high temperature sanitizing reached 68*C in the basin water. but is going down after each cycle ranREPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not availableOBTAIN CHLORINE TEST STRIPS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation plan and cleaning logs availablePREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST
  12. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in good working order and sanitizing dishes- The high temperature sanitizing reached 82.2*C on the first cycle. 2 More cycles ran as temperature reductions were noticed in earlier inspections and the temperature did go down to 75*C and then 72*C- PHI discussed temporary dishwashing procedure as 2 compartment sink is available but that dishwasher still requires maintenance as sanitizing temperature consistency is an issueREPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not availableOBTAIN CHLORINE TEST STRIPS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation plan and cleaning logs availablePREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST
  13. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared and perishable foods are not being labelled and datedENSURE FOODS ARE DATED AND LABELLED
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat, poultry, shellfish, shelled eggs, and ready-to-eat foods are not being stored in proper order inside the walk-in coolerENSURE FOODS ARE STORED FROM LOWEST RISK (AND REQUIRED COOK TEMPERATURE) AT THE TOP AND HIGHEST RISK (AND HIGHEST REQUIRED COOK TEMPERATURE) AT THE BOTTOM1.READY-TO EAT FOODS SUCH AS VEGETABLES, SAUCES, BREADS, CHEESES AT THE TOP2. PRE-COOKED FOODS SUCH AS SOUPS (REHEAT TO 74*C)3. FISH AND SEAFOODS, AND EGGS (63-67*C)4. RED MEATS LIKE BEEF AND PORK (71*C)5. POULTRY SHOULD BE AT THE BOTTOM (74*C)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in good working order and sanitizing dishes- There is Oxiver disinfectant connected to the "detergent" line- The sanitizing temperature only reached 45 degrees CelsiusREPAIR DISHWASHER TO WASH-RINSE-SANITIZE DISHES - OBTAIN DETERGENT - ENSURE HOT WATER TEMPERATURE FOR SANITIZING REACHES 82*C AT THE GAUGE AND 71*C AT THE PLATE LEVEL
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not availableOBTAIN CHLORINE TEST STRIPS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease and debris in and around the fryers and on the ceiling and ducting above the cook-lineCLEAN GREASE AND DEBRIS FROM IDENTIFIED AREAS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No sanitation plan and cleaning logs availablePREPARE SANITATION PLAN WITH CLEANING TASKS, MAINTENACE LOG, AND CHEMICAL LIST