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Grand Hotel - Restaurant and Tavern

4930 51 Street Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Grand Hotel - Restaurant and Tavern has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on July 6, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on April 29, 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 2 times across 2 separate inspections, most recently on January 7, 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 2 times across 2 separate inspections, most recently on March 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 19, 2024. 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?

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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The commercial sandwich table was not maintaining proper refrigeration temperatures and a significant buildup of ice was observed inside the unit around the evaporator coils.The operator was notified, and a repair technician was contacted and subsequently repaired the sandwich table to ensure it is capable of maintaining adequate temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed an accumulation of dust and debris in the plate cabinets located in the food preparation and cooking area of the kitchen.Corrective action: Please ensure that all dust and debris are removed and that the affected areas are thoroughly cleaned and sanitized to maintain a clean and sanitary environment for food preparation.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • - Uninspected eggs were found in the walk-in cooler. 3 cartons containing 18 eggs and one carton containing 12 were found. The operator was advised to remove the eggs from the permitted facility. The operator mentioned that the eggs were for personal use only. The operator was advised that no uninspected foods are allowed in the kitchen facility and that personal food items shall be kept in a staff room refrigeration unit.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Multiple food items were found to be unfit for consumption. The following food items were observed:(X) Beef Sirloin Grilling Steak with a best before date of May 2, 2024 - this product was immediately discarded by the operator. (X) Boneless Blade Roast Cut with a best before date of December 3, 2025(X) Top Sirloin Grilling Steak Bless V.P with a best before date of January 7, 2025.(X) Beef Sirloin Tip Steak Value Pack - with a best before date of September 4, 2025.(X) Traditional Tofu - with a best before date of November 9, 2025. (X) Kirkland Marble Cheddar Cheese - with the before date of November 2, 2025. (X) Lou's Kitchen Pork Back Ribs out at room temperature with a before date of February 4, 2025. (X) Pork Collar Butt with a best before date of November 13, 2025. (X) Clearwater Wild Caught Arctic Surf Clams with a best before date of May 22, 2022. (X) Natural Bakery Canadian Rye Bread with a best before date of December 4, 2025. (2 packages)(X) Yupik Raw Cashews with an expiry date of October 2, 2022.(X) Kirkland Lean Ground Beef with a best before date of November 13, 2025. (2 packages).Please ensure all medium and high risk foods past the best before dates are removed from the facility to minimize the risk of foodborne illness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The food in the walk-in freezer is not being stored properly. Several food items are placed directly on the floor due to significant overcrowding.
    • 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?
      • - The operator did not have up to date pest control monitoring documentation for November and December of 2025. Please ensure monthly pest control monitoring is being documented and stored for review,
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Current: April 29th, 2025: A large accumulation of food products remain on the floor in the walk-in freezer. To minimize contamination risks, please ensure all stored food is placed off the floor and organized.Previous: A large accumulation of food products is being stored on the floor in the walk-in freezer.Please ensure all stored food is being placed off the floor and in an organized manner to minimize the risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The women’s restroom near the kitchen and lounge area has multiple non-functional toilets. Please ensure these toilets are repaired to provide suitable access.
  6. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed multiple food items not covered in the walk-in refrigeration unit. A cash register money tray is also being stored in the walk in refrigeration unit. To prevent contamination, please ensure all food items in the refrigeration units are adequately covered. Furthermore, incompatible items, such as money, shall not be stored with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Current: April 29th, 2025: A large accumulation of food products remain on the floor in the walk-in freezer. To minimize contamination risks, please ensure all stored food is placed off the floor and organized.Previous: A large accumulation of food products is being stored on the floor in the walk-in freezer.Please ensure all stored food is being placed off the floor and in an organized manner to minimize the risk of contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Current: Spray bottles containing chemicals remain unlabeled. Please ensure all spray bottles containing chemicals are properly labelled to minimize accidental misuse. Previous: The chemical bottles next to the kitchen entrance are not labelled. Please label all the bottles so that their contents can be easily identified and accidental misuse can be prevented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The women’s restroom near the kitchen and lounge area has multiple non-functional toilets. Please ensure these toilets are repaired to provide suitable access.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: The staff washroom at the back of the kitchen in unclean and disorganized state. The handwashing sink remains obstructed with miscellaneous items. To promote proper hygiene practices, please ensure that the staff washroom is cleaned thoroughly and all incompatible contents are promptly removed.Previous: The staff washroom at the back of the kitchen is not in a clean and sanitary state. Specifically, the sink is obstructed with miscellaneous contents and the vanity and floor surfaces are also unclean. To promote proper hygiene practices, please ensure that the staff washroom is cleaned thoroughly and all incompatible contents are promptly removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: The kitchen space remains unorganized and occupying a significant number of incompatible equipment, increasing the risk of contamination during food preparation and cooking. A thorough cleaning of work surfaces and equipment is also necessary as food debris and dust were observed throughout the facility. Previous: The kitchen space needs to be reorganized and cleaned because there is a significant buildup of miscellaneous items. This buildup has caused dust and debris to accumulate.The following areas require correction:(X)Countertop surfaces and shelving areas are cluttered with a variety of items, impeding adequate cleaning of the surfaces. (X)The storage of pots and pans is disorganized, resulting in them collecting dust.(X)There is food debris on the floor of the drop-down cooler in the cooking area. (X)Please make sure that tools and other miscellaneous items are removed from the kitchen space or stored away properly, away from any kitchen activity.
