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Grande Prairie Curling Club

10127 99 Avenue Grande Prairie AB T8V 3A4 · Food - General

Official record from Alberta →

Inspection summary

Grande Prairie Curling Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on November 19, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 5 times across 3 separate inspections, most recently on November 6, 2025. 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 4 times across 4 separate inspections, most recently on November 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on November 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 8, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A used cleaning cloth was observed on the cookline. - Staff were instructed to store cleaning cloths in a sanitizing solution.2. Sanitizing solution in the spray bottle was noted at 0ppm.- Staff was instructed to get a fresh Quat sanitizing solution that measured approximately 200ppm.Ensure to get test strip for the sanitizing solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was noted without proper label to identify the product.Staff was instructed to label the sanitizing product accordingly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current.Update: 6th of November 2025 temperature logs are available for cold holding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outer part of the ice machine was noted with whitish residue on it.Staff were observed cleaning the exterior of the ice machine.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs for hot and cold holding and cooking are not up to date. Ensure that temperature logs are current.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food under the deep fryers. Clean under the deep fryers.Dirt is evident on the outside of the garbage containers. Clean the outside of the containers.
  4. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records for temperature monitoring are not being completed- records printed and available at time of inspectionENSURE TEMPERATURES ARE DOCUMENTED DAILY AND AS FOODS ARE COOKED / REHEATED
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispenser concentration is at 0 ppm- quat sanitizer solution manually mixed at 200 ppm for temporary fixENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available for checking internal cook temperaturesOBTAIN A WORKING PROBE THERMOMTER
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available to measure the concentration of the quat sanitizerOBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer dispenser concentration is at 0 ppm- quat sanitizer solution manually mixed at 200 ppm for temporary fixENSURE THE QUAT SANITIZER DISPENSER IS IN GOOD WORKING ORDER DISPENSING 200 PPM QUAT
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A probe thermometer is not available for checking internal cook temperatures2. Not all cold holding units are provided with a thermometer for temperature monitoring1. OBTAIN A WORKING PROBE THERMOMTER.2. ENSURE ALL REFRIGERATED UNITS ARE PROVIDED WITH A THERMOMETER. IF APPLICABLE, HOT HOLDING DISPLAY UNITS WOULD ALSO NEED A THERMOMETER.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available to measure the concentration of the quat sanitizerOBTAIN QUAT TEST STRIPS TO MONITOR SANITIZER CONCENTRATIONS

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