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Better Than Fred's

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

8 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
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips are not availableOBTAIN QUAT SANTIIZER TEST STRIPS TO VERIFITY THE CONCENTRATION OF SURFACE SANITIZER
    • 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 wood- Staff state that the exposed wood is being sprayed with a spray coating and that more layers will be addedREPAIR / REPLACE FLOORING TO BE IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets are not setup and wiping cloths are left on counters and food handling surfacesENSURE SANITIZER BUCKETS ARE SETUP FOR WIPING CLOTH STORAGE DURING FOOD PREPARATION AND FOOD HANDLING ACTIVITIES- CLOTHS TO BE STORED IN SANITIZER BETWEEN USES
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are bags of flour being stored in the floor in the dry storage roomENSURE ALL FOOD AND FOOD PACKAGING IS BEING STORED OFF OF THE FLOOR
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips are not availableOBTAIN QUAT SANTIIZER TEST STRIPS TO VERIFITY THE CONCENTRATION OF SURFACE SANITIZER
    • 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 dust and debris on the ceiling tiles and vents above the cooklineREMOVE DUST AND DEBRIS TO CLEAN CEILING AND VENTS