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Cozy Cups

104 - 9823 116 Avenue Grande Prairie AB T8V 4B4 · Food - General

Official record from Alberta →

Inspection summary

Cozy Cups has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 16, 2025. The most recent inspection, on October 21, 2025, recorded 9 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 2 separate inspections, most recently on October 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 21, 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?

  • 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 once on April 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on October 21, 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 4 times across 2 separate inspections, most recently on October 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored in the sanitizer-container.**Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the sanitizer-bottle was not readily available.A Quats sanitizer bottle was prepared during the inspection**Ensure sanitizer bottles are re-filled and being used at regular intervals.
    • 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?
      • The temperature logs are not maintained.**Ensure the temperature logs are maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection the following were noted:1. Ice-scoop was in direct contact with ice inside the ice-machine.2. Some other food containers have scopes which were in direct contact with the food.**Ensure all scoops in bulk-food containers are not in direct contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection some unclean dishes were observed in both the compartments of the 2-sink dishwashing compartments.The operator/owner was educated on the proper method of dishwashing using a 2-sink compartment.Ensure proper 2-sink compartment dishwashing method is used for cleaning/sanitizing the dishes. i.e., WASH & RINSE in 1st compartment SANITIZE in 2nd compartment. Lastly, AIR-DRY separately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During the inspection, the chemical testing strips for the sanitizer was not readily available.Ensure chemical test strips are available at all times and being used at regular intervals to ensure effectiveness of the sanitizer.
    • 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?
      • The pest records are not maintained.**Ensure pest control activities are carried out monthly and records are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING: Countertop next to service window was noted with sections of exposed wood** Ensure all exposed wood is finished to provide a smooth, non-porous, and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning schedule records are not maintained.**Ensure all the cleaning records are maintained.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Countertop next to service window was noted with sections of exposed wood** Ensure all exposed wood is finished to provide a smooth, non-porous, and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan has not been established** Ensure a written sanitation plan is establishedInclude in the sanitation plan:- Daily, Weekly and Monthly cleaning schedules - a list of cleaning and sanitizing agents used in the food establishment including their concentrations
  3. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved surface sanitizer for cleaning food contact surfaces was not available- Quats sanitizing solution available for dishwashing** Ensure a spray bottle is obtained to ensure a sanitizing solution is available to use on food contact surfaces and throughout the facility
    • 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 maintained
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food jars were noted being stored without lids** Ensure all food containers are equipped with adequate lids to protect foods from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops were noted being stored inside bulk food containers** Ensure scoops are stored so that handles are not touching the bulk food product
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork dumplings were noted at 28C- Operator was instructed to discard pork dumplings ** Ensure cooked high risk foods are hot hold at 60C or above** Obtain a hot holding unit capable of maintaining a temperature of 60C or above otherwise dumplings can only be made per order and cannot be hot held for later
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper manual dishwashing procedure is not being conducted- A 2-compartment sink is available for manual dishwashing** Ensure dishes are being washed and rinsed in the first basin, sanitized in the second basin by filling basin with sanitizing solution, ensuring sanitizing solution is at the proper concentration and immersing dishes fully for at least 2 minutes. Then let dishes air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sinks were not supplied with liquid soap and paper towel in close accessibility** Ensure hand sinks are equipped with liquid soap and paper towel in dispensers that are easily accessible
    • 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 records are not available** Ensure pest control is conducted monthly, and records are retained onsite. AHS pest control checklist sent to operator with report
    • 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?
      • Facility is operating without a food handling permit** Permit application was filled out during inspection** Ensure permit is displayed in a visible location when received
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Countertop next to service window was noted with sections of exposed wood** Ensure all exposed wood is finished to provide a smooth, non-porous, and easy to clean surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of buildup was noted on the inside of the ice machine** Ensure ice machine is cleaned regularly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan has not been established** Ensure a written sanitation plan is established

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