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Dormition of the Most Holy Mother of God - Food

10315 114 Avenue Grande Prairie AB T8V 1X2 · Food - General

Official record from Alberta →

Inspection summary

Dormition of the Most Holy Mother of God - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 28, 2025. The most recent inspection, on October 31, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 3 separate inspections, most recently on October 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 28, 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 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 3 times across 2 separate inspections, most recently on September 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 28, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature commercial dishwasher is not working properly. Temperature of final rinse water at the plate was 62.2 & 64 Deg C. Ensure dishwasher is repaired and temperature of final rinse water is 71 deg C or hotter at the plate.Update: September 18, 2025Final rinse temperature at the plate was 56.7 Deg C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration.Obtain sanitizer test papers (QUATS or Chlorine depending on what sanitizer will be used).
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature commercial dishwasher is not working properly. Temperature of final rinse water at the plate was 62.2 & 64 Deg C. Ensure dishwasher is repaired and temperature of final rinse water is 71 deg C or hotter at the plate.Update: September 18, 2025Final rinse temperature at the plate was 56.7 Deg C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration.Obtain sanitizer test papers (QUATS or Chlorine depending on what sanitizer will be used).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap in a pump style dispenser is not available at the hand washing sink.Provide liquid soap in a pump style dispenser at the hand washing sink.Update: September 18, 2025Hand sanitizer was provided instead of liquid soap.
  4. Monitoring Inspection

    8 infractions

    • 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 for refrigeration units. Ensure temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chest freezer and upright freezer are not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature commercial dishwasher is not working properly. Temperature of final rinse water at the plate was 62.2 & 64 Deg C. Ensure dishwasher is repaired and temperature of final rinse water is 71 deg C or hotter at the plate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration.Obtain sanitizer test papers (QUATS or Chlorine depending on what sanitizer will be used).
    • 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 sink faucet is not working. Running hot and cold running water is not available.Ensure hand washing sink faucet is repaired and has running hot & cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap in a pump style dispenser is not available at the hand washing sink.Provide liquid soap in a pump style dispenser at the hand washing sink.
    • 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?
      • Observed dead insects on the floor at the back of the cooking equipment.Ensure floor is cleaned thoroughly and sanitized.
    • 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?
      • Implement pest control monitoring program and keep monthly pest control records. Ensure pest control monitoring program is implemented and monthly pest control records are kept. AHS checklist provided.

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