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24 Seven - Food

9707 100 Street Grande Prairie AB T8V 7P3 · Food - General

Official record from Alberta →

Inspection summary

24 Seven - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • 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 7 times across 7 separate inspections, most recently on October 7, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 13, 2025. 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 6 times across 6 separate inspections, most recently on January 7, 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 5 times across 3 separate inspections, most recently on April 9, 2025. 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.

10 inspections

  1. 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. The customer handwashing sink by the coffee machine is not equipped with paper towel2. One of the employee handwashing sinks in the back is not equipped with soap ** Ensure that all handwashing sinks are equipped with soap and paper towel at all times.
    • 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?
      • Pest control records were not available on site** Ensure pest control records are retained on site for review
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit where the sandwiches are stored was noted with a temperature of 17°C.Ensure the unit is repaired and maintained at temperatures below 4C the danger zone to keep food safe. Ensure that no high‑risk food items such as eggs, cheese, meat, or milk are stored in the refrigerator until it has been repaired.Update: As of 18th December 2025, Manager mentioned that the refrigeration unit is going to be taken out of the facility.
  3. Risk Management Inspection

    2 infractions

    • 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 exit door of the back storage room has a gap between the floor and the door, making it not vermin-proof. Ensure the door be repaired and fitted with adequate weatherproofing to prevent pest entry into the facility.Update: As of 19th December 2025 the gap still exist.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit where the sandwiches are stored was noted with a temperature of 17°C.Ensure the unit is repaired and maintained at temperatures below 4C the danger zone to keep food safe. Ensure that no high‑risk food items such as eggs, cheese, meat, or milk are stored in the refrigerator until it has been repaired.Update: As of 18th December 2025, Manager mentioned that the refrigeration unit is going to be taken out of the facility.
  4. Risk Management Inspection

    2 infractions

    • 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 exit door of the back storage room has a gap between the floor and the door, making it not vermin-proof. Ensure the door be repaired and fitted with adequate weatherproofing to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit where the sandwiches are stored was noted with a temperature of 17°C.Ensure the unit is repaired and maintained at temperatures below 4C the danger zone to keep food safe. Ensure that no high‑risk food items such as eggs, cheese, meat, or milk are stored in the refrigerator until it has been repaired.
  5. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were not properly stored in the back area.Ensure chemicals are stored in designated spaces such as lockers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the back area was noted be without liquid hand washing soap.Ensure the hand sink is adequately supplied with hand washing liquid soap at all times.
    • 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 exit door of the back storage room has a gap between the floor and the door, making it not vermin-proof. Ensure the door be repaired and fitted with adequate weatherproofing to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit where the sandwiches are stored was noted with a temperature of 17°C.Ensure the unit is repaired and maintained at temperatures below 4C the danger zone to keep food safe. Ensure that no high‑risk food items such as eggs, cheese, meat, or milk are stored in the refrigerator until it has been repaired.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed inside the dry products.Staff promptly removed the scoop from within the product.Scoops must not be left inside products unless the storage container is equipped with a designated scoop holder, in order to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags containing dry products were not proper sealed.Ensure the products are sealed properly using clips or the products are placed in food grade storage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches in the refrigerating unit were observed with an internal temperature of 13°C and had been in the refrigerating unit for over two hours.The Public Health Inspector (PHI) instructed staff to discard the sandwiches.High‑risk foods (e.g., those containing milk, cheese, meat, or eggs) must always be stored in refrigeration at temperatures below 4°C to prevent contamination.
    • 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 exit door of the back storage room has a gap between the floor and the door, making it not vermin-proof. Ensure the door be repaired and fitted with adequate weatherproofing to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerating unit where the sandwiches are stored was noted with a temperature of 17°C.Ensure the unit is repaired and maintained at temperatures below 4C the danger zone to keep food safe. Ensure that no high‑risk food items such as eggs, cheese, meat, or milk are stored in the refrigerator until it has been repaired.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has food particles under the guard.UNPLUG the slicer and disassemble, clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:Both step stools and the garbage container in the kitchen.Ensure that written sanitation procedures are present and kept up to date.
  9. Risk Management Inspection

    3 infractions

    • 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?
      • Issue is ongoing.Fruit fly infestation.Notify the pest control company of this issue.Ensure that the sink drains are flushed every dayEnsure that pest control records are kept on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair leaking tap at three compartment sink.Ensure that the ventilation hoods are cleaned by a professional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:1. Under the three compartment sink2. The exterior of the drain lines under the sinks3. The outside of the Rangeguard bottle4. The outside of the garbage can and lid.Garbage can replaced but cleaning is not done often enough!Ensure that written sanitation procedures are present and kept up to date.
  10. Initial Inspection

    3 infractions

    • 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?
      • Fruit fly infestation.Notify the pest control company of this issue.Ensure that the sink drains are flushed every dayEnsure that pest control records are kept on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair leaking tap at three compartment sink.Ensure that the ventilation hoods are cleaned by a professional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:1. Under the three compartment sink2. The exterior of the drain lines under the sinks3. The outside of the Rangeguard bottle4. The outside of the garbage can and lid.Ensure that written sanitation procedures are present and kept up to date.

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