Prairie Chef Restaurant
5307 49 Street Barrhead AB T7N 1A5 · Food - General
Inspection summary
Prairie Chef Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 22, 2025, found no infractions.
2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 3 times across 2 separate inspections, most recently on December 17, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 December 16, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 6 times across 6 separate inspections, most recently on August 7, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 December 28, 2023. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on October 30, 2023. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat in containers were stored on top of ready to eat foods. Raw meats shall not be stored above any ready to eat foods. The cooler shall be re-organized to prevent raw foods above ready to eat foods. No signs of contamination/spills noted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers are not available to test the dishwasher chlorine residual. Action shall be taken to obtain chlorine test strips.
- 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 shall be placed in close proximity to the hand sink to prevent dripping water on the floor and potential introduce cross contamination into the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the salad coolers was 8C. Cold holding temperature shall be under 4C. The coolers temperature setting was adjusted at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher does not have a chlorine residual. Action shall be taken to repair the dishwasher. Dishware can still be washed int he dishwasher, but a sanitizing step is required (such as 1 tbs bleach in 4 L of water in a sink)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers are not available to test the dishwasher chlorine residual. Action shall be taken to obtain chlorine test strips.
- 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 shall be placed in close proximity to the hand sink to prevent dripping water on the floor and potential introduce cross contamination into the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.Information update from Dec. 28: Operator stated that a plumber has been contacted and should be there in the New Year to complete the installation of the hand sink. Feb 26,2024 - A dedicated hand sink has not been installed yet. The facility has been able to keep a sink available for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.Information update from Dec. 28: Operator stated that a plumber has been contacted and should be there in the New Year to complete the installation of the hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils in the kitchen are not being maintained in good repair. 1. Metal mesh strainer had frayed metal pieces sticking out2. A rubber spatula was significantly worn and not easily cleanableManager discarded the damaged items during the inspection. Please ensure utensils are maintained in good repair prevent physical contamination of food products that they come into contact with.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Barewood shelving is present in the Bar cooler. Action shall be taken to cover or paint or otherwise seal the shelving. Barewood cannot be adequately cleaned and sanitized in the event of a spill.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?