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Grande Cache Inn and Suites

9901 100 Street Grande Cache AB T0E 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Grande Cache Inn and Suites has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on August 25, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 5 inspections in a row found no infractions. 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 once on April 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 25, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 10, 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?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted grease buildup on the ventilation hood. - Please clean the ventilation hood.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables stored in the prep table cooler in the kitchen were measured at ~15C. Noted the cooler is not maintaining food at satisfactory temperature. Operator advised the prep cooler is used only during food preparation. - Please transfer cut vegetables into the other coolers that maintain 4c or colder. - Please adjust or fix the prep cooler to ensure it maintains 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Noted that the hand sink in the kitchen/food preparation area was not supplied with hand soap and paper towels. Operator advised food handlers wash hands in the server area hand sink, but this hand sink is not accessible to food handlers in the kitchen/food preparation area. - Please ensure all hand sinks including the kitchen area hand sink are equipped with supplies so that food handlers can have easy access to hand sink.
  10. Monitoring Inspection

    0 infractions

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