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Diamonds Gentlemens Club

11001 100 Avenue Grande Prairie AB T8V 3J9 · Food - General

Official record from Alberta →

Inspection summary

Diamonds Gentlemens Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on November 6, 2025, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 March 20, 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 on March 20, 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?

  • 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 15 times across 7 separate inspections, most recently on November 6, 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?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A base board is in disrepair near the entrance of the facility.1. Ensure all baseboards are maintained in good repair.
  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?
      • 1. A base board is in disrepair near the entrance of the facility.1. Ensure all baseboards are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard under the glasses (in the bar area) requires some organizing.Ensure all cupboards are organized and easy to clean.
  3. 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?
      • 1. A base board is in disrepair near the entrance of the facility.1. Ensure all baseboards are maintained in good repair. 3. Some duct tape is noted on a cupboard and by the soap dispenser, making it difficult to clean. 3. Ensure duct tape is removed, and all surfaces are smooth, durable, and easily cleanable. During the inspection: staff removed the tape by the soap dispenser. The tape debris remained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard under the glasses (in the bar area) requires some organizing.Ensure all cupboards are organized and easy to clean.
  4. 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?
      • 1. A base board is in disrepair near the entrance of the facility.1. Ensure all baseboards are maintained in good repair. 2. The kitchen floor grate is made from wood and is not properly installed.2. Ensure the kitchen grate is properly installed, and is smooth, durable, easily cleanable and in good repair.3. Some duct tape is noted on a cupboard and by the soap dispenser, making it difficult to clean. 3. Ensure duct tape is removed, and all surfaces are smooth, durable, and easily cleanable. During the inspection: staff removed the tape by the soap dispenser. The tape debris remained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard under the glasses (in the bar area) requires some organizing.Ensure all cupboards are organized and easy to clean.
  5. Demand Inspection

    3 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?
      • 1. A base board is in disrepair near the entrance of the facility.1. Ensure all baseboards are maintained in good repair. 2. The kitchen floor grate is made from wood and is not properly installed.2. Ensure the kitchen grate is properly installed, and is smooth, durable, easily cleanable and in good repair.3. Some duct tape is noted on a cupboard and by the soap dispenser, making it difficult to clean. 3. Ensure duct tape is removed, and all surfaces are smooth, durable, and easily cleanable. During the inspection: staff removed the tape by the soap dispenser. The tape debris remained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soap dispenser requires minor cleaning. Ensure all soap dispensers are maintained in a clean and sanitary condition.Staff cleaned the soap dispenser at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen requires some cleaning. 1. Ensure all areas are maintained in a clean and sanitary condition.2. The cupboard under the glasses requires some organizing.2. Ensure all cupboards are organized and easy to clean.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was noted in an insanitary condition- although, not used for food handling, the kitchen area must be maintained in a sanitary condition to prevent the entry and harboring of pests- ensure the 3-compartment sink basins are cleaned and maintained in a sanitary condition
  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizing solution was not available- ensure an approved sanitizing solution is available at the appropriate concentration- Quats @200ppm- Chlorine @100ppmEnsure test strips are obtained for the respective sanitizing solution to confirm concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pop gun nozzles were noted with an accumulation of syrup- ensure gun nozzles are detached at the end of the night and property cleaned and sanitized. Nozzles may soak in hot water overnight and pop guns may be wrapped with cling wrap to avoid attracting flies.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The far left 2-compartment sink behind the bar was noted without hot water. Hot water was available at the other sinks- ensure all sinks can deliver hot and cold potable water
    • 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 were not available at the time of the inspection- ensure pest control activities are conducted at minimum once a month and records are retained on site. - AHS pest control checklist sent to operator
    • 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?
      • A gap was noted at the kitchen door leading to the outside of the building- ensure a weatherstrip is installed to close gap and prevent the entry of pests
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The far left 2-compartment sink behind the bar was not draining properly. The faucet handle on the sink was also noted in disrepair- ensure sink and faucet was repaired and maintained in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area was noted in an insanitary condition- although, not used for food handling, the kitchen area must be maintained in a sanitary condition to prevent the entry and harboring of pests- ensure the 3-compartment sink basins are cleaned and maintained in a sanitary condition
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation system in the staff washroom was not operational- ensure ventilation fan is repaired and maintained in good working condition

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