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Prairie Lake Seniors Community - Building B Kitchenettes

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

Official record from Alberta →

Inspection summary

Prairie Lake Seniors Community - Building B Kitchenettes has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on October 9, 2026, found no infractions.

4 of 7 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: 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 5 times across 2 separate inspections, most recently on October 7, 2026. 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 October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times on February 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on March 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 10/7. A food safe surface sanitizer was not available in the Hospice kitchenette during food service. Ensure all kitchenettes have a food safe surface sanitizer available during food handling or food service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 10/7. A few of the kitchenettes were missing probe thermometers.- O'Brien Kitchenette- Evergreen Kitchenette- Hospice Kitchen- Dunvegan CottageObtain probe thermometers.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4th floor Service Area:Inside of the oven is still dirty.Ensure oven is cleaned thoroughly.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filters are stored in an improper manner (in basket). Ensure coffee filters are stored in a food grade container with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration units are not equipped with a thermometer to monitor temperature.Food service area: 3rd floor & Hospice bar cooler used by clients.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2nd floor food service area: Evergreen Thermometer is broken. Ensure refrigeration unit is equipped with a new thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2nd floor service area: EvergreenTemperature of fridge was 7 Deg C. Temperature was adjusted and temperature dropped to 4.3 Deg C.Ensure cooler temperature is at 4 deg C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food service area: 4th floor, 3rd floor & 2nd floor: Evergreen & Dunvegan Cottage.Meals for clients not eating in the dining room are plated ahead of time and kept at room temperature on the counter, inside the oven or inside the microwave. Temperature of plated food ranged from 27 to 25 Deg C. Plated food was discarded. Ensure all high risks foods are either kept at 60 Deg C or hotter for hot foods and 4 Deg C or colder for cold foods. Do not keep high risk food in the danger zone.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food service area: 2nd floor: Dunvegan CottagePaper towel dispenser is not working. Ensue 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?
      • Main floor food service area: paper towel dispenser is not installed at the hand washing sink.Ensure paper towel dispenser is installed at the hand washing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4th floor Service Area:Inside of the oven is dirty.Ensure oven is cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food service area: 4th floor, 3rd floor, 2nd floor (Dunvegan Cottage, Evergreen & Hospice)Written sanitation program has not been implemented, and cleaning logs are not kept. Implement written sanitation program and keep daily cleaning logs for all food service area.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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