Europa Deli & Sausage Hut Ltd.
101 - 9131 Crystal Lake Drive Grande Prairie AB T8X 0B7 · Food - General
Inspection summary
Europa Deli & Sausage Hut Ltd. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on August 11, 2026, recorded 3 infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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.
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 across 2 separate inspections, most recently on August 11, 2026. 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?
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 August 9, 2026. 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 August 9, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 across 2 separate inspections, most recently on August 11, 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?
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 August 11, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
5 inspections
- Risk Management Inspection
3 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 being completed- Ensure temperature logs for cold holding units are completed at least once per day. Try to complete every 4 hours during operating hours.- Ensure temperature logs are completed for smoked product
- 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?
- Pest control logs are not being completed- Ensure pest control logs are completed on a monthly basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is dirt and debris on various surfaces. Cleaning is required of the following:- walls - floors- shelving- panini press- Spray bottles- bulk food storage containers2. Cleaning logs are not completed up to date- Ensure cleaning logs are completed on a regular basis
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket being used to store tongs and serving utensils had a low concentration <50 ppm quat. Sanitizer solutions refreshed.- Ensure sanitizer buckets are refreshed throughout the day and after peak periods of use.- Ensure sanitizer concentration is measured and documented daily.
- 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 being completed- Ensure temperature logs for cold holding units are completed at least once per day. Try to complete every 4 hours during operating hours.- Ensure temperature logs are completed for smoked product
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat (packaged) is being stored above raw vegetables in the walk-in cooler. Meat was relocated to speed rack.- Ensure raw meat is stored separate or below produce and ready-to-eat foods
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The end front display cooler temperature measured too warm at 8.6 degrees Celsius at the top portion and freezing temperatures in lower section. Owner had food moved to back cooler and contacted HVAC professional for repairs.- Ensure cooler is capable of maintaining a temperature of 4 degrees Celsius or cooler throughout the unit- Ensure unit temperature is monitored and documented daily
- 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?
- Pest control logs are not being completed- Ensure pest control logs are completed on a monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The end front display cooler temperature measured too warm at 8.6 degrees Celsius at the top portion and freezing temperatures in lower section. Owner had food moved to back cooler and contacted HVAC professional for repairs.- Ensure cooler is capable of maintaining a temperature of 4 degrees Celsius or cooler throughout the unit- Ensure cooler is in good repair
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is dirt and debris on various surfaces. Cleaning is required of the following:- walls - floors- shelving- panini press- bulk food storage containers2. Cleaning logs are not completed up to date- Ensure cleaning logs are completed on a regular basis
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food jars are being stored on the floor below the large meat coolers. - ensure all food is stored at least 6 inches off the floor to prevent contamination and facilitate cleaning
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?