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Grande Cache Pizza - Main Kitchen

1323 Shoppers Park Mall Grande Cache AB T0E 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Grande Cache Pizza - Main Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on August 20, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 on December 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 8, 2024. 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?

  • 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 7 times across 4 separate inspections, most recently on September 25, 2025. 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 5 times across 4 separate inspections, most recently on August 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 January 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 wooden storage box beneath the pizza oven, used to store empty pizza pans, is deteriorated and is not in a condition that permits effective cleaning and sanitation.- Replace the storage box with a smooth, durable, and cleanable storage unit.
  2. Monitoring Inspection

    2 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?
      • 1. The edge of the wooden shelving above the dishwasher is rough and is not cleanable. - Resurface and refinish the shelving to provide a smooth, durable, and cleanable surface, or replace the shelving.2. The wooden storage box beneath the pizza oven, used to store empty pizza pans, is deteriorated and is not in a condition that permits effective cleaning and sanitation.- Replace the storage box with a smooth, durable, and cleanable storage unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top exterior surface of the dishwasher, the shelving used to store dish racks next to the dishwasher, and cabinets used to store alcoholic products in the bar area are not maintained in a sanitary manner.- Please clean and sanitize. Please develop a written sanitation program and implement use.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was not equipped with paper towels - the dispenser was empty.- Corrected during inspection. - Please ensure hand sinks are supplied with paper towels at all times.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine was detected in a sanitizer bucker used to stored cleaning cloths in the bar area.- facility staff provided 100 ppm chlorine solution and the cleaning cloth was stored in the solution at the time of inspection. - Please check the concentration of chlorine sanitizer solution using test strips every 2-3 hours and replace when the concentration is lower than 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the mechanical dishwasher. Noted that no chlorine was dispensed to the dishwasher.Advised operator to: - service the dishwasher. - sanitize dishes manually in one sink using 100 ppm chlorine/bleach until the dishwasher is serviced.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concerns: - The walk-in freezer door paint was noted be peeling off. * Please address the issue/repaint.
  9. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted bulk foods (such noodles) in cardboard boxes stored on the floor beside the cook line. Corrected at the time of inspection. - Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted 3 boxes of donair meat stored on the floor in the walk-in freezer. - Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
    • 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?
      • No pest control monitoring is being performed and no records are maintained onsite. - Please perform monthly pest control and monitoring and keep records onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concerns: - the walk-in freezer door was not maintained in clean and sanitary manner. - The walk-in freezer door paint was noted be peeling off. - The walk-in cooler shelving where pizza plates are stored was not maintained in a clean and sanitary manner. - Dust build up was noted on the ceiling (on the ceiling fan and on the light fixtures) in the kitchen - The floor underneath the bar counters was not maintained in clean and sanitary manner. * Please clean and sanitize.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed detergent being used as a hand soap. Manager purchased a new hand soap at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed that the paper towel dispenser is not located to allow convenient access for handwashing. Please ensure paper towels are easily accessible for handwashing. Manager advised the paper towel dispenser would be moved to the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a blue dish rack that was not maintained in a clean and sanitary manner. Please clean.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a container of cooked chicken wings left uncovered in the walk-in cooler. Facility staff covered the chicken wings at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a container of bulk pasta stored on the floor beside the grill. Corrected at the time of inspection. Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
    • 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?
      • Expired permit was posted in the facility.
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