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Gracie's Place

10123 156 Street NW Edmonton AB T5P 4T5 · Food - General

Official record from Alberta →

Inspection summary

Gracie's Place has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on February 25, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on February 20, 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 4 times across 3 separate inspections, most recently on February 13, 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 9 times across 5 separate inspections, most recently on February 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 14, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • A licensed pest control company is required to implement control measures to prevent and manage pest infestations in the facility, as self-monitoring is not adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation was observed on the ventilation hood and requires cleaning.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • February 13, 2026: The operator reported that a pipe had become clogged and has been repaired. When tested, the dishwasher was dispensing chlorine at approximately 20 ppm during the sanitizing cycle. A technician has been contacted to recalibrate the dishwasher to ensure it dispenses 100 ppm available chlorine___________________________________________________________________________The low-temperature dishwasher was dispensing 0 ppm chlorine sanitizer during its sanitizing cycle. The operator replaced the sanitizer bucket, but it still measured 0 ppm after several runs. The dishwasher must be repaired to dispense a minimum of 100 ppm chlorine. Pending repairs, dishes must be manually sanitized in the dishwashing sink.
    • 15. Is the facility free of a pest infestation?
      • February 13, 2026: Significant cleaning has been completed; however, additional cleaning is still required in some areas. A pest control company has been contacted, and a visit has been scheduled.__________________________________________________________________________________A dead mouse was observed on the floor behind the dishwashing sink and was discarded by the operator. Mouse droppings were observed in several areas, including the floor of the dishwashing area; under prep sinks and prep coolers in the main kitchen; on the floor of the dish storage room; under equipment and shelving; and on a clean dish plate that was not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • February 13, 2026: Significant cleaning and decluttering were ongoing. The operator informed that the ventilation canopy is scheduled to be cleaned and serviced by the company on February 18, 2026.______________________________________________________________________Grease accumulation was observed on the ventilation hood and requires cleaning.Mouse droppings were observed under shelves, equipment, and other hard-to-reach areas in the facility. Please ensure these areas are thoroughly cleaned and sanitized. The facility is cluttered with items that are not in use. Please declutter and reorganize to facilitate proper cleaning and pest control.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty and wet wiping cloths were observed on counter surfaces in the main kitchen and in the hand sink of the front service area. Used cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning should be kept in a designated storage bin. The operator relocated the cloths during the inspection. 2. The surface sanitizer solution measured 0 ppm. The operator prepared a new solution, which measured 100 ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was dispensing 0 ppm chlorine sanitizer during its sanitizing cycle. The operator replaced the sanitizer bucket, but it still measured 0 ppm after several runs. The dishwasher must be repaired to dispense a minimum of 100 ppm chlorine. Pending repairs, dishes must be manually sanitized in the dishwashing sink.
    • 15. Is the facility free of a pest infestation?
      • A dead mouse was observed on the floor behind the dishwashing sink and was discarded by the operator. Mouse droppings were observed in several areas, including the floor of the dishwashing area; under prep sinks and prep coolers in the main kitchen; on the floor of the dish storage room; under equipment and shelving; and on a clean dish plate that was not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was observed on the ventilation hood and requires cleaning.Mouse droppings were observed under shelves, equipment, and other hard-to-reach areas in the facility. Please ensure these areas are thoroughly cleaned and sanitized. The facility is cluttered with items that are not in use. Please declutter and reorganize to facilitate proper cleaning and pest control.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 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?
      • Ceilings - observed surface/paint peeling off. Observed mainly in the middle of the kitchen.Outstanding violation. Ceiling must be smooth, easy to clean, and impervious to moisture.
    • 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 2 comparment sink hot water tap in the server area is leaking. Please repair/replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wall surfaces in the back by dish area displaced. Please fix.
  7. Monitoring Inspection

    3 infractions

    • 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?
      • Mouse droppings were noted along floors near the rear door, storage areas, on clean dishes (that are not in use), etc. Please clean up mouse droppings on a routine basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceilings - observed surface/paint peeling off. Observed mainly in the middle of the kitchen.Outstanding violation. Ceiling must be smooth, easy to clean, and impervious to moisture.
    • 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 2 comparment sink hot water tap in the server area is leaking. Please repair/replace.
  8. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips expired in 2020 and were not working properly when the dishwasher was tested. Please purchase new chlorine test strips and ensure the dishwasher is being tested prior to use.
    • 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?
      • Mouse droppings were noted along floors near the rear door, storage areas, on clean dishes (that are not in use), etc. Please clean up mouse droppings on a routine basis.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Lemon scented bleach is used for sanitizing food contact surfaces. Please purchase plain unscented bleach moving forward.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceilings - observed surface/paint peeling off. Observed mainly in the middle of the kitchen.Outstanding violation. Ceiling must be smooth, easy to clean, and impervious to moisture.
    • 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 2 comparment sink hot water tap in the server area is leaking. Please repair/replace.

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