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Sawmill Prime Rib & Steak House

9929 101 Avenue Grande Prairie AB T8V 0X7 · Food - General

Official record from Alberta →

Inspection summary

Sawmill Prime Rib & Steak House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on January 29, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 29, 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 once on August 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 4 separate inspections, most recently on January 29, 2026. 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 6 times across 2 separate inspections, most recently on January 29, 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?

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. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Bar area dishwasher is missing iodine test strips.Ensure that iodine test strips are available at all times to test sanitizer concentration.
    • 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?
      • Light was visible around the exit door due to worn or inadequate weatherstripping.Repair or replace the weatherstripping to ensure a proper seal.
    • 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 floor in the walk‑in freezer is in disrepair. Additionally, a section of the flooring along the cook line is beginning to sink.Ensure that all affected areas are repaired so the floor is smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in the middle at the cookline is heavily stained.Ensure the cutting board is cleaned and bleached.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available at the time of inspection.Ensure cleaning logs are filled and made available for review.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sauce/ dipping is stored near the bar area without any lid on it.Ensure adequate lid is used to cover the food item or a replacement container with proper lid be provided.Food items are to be stored and covered properly to prevent contamination.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning clothes were noted in the kitchen.Ensure that cleaning clothes are stored in sanitizing solution between use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the cook like have deep cuts collecting debris and bacteria and stainedENSURE THE CUTTING BOARDS ARE IN GOOD REPAIR AND CLEANABLE CONDITIONUpdate: 10th September 2025 cutting boards appear to be in similar condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dish washer is noted to be leaking.Ensure the dish washer fixed to stop the leak.Ensure all equipment's are in good repair at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged scoop is noted to be in use, at the dipper well.Manager discarded the damaged scoop.Ensure that utensils are in good repair condition at all times.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning clothes were observed not to be stored in sanitizing solution between use.The used cleaning clothes were removed from the work tops and placed in the laundry bowl.New cleaning clothes soaked in quat sanitizing solution were provided by the staffs. Ensure that the cleaning clothes are always soaked in sanitizing solution between use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dish washer is noted to be measuring below 71 degrees Celsius at the rinse level.High temperature dish washers must measure 71 degrees Celsius and above at the rinse level to achieve sanitization. Ensure that the dishwasher is fixed/repaired.To achieve sanitization at the moment: The dishes/utensils should be soaked for two minutes in 200ppm of Quat sanitizing solution and then left to airdry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the cook like have deep cuts collecting debris and bacteria and stainedENSURE THE CUTTING BOARDS ARE IN GOOD REPAIR AND CLEANABLE CONDITIONUpdate: 10th September 2025 cutting boards appear to be in similar condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well had a damaged scoop in it.PHI instructed that the damaged scoop be removed.Ensure utensils are in good condition always.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were noted to be improperly stored inside the dry products.Scoops were removed from the dry products.Ensure scoops are not stored inside the dry products to prevent contamination.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic oil is being held at room temperature. - Garlic oil moved to burner to keep warmGARLIC OIL MUST BE STORED UNDER REFRIGERATION AT 4 DEGREES CELSIUS OR AT TEMPERATURES OVER 60 DEGREES CELSIUS
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are cracked and sinking floor tiles on the cook lineREPAIR / REPLACE FLOORING TO BE STURDY, IN GOOD REPAIR, AND EASILY CLEANABLE
    • 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 floor covering inside the walk-in freezer is greatly heaved and lifting at the seamREPAIR / REPLACE THE FLOOR COVERING TO BE IN GOOD REPAIR AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is food debris in the blade cover on the meat slicerENSURE THE MEAT SLICER IS TAKEN APART FOR THOROUGH CLEANING AND SANITIZING
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the cook like have deep cuts collecting debris and bacteria and stainedENSURE THE CUTTING BOARDS ARE IN GOOD REPAIR AND CLEANABLE CONDITION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is heavy dirt and debris build-up in and around the mop sinkENSURE THE MOP SINK AND CLEANING AREAS ARE ALSO MAINTAINED CLEAN AND SANITARY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust build-up on the pop bag-in-box lines near the ice machineCLEAN DUST AND DEBRIS

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