Ember Steakhouse
10119 121 Avenue Grande Prairie AB T8V 7V3 · Food - General
Inspection summary
Ember Steakhouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 27, 2026. The most recent inspection, on June 7, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 March 17, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on June 1, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on May 21, 2026. 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?
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 once on May 21, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 once on March 17, 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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available, but logs are not kept.Ensure daily, weekly and monthly cleaning logs are kept.Update: June 1, 2026Operator is working on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handlers not changing gloves after a task including wiping hands on the apron and cloth towels. Food handlers were educated and instructed to wash hands. Ensure gloves are changed after each task (even when interrupted to do another task) and hands are washed prior to wearing gloves. Hands must be washed frequently or as needed. Owner will have a meeting with staff regarding importance of hand washing.Ensure cloth towels are not kept on counters/prep table cutting boards for food handlers to clean hands.
- 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?
- Best before dates are not placed on containers that in the prep coolers. Ensure all high-risk foods are dated inside the prep coolers.
- 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?
- Dishwasher and glasswasher sanitize testing logs are not kept. Ensure daily dishwasher and glasswasher sanitizer testing are kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available but logs are not kept.Ensure daily, weekly and monthly cleaning logs are kept.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Initial 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)?
- Glasswasher: concentration of chlorine in final rinse water was 50 ppm. Ensure concentration of chlorine in final rinse water is at 100 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hot holding well plumbing has not been installed. Ensure hot holding equipment is properly installed and is able to maintain food temperature at 60 Deg C or hotter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions