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Prairie Kettle Deli

642 16 Street SW Medicine Hat AB T1A 4X1 · Food - General

Official record from Alberta →

Inspection summary

Prairie Kettle Deli has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5, 2025. 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 9 times across 8 separate inspections, most recently on October 9, 2026. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on May 26, 2025. For example: 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?

  • 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 May 26, 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.

11 inspections

  1. Demand 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?
      • There are a few sections of missing floor panels in the kitchen underneath the oven and prep cooler.There is unfinished wood behind the one compartment sink in the kitchen. Operator has made plans to have this finished.
  2. 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?
      • There are a few sections of missing floor panels in the kitchen underneath the oven and prep cooler.There is unfinished wood behind the one compartment sink in the kitchen. Operator has made plans to have this finished.
  3. Monitoring Inspection

    2 infractions

    • 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 a few sections of missing floor panels in the kitchen underneath the oven and prep cooler.There is unfinished wood with some mildew growth behind the one compartment sink in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of debris on the floors particularly underneath the one and three compartment sinks, and underneath the oven and adjacent fridge.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature in the cooler across the gas range was measured to be 5-7°C and the cooler close to the entrance door was 7°C.*Ensure cooler temperatures are adjusted/repaired so that they are able to maintain 4°C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the handwashing sink is dirty and collecting grime. *Thoroghly clean the indicated area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 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?
      • The posted food handling permit is not up-to-date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the larger food prep cooler is heavily knife scarred/stained, and requires either replacement or resurfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the metal workstation adjacent to the three-compartment sink, and the shelf where spices are stored, have some debris buildup and require cleaning.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls/backsplash area by the press grill, as well as the press grill itself, have a build-up of food debris. Operator stated that these areas have been cleaned but the debris is difficult to remove.The wall by the stove has been cleaned.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls/backsplash area by the stove and press grill, as well as the press grill itself, have a build-up of food debris.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require cleaning including: - floor around/underneath dishwashing area and underneath right most fridge in dry storage area. - a few fridge/freezer shelves

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