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Prairie Grill and Catering - NTH-1505

9704 123 Avenue Grande Prairie AB T8V 6Z9 · Food - Mobile Vendor

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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
  3. Risk Management Inspection

    0 infractions

  4. 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
  5. 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
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. Risk Management Inspection

    0 infractions

  11. 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