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Grande Avenue Village - Food Services

50 Grande Avenue Cochrane AB T4C 2P6 · Food - General

Official record from Alberta →

Inspection summary

Grande Avenue Village - Food Services has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on February 25, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 February 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 18, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 19, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *High temp. mechanical dishwasher was not operational during the inspection. Max temp. was measured at 66C on the plate level. Washing and rinsing temp. was not rising up, pressure gauges looked like they were not working.Manual dishwashing will be done until repair is completed.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  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?
      • Ostro San quat sanitizer bottles were expired. Please make sure new sanitizer solutions with valid expiry date are available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *There were two metal strainers were not in good repair, rusted and has loose metal parts on them. Corrected during the inspection. *Potato chips cutter was not in clean sanitary condition, had food debris on blades and hard to reach areas of the equipment.Corrected during the inspection. Washed, cleaned and sanitized during the inspection by the operator.*Broken scoop in fry goods. Discarded during the inspection by the operator. Please make sure equipment come in contact with food are in good repair and clean condition to prevent any injuries and contamination of the food.
  7. Monitoring 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?
      • *One of the hand soap dispensers was not working during the inspection. Corrected during the inspection. Operator fixed the dispenser during the inspection.*One of the paper towel dispensers was empty. Corrected during the inspection. Operator replaced more paper towels in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust canopy filters built up grease. Corrected during the inspection. Operator cleaned and washed them during the inspection.

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