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Dormition of the Most Holy Mother of God - Food

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

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.