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Cozy Pierogi

11520 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General

Official record from Alberta →

Inspection summary

Cozy Pierogi has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on March 23, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 August 6, 2024. 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 3 times across 3 separate inspections, most recently on August 7, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 9, 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?

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. Monitoring 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 monitoring records are not kept / updated.Ensure temperatures are monitored daily for all cooling units and records are kept.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator temperature was found to be 7-9*C at the time of inspection. The temperature of the soup in the refrigerator was probed at 4.8 *C. The thermometer was not observed in the refrigerator unit. Ensure the refrigerator's temperature is always maintained below 4*C. Ensure a thermometer is available for the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked onion was left at room temperature.The staff moved the onion to the refrigerator. Ensure cooked food and potentially hazardous foods are displayed or held for service at room temperature for not more than 2 hours, after which, they must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
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