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Grey Goose Motel

4316 48 Avenue Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Grey Goose Motel has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on March 18, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on March 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 10, 2025. For example: 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?

  • 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 on April 23, 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 March 10, 2025. 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.

3 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?
      • An approved sanitizer was not available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is one sink in the establishment and that is why there is a condition on your permit that does not allow for reusable dishes to be used; they may not be washed in your home kitchen. There are inadequate facilities to have reusable dishes.
    • 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?
      • The conditions on the permit are not being met.-single use utensils/dishes must be used-food for the commercial food establishment must not be stored in your private residence
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reusable dishes were observed, and they were stored with the business end up. When storing utensils the business ends should be stored down so customers are not touching the part that goes into your mouth.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • The Food permit is not posted. OUTSTANDINGOur permit administrator has updated the email to the one you indicated the food handling permit should have been sent to. Please print off the permit and post it in public view. Please send me a picture to demonstrate that this has been 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?
      • The carpet needs to be removed. Surfaces need to be smooth and impervious to moisture to facilitate cleaning.As of todays inspection December 30, 2022 this has not been corrected.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plan must be submitted in writing and approved before doing any renovations. Email sent to owner and AGLC. Verified with town that a change of use was approved for a drinking establishment; spoke with AGLC who advised that 'food' is required in order to have a drinking establishment not just pre-packed low risk foods.

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