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Grande Prairie Care Centre - Kitchen

9705 94 Avenue Grande Prairie AB T8V 3A2 · Food - General

Official record from Alberta →

Inspection summary

Grande Prairie Care Centre - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on November 24, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 November 13, 2025. 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?

  • 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 4 times across 4 separate inspections, most recently on November 13, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 12, 2024. 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?

  • 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 October 18, 2023. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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 time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests. Records / documentation appear to be kept up-to-date and available for review - SATISFACTORY.2. The front entrance door was not properly sealed at the bottom to help refrain from pest entrance.The owner / operator of this facility is requested to conduct the following, namely:1. Check all doors (that lead directly to the exterior of this building) and make any necessary repairs to those doors that are not properly sealed at the bottom. This task should be placed on the maintenance checklist (i.e.to be checked in early spring and late fall of each year).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition – SATISFACTORY.2. One hot holding unit (swan room - 2nd floor) is not functional. Parts have been ordered and will be repaired once parts arrive.The owner / operator of this facility is requested to conduct the following, namely:1. Please submit photographs of- this hot-holding unit being repaired and- indicating this unit is capable of maintaining a hot-holding temperature of 60c/140F or greater.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Some cutting boards (not all) were found to be severely scratched / stained / worn and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Remove those cutting boards from service that are not in good repair / condition.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
  5. Monitoring Inspection

    3 infractions

    • 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 time of inspection:1. Some entrance doors (leading to the exterior of this building) were not fully sealed at the bottom to help prevent the entrance of pests (i.e. front entrance door).The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order for maintenance to:a. Check all entrance doors to verify they are properly sealed at the bottom. b. For those doors that are not properly sealed, generate a second work order to have those doors repaired. This task can be Allocated until April 30, 2024 to be completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is MAY OF 2024 – SATISFACTORY.2. A plumbing fixture (under a sink within the dishwasher area) was leaking and requires repair.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to this plumbing fixture. The operator indicated that a work order has already been generated for this piece of equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition - SATISFACTORY.2. The can opener tooth was not found to be sanitary. Various food debris was noted on this piece of equipment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the can opener / tooth is always checked to verify it is kept in a clean and sanitary condition (similar to the meat slicer).******THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Also, please go through all cutting boards to ensure they are not severely scratched and stained. Please replace as necessary.
  6. Risk Management Inspection

    0 infractions

  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?
      • At time of inspection:1. All hand wash sinks (in the main commercial kitchen) appeared to contain hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY.2. The hand sink in the Swan dining room (servery) contained a hand sink where the soap and paper towel dispensers were not properly functional.The owner / operator of this facility is requested to conduct the following, namely:1. Repair / replace both the hand soap and paper towel dispensers at the hand wash sink (in the Swan dining room / servery).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various cutting boards were severely worn and require replacement.2. It is unclear as to how often the kitchen ice machine gets cleaned / sanitized internally.The owner / operator of this facility is requested to conduct the following, namely:1. Replace all severely worn cutting boards.2. Please submit records for the maintenance of the kitchen ice machine.

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