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Europa Meat Shoppe

10712 78 Avenue Grande Prairie AB T8W 0G9 · Food - General

Official record from Alberta →

Inspection summary

Europa Meat Shoppe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on June 1, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 once on July 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 6 separate inspections, most recently on July 26, 2025. 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?

  • 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 October 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 28, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • The three-compartment sink has a faulty faucet.Operator mentioned that plans are in place to have the faucet repaired, parts are difficult to source. Ensure that the faucet is in good repair at all times.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Three used sponges were noted.Operator discarded the used sponges.Ensure that the single use sponges are discarded after use.Sponges are porous and can not be cleaned thoroughly.
    • 09. Are chemicals stored and handled in a safe manner?
      • A green chemical was noted on the kitchen floor.Operator indicated that it is for pest control. Ensure to remove the chemical substance from the floor immediately.Pest control products should only be applied by licensed professional in a manner that does not pose health risk.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The three-compartment sink has a faulty faucet.Operator mentioned that plans for repairs are in progress, and parts have been ordered.Ensure that the faucet is in good repair at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sink area adjacent to the container storage is cluttered.Ensure the area is organized and easy to clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three-compartment sink seal is in disrepair. Please repair the sink seal and ensure all sinks are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall adjacent to the three-compartment with the green wire shelves requires some minor cleaning. Please clean the wall and ensure all areas including the walls are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning: -The green tiered metal shelf.Please clean all indicated areas and ensure all floors, surfaces and equipment are kept in a clean and sanitary condition.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. Both the walk-in cooler and freezer contained light fixtures without a protective cover. The owner / operator of this facility is requested to conduct the following, namely:1. Install a protective cover over both the walk-in cooler and freezer light fixtures. Not observed on the November 28, 2023, inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The green tiered metal shelf.-The corner where the cutting boards are stored. -The floor under the shelving in the freezer. Please clean all indicated areas and ensure all floors, surfaces and equipment are kept in a clean and sanitary condition.
  10. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of potatoes is stored on the ground. Please ensure all food products are stored 6-inches off the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. Both the walk-in cooler and freezer contained light fixtures without a protective cover. The owner / operator of this facility is requested to conduct the following, namely:1. Install a protective cover over both the walk-in cooler and freezer light fixtures. Not observed on the November 28, 2023, inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The green tiered metal shelf.-The corner where the cutting boards are stored. -The floor under the shelving in the freezer. Please clean all indicated areas and ensure all floors, surfaces and equipment are kept in a clean and sanitary condition.

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