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Prairie Sushi

10030 116 Avenue Grande Prairie AB T8V 4K5 · Food - General

Official record from Alberta →

Inspection summary

Prairie Sushi has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 12, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 12, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 on March 11, 2024. 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 7 times across 5 separate inspections, most recently on January 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on January 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on January 12, 2026. 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.

6 inspections

  1. Risk Management Inspection

    4 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, the temperature control records are updated daily and are available for review during future inspections.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some meat products were stored unorganized direct in contact with the walls in the walk-in freezer.Ensure all the meat products are stored properly and not in contact with the walls in the walk-in freezer.***OUTSTANDING:As of January 12, 2025, some meat products were stored unorganized direct in contact with the walls in the walk-in freezer.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, pest control records were not maintained or available during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. December 23, 2025:No written sanitation records available.January 12, 2026:No written sanitation records available.
  2. Monitoring Inspection

    7 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some meat products were stored unorganized direct in contact with the walls in the walk-in freezer.Ensure all the meat products are stored properly and not in contact with the walls in the walk-in freezer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some bulk containers had scoop handles in direct contact with the food in dry storage area.The scoops were replaced ensuring no food contact by the owner / operator during the inspection.Ensure scoop are not in direct contact of food to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fish was stored direct in contact with the shelf in the walk-in freezer.Ensure fish is stored withing an enclosed container / zip lock bag.
    • 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?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were dirty:1. The outside wall and bottom corner beside the walk-in cooler door.2. Under the racks in the dry storage area.3. The walls and all the equipment / utensils in the pantry area are covered with dust and have dust webs.Ensure cleanliness of the above indicated equipment, utensils and areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report. December 23, 2025:No written sanitation records available.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chicken breast was found thawing in the sink immersed in stagnant water. The sink was not maintained in a sanitary manner. Debris were found around the sink.Staff moved the chicken and fish to the cooler.Ensure the chicken is thawed in a container under cold running water. The sink should be cleaned and sanitized before thawing food in the sink.Food may be thawed in the following manner.i) under refrigeration at 4*C (40*F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining the cooking time); andiv) by microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken and fish are found at room temperature to thaw. Internal temperature of the chicken was found to be 15*C.Staff moved the chicken and fish to the cooler.Ensure high-risk food (chicken, fish and meat) are stored below 4*C. Food may be thawed in the following manner.i) under refrigeration at 4*C (40*F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining the cooking time); andiv) by microwaving
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The boba pearls were stored at room temperature. Staff indicated those are to be discarded.Ensure boba pearls are discarded after four hours if kept at room temperature.If used for more than 4 hours either refrigerate under 4*C or hot hold above 60*C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and debris on the following surfaces- bulk food containers and lids- Walls near food prep counters-sink the back prep area- between the sink- Heated serving counter and heater cover- Floors in the prep and kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outside of garbage cans require cleaning.Ceiling grates require cleaning.

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