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Better Than Fred's

9903 101 Street Grande Prairie AB T8V 2P6 · Food - General

Official record from Alberta →

Inspection summary

Better Than Fred's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on January 8, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 11 times across 5 separate inspections, most recently on January 8, 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?

  • 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 once on January 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on December 4, 2024. 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?

  • 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 once on January 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management 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?
      • The flooring of the catering kitchen and adjacent room with the ice machine is not in a condition or good repair nor easily cleanableENSURE THE FLOORING IS SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLEUpdate: As of 19th of December 2025 the flooring is not fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drip pan of the exhaust system is noted to be leaking.Manager said plans for repairs are in progress.Ensure that all equipment's are in good working condition at all rimes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - Around the fryers and other cookline equipment's- Walls and floor around the dishwasher areaEnsure the following areas are kept in a clean and sanitary state at all times.Update: As of 8th of January 2026 the following areas still require cleaning.
  2. 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?
      • The flooring of the catering kitchen and adjacent room with the ice machine is not in a condition or good repair nor easily cleanableENSURE THE FLOORING IS SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLEUpdate: As of 19th of December 2025 the flooring is not fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris in the following areas:- Upper walls in the kitchen, especially above the dish areaCLEAN THE IDENTIFIED AREAS AND OTHERS AS NEEDED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - Around the fryers and other cookline equipment's- Walls and floor around the dishwasher areaEnsure the following areas are kept in a clean and sanitary state at all times.
  3. Risk Management Inspection

    2 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?
      • The flooring of the catering kitchen and adjacent room with the ice machine is not in a condition or good repair nor easily cleanableENSURE THE FLOORING IS SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris in the following areas:- Upper walls in the kitchen, especially above the dish areaCLEAN THE IDENTIFIED AREAS AND OTHERS AS NEEDED
  4. Monitoring Inspection

    3 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 logs are not being completed on a regular basisENSURE TEMPERATURE LOGS ARE COMPLETED THROUGHOUT THE DAY FOR COLD AND HOT HOLDING UNIT AND COOKED HIGH-RISK FOODS
    • 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 flooring of the catering kitchen and adjacent room with the ice machine is not in a condition or good repair nor easily cleanableENSURE THE FLOORING IS SMOOTH, MOISTURE IMPERVIOUS AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris in the following areas:- Upper walls in the kitchen, especially above the dish area- Under the BIBs storage rack near the walk-in freezerCLEAN THE IDENTIFIED AREAS AND OTHERS AS NEEDED
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A package of raw meat is being thawed in a sink in the clean dish area- package of meat relocated to a prep sink away from clean itemsENSURE HIGH RISK FOODS ARE BEING THAWED IN A LOCATION SO AS TO NOT BE A POTENTIAL CONTAMINANT TO CLEAN DISHES OR SURFACES
    • 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 on the cookline in front of the fryers is damaged leaving large holes with exposed woodREPAIR / REPLACE FLOORING TO BE IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is build-up of dirt, dust and debris on the floors and ceiling of the walk-in coolerENSURE ALL SURFACES ARE FREE OF DIRT, DUST AND DEBRIS

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