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92 Beverage Co

10017A 100 Avenue Grande Prairie AB T8V 0V2 · Food - General

Official record from Alberta →

Inspection summary

92 Beverage Co has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 14, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 November 19, 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 4 times across 3 separate inspections, most recently on November 19, 2025. 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 3 times across 2 separate inspections, most recently on November 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not available for review.Ensure that temperature records are filled adequately and are available for review.
  3. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not available for review.Ensure that temperature records are filled adequately and are available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerating units were noted without functional thermometers.Ensure functional thermometers are placed in all refrigerating units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the bar area was noted at 0ppm sanitizing concentration.Manager replaced the iodine sanitizing solution as the former container was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two stained chopping boards were noted in use at the bar area.Ensure to thoroughly clean chopping boards to remove heavy stains or get replacement chopping boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require minor cleaning:- The refrigerator by the right side- The floors2. The storage area in the kitchen needs some organization.Ensure the following areas are kept clean and well organized.
  4. Monitoring Inspection

    3 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?
      • There is a water stained ceiling tile from a previous leak above the dry storage rackREPLACE CEILING TILE TO ALLOW FOR FUTURE MONITORING OF LEAKS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are jars and extra packaging being stored on the floor under the storage rack in the kitchenENSURE ALL FOOD AND FOOD PACKAGING IS STORED AT LEAST 6 INCHES OFF THE FLOOR
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas/items:- The container storing the ice scoop- Clean the floor under the coolers doors in the barCLEAN AND SANITIZE AS REQUIRED
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing adequate sanitizer - Unit was calibrated and primed and was able to reach 100 ppmENSURE THE DISHWASHER IS DISPENSING 100 PPM CHLORINE SANITIZER- TEST SANITIZER CONCENTRATION DAILY AND DOCUMENT THE RESULTS
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is debris inside the ice machineENSURE THE ICE MACHINE IS MAINTAINED IN A CLEAN AND SANITARY MANNER- REMOVE ICE IN ORDER TO CLEAN AND SANITIZE ICE MACHINE- ADD THE ICE MACHINE TO ROUTINE CLEANING SCHEDULE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is being stored inside the ice machine and is in full contact with the ice- Ice scoop removed and placed in hanging containerENSURE THE ICE SCOOP IS STORED OUTSIDE OF THE ICE MACHINE IN A CLEAN CONTAINER

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