Grande Prairie Women's Residence - Kitchen
Undisclosed Location Grande Prairie AB · Food - General
Inspection summary
Grande Prairie Women's Residence - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on February 4, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 December 12, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on June 7, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 8, 2025. 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?
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 June 7, 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?
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
- Monitoring Inspection
0 infractions
- 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?
- At time of inspection:1. Temperature monitoring records did not appear to be conducted within this facility. Be advised that all refrigeration temperatures must be recorded a minimum of once (1) per day when in operation.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing temperatures are recorded a minimum of once (1) per day. Refrigeration / freezing temperatures are only required to be taken on those appliances that contains high risk / perishable foods / beverages within.
- 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?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. Raw meat was noted to be sitting in a metal pan and thus was thawing / exposed to the temperature danger zone (i.e. 4c-60c/40F-140F).The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT improperly thaw raw meat in the temperature danger zone. ALL RAW MEAT (ONCE REMOVED FROM A FREEZER) MUST BE THAWED IN ONE OF THE FOLLOWING WAYS:1. PLACING THE MEAT IN A REFRIGERATION DEVICE OR2. PLACING THE MEAT UNDER A CONTINUOUS FLOW OF COLD RUNNING WATER OR 3. DEFROSTED THE MEAT IN A MICROWAVE.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 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?
- At time of inspection:1. A valid food handling permit was not available / posted within this facility. The current permit had expired in September of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility and ensure it is posted in a location easily visible to all patrons.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical testing strips were not available to test the concentration of the quaternary ammonium sanitizing solution and chemical spray bottle.Please ensure chemical testing strips are available to verify the concentration of the quaternary sanitizing solution and chemical spray bottle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures in the dry storage area were not equipped with shatterproof coverings.Ensure that all light fixtures in the dry storage area are shielded with shatterproof coverings.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?