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Dutch Roots - Food

10011 102 Street Grande Prairie AB T8V 2V5 · Food - General

Official record from Alberta →

Inspection summary

Dutch Roots - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on April 23, 2026, recorded 1 infraction.

3 of 7 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 and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on April 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 19, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 23, 2026. 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?

  • 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 October 19, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

7 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. The plank flooring in the kitchen is separating, and the gaps are collecting dirt and debris- Clean dirt and debris from gaps and repair/replace flooring to be smooth, moisture impervious and easily cleanable2. There is a crack in the wall behind the hand sink in the staff washroom- Repair the crack to be smoot hand easily cleanable
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer dispenser used for manual dishwashing is not properly dispensing an adequate amount of sanitizer. Quat sanitizer concentration measured at <50ppm- Alternative pump dispenser of quat sanitizer available for use. Ensure sanitizer is diluted as per manufacturer instructions
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips are not available- Ensure test strips are available to measure and monitor the concentration of the food safe sanitizer
    • 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. The plank flooring in the kitchen is separating, and the gaps are collecting dirt and debris- Clean dirt and debris from gaps and repair/replace flooring to be smooth, moisture impervious and easily cleanable2. There is a crack in the wall behind the hand sink in the staff washroom- Repair the crack to be smoot hand easily cleanable
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris and clutter throughout the kitchen and coffee stationCLEAN AND ORGANIZE KITCHEN AND COFFEE BAR
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepared foods to take home and repackaged portioned foods did not contain labelling information indicating where food was prepared.ENSURE LABELS ON IN-HOUSE PACKAGED FOODS INDICATE THE STORE NAME AND CONTACT INFORMATION
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for measuring the sanitizer concentrationOBTAIN QUAT TEST STRIPS TO ENSURE THE SANITIZER CONCENTRATION MEASURES AT 200 PPM
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The up-to-date valid food permit is not postedENSURE THE VALID FOOD PERMIT IS PRINTED AND POSTED PUBLICLY

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