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Grains Bakery Cafe

101 - 10408 67 Avenue Grande Prairie AB T8W 0K8 · Food - General

Official record from Alberta →

Inspection summary

Grains Bakery Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on August 28, 2026, found no infractions.

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

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.

  • 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 2 times across 2 separate inspections, most recently on August 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 9, 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?

  • 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 8 times across 6 separate inspections, most recently on August 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on August 20, 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 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?
      • At time of inspection:1. Temperature records were not being kept up-to-date within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all temperature records are recorded in ink (on paper) and kept in a binder so that they can be reviewed during future inspections. The following records should be included:- all refrigeration and freezing temperatures - all hot-holding temperatures (such as soups in hot wells).- all sanitizer concentrations (one test per meal period, per container is suitable).- all mechanical dishwasher temperatures (maximum rinse / sanitize temperature is taken from the machine's final rinse / sanitize temperature dial).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. A portion of the complaint indicated that hot bread (directly out of the oven) immediately gets placed inside the walk-in cooler(s) to rapidly cool prior to transporting to the other satellite location. Be advised that this practice must stop immediately as the hot bread will warm up the temperatures within all applicable refrigeration units. This is specifically a concern for refrigeration units that contain high risk food items.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT place hot bread inside any refrigeration appliance. Turn on the air conditioning unit if you wish to cool down the bread quickly. Ensure all breads are cooled / stored on racks exterior of any refrigeration unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips / kit were not available to test the concentration of the sanitizing solution being used.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and use them to verify the concentration of chemical being used. If using quaternary ammonia sanitizing solution, ensure quat test strips are obtained. Quaternary ammonia sanitizer concentration must be between 200 - 400 PPM. Ensure these tests are recorded regularly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any managers certified with Alberta-approved food safety training. There appears to be two (2) other staff members that have Alberta-approved food safety training in this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately register a manager to an upcoming Alberta-approved Food Safe course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning records were not available for daily, weekly and monthly cleaning.Ensure cleaning records are kept for daily, weekly and monthly cleaning.Update: As of May 5, 2026, records are not available for as facility uses erasable board for recording cleaning activities.Ensure written cleaning records are maintained on papers and previous records are available with all cleaning records with the initials of the person carrying out the cleaning activities.****AT TIME OF INSPECTION, ALTHOUGH WRITTEN CLEANING LOGS WERE NOTED, THEY WERE NOT BEING KEPT UP-TO-DATE. ENSURE ALL CLEANING LOGS ARE KEPT UP TO DATE AND CONTINUE BEING RECORDED ON PAPER.
  3. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning records were not available for daily, weekly and monthly cleaning.Ensure cleaning records are kept for daily, weekly and monthly cleaning.Update: As of May 5, 2026, records are not available for as facility uses erasable board for recording cleaning activities.Ensure written cleaning records are maintained on papers and previous records are available with all cleaning records with the initials of the person carrying out the cleaning activities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. One front display cooling unit was in insanitary condition.2. Walk-in freezer floor is in insanity condition.Ensure cleaning of both front display cooling unit and walk-in freezer.Update: As of May 05, 2026, both the above-mentioned areas are in insanitary condition.
  4. Monitoring Inspection

    5 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 monitoring records are not available for all cooling units.Ensure temperature of all cooling units are monitored daily and records are kept.
    • 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 are not available.Ensure pest control records are available onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure Alberta approved food safety training is completed by one staff. If more than 6 employees work in the facility, one food safety trained staff/supervisor needs to be onsite at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. One front display cooling unit was in insanitary condition.2. Walk-in freezer floor is in insanity condition.Ensure cleaning of both front display cooling unit and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning records were not available for daily, weekly and monthly cleaning.Ensure cleaning records are kept for daily, weekly and monthly cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front service area QUAT sanitizer is noted at 0 ppm.Ensure the QUAT sanitizer is maintained at a minimum concentration of 200 ppm and replace the Quat sanitizer every 4 hours or more frequently as required. Manager replaced the sanitizer during the inspection and it measured a concentration of 400 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dough roller and dough slicer require some minor cleaning.Clean the indicated areas and ensure all equipment and areas are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A clear candy bin is in disrepair, making it difficult to clean. Please ensure all bins are maintained in good repair and are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some minor cleaning is required in the following areas:-Cupboard under the sink. -High touch areas (back door, back fridge).-Top of the back freezer chest. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  9. Initial Inspection

    3 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 pre-existing food permit is no longer valid due to change of ownership. Please ensure to submit a food application when there is a change of ownership, a change in business location, or a new business opening. PHI dropped off the food permit application form at the time of the inspection and the operator started filling out the form. Please submit the permit application as soon as possible. Please post the new permit in an area easily viewable by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A clear candy bin is in disrepair, making it difficult to clean. Please ensure all bins are maintained in good repair and are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some minor cleaning is required in the following areas:-Cupboard under the sink. -High touch areas (back door, back fridge).-Top of the back freezer chest. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.

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