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Divine Nigerian & Ethiopian Cuisine

10133 97 Avenue Grande Prairie AB T8V 0N5 · Food - General

Official record from Alberta →

Inspection summary

Divine Nigerian & Ethiopian Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2025. The most recent inspection, on February 9, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 2 separate inspections, most recently on January 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 separate inspections, most recently on January 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on February 9, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher that is use in the kitchen reached an internal temperature of 74 °C; however, it was observed to be leaking at the time of inspection. The owner stated that repair plans are already in place. Ensure that the leak is corrected, as all equipment must be maintained in good working condition.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was found to be without liquid hand soap, as the dispenser was empty. Owner refilled the liquid handwashing soap dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher that is use in the kitchen reached an internal temperature of 74 °C; however, it was observed to be leaking at the time of inspection. The owner stated that repair plans are already in place. Ensure that the leak is corrected, as all equipment must be maintained in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The mop sink station.- The outer part of the oven.- The refrigerating units in the kitchen and storage room.Ensure the following areas are kept clean and sanitary at all times
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were observed not to be stored in sanitizing solutions between use.Operator soaked the cleaning clothes in Quat sanitizing solution measuring 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked food/soup was stored under frozen raw meat in the freezer.PHI observed that meat was frozen and asked operator to move the soup to the upper part of the freezer.Ensure that raw or cooked food is stored above raw meat or eggs on a separate shelf to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops were noted inside dry food products in storage.Scoops were removed from dry products.Ensure that scoops are taken out immediately after use or get alternative storage containers that have scoop hangers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers containing food were observed without lids in the refrigerating units.Operator was asked to cover the containers with appropriate lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products were stored on the floor in the kitchen and storage area.Operator removed the food items off the floor.Ensure that food products are stored 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several hand washing sinks were noted without paper towels.Ensure hand washing sinks are adequately supplied with paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink was noted without liquid hand washing soap.Operator provided liquid hand washing soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available for review.Ensure that cleaning records are filled and available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning- The long chest freezer- The dry storage containers- The top of the dish washerEnsure the mentioned items are in a clean and sanitary condition at all times.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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