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Brooklyn Dumpling Shop

105 - 10706 79 Avenue Grande Prairie AB T8W 0G9 · Food - General

Official record from Alberta →

Inspection summary

Brooklyn Dumpling Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on May 25, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 8 times across 7 separate inspections, most recently on May 25, 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 2 times on March 25, 2025. 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 once on May 25, 2026. 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?

  • 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 4 times across 2 separate inspections, most recently on April 7, 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?

  • 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 April 7, 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?

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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wiping cloth was in use for wiping hands.Staff discarded the contaminated wiping cloth.Ensure all used wiping cloths are kept submerged in sanitizer-solution and are washed and replaced regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.According to the supervisor the dishwasher is to be repaired on April 7, 2025.Update April 14, 2025: Part are on order.Update : July 21, 2025: dishwasher still not repaired.Update: May 25, 2026 : Dishwasher not repaired. Owner / Operator mentioned it will be removed from the facility.
    • 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?
      • Main entrance (underneath) and exit door (corner) have gaps.Ensure weatherstripping is repaired / replaced and gaps are eliminated to prevent potential pest entry.
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.According to the supervisor the dishwasher is to be repaired on April 7, 2025.Update April 14, 2025: Part are on order.Update : July 21, 2025: dishwasher still not repaired.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.According to the supervisor the dishwasher is to be repaired on April 7, 2025.Update April 14, 2025: Part are on order.
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.According to the supervisor the dishwasher is to be repaired on April 7, 2025.Update April 14, 2025: Part are on order.
  5. Risk Management 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 are not being kept for the hot holding units.Ensure temperature records are maintained for fridges, freezers, coolers, any food products held at room temperature, and hot holding units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.According to the supervisor the dishwasher is to be repaired on April 7, 2025.
    • 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?
      • 1. The food permit does not appear to be posted. 1. Ensure the food permit is posted in a place viewable by the public. 2. Facility is working outside of permit restrictions, as the vegetable soup is being prepared the night before, resulting in extensive food handling. The facility is permitted as Food Class 2 - intermediate food handling only. 2. Work within the permit restriction or, alternatively change the facility classification to Food Class 3 - extensive food handling. Ensure all food permit restriction are met for all food handling. Intermediate food handling means foods are cooked to order, hot holding and cold holding are restricted to single meal service. Extensive Food handling means the handling, thawing, cooking, cooling, and reheating of high-risk food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An extension cord to a freezer is laying across the hallway, posing a potential tripping hazard. Ensure all electrical cords are installed as Alberta Safety Codes requirements and in a manner that prevents potential tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dumpling steamer is leaking.Ensure all equipment is maintained in good repair and free of leaks. Plans are in place to get the steamer repaired.Supervisor indicated steamer will be replaced at the end of the month.
  6. Demand Inspection

    10 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 are not being kept for the hot holding units.Ensure temperature records are maintained for fridges, freezers, coolers, any food products held at room temperature, and hot holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The procedure for the temperature control of the pre-steamed dumplings was unclear at the time of the inspection. In the dumpling warmer, the dumplings are noted between 26.9 C to 35.6 C (using 3 different temperature probes). 1. Ensure high-risk food products are stored at 60 C or above. At the time of the inspection:Staff were provided the option to reheat the dumplings to 74 C and place the dumplings in hot holding at 60 C. Staff indicated they were not allowed to. As a result, the dumplings were probed after 2 hours and the following were discarded at the time of the inspection by staff: - 12 Vegetable Dumplings - 6 Wagu Dumplings - 7 Pork kimchi Dumplings- 10 Pork Dumplings- 10 Pizza Peperoni Dumplings- 12 Chicken Vegetable Dumplings.- 12 Bacon Cheeseburger Dumplings- 7 Korean Dumplings- 7 Gyro Dumplings- 15 Chicken Parmesan Dumplings- 18 Mac and Cheese Dumplings and Several Cheese Steak Dumplings.2. The vegetable soup is noted between 37 C and 51 C when verified with a probe thermometer. 2. Ensure high-risk food products are stored in hot holding at 60 C and above. During the inspection:Staff rapidly heated the soup to 74 C in a cooking pot on the stove. ***Ensure hot holding units are turned on and at 60 C or above before food is place in the unit.***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dumpling warmer is maintaining dumplings between temperatures of 26.9 C to 35.6 C.Turn up the temperature or repair the dumping warmer. Ensure:-all hot holding units are at 60 C (140 F) or above.-the temperature of the hot holding unit is verified with a thermometer.-The temperature is documented. During the inspection:Staff turned up the dumpling warmer temperature, however, 60 C (140 F) was not reached. In the meantime, until the dumpling warmer is repaired or reaches the required hot holding temperature, do one of the following: -Cook dumplings to order.-Pre-steam smaller batches, document the initial cook time, and discard the dumplings every 2 hours. ***Ensure all hot holding units are turned on are at 60 C (!40 F) and above prior to placing food in them. ***
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher does not appear to be functioning as an alarm stays on after being turned on. 2. The dishwasher has a small leak. 1-2. Repair the dishwasher and ensure the dishwasher is maintained in good repair at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A blue extension cord is draped on the handles of the handwashing sink near the freezers. 1. Ensure all handwashing sinks are free from obstruction. The Public Health Inspector removed the cord from the handwashing sink at the time of the inspection. 2. No paper towel is noted at the back handwashing sink or the front service handwashing sink in the bar area. Ensure all handwashing sinks are stocked with papers towel at all times for proper hand hygiene. Staff placed napkins by the designated handwashing sinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Staff are using the freezer as a stepping stool to reach stored items from the top of the walk-in, posing potential falling hazard. and potential contamination hazard. 2. The top of a freezer is being used as a prep table.Use appropriate equipment for the required task and ensure all equipment is used as per manufacturer's instructions.
    • 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?
      • 1. The food permit does not appear to be posted. 1. Ensure the food permit is posted in a place viewable by the public. 2. Facility is working outside of permit restrictions, as the vegetable soup is being prepared the night before, resulting in extensive food handling. The facility is permitted as Food Class 2 - intermediate food handling only. 2. Work within the permit restriction or, alternatively change the facility classification to Food Class 3 - extensive food handling. Ensure all food permit restriction are met for all food handling. Intermediate food handling means foods are cooked to order, hot holding and cold holding are restricted to single meal service. Extensive Food handling means the handling, thawing, cooking, cooling, and reheating of high-risk food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An extension cord to a freezer is laying across the hallway, posing a potential tripping hazard. Ensure all electrical cords are installed as Alberta Safety Codes requirements and in a manner that prevents potential tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dumpling steamer is leaking.Ensure all equipment is maintained in good repair and free of leaks. Plans are in place to get the steamer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning: -the freezer. -wall behind freezer.-high-touch areas (Walkin-fridge inside and out, silver standing fridge, light switches). -the backdoor. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher is noted between 21.8 degrees Celsius and 46.7 Celsius. The dishwashing cycles do not appear to be cycling properly. 1. Please repair or remove the dishwasher.2. One of the prep sinks is undergoing repairs and is not operating.2. Please complete the repairs and ensure all sinks are maintained in good repair.
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