PO Box 21510
In Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 14, 2026
In ComplianceWet wiping cloths are being left on counters. Cloths moved to cleaning buckets, - Ensure wet wiping cloths are stored in their appropriate cleaning or sanitizing bucket between uses
There are foods being stored on the floor in the walk-in cooler, dry storage areas and reefer unit, - Ensure all foods and food packaging are stored off the ground (6 inches)
Chlorine test strips are not available. 3-compartment sink sanitizer basin is filled with chlorine solution as well as sani buckets, but operator unable to verify sanitizer concentration. Operator using hydrogen peroxide sanitizer test strips for chlorine testing. Quat test strips and sanitizer available. , - Switch sanitizer in use to quat for dish and surface sanitizing. , - Ensure testing of sanitizer occurs for every fresh batch and every 2 hours., - Ensure quat and chlorine sanitizers are not mixed.
The door entering into kitchen cook-line is being left open for cooling air-flow. There is no pest entry prevention such as a screen., - Ensure the doors are left closed as much as possible to prevent pest access
This restaurant has been inspected 5 times since August 18, 2023, with 3 in compliance, 2 not in compliance, and 0 closures on record.
4 violations
Wet wiping cloths are being left on counters. Cloths moved to cleaning buckets, - Ensure wet wiping cloths are stored in their appropriate cleaning or sanitizing bucket between uses
There are foods being stored on the floor in the walk-in cooler, dry storage areas and reefer unit, - Ensure all foods and food packaging are stored off the ground (6 inches)
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Grande Prairie Women's Residence - Kitchen
Chlorine test strips are not available. 3-compartment sink sanitizer basin is filled with chlorine solution as well as sani buckets, but operator unable to verify sanitizer concentration. Operator using hydrogen peroxide sanitizer test strips for chlorine testing. Quat test strips and sanitizer available. , - Switch sanitizer in use to quat for dish and surface sanitizing. , - Ensure testing of sanitizer occurs for every fresh batch and every 2 hours., - Ensure quat and chlorine sanitizers are not mixed.
The door entering into kitchen cook-line is being left open for cooling air-flow. There is no pest entry prevention such as a screen., - Ensure the doors are left closed as much as possible to prevent pest access
No violations
6 violations
At time of inspection:, , 1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY., , 2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
At time of inspection:, , 1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. , , 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
At time of inspection:, , 1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY., , 2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
At time of inspection:, , 1. A light was not functional in a walk-in freezer., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance., , 2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
At time of inspection:, , 1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
At time of inspection:, , 1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.
No violations
4 violations
In the camp kitchen:, , 1. Sanitizer buckets were missing from the different prep areas. , , 2. No sanitizer was available for testing. , , In the kitchen and snack shack:, , 3. Cleaning cloths were noted on the counter. , , In Performers hospitality: , , 4. The lactic acid sanitizer was test at 0 ppm., , 1-2. Please ensure food safe sanitizer is available at each prep station at all times. , Staff mixed food safe sanitizer, and placed food safe sanitizer buckets in the different prep areas., , 3. Please ensure used cleaning cloths are stored in sanitizer buckets. Staff placed the cleaning cloths in the sanitizer buckets during the inspection., , 4. Please ensure the sanitizer measures at the appropriate concentration as indicated by manufacturer's instructions. Staff replaced the sanitizer with a bleach sanitizer which measured 200 ppm during the inspection.
A small tong set used for service fell into the parmesan. , , Please ensure to use a larger set of tongs to prevent potential contamination of the parmesan. Staff removed the small tongs during the inspection.
Personal items are stored in-between dry goods., , Please designate a shelf for personal use, and ensure to seperate personal items from food storage.
Test strips are unavailable., , Please ensure to have test strips available at all times to verify the concentration of the sanitizer solutions.