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Prairie Lake Seniors Community - Building B Institutional Kitchen

11460 104 Avenue Grande Prairie AB T8V 3G9 · Food - General

Official record from Alberta →

Inspection summary

Prairie Lake Seniors Community - Building B Institutional Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on October 16, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 February 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 3 separate inspections, most recently on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 2 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 February 13, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/7. There was a large accumulation of ice in the walk-in freezer. Have the unit assessed and repaired.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/7. There was food stored under the build-up of ice in the walk-in freezer. Move food from below the ice to protect from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/7. The meat slicer had an accumulation of food debris and dust. Take apart and thoroughly clean the meat slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/7. There was a large accumulation of ice in the walk-in freezer. Have the unit assessed and repaired.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 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?
      • High risk foods and leftover foods are not dated.Ensure all high risk foods and leftover foods are dated for racking purposes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler and under the counter juice cooler was not equipped with a thermometer.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher: temperature of final rinse water at the dish did not reach 71 Deg C or hotter. Temperature detected was 66.6, 68.8, 69.6 & 69.8 Deg C. Final rinse water temperature gauge is also not working.Ensure dishwasher is repaired and final rinse water is at 71 Deg C or hotter at the dish. Gauge must be repaired as well.Until such time that the dishwasher washer is repaired, manually sanitize (200 ppm QUAT sanitizer) all dishware after washing or use the dishwasher located in Building C kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink near the dry storage area was blocked by a fan and other dry goods. Ensure hand washing sink is never blocked and always accessible for hand washing purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the service area (above the ice machine) just outside kitchen is broken.Ensure paper towel dispenser is either repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink next to the steam table: paper towel dispenser was empty. Ensure all hand washing sinks are adequately supplied with liquid soap and single use paper towels. Refill the dispensers immediately when they are empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee filters are stored in an improper manner (on top of the coffee machine). Ensure coffee filters are stored in a food grade container with a lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer and side of the flat top grill are dirty (buildup of grease). Ensure deep fryer and side of the flat top grill is cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Up to date cleaning logs are not kept and not all food equipment are on the list.Update cleaning logs and ensure daily, weekly and monthly cleaning logs are kept.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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