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Prairie Packers - Events

15373 Township Road 1060 La Crete AB T0H 2H0 · Food - Special Event

Official record from Alberta →

Inspection summary

Prairie Packers - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 13, 2024. The most recent inspection, on April 17, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. 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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 once on April 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Test strips were not available to verify chlorine sanitizer concentration. - ensure to obtain chlorine test strips that can measure up to 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All hot-holding equipment was not ready to be tested to ensure it was capable of maintaining 60c/140F or greater.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hot-holding equipment is capable of meeting or exceeding a temperature of 60c/140F or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. A hand wash station was not yet set up for this food booth.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary hand wash station is fully set up and equipped with warm water, a collection bucket, liquid hand soap, and disposable hand towels.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  2. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Test strips were not available to verify chlorine sanitizer concentration. - ensure to obtain chlorine test strips that can measure up to 200ppm.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Various cooking / hot-holding appliances were not set-up and/or ready for inspection within the one-hour time requirement (i.e. one hour prior to the start of the event).The owner / operator of this temporary food establishment is requested to conduct the following, namely:1. Ensure all cooking / hot-holding appliances are turned on maximum temperature.a. RE-CHECK – At time of re-check, all cooking appliances were functional. All hot-holding temperatures noted were at or above 60c/140F. *****THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This temporary food establishment was not ready for initial inspection.BE ADVISED THAT ALL TEMPORARY FOOD VENDORS MUST ENSURE THEY ARE FULLY READY TO OPERATE A MINIMUM OF ONE (1) HOUR OR GREATER PRIOR TO THE START OF ANY SPECIAL EVENT. SECTION 41(1)(a) OF THE ALBERTA FOOD REGULATION STATES THAT:The operator of a temporary food establishment at a special event must ensure that the food establishment is set up no less than one hour before the special event is scheduled to start.
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