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A large accumulation of food products is being stored on the floor in the walk-in freezer.Please all stored food is being placed off the floor and in an organized manner to minimize the risk of contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The chemical bottles next to the kitchen entrance are not labelled. Please label all the bottles so that their contents can be easily identified and accidental misuse can be prevented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The staff washroom at the back of the kitchen is not in a clean and sanitary state. Specifically, the sink is obstructed with miscellaneous contents and the vanity and floor surfaces are also unclean. To promote proper hygiene practices, please ensure that the staff washroom is cleaned thoroughly and all incompatible contents are promptly removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The kitchen space needs to be reorganized and cleaned because there is a significant buildup of miscellaneous items. This buildup has caused dust and debris to accumulate.The following areas require correction:(X)Countertop surfaces and shelving areas are cluttered with a variety of items, impeding adequate cleaning of the surfaces. (X)The storage of pots and pans is disorganized, resulting in them collecting dust.(X)There is food debris on the floor of the drop-down cooler in the cooking area. (X)Please make sure that tools and other miscellaneous items are removed from the kitchen space or stored away properly, away from any kitchen activity.
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A large accumulation of food products is being stored on the floor in the walk-in freezer.Please all stored food is being placed off the floor and in an organized manner to minimize the risk of contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The chemical bottles next to the kitchen entrance are not labelled. Please label all the bottles so that their contents can be easily identified and accidental misuse can be prevented.
    • 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?
      • - At the time of inspection, the operator was unable to produce evidence of pest control records. Please ensure pest control records are easily accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The staff washroom at the back of the kitchen is not in a clean and sanitary state. Specifically, the sink is obstructed with miscellaneous contents and the vanity and floor surfaces are also unclean. To promote proper hygiene practices, please ensure that the staff washroom is cleaned thoroughly and all incompatible contents are promptly removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There is significant grease buildup in the exhaust hood filters, as well as dust accumulation on the piping system.To minimize the risk of contamination to items, please ensure that the filters are cleaned and the dust is removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The kitchen space needs to be reorganized and cleaned because there is a significant buildup of miscellaneous items. This buildup has caused dust and debris to accumulate.The following areas require correction:(X)Countertop surfaces and shelving areas are cluttered with a variety of items, impeding adequate cleaning of the surfaces. (X)The storage of pots and pans is disorganized, resulting in them collecting dust.(X)There is food debris on the floor of the drop-down cooler in the cooking area. (X)Please make sure that tools and other miscellaneous items are removed from the kitchen space or stored away properly, away from any kitchen activity.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility had numerous used cleaning cloths on food prep surfaces. Please ensure that cleaning cloths are submerged in sanitizing solution when not in use.PHI reminded him that cleaning cloths should be submerged in sanitizing solution to prevent growth of germs on the cloth that can cause unsanitary conditions on the food prep surface. Alternatively, a new cloth may be used for each wipe or paper towel may be used.PHI made a 100ppm chlorine solution and placed clean cloths in the solution with the solution placed near food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of cut produce observed on the counter. Operator relocated to the prep cooler and was reminded that cut produce is at risk for growing germs and should be kept in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Various dishes observed in handwashing basin.Please do not use the handwashing sink for any purpose other than handwashing.Operator removed dishes during inspection. Hand sink fully supplied.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large quantities of cleaning clothes observed out of use near the grill and food prep area.PHI discussed the importance of storing cleaning cloths in sanitizing solution. Operator removed the cloths and noted that only cloths stored in sanitizing solution are used.100ppm chlorine solution with submerged cloth observed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered pot of cooked food was observed in the walk-in cooler. Operator covered this with food-safe plastic wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked, diced potatoes observed on the counter. PHI measured temperature at 30C using infrared thermometer. Operator cooked these and they were cooling. He covered them and placed them in the cooler.2) Cooked bacon observed on the counter. Operator noted the time the bacon was cooked (less than 2 hours). Operator covered the bacon and placed it in the cooler.PHI provided education about the importance of returning food to the cooler after 2 hours of cooling at room temperature.Potentially hazardous foods that have been cooked and are intended to be kept under refrigeratedstorage prior to serving, are to be cooled from 60oC (140F) to 20C (70F) or less within two hours and then from 20C (70F) to 4C (40F) or less within 4 hours.In compliance: Coolers measured below 4C. Freezers measured below -18C. Prep cooler measured 2-4C. Whole, raw, shell eggs measured less than 7C and operator returned these to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink fully supplied with various paper towel supplies located around the hand sink. Items observed stored on the floor in front of the hand sink.Please ensure that the handwashing sink is fully accessible at all times, with no obstructions to accessing it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice located on top of ice machine. Ice machine observed to be visibly dusty.PHI observed operator placing the scoop and a container for the scoop in the chlorine dishwasher for sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ladies washroom has 1 of 2 toilets out of order. There is a strong odour of sewer gas in the washroom.Please ensure that the toilet is in good working order, and that the source of the odour is identified and repaired/rectified.

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