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TGP High Prairie Super A - Grocery Store

4920 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

TGP High Prairie Super A - Grocery Store has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on September 8, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 November 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15, 2024. 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 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 across 3 separate inspections, most recently on September 8, 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?

  • 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 September 8, 2026. 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.

11 inspections

  1. Risk Management 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?
      • The designated handwashing station in the meat packaging department/room was observed not to dispense hot water at the time of inspection. This may compromise the effectiveness of handwashing which may increase the risk of cross contamination of food and food contact surfaces.Operator uses the 3-compartment sink to wash hands.CorrectionRepair or replace the handwashing station to ensure that it dispenses adequate hot water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in coolers in the grocery and dairy department had boxes on the floor.2. Dirt accumulation was observed underneath the shelving equipment in the grocery and dairy walk-in coolers.-Improper organization and dirt accumulation in the walk-in coolers may prevent effective cleaning and sanitation.CorrectionOrganize the walk-in coolers to facilitate effective cleaning and sanitation.Clean and sanitize the underneath of shelving equipment in the affected walk-in coolers.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were not present in the meat cutting area. **Ensure test strips are present at all times to measure sanitizer concentration.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap was available at the produce department's sink system at the time of the inspection.A pump dispenser of liquid soap was located and brought to the department during the inspection.Ensure that staff are washing their hands for food handling at the designated sink area and not in the staff washrooms.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right bay open display refrigerator of the produce department was measured to be holding food between 8 and 10 degrees Celsius during the inspection.The facility had temperature logs from throughout the day available which demonstrated that the temperature was slowly decreasing since power had been restored.Facility was directed to move chopped salads and any other high risk food item to a cooler with a temperature of 4 degrees Celsius or less and were to monitor the temperature of the right produce bay to confirm it returned to normal operating temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The produce department was without liquid soap for handwashing during the inspection.Produce food handling was occurring at the time and staff members were utilizing gloves.It was indicated that staff were washing their hands in the nearby staff washroom instead of the department's 3-compartment sink system due to the missing supplies.Handwashing is to occur in the department and handwashing supplies must be available at all times.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in the meat department was not dispensed to 200 ppm during the inspection. Correction:- Ensure that distribution lines are in good repair and operating as intended by the manufacturer.- Ensure that the QUAT sanitizer solution is at 200 ppm.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 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 weatherstripping for the back man door was in disrepair, being a potential entry point for pests. New weather stripping has been purchased and was observed to be onsite awaiting installation at the time of the inspection.Ensure that the weather stripping on the door is replaced and made to seal the door.

Nearby inspected facilities

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