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Blackman's Butcher Shop - Butcher & Sausage Making

9913 116 Avenue Grande Prairie AB T8V 3Y3 · Food - General

Official record from Alberta →

Inspection summary

Blackman's Butcher Shop - Butcher & Sausage Making has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 22, 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 once on October 23, 2024. 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?

  • 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 4, 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution was measured at 0ppmA fresh sanitizing solution was prepared during the inspection** Please ensure the sanitizing solution concentration is checked regularly and that the solution is replaced at least every 2 hours.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The second far left display cooler was noted at 10C The meat inside the cooler was moved to an operational cooler - temp had only recently went down after checking the temp logs from earlier in the day. The meat in the cooler had just been placed inside and was not affected. ** Ensure cooler is not used until repaired and able to maintain a temp of 4C or below
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer, in sanitizer buckets, was measured at 0ppm and 50ppm from the sanitizer dispenser. - Bleach was available and chlorine sanitizing solutions were prepared at 200ppm- Ensure quats dispenser is adjusted and able to dispense 400ppm of Quats sanitizing solution
    • 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 baseboard trim in the back storage area was noted lifting off the wall. - ensure trim is repaired
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured using test strips at 50ppm. New sanitizer was prepared and measured at 200ppm- ensure quats sanitizer is checked every 2 hours to ensure adequate concentration of 200ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cardboard boxes containing packaged meat products in the sausage walk-in freezer are being stored on the floor.- ensure all food is stored at least 6 inches off the floor to protect food from contamination.

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