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Bowling Stones 10 Pin Alley

11005 106 Avenue Grande Prairie AB T8V 7W4 · Food - General

Official record from Alberta →

Inspection summary

Bowling Stones 10 Pin Alley has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on March 11, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 4 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 30, 2025. 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?

  • 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 4 times across 3 separate inspections, most recently on July 30, 2025. 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 2 times across 2 separate inspections, most recently on July 30, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth was not kept submerged in sanitizer-solution.Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer.Ensure used wiping cloths are kept submerged in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not placed inside the dispenser. Ensure single use paper towel is placed inside the dispenser.
    • 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?
      • Monthly pest control records are not kept.Ensure monthly pest control records are kept. Complete AHS checklist that was provided once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the food storage room do not have shatter proof covers.Ensure shatter proof covers are installed for the light fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept.Ensure daily cleaning logs are kept.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available on site. Ensure a probe thermometer is always available on site to verify food safety temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are incomplete.Ensure appropriate schedule are developed and kept for the kitchen & bar.
  7. Initial Inspection

    9 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 available.Ensure daily temperature logs are kept.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store high risk or perishable foods items are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available on site. Ensure a probe thermometer is always available on site to verify food safety temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: Liquid soap and single use paper towel is not provided at the sink.Ensure liquid soap and single use paper towels in a dispenser is provided at all hand washing sinks.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure AHS checklist is completed once a month.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not posted.Ensure a valid food handling permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use spoon was not stored a proper manner. Business end is facing up.Ensure business end is facing down to prevent contamination when handled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are incomplete.Ensure appropriate schedule are developed and kept for the kitchen & bar.

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