Green House Coffee Spot
1331 Shoppers Park Mall Grande Cache AB T0E 0Y0 · Food - General
Inspection summary
Green House Coffee Spot has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on April 10, 2026, recorded 2 infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on April 10, 2026. 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 April 10, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on October 22, 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 2 times across 2 separate inspections, most recently on May 8, 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?
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 February 22, 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.
7 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed two wet, used reusable cleaning cloths left on a countertop in the kitchen. - Operator stored the cleaning cloths in a sanitizer solution during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. observed cooked pork ribs stored in a hot holding unit at the buffet table with an internal temperature measured at 48 °C.- Advised the operator to reheat the pork ribs to 74 °C and place them back into the hot holding unit. - Educated the operator that high‑risk cooked foods must be maintained at 60 °C or warmer during hot holding.2. Observed approximately seven pre‑packaged individual coffee creamers stored at room temperature on a countertop. The product label stated “keep refrigerated.” - The operator discarded the creamers into a garbage container during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- No hand soap was available at the kitchen hand sink. Operator stated they were using a dish soap. - Advised them to provide hand soap. - Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was available in the facility.-Please provide a probe thermometer to monitor foods during cooking, cooling, reheating, and hot holding/display. - Discussed that hot holding units on the buffet table must be capable of maintaining food at 60C or warmer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not equipped with paper towels. - Corrected at the time of inspection. - Please ensure the hand sink is equipped with paper towels in a suitable dispenser at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewage backup occurred in the facility. Please maintain the drainage system in a state of good repair to allow for safe food operation.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was noted to be obstructed with utensils and dishes. Corrected at the time of inspection.Please ensure dedicated hand sink is easily accessible for handwashing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed the 3-comparment sink faucet leaking.Please maintain the faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Noted that the upright double door cooler doors and handlers were not maintained in clean and sanitary manner. Please clean and sanitize to ensure sanitary food operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?