Skip to content
Loading map…

Prairie Whistle Food Co.

1702 21 Avenue Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Prairie Whistle Food Co. has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on September 2, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 10 times across 7 separate inspections, most recently on August 6, 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?

  • 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 November 9, 2023. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • The baseboard behind the cooking line is peeling from the backsplash, rendering the surface difficult to clean. Repair or replace baseboard to ensure that surfaces behind the cooking line are smooth and easily cleanable.
  3. Risk Management 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?
      • The baseboard behind the cooking line is peeling from the backsplash, rendering the surface difficult to clean. Repair or replace baseboard to ensure that surfaces behind the cooking line are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and debris was identified behind the cooking line. Clean indicated areas.
  4. 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?
      • The baseboard behind the cooking line is peeling from the backsplash, rendering the surface difficult to clean. Repair or replace baseboard to ensure that surfaces behind the cooking line are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and debris was identified behind the cooking line. Significant grease build-up was identified on the countertop around the fryer appliance. Clean indicated areas.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • The front and edges of the cupboards beside the cooking line and across from the side dishwashing sinks were damaged, exposing raw wood that would be difficult to clean as needed. The metal guard attached to the cabinet at the right side of the deep fryer is peeling, exposing a surface that would be difficult to properly clean.Repair or finish surfaces to render them smooth and easily cleanable.Reaffix metal guard to cabinet and seal as needed to render a smooth and easily cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring underneath the cooking line is uneven, damaged, or lifting in some areas, creating surfaces and edges that would be difficult to clean.Repair flooring to render surfaces smooth and easily cleanable.*Caulking or other sealing material may be suitable to render uneven surfaces to be smooth
  7. Monitoring 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?
      • The side of the cupboards beside the cooking line and across from the side dishwashing sinks were missing sections of siding, exposing raw wood that would be difficult to clean as needed. Repair or finish surfaces to render them smooth and easily cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The floor and sides of the cooking area
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was not being stored in a holder. COMPLETE THE FOLLOWING:1. Please purchase a holder for the paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of grease in the filters of the hood vent. COMPLETE THE FOLLOWING:1. Clean filters more often between professional cleanings.
Own this business? Add a badge to your website