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Gregoire Family Foods

7 - 226 Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General

Official record from Alberta →

Inspection summary

Gregoire Family Foods has been inspected 25 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on July 16, 2026, recorded 1 infraction.

4 of 25 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 9 times across 8 separate inspections, most recently on May 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on August 19, 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?

  • 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 3 times across 3 separate inspections, most recently on February 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 7, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 23 times across 16 separate inspections, most recently on June 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

25 inspections

  1. Risk Management 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 handwashing sinks in the men's washroom and produce area lacked soap. Operators obtained hand soap and placed it in the men's washroom and produce handwashing sink. Ensure that all handwashing sinks are always stocked with handwashing supplies, hot and cold running water, soap, and paper towel.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The produce spray hose nozzle was observed with a build-up of debris.Clean and sanitize the nozzle.Update June 19, 2026: the chopping board was observed with no discolouring and ridges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The produce walk-in cooler drapes were observed with a build-up of dried liquid. Clean and sanitize the above mentioned area. Ensure these areas are routinely cleaned.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The containers holding fresh cilantro and asparagus was observed with a build up of debris.Clean and sanitize the containers to protect food items from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were unavailable for review during the inspection. Ensure that sanitizer specific test strips are available to monitor and verify the minimum required sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the handwashing sinks in the meat cutting room and men's washroom.Ensure that hand washing sinks are always supplied with soap, paper towels, and hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice packs were observed laid along the floor of the walk-in freezer. Ensure that the ice packs are stored in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The produce spray hose nozzle was observed with a build-up of debris.Clean and sanitize the nozzle.3. The produce chopping board was observed discoloured and with ridges that are unable to be cleaned.Resurface or replace the chopping board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal bucket with utensils were observed in the meat walk-in cooler with a build-up of debris and mold-like substances.Clean and sanitize the abovementioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The meat walk-in cooler was observed with build-up of debris, dried liquid, and mold-like substances on the floor, walls, and metal shelving. 2. Corners of the wall and baseboard in the meat cutting room was observed a build-up of debris.3.. The produce walk-in cooler drapes were observed with a build-up of dried liquid. 4. Door handles and area throughout the facility were observed discoloured and a build-up of hand prints. Clean and sanitize the above mentioned areas. Ensure these areas are routinely cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration from the dispenser in the meat processing room was measured less than the minimum required sanitizing concentration. The quat sanitizer was measured at 100ppm. Facility operator indicated he manually mixed the sanitizer solution to meet the sanitizing requirements.Investigate the dispenser to ensure the sanitizer solution used in the facility meets the minimum required sanitizing concentrations. In the interim, continue to mix the sanitizer solution manually and verify the concentrations daily.Update Sept: The dispenser was indicated fixed. The dispensed solution concentration was tested three times and tested below 200ppm.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration from the dispenser in the meat processing room was measured less than the minimum required sanitizing concentration. The quat sanitizer was measured at 100ppm. Facility operator indicated he manually mixed the sanitizer solution to meet the sanitizing requirements.Investigate the dispenser to ensure the sanitizer solution used in the facility meets the minimum required sanitizing concentrations. In the interim, continue to mix the sanitizer solution manually and verify the concentrations daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the produce hand washing sink was not able to dispense paper towel. Paper towel was available for hand hygiene. Facility manager indicated that the dispenser and paper towel rolls were not matched. Obtain a dispenser to ensure proper hand washing.
    • 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?
      • Multiple flies were observed flying around in the produce preparation section. Ensure that there are no pests in the facility. If an adhesive trap device will be used must be be installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. To be effective, insect traps (sticky tapes or similar devices) should be changed regularly or when loaded with insects.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A black bag filled with garbage was near the green garbage compactor. Ensure garbage and wastes are kept in suitable containers that are non-porous.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottles of beverages were stored beside bags of ice-melt.Ensure that food items such as beverages are stored separately from non-compatible items such as ice-melt.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The produce hand sink lacked paper towel. A facility operator placed paper towel in the area. Ensure that all hand washing sinks are fully stocked with soap and paper towel for proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The men's washroom vent cover was observed with a build up of dust debris.2. High touch surfaces such as the wall surrounding the light switch in the men's washroom was observed with a build up of dark debris.Clean the areas mentioned above.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Two black bags of garbage was observed with liquid leaking on the near the green garbage compactor. Clean the liquid and ensure that all garbage and waste are kept in suitable containers that are non-porous.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.It is highly recommended that all staff undergo the free Alberta Food Safety Basics Interactive Course located on the website: https://www.albertahealthservices.ca/eph/Page3151.aspx
