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Eastside Kitchen

9316 100 Avenue Grande Prairie AB T8V 0S7 · Food - General

Official record from Alberta →

Inspection summary

Eastside Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on November 13, 2025, found no infractions.

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 temperature control.

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 5 times across 3 separate inspections, most recently on November 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on November 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 3, 2025. 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 7, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared at the time of inspectionA bleach sanitizing solution was prepared during the inspection at 100ppm
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were noted on kitchen counters ** Ensure cloths are being stored in sanitizing solution in between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in containers in the cooler is being stored uncovered, and bowls of food were placed on top of food in containers ** Ensure food containers are equipped with lids during storage and that food containers are not being stacked on top of each other without a lid barrier
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand-up refrigeration unit on the far west wall was noted with an accumulation of food debris** Ensure refrigeration unit is cleaned and maintained in a sanitary manner
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood and grease filters were noted in an insanitary condition- ensure exhaust hood and grease filters are cleaned and maintained in a sanitary conditionExhaust food is due for cleaning on Feb 16, follow up required.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available in the kitchen- chlorine sanitizing solution prepared during inspection and test via test strips- ensure sanitizing solution is prepared daily and as needed
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were noted not being stored in sanitizing solution- cloths were placed in solution during the inspection- ensure cloths are stored in sanitizing solution when not in use
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the walk-in cooler were noted:1. stored on the floor2. stored on top of each other with the bottom of the food containers touching food products3. stored without proper lidsEnsure:1. food containers are stored at least 6 inches off the floor2. food containers are not being stored on top of food products3. food containers are equipped with proper lids
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was noted thawing in the sink at room temperature- ensure foods are thawed in the cooler or under running cold water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust hood and grease filters were noted in an insanitary condition- ensure exhaust hood and grease filters are cleaned and maintained in a sanitary condition
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food and sticky debris was noted on several food containers and surfaces- ensure foods containers and surfaces are cleaned and maintained in a sanitary condition
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were noted not in sanitizing solution- ensure cleaning cloths are stored in sanitizing solution or use single-use paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being stored on the floor of the walk-in cooler, uncovered.- ensure all food is protected from contamination by storing food at least 6 inches off the floor
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers holding meat in the stand-up fridge unit were noted uncovered and not protected from contamination.- operator put lids on the containers during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken in storage chest freezer were noted uncovered- a covering was used to cover the chicken during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • non-food items are being stored in the food preparation area- ensure that the food preparation area is decluttered and that only food items are being stored in this area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food facility was noted cluttered and disorganized- general housekeeping required

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