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Chubbs 04

103 - 13205 102 Street Grande Prairie AB T8X 0V5 · Food - General

Official record from Alberta →

Inspection summary

Chubbs 04 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on February 6, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 across 2 separate inspections, most recently on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on February 5, 2026. 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?

  • 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 on January 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 kept for the pop cooler that has milk products. Ensure daily temperature logs are kept for the pop cooler that has milk products.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two food handlers were working at the time of inspection and both had beards. Beard net was available. Ensure all food handlers with beards wears a beard net.
    • 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 kept for the pop cooler that has milk products. Ensure daily temperature logs are kept for the pop cooler that has milk products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler next to the flattop grill: temperature of cooler was 7 Deg C. Temperature was adjusted during inspection and temperature dropped to 3 Deg C. Ensure all cooler temperatures are at 4 Deg C or colder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler stated that they have completed the food safety training certificate but it's not available on site. Ensure copies of the food safety training certificates are kept on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard ice cream scoop is just stored in water. Dipper well is not available. Only one flavour of ice cream is served. Ensure ice cream scoop is stored in ice & cold water. Ice & cold water must be changed frequently throughout the day or every 2 hours.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the raw beef and sausage with bacon wrapped were found at 7.6 to 7.8*C in the cooler under the grill. Cooler temperatures seem to be below 4*C according to the temperature gauge, but the internal temperature of the meat was found at 7.6*C to 7.8*C.Ensure the raw meat and sausage are moved to another cooler as the heat from the grill radiates to the coolers underneath. Alternatively, raw meat can be stored in the cooler beside it and can be portioned in smaller containers. Once portioned, move it in small batches as required to the cooler under the grill.
  5. Initial Inspection

    0 infractions

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