  10. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.It is highly recommended that all staff undergo the free Alberta Food Safety Basics Interactive Course located on the website: https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris including chips and dusty styrofoam cups was observed on the floor under the counters of the produce section. Clean the above-mentioned area and maintain in a clean and sanitary manner.
  11. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A green garden hose was observed used at the 3-sink faucet in the meat slicing room.Remove the garden hose or place a food grade hose for sanitation purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris was observed on the floor and corner of the vegetable and fruits.Clean the above-mentioned area and maintain in a clean and sanitary manner.
  12. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no available bleach/chlorine sanitizer test strips to use to measure the concentration of the bleach sanitizer solution. Obtain the sanitizer specific test strips and ensure they are used daily to verify the concentration of the sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A green garden hose was observed used at the 3-sink faucet in the meat slicing room.Remove the garden hose or place a food grade hose for sanitation purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris was observed on the floor and corner of the vegetable and fruits.Clean the above-mentioned area and maintain in a clean and sanitary manner.
  13. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no available bleach/chlorine sanitizer test strips to use to measure the concentration of the bleach sanitizer solution. Obtain the sanitizer specific test strips and ensure they are used daily to verify the concentration of the sanitizer.
    • 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 washing sink for the veggie/fruit station was inaccessible due to chemical bottles in the basin.Clear the sink basin and ensure the sink is accessible at all times to wash hands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A green garden hose was observed used at the 3-sink faucet in the meat slicing room.Remove the garden hose or place a food grade hose for sanitation purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris was observed on the floor and corner of the vegetable and fruits.Clean the above-mentioned area and maintain in a clean and sanitary manner.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution used in the vegetable/fruit prep area was measured over 200ppm. Operator made a new sanitizer solution and measured at 100ppm. Ensure that the sanitizer solutions used are maintained at the minimum sanitizing concentration and test with the sanitizer specific test trips daily. For bleach it must be at 100pm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no available bleach/chlorine sanitizer test strips to use to measure the concentration of the bleach sanitizer solution. Obtain the sanitizer specific test strips and ensure they are used daily to verify the concentration of the sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A green garden hose was observed used at the 3-sink faucet in the meat slicing room.Remove the garden hose. It is highly recommended to obtain a food grade hose for use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris was observed on the floor and corner of the vegetable and fruits.Clean the above-mentioned area and maintain in a clean and sanitary manner.
  15. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
  16. Risk Management 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?
      • An uncovered hole for a water drain on the floor under the bread rack was observed. Cover the hole to prevent pest entry. It is highly recommended to use a floor drain strainer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility lacked a staff member with a valid food safety training certificate. Ensure at least one staff member and or someone in management has completed an approved food safety course and obtained a certificate of completion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple unused kitchen equipment was disorganized in a corner at the back storage room. Organize the kitchen equipment to ensure that the area can be properly cleaned and allow for pest control management.
  17. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment sanitation procedures for the vegetable prep station were discussed with facility operators, the table chopping board is cleaned with soap and water and left to dry after every shift, a surface sanitizer solution (bleach) is not always used. Facility operators were instructed to sanitize the chopping board with an approve surface sanitizer after cleaning and washing. Ensure that all food contact surfaces are cleaned and sanitized, use the associated sanitizer test strips to verify the concentration for effective sanitizing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Facility operator demonstrated that hand hygiene for food handling is conducted in the washrooms.Facility operator was immediately instructed not to use the washroom sinks for food handling hand hygiene. It was discussed that one basin of the 2-compartment sink or the hand sink beside the walk-in cooler doors can be used. Ensure that the hand sink is cleaned, sanitized, fully stocked with soap and paper towel, and dedicated for hand washing only.
    • 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?
      • An uncovered hole for a water drain on the floor under the bread rack was observed. Cover the hole to prevent pest entry. It is highly recommended to use a floor drain strainer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 2-compartment sink used to wash vegetables was observed with significant build-up of debris and calcium-like deposit. Clean and sanitize the sinks to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mold-like substances were observed on a wall and baseboard in the meat prep room. 2. the area around the meat prep aprons had an accumulation of grime and food debris,3. all door handles and door surfaces were visibly soiled, including but not limited to the bathroom doors, walk-in cooler, meat prep room, walk-in freezer doors. 4. the fan guards in the back washrooms and meat prep room were observed with a build-up of dust. Clean and sanitize the areas mentioned above. Ensure the areas are cleaned on a frequent basis. The cleaning schedule templates were provided for easier tracking with the report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The storage area for empty boxes to be reused for deliveries was disorganized. 2. Multiple unused kitchen equipment was disorganized in a corner at the back storage room. Organize the boxes and kitchen equipment to ensure that the area can be properly cleaned and allow for pest control management.
  18. Risk Management Inspection

    0 infractions

  19. 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?
      • Food and debris were observed on the floor of the walk-in cooler underneath the shelving of vegetables including broccoli and celery.Clean and sanitize the above mentioned area.
  20. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloth was observed stored on the fruit tray prep table. Facility operator submerged the cleaning cloth in a bucket of sanitizer.Ensure that used cleaning cloths are stored and submerged in a sanitizer solution or discarded to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of carton eggs were store on the floor of the walk-in cooler.Ensure all food items are stored above the floor to prevent contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bucket containers containing meat cuttings were unlabelled. Label the containers and portable cooler with the specific recipient.
    • 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 men's washroom door was open towards the food preparation area. Ensure the washroom doors are closed to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The men's washroom was not stocked with handsoap. Ensure the washroom is fully supplied with paper towel and hand soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and debris were observed on the floor of the walk-in cooler underneath the shelving of vegetables including broccoli and celery.Clean and sanitize the above mentioned area.
  21. Risk Management Inspection

    0 infractions

  22. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for cooked poultry was not supplied with a thermometer. Obtain and place a functional thermometer in the hot holding unit to ensure the maintenance of a temperature 60C and above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor meat walk-in cooler inside the meat cutting was insanitary from accumulated stains. Clean and sanitize the above-mentioned areas.
  23. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bucket containers and a portable cooler containing meat cuttings were unlabelled. Label the containers and portable cooler with the specific recipient.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One bucket container of meat cuttings was uncovered. Ensure all food items including all buckets of meat cuttings are covered to reduce contamination and prevent the attraction of pests.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for cooked poultry was not supplied with a thermometer. Obtain and place a functional thermometer in the hot holding unit to ensure the maintenance of a temperature 60C and above.
    • 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?
      • Pest control records were not available during the inspection.Ensure monthly pest control monitoring inspections are recorded and documented.Note: it was discussed that facility operator was only given invoices. Provide the records/invoices of the latest three months to the PHI via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor meat walk-in cooler inside the meat cutting was insanitary from accumulated stains. Clean and sanitize the above-mentioned areas.
  24. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bucket containers and a portable cooler containing meat cuttings were unlabelled. Label the containers and portable cooler with the specific recipient.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several boxes of eggs were stored on the floor in the walk-in cooler.Move and store the boxes above the floor. Ensure all food items are protected from contamination by storing in a clean and sanitary condition above the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bucket containers of meat cuttings were uncovered. Cover the buckets to reduce contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat cuttings not for store sale were stored next to food items for store purchase. Ensure that the frozen meat cuttings not store sale and food items such as ice cream for purchase are stored separately in the meat walk-in freezer. Highly recommended to organize and designate an area of the walk-in freezer for only the meat cuttings. Note: A display freezer was under maintenance and thus operators placed food items for purchase in the meat walk-in freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for cooked poultry was not supplied with a thermometer. Obtain and place a functional thermometer in the hot holding unit to ensure the maintenance of a temperature 60C and above.
    • 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?
      • Pest control records were not available during the inspection.Ensure monthly pest control monitoring inspections are recorded and documented.Note: it was discussed that facility operator was only given invoices. Provide the records/invoices of the latest three months to the PHI via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat walk-in freezer and cooler floor was insanitary from accumulated stains. Clean and sanitize the above-mentioned areas.
  25. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat walk-in freezer floor was insanitary from accumulated dirt and stains. Thoroughly scrub the walk-in freezer floor and sanitize.

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