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GP International Foods

101 - 9141 Crystal Lake Drive Grande Prairie AB T8X 0B7 · Food - General

Official record from Alberta →

Inspection summary

GP International Foods has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 12, 2026. The most recent inspection, on June 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 12, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on May 19, 2026. 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?

  • 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 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The public washroom was not equipped with toilet paper at the time of the inspection. Operator was advised to lock or put an "out of order" sign on the bathroom until toilet paper could be obtained.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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?
      • Facility operating without a valid food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff do not have food safety training** Ensure anyone who is to conduct food handling (meat cutting) has food safety trainingUpdate:Operator acquired Food Safety Basics for Meat Processors** Operator required to acquire food safety training that meets Section 31 of the Food Regulation
  5. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths noted in the food prep room. ** Ensure cleaning cloths are stored in a sanitizing bucket when not in use and laundered after.
    • 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 were not available for review ** Ensure temperature logs are maintained 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 records were not available for review. ** Ensure pest control is conducted monthly, and records are retained on site
    • 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?
      • Facility operating without a valid food handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff do not have food safety training** Ensure anyone who is to conduct food handling (meat cutting) has food safety training
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available for review** Ensure a cleaning schedule is established and maintained
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