Prairie Grill and Catering - NTH-1505
9704 123 Avenue Grande Prairie AB T8V 6Z9 · Food - Mobile Vendor
Inspection summary
Prairie Grill and Catering - NTH-1505 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on May 12, 2026, found no infractions.
6 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
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 July 11, 2024. 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 July 11, 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?
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 April 24, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 7 times across 5 separate inspections, most recently on April 29, 2026. For example:
Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 2 times across 2 separate inspections, most recently on July 11, 2024. 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.
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A bacteriological water sample has not been submitted** Ensure a water sample is submitted and deemed satisfactory prior to operating
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the stand-up cooler requires cleaning** Ensure cooler unit is cleaned prior to storing food inside
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Bacteriological water sample results (May 6, 2025)- Total coliforms: PRESENT- E.coli: Absent
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
1 infraction
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A bacteriological water sample has not been submitted** Ensure a water sample is submitted
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were noted on the floor to soak up grease.Please ensure cleaning cloths are only used for actively cleaning surfaces, and are otherwise stored in sanitizing solution when not in use.
- 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 logs were not available. Please ensure temperature logs are established, maintained and retailed on-site.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Raw meat was stored above vegetables in the refrigeration unit (west of the unit). The operator moved the raw meat and stored it below the vegetables. 2) Containers of chopped vegetables without lids were stacked on top of each other (so that the bottom of a container was touching food in the container underneath) in the refrigeration unit (east of the unit).The operator then put lids on top of each container.Please ensure all food products are stored in a manner that protects them from contamination.
- 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 were not available on site.Ensure pest control records are completed and retained on-site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was duct tape used to cover the broken part of the plastic border next to the dishwashing sink.Please ensure that the border is repaired, and that the duct tape is changed out every day until it is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation procedures/records were not available on-site.Please ensure written sanitation procedures are established and retained on-site for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of inspection:1) There was an accumulation of grease and debris build-up throughout the unit.2) Cardboard and cloths on the floor were soaked with grease and dirt. Please ensure:1) A thorough cleaning is conducted so that the mobile unit is maintained in a sanitary condition.2) Cardboard and dirty cloths are removed from the floors of the unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit was not available at the time of the inspection in order to verify efficient hot holding temperature - ensure hot holding is able to maintain a temperature of 60C or above.
- 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?
- Food handling permit was not displayed at the time of the inspection- ensure permit is displayed in a visible location
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the lights was not operational at the time of the inspection resulting in poor visibility inside the mobile unit. - ensure light is repaired prior to operation
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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