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Catering by Chef Shaun

10222 101 Avenue Grande Prairie AB T8V 0Y5 · Food - General

Official record from Alberta →

Inspection summary

Catering by Chef Shaun has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 23, 2026. The most recent inspection, on July 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Initial Inspection

    0 infractions

  2. 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)?
      • Test strips are not available to measure the quat sanitizer concentration and the chlorine test strips are expired.- Obtain test strips to measure sanitizer concentration: 100 ppm chlorine and 200 ppm quat
  3. Demand 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)?
      • Test strips are not available to measure the quat sanitizer concentration and the chlorine test strips are expired.- Obtain test strips to measure sanitizer concentration: 100 ppm chlorine and 200 ppm quat
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not prepared and documented. Blank templates available.- Implement cleaning schedule with cleaning tasks and keep cleaning logs

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