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Grace International Market

A - 1667 Dunmore Road SE Medicine Hat AB T1A 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Grace International Market has been inspected 20 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 12, 2026, found no infractions.

6 of 20 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

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.

  • 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 3 times across 2 separate inspections, most recently on December 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 7, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 12, 2025. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 2, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the staff bathroom and in the kitchen area are not stocked with paper towels.* Stock all hand sinks with an adequate supply of paper towels at all times to facilitate proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Floors in the back storage areas, walk-in refrigerators and freezers, and customer front area.- Surfaces of the three-compartment sinks.- Doors and handles of refrigerators and freezers.- The sides, tops, and floors beneath the deep fryer and grill have accumulated food debris and grime.* Thoroughly clean and sanitize the indicated areas.The back area of the facility is very cluttered.* Organize and declutter the area, including the removal of old, unused equipment and boxes.
  3. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat and fish products stored in the walk-in freezers and kitchen refrigerator are not covered, or their plastic coverings are torn.* Ensure all food products are properly covered and protected from contamination at all times. Replace any torn or damaged plastic wrap and store products in food-grade containers or under intact coverings.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezers and refrigerators are cluttered, and food products are being stored directly on the floor.* Organize and declutter the walk-in freezers and refrigerators to allow for proper first-in, first-out stock rotation and adequate air circulation.* Store all food products off the floor to protect them from contamination and facilitate cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the staff bathroom and in the kitchen area are not stocked with paper towels.* Stock all hand sinks with an adequate supply of paper towels at all times to facilitate proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Floors in the back storage areas, walk-in refrigerators and freezers, and customer front area.- Surfaces of the three-compartment sinks.- Doors and handles of refrigerators and freezers.- The sides, tops, and floors beneath the deep fryer and grill have accumulated food debris and grime.* Thoroughly clean and sanitize the indicated areas.The back area of the facility is very cluttered.* Organize and declutter the area, including the removal of old, unused equipment and boxes.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat and fish products stored in the walk-in freezers and kitchen refrigerator are not covered, or their plastic coverings are torn.* Ensure all food products are properly covered and protected from contamination at all times. Replace any torn or damaged plastic wrap and store products in food-grade containers or under intact coverings.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezers and refrigerators are cluttered, and food products are being stored directly on the floor.* Organize and declutter the walk-in freezers and refrigerators to allow for proper first-in, first-out stock rotation and adequate air circulation.* Store all food products off the floor to protect them from contamination and facilitate cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the staff bathroom and in the kitchen area are not stocked with paper towels.* Stock all hand sinks with an adequate supply of paper towels at all times to facilitate proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Floors in the back storage areas, walk-in refrigerators and freezers, and customer front area.- Surfaces of the three-compartment sinks.- Doors and handles of refrigerators and freezers.- The sides, tops, and floors beneath the deep fryer and grill have accumulated food debris and grime.* Thoroughly clean and sanitize the indicated areas.The back area of the facility is very cluttered.* Organize and declutter the area, including the removal of old, unused equipment and boxes.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The required cleaning has been done.There are still a few miscellaneous items that need to be cleared from the facility.
  6. Demand 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?
      • The food handling permit is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The required cleaning has been done.There are still a few miscellaneous items that need to be cleared from the facility.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The required cleaning has been done.There are still a few miscellaneous items that need to be cleared from the facility.
  8. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Containers of honey do not have a food label. The operator stated they would remove them from the shelf and get labels for them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The required cleaning has been done.There are still a few miscellaneous items that need to be cleared from the facility.
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pot of raw pork was being stored above produce. The operator moved the pot to a bottom pallet as instructed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottles were not labeled. The operator labelled the bottles as instructed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was being thawed at room temperature. The operator moved the fish under cold running water as instructed. The operator was educated on proper thawing methods.
    • 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?
      • There are two holes in the bottom left of the loading bay door.*Seal holes to prevent entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The sides, top, and floors beneath the deep fryer have accumulated food debris/grime. - The ceiling vent in the kitchen has accumulated grease/grime. *Thoroughly clean and sanitize indicated areas. - The entire facility is very cluttered. *Please clear out old equipment/de-clutter the area.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a buildup of foliage and debris outside the back door by the garbage bin. This area needs to be kept tidy and free of debris to prevent the attraction of pests.
    • 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?
      • The posted food handling permit is not up-to-date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are areas with debris buildup requiring cleaning, mainly:- underneath shelving in the walk-in cooler- underneath the sink and tables in the fruit cutting area, as well as the sink itself and the knife used for cutting fruit.- the stand mixer- gas stove and ovenThe back area requires better organization; there is a lot of equipment which does not appear to be relevant to the regular operation of the facility.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are several food items stored in the cooling units that are not covered:- one meat item in the display cooler in the meat processing area- sausage meat on a tray in the chest freezer near the back area
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a tray of ground meat without cover in the walk-in fridge. The operator promptly covered the ground meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The walk-in freezer is fully packed with food items up to the door, preventing proper first-in, first-out rotation and air circulation. The operator indicated that they would re-organize the freezer within 2 weeks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were cases of eggs placed by the walk-in cooler. The operator indicated that they just received the shipment today. The eggs were placed in the cooler promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler in the meat processing area does not have a thermometer. Please ensure there is one thermometer in each cooling unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the staff bathroom and in the meat processing area are not stocked with paper towels. The operator indicated that they run out of paper towels and will order some more.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area by the back door is disorganized. Please make sure the facility is organized.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk containers of food products were not covered and had utensils left in them. The operator removed the utensils for washing and got covers for the food products.
    • 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?
      • An up-to-date permit is not on display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area by the walk-in freezer and the walk-in storage area beside the coolers require organization.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The waste are outside the back entrance to the facility has a collection of debris and old materials/equipment. Ensure all items are removed to prevent the attraction and harborage of pests.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Fried fish was left out at room temperature for more than 2 hours and measured 23.0°C. The food was discarded by the operator. Ensure high-risk food items are stored at/below 4°C , or at/above 60°C.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was using a soap/bleach mixture for cleaning which measured > 200 ppm chlorine. The operator was informed not to mix bleach with water and to make separate solution if wanting to clean with using bleach and water. A bleach solution measuring 200 ppm chlorine was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour and a box of root vegetables are being stored directly on the ground. A few cooking pots/utensils were being stored on the ground. They were removed by the operator for cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not available for handwashing in the main kitchen or staff washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation: The back storage areas of the facility are cluttered and are not easy to clean and control for pests. First cited 2023-10-16.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Three-compartment sink in the fruit slicing area is covered in sticky residue and fruit skins.The doors, lights switches, and floors of the walk-in coolers require cleaning.
  19. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas of the facility are cluttered and are not easy to clean and control for pests. There appears to be improvement in decluttering the area, but more work on the back storage area is required.
  20. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas of the facility are cluttered and are not easy to clean and control for pests.

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