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Clip'n Climb Grande Prairie - Food

2 - 16101 101 Street Grande Prairie AB T8V 0P2 · Food - General

Official record from Alberta →

Inspection summary

Clip'n Climb Grande Prairie - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 7, 2025. The most recent inspection, on November 18, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 November 17, 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?

  • 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 on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on November 17, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on November 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control monitoring program has not been implemented yet. Pest control service provider will be used.Ensure pest control monitoring program is in place and monthly records are kept on site.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not available on site for review. Ensure food safety certificate available on site for review.
  3. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer container/bucket is not available for steamer wand. Ensure a container/bucket is available for the sanitizer and cloth used for cleaning the wand is stored inside the sanitizer after use.
    • 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 temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filters are stored directly on top of the coffee machine. Ensure coffee filters are stored in a clean container with a lid.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles are not labeled. Ensure all chemical bottles are labeled when not in their original container (e.g. Sanitizer).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not working at the time of inspection. Ensure high temperature dishwasher is working properly and temperature of final rinse water at the plate is 71 Deg C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Automatic liquid soap dispenser in accessible washroom was not working. Ensure automatic liquid soap dispenser is either repaired or replaced.
    • 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?
      • Pest control monitoring program has not been implemented yet. Pest control service provider will be used.Ensure pest control monitoring program is in place and monthly records are kept on site.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not available on site for review. Ensure food safety certificate available on site for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented. Create cleaning schedule for all food equipment and ensure cleaning logs are kept.

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