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Prairie Fire

5102 50 Street Clive AB T0C 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Prairie Fire has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 separate inspections, most recently on October 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 23, 2024. 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 3 separate inspections, most recently on October 6, 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 3 times across 3 separate inspections, most recently on May 28, 2025. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine’s fill reservoir had noticeable brown residue buildup.Please empty and thoroughly clean the ice machine, restoring it to a clean and sanitary condition free from residues. This will help ensure the ice machine produces safe, sanitary ice, as residue buildup can harbour bacteria that can contaminate ice.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple scoops were stored directly in dry food products. The scoops consisted of cups or small bowls without handles.Please either store the cups or bowls outside of the food products in a clean container or replace them with scoops that have handles. When handled scoops are stored in dry products, ensure the handles remain above the food.Storing cups or bowls directly in food products can result in the hand-contact surface coming into contact with food, increasing the risk of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both the bar dishwasher and the back kitchen dishwasher were determined to provide inadequate sanitization.The bar dishwasher did not dispense detectable iodine sanitizer from any area of the machine. The dishwasher was connected to an iodine supply bottle.The back kitchen dishwasher measured 56°C and did not dispense detectable iodine sanitizer. The dishwasher was connected to an iodine supply; however, no iodine was detected after the cycle, and significant soapy suds were observed in the drain.The facility has a two-compartment sink and switched to disposable customer utensils. Reusable items are being manually washed and sanitized using chlorine sanitizer maintained at 100–200 ppm.Please ensure both dishwashers are repaired so they effectively dispense adequate sanitizer during the sanitizing cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine’s fill reservoir had noticeable brown residue buildup.Please empty and thoroughly clean the ice machine, restoring it to a clean and sanitary condition free from residues. This will help ensure the ice machine produces safe, sanitary ice, as residue buildup can harbour bacteria that can contaminate ice.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the internal walls/water reservoir of the ice machine was observed to be in need of cleaning at the time of inspection.Please ensure that the noted equipment is cleaned to ensure safe food handling.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #2 or the right standing fridge was measured to have an ambient temperature of 4.8 (top) -9.3C (bottom) at the time of inspection. Staff were asked to move the food from the refrigerator to another unit if the cooler ambient temperature did not drop lower than 4C. Please ensure that refrigeration equipment is able to hold perishable foods at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the internal walls/water reservoir of the ice machine was observed to be in need of cleaning at the time of inspection.Please ensure that the noted equipment is cleaned to ensure safe food handling.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not observed to be available at the time of inspection. The operator was informed and a 100 ppm bleach solution was prepared. Please ensure that bleach sanitizer is available during food preparation and is used to sanitize food contact surfaces to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #2 or the right standing fridge was measured to have an ambient temperature of 5.5-9.3C at the time of inspection. Staff were asked to move the food from the refrigerator to another unit if the cooler ambient temperature did not drop lower than 4C. Please ensure that refrigeration equipment is able to hold perishable foods at 4C or lower.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid permit was observed to be posted at the time of inspection. The operator was informed and the new permit was posted.Please ensure that the valid permit is posted for patrons to observe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the internal walls/water reservoir of the ice machine was observed to be in need of cleaning at the time of inspection.Please ensure that the noted equipment is cleaned to ensure safe food handling.
  7. Monitoring Inspection

    2 infractions

    • 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 checklist provided via email. Please ensure to complete the checklist once a month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant amount of grease build up was observed on the fume hood. Please ensure to clean the implicated area to prevent potential fire hazard.
  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available on-site. Please ensure to obtain test strips in order to measure the concentration of the sanitizer (Chlorine at 100ppm).

Nearby inspected facilities